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Sichuan- Gai See Chau Seun Miu (Chicken with Garlic Shoots)


            8oz                              Chicken, boneless, thinly sliced 2 inches long

1ea                               Egg white

1 ½ T                           Tapioca flour



3oz                              Chicken stock

1T                                Tapioca flour

1/2t                              Sugar

Pinch                           Salt


2T                                Peanut or vegetable oil

1 inch                          Ginger slice

2 cloves                       Garlic

1 ½ t                            Ginger, minced

1t                                 Soy

8oz                              Garlic shoots, cut in 2 inch pieces

2T                                Chicken stock



  1. Combine chicken egg white and tapioca flour in a bowl and rest for 10 minutes
  2. Combine sauce ingredients in a bowl and reserve
  3. Add peanut oil to a wok and stir fry chicken pieces dropping into wok one at a time being sure they don’t clump together, season and reserve
  4. Add ginger to wok and cook for 30 seconds
  5. Add garlic shoots and stir fry for 1 minute
  6. Add 2 tablespoons stock and cook for 2 minutes
  7. Add chicken and soy
  8. Make a well in the mixture and add sauce components
  9. Simmer for two minutes
  10. Adjust seasoning and serve

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