China Lane's Chicken And Broccoli

8 ounces boneless, skinless chicken breast
1 large broccoli crown, cut up into florets
8 slices bamboo shoots
Dash white pepper
Dash sesame oil
Marinade:
1/2 tsp salt
1/4 cup water
1 Tbsp cornstarch
1 Tbsp vegetable oil
1 small egg white
Sauce:
1/2 tsp salt
1/2 tsp chicken seasoning
1/2 tsp sugar
1/2 tsp dried fried onions (optional)
1 clove garlic, minced
2/3 cup chicken broth
1 Tbsp cornstarch

1. Cut chicken on the bias and put pieces into a small bowl.

2. For the marinade, add salt and water to chicken and mix in by hand. Add cornstarch and blend until completely dissolved. Combine vegetable oil with egg white and add to chicken mixture. Let chicken soak in the mixture for half an hour.

3. For the sauce, combine chicken seasoning, salt, sugar, freshly minced garlic, dried fried onion bits, chicken broth and cornstarch.

4. In a large pot of boiling water, blanch broccoli, bamboo shoots, carrots and the marinaded chicken, about 30 seconds. Drain chicken and vegetables.

5. In an oil-coated wok over medium-high heat, bring sauce mixture to a soft boil. Add chicken and vegetables. Season with white pepper and sesame oil to taste. Serve with rice.

Yield: 4 servings