Winter Garden Special

This is a sweet, sour and spicy dish from the Madame Wong's Long-Life Chinese Cookbook. In her description of this dish, she says that it is served at the Winter Garden Restaurant in Los Angeles. To me, it's just delicious!

• Ready In: 30 mins
• Serves: 2-3

Ingredients

• 1  lb boneless skinless chicken breast, cut into 1 inch cubes
• 1  egg, beaten
• 1 1⁄2 teaspoons salt
• 1  tablespoon cornstarch
• 1⁄4 cup flour
• 2  cups  oil, for deep-frying
• 1  scallion, chopped fine
• 1  lb fresh spinach, cleaned and stems removed

• Sauce

• 1⁄4 cup  tomato catsup
• 1  teaspoon  hot pepper oil
• 2  tablespoons sugar
• 1⁄4 cup  chicken stock
• 1  teaspoon cornstarch

Directions

1. combine chicken, egg, 1 tsp of salt, and cornstarch.
2. Mix well with hand.
3. Coat chicken evenly with flour.
4. Discard leftover flour.
5. Set aside.
6. In a small bowl, blend sauce ingredients.
7. Heat oil to 400° in wok.
8. Deep-fry chicken a few pieces at a time until golden brown and crispy, about 2 minutes.
9. Drain through strainer.
10. Reheat 2 T.
11. oil in wok.
12. Add scallion.
13. Stir-fry quickly.
14. Pour in sauce.
15. Heat to boiling point.
16. Add chicken.
17. Stir-fry 1 minute.
18. Put on platter.
19. Reheat 3 T.
20. of oil in wok.
21. Add 1/2 tsp salt.
22. Add spinach and stir-fry briskly 1 minute.
23. Discard liquid.
24. Arrange spinach around chicken on platter.