Preparation:
Remove chicken meat from bones in large pieces. Shred meat into 1- inch long pieces. You should have 2 cups. In large kettle or saucepot, start cooking pasta in boiling water following package directions to al dente stage. While pasta is cooking, whisk together egg whites with 3 tablespoons cornstarch and the garlic in medium-size bowl. Add chicklen shreds; toss to coat. Let stand 5 minutes. In another bowl, smooth remaining 2 tablespoons cornstarch with part of the water. Stir in remaining water, vinegar, soy sauce and red pepper flakes; set aside. Coat large wok or heavy skillet with oil. Heat over medium-high heat until oil begins to sizzle. Lift chicken pieces from egg white mixture, letting excess drip back into bowl. Stir-fry until golden, about 5 minutes. Lift out with slotted spoon to paper towels. Wipe out wok or skillet. Place wok over medium heat. Whisk reserved cornstarch/soy mixture again and pour into wok. Bring mixture just to a boil. Add mushrooms and onions. Cook, stirring constantly, until sauce thickens, about 3 minutes. Add cooked chicken pieces and heat, stirring constantly, until chicken and vegetables are glistening and mixture is hot. Drain pasta; place on large serving platter. Top with chicken/vegetable mixture. |
