Tastes Like Chicken!

Ingredients

• 1 green onion (with top)
• 4 chicken breasts (about 4 lb)
• 8 thin slices Virginia ham (about 4 oz)
• 4 T cornstarch
• 6 T water
• 1/2 t sugar
• 1 1/2 C Chinese Chicken Broth
• 1/4 C sliced canned bamboo shoots
• 2 t dark soy sauce
• Dash white pepper
• 1 t sesame oil
• 2 T vegetable oil, plus oil for frying
• 1/4 C flour
• 1 t ginger root juice
• 1/4 t baking soda
• 1/4 t salt
• 1 egg white

Instructions

1. Cut green onion into 1-inch pieces.
2. Shred pieces lengthwise into fine strips.
3. Cover with iced water and let stand 10 minutes or until strips curl.
4. Remove bones and skin from chicken breasts.
5. Cut each chicken breast lengthwise into halves.
6. To butterfly chicken, split each piece lengthwise almost into halves and open flat.
7. Place 1 ham slice on each chicken piece.
8. Fold chicken lengthwise in half, pressing cut edge to seal.
9. Mix 2 tablespoons cornstarch, 2 tablespoons water and sugar. Heat broth, bamboo shoots, dark soy sauce, white pepper and sesame oil to boiling.
10. Stir in cornstarch mixture.
11. Cook and stir 1 minute or until thickened.
12. Remove from heat and keep warm. Heat vegetable oil (2 inches) in wok to 350F. Mix flour, 1/4 cup water, 2 tablespoons cornstarch, 2 tablespoons vegetable oil, ginger root juice, baking soda, salt and egg white in medium bowl.
13. Dip chicken, 1 piece at a time, into batter to coat all sides.
14. Fry 2 pieces at a time 3 minutes or until very light brown.
15. Drain on paper towels. Increase oil temperature to 375F.
16. Fry half the chicken 2 minutes or until golden brown, turning once. Drain on paper towels. Repeat with remaining chicken.
17. Cut each piece crosswise into 1-inch pieces, using very sharp knife.
18. Place in single layer on heated platter. Pour sauce over chicken and garnish with green onion.
19. NOTE: To make, press thin slices of fresh ginger root in a garlic press.