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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the cucumber in half lengthwise, then cut diagonally in 1/4-inch slices. | 2. Combine the soy sauce, sugar, salt and pepper as a sauce. | 3. Set aside. | 4. Cut the chicken into thin diagonal slices at a 45° angle. | 5. Dip the chicken slices into the egg, then into the cornstarch; rest slices on wax paper. | 6. Heat the oil over medium-low heat. | 7. Gently fry the chicken in single layer batches. | 8. Remove and drain on paper towels or brown paper bag. | 9. Add more oil if necessary. | 10. Fry ginger until it gives off its aroma. | 11. Add cucumber and stir-fry for a minute or two. | 12. Add rice wine. | 13. When most of the wine has evaporated, raise the heat to high, add the chicken and sauce. | 14. Stir-fry quickly over high heat. | 15. Remove from heat and sprinkle on a few drops of sesame oil. | 16. Serve with steamed rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	1	boneless	skinless boneless	-	-	-	-
egg white	1		beaten	17.16	0.2409	3.597	0.0561
cornstarch				-	-	-	-
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
gingerroot	1	slice		-	-	-	-
sesame oil	1	dash		-	-	-	-
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
pepper	1	pinch		0.3608	0.0919	0.0149	0.0047
rice wine	1	tablespoon		-	-	-	-
english cucumber	1			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.