2 chicken breasts,
julienned 1" strips
+ 2 tsp. sesame oil
FRYING SAUCE:
4 c. clear chicken broth
2 tbl. sesame oil
2 tsp. rice vinegar
1/2 scallion, chopped fine
2 tbl. light soy
3 tbl. broth
- Cut up and marinate chicken.
- Bring 4 c. broth to the hard boil.
- Drop 4-5 pcs. chicken in broth 10 seconds.
- When all chicken is done, heat fry pan (no wok). 6-8" pan if you have one.
- Put in frying sauce till very hot. Add chicken. Keep stirring till chicken absorbs sauce. Serve.