| Dice the chicken into 3/4-inch cubes. Put into a
bowl.
Prepare the marinade: Add the salt, pepper and wine or sherry to
the chicken. Sprinkle with the cornstarch and stir in the egg white
to coat. Let marinate for 15 to 30 minutes. Blend in the sesame oil.
Heat a wok over a high heat until smoke rises. Pour in 5 tablespoons
of the oil and swirl it around. Add two-thirds of the garlic and the
white scallions. Stir with the wok scoop or metal spatula a few times,
then add the chicken. Sliding the scoop or spatula to the bottom of
the wok, turn and toss for about 2 minutes, lowering the heat so that
the chicken does not become tough. Splash in the wine or sherry around
the side of the wok. As soon as the sizzling dies down, transfer the
chicken, still a little undercooked, to a warm plate.
Increase the heat, add the remaining 1 tablespoon
of oil and swirl it around. Add the remaining
garlic, and as it sizzles, add the hoisin
sauce and stir well. Return the chicken to
the wok and toss in the sauce to glaze until
just cooked. Mix in the cashew nuts and green
scallions. Transfer to a warm serving plate.
Serve immediately.
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