Chicken fillet, fried with peas

1 serving


Chicken fillet, cut into thin straws, is wetted in egg white mixed with starch diluted in cold water (1:
1), fried in non-hot deep-fried till pale crust is formed and folded. Green peas and spring onions, cut into 2cm-long pieces, are placed in a heavily heated pan with a little fat, vodka and soy sauce are poured in and, shaking the pan continuously, everyone is roasted. The fillet is placed and warmed by shaking, then melted pork lard or chicken fat is poured in.