“Take boneless chicken breasts and chop them into thin slices. Mix the slices with mung bean starch, sesame oil, and autumn sauce. Next add thickening starch and mix in egg whites. Just before stir-frying, add to it soy sauce, soy pickled ginger, and chopped green onion. One must use a burning hot flame to stir-fry the dish. Only four liang of chicken should be cooked per serving so that the heat can properly and rapidly cook the meat.”
One question came up during this translation: what exactly is dou fen (豆粉)? It literally means bean flour, but does that mean it’s mung bean starch? Roasted soy bean powder? Raw soy bean powder? Mung bean flour? I guess we’ll never know definitively, but it worth trying out the recipe to find out. Meanwhile I’m saying it’s mung bean starch, because it makes sense to me.