| Velvet
the chicken; this may be done in advance.
Combine
the sauce ingredients in a small bowl, mixing them well.
Heat
a wok or large, heavy frying pan over high heat until hot.
Add 2 tbl. of the oil, swirl, and heat for 30 seconds. Turn
heat to medium and add the bamboo shoots and stir briskly
to firm and dry them - but don't let them scorch. Drain in
a strainer and set aside.
Clean
the pan, then add the remaining 3 tbl. oil. Heat until hot
and scatter in the ginger and spring onions, then the velveted
chicken and the reserved bamboo shoots. Stir and toss them
together rapidly for a few seconds if the chicken has just
been velveted, or until heated through if it has been prepared
earlier. Scrape in the sauce and stir in sweeping, folding
motions until the chicken and vegetables are coated evenly.
Serve with
one or two other dishes and steamed rice.
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