| | Chicken & Marinade |
| 3/4 | lb | Skinless boneless chicken breast, (see note) |
| 1 | lg | Egg white |
| 1 | tb | Rice wine or quality dry sherry |
| 1 | ts | Coarse kosher salt |
| 1 | tb | Cornstarch |
| | VEGETABLES |
| 3/4 | lb | Firm young zucchini; trimmed (3/4 to 1) |
| 1/2 | lb | Carrots; trimmed & peeled |
| | AROMATICS |
| 1 | | Walnut-size nugget fresh ginger |
| 4 | | Cloves garlic (large); lightly smashed and peeled (4 to 5) |
| 2 | tb | Chinese salted black beans |
| 3/4 | ts | Dried red chili flakes |
| 4 | tb | Oil; for stir-frying |
| | LIQUID SEASONINGS |
| 1/2 | c | Unsalted chicken stock |
| 2 | tb | Thin (regular) soy sauce; (2 to 3) |
| 2 | tb | Rice wine or quality dry sherry |
| 2 1/2 | tb | White vinegar |
| 1/4 | ts | Sugar |
| | VELVETING THE CHICKEN |
| 3 | c | Corn or peanut oil (3 to 4); OR |
| 4 | c | Water; PLUS |
| 2 | ts | Corn or peanut oil |
| | BINDER |
| 1 | tb | Cornstarch dissolved in |
| 1 1/2 | tb | Cold chicken stock |
