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Marinade:
1 teaspoon cornstarch
1 tablespoon water
1/2 teaspoon sugar
1 tablespoon soy sauce
6 tablespoons corn oil
4 extra large eggs, well
beaten
3 scallions, shredded
1 Cup shredded green cabbage
1 teaspoon salt
1 tablespoon oriental sesame
oil
20 Mandarin Pancakes, warmed
1. Freeze the chicken in
separate pieces. Thaw until semifrozen, then shred
fine.
2. Soak the tiger lily buds
and tree ears separately in warm water in bowls
for 30 minutes. Cut
off and discard the hard ends of the lily buds, then
cut the buds in half.
Clean and wash the tree ears and cut them into small
pieces. Discard soaking
liquid. Place the shredded ingredients in separate
mounds on a large
platter near the stove.
3. In a medium bowl mix
the marinade ingredients and add the chicken. Mix
well and also place
near the stove.
4. Heat a wok over medium
heat until hot, then add 3 tablespoons of corn
oil and the eggs.
With a spatula, slowly push the eggs back and forth in
the wok; as the eggs
cook and coagulate, break them up into large pieces;
they should be dry.
Transfer the cooked eggs to a bowl.
5. Reheat the wok and add
the remaining corn oil. Add the chicken and stir
fry until it changes
color. As you stir, use the spatula to separate the
shredded chicken.
Add the shredded tree ears, lily buds, scallions and
cabbage, blend well,
then add the salt. Continue to stir fry until the
cabbage wilts, about
2 to 3 minutes.
6. Return the eggs to the
wok and stir until well blended, breaking up the
eggs into smaller
pieres. Mix in the sesame oil, turn off the heat and
transfer the mixture
to a serving platter. Serve hot with mandarin pancakes.
