Ingredients

• 1/2 pound - boned and skinned chicken breasts
• For marinade:
• 1/2 - egg white
• 1.5 tsp - salt
• 1 tbsp - dry sherry
• 1 tsp - oriental sesame oil
• 2 tsp - cornstarch
• 1 tbsp - soy sauce
• 3 tbsp - corn oil
• 1 - large garlic clove, crushed slightly with the cleaver
• 1 pound - fresh spinach, washed, drained and with tough stems removed
• 1 tsp - kosher salt
• 1/2 tsp - sugar
• 1/2 cup - corn oil, for poaching

How to Make Silver and Gold Shredded Chicken

• Freeze the chicken as separate pieces.
• Thaw until semi frozen, and then shred fine.
• Mix the chicken with the marinade ingredients and marinate for at least 1 hour, or overnight.
• Divide the chicken shreds into two equal portions and mix the soy sauce into one portion.
• Heat a wok over high heat until very hot and add the 3 tbsp of corn oil.
• Add the garlic and stir fry for a few seconds, being careful not to let it burn.
• Add the spinach and stir fry until the ingredients are thoroughly mixed with the oil.
• Add the salt and sugar.
• As soon as the spinach wilts, use a pair of tongs or chopsticks to transfer the spinach to the centre of an oblong serving platter.
• Discard the garlic and any accumulated liquid.
• Wipe the wok clean with a paper towel.
• Reheat the wok.
• Place the strainer over a pot near the stove.
• Add half cup of corn oil to the wok, heat to about 280 F and add the chicken portion without the soy sauce. Stir quickly to separate the pieces of chicken.
• As soon as the chicken turns white, pour the contents of the wok into the strainer and allow the oil to drain away.
• Transfer the chicken to one side of the spinach.
• Cook the chicken portion with the soy sauce in the same manner and arrange on the opposite side of the spinach.
• Serve hot.