This dish is named after the arrangement of the ingredients in the platter. To make the "bird's nest," peel and cut 1 lb. potatoes into thin shreds. Rinse in cold water and drain. Place in bowl, and mix with 1/2C. of cornstarch. Then place potato shreds in one strainer and press with another strainer and deep fry in hot oil until golden brown. Drain the oil and place the potato shreds in the shape of a bird's nest.
The procedure for frying the diced chicken is as follows.
1. Dice 1 lb. chicken breast into 1/2-inch pieces and marinate for half an hour in a mixture of 1 T. egg white, cornstarch, and soy sauce. Fry in lukewarm oil until the meat turns white, and then drain.
2. Heat the pan with 3 T. oil and saute 3 pieces of scallion, 6 slices of ginger, 10 mushrooms (cut in halt), 2 green peppers (diced), 10 water chestnuts (sliced), and 10 slices of carrot (boiled). Add the diced chicken and the seasoning sauce (2 T. soy sauce, 1/2T. cornstarch, 1 T. wine, 1/4 t. salt, 1/2t. sugar, 1/4t. pepper, and 1/2 t. sesame oil). Fry over high heat and remove. Place lettuce underneath bird's nest as decoration. Place the diced chicken in the bird's nest, and serve.
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