| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Grains | Chinese | Chinese5 | 6 | Servings |
INGREDIENTS
| 3 | Whole chicken breasts, skind | |
| boned and cut into 1 | ||
| Squares | ||
| 1 | T | Cornstarch |
| White of 1 large egg-beaten | ||
| until slightly foamy | ||
| 3 | T | Peanut oil |
| 1 | c | RAW cashew nuts |
| 1 | 1 Inch piece fresh ginger | |
| root – peeled and mi | ||
| 2 | Green onions – chopped | |
| 1/2 | t | Indonesian Hot, Pepper Paste |
| see | ||
| R, 1/2 to 1 | ||
| 2 | t | Hoisin sauce |
| 1 | T | Pale dry sherry |
| 1/2 | t | Salt |
| 1 | t | Sesame oil |
| 1 | t | Sugar |
INSTRUCTIONS
Place chicken and cornstarch in a bag and shake until chicken is well coated; beat egg white in a bowl and add chicken; stir and refrigerate for 30 minutes; meanwhile, heat oil in a wok over medium heat and when it develops a slight haze over the top,(DO NOT LET IT SMOKE) fry the cashew nuts until they are a light golden brown; drain over the wok with a slotted spoon and set aside on a paper plate; when the chicken has finished chilling, reheat the oil over a medium high setting and stir-fry the chicken pieces until they are firm and light golden; drain over the wok and set aside on paper plates; in the same oil, fry the ginger and onions for 1 minute, stirring and tossing constantly, stir in the seasonings except the sesame oil and the sugar; add the chicken pieces to the wok again and stir-fry for 1 minute; add the sesame oil and sugar, then stir in cashews; immediately transfer to a platter and serve. INDONESIAN HOT PEPPER PASTE 30 dried red chili peppers stemmed (remove seeds for a milder version) Hot water ~ sufficient to cover the peppers White vinegar ~ sufficient to make a paste Salt to taste Place peppers in a small bowl and cover with hot water; let soak for 10 to 15 minutes; drain well and place peppers and 4 tablespoons of vinegar in a blender; blend into a rough paste, adding as much vinegar as necessary to achieve a paste like consistency and to permit the blades to turn easily; add the salt and mix well; transfer the mixture to a previously sterilized jar and cap tightly; must be refrigerated. Yield: about 1/2 cup. Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 84
Calories From Fat: 67
Total Fat: 7.6g
Cholesterol: <1mg
Sodium: 232.7mg
Potassium: 27mg
Carbohydrates: 3.5g
Fiber: <1g
Sugar: 1.7g
Protein: <1g