| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Vegetables |
|
Spring, To send to |
4 |
servings |
INGREDIENTS
| 4 |
|
Boneless; skinless chicken |
|
|
; breast halves |
|
|
; (about one lb.) |
| 1 |
|
Egg white |
| 1 |
tb |
Cornstarch |
| 1 |
tb |
Dry white wine or sherry |
| 4 |
|
Green onions |
| 1 |
ts |
Gingerroot; minced |
| 6 |
|
Cloves fresh garlic; minced |
| 2 |
tb |
Vegetable oil |
|
|
Hot cooked rice |
| 1 |
ts |
Crushed Chili Paste; (Sambal Oelek) |
|
|
; Or More To Taste |
| 2 |
ts |
Sugar |
| 1 |
ts |
Cornstarch |
| 2 |
ts |
Rice vinegar |
| 1 |
tb |
Water |
| 2 |
tb |
Dry white wine or sherry |
| 2 |
tb |
Soy sauce |
INSTRUCTIONS
SAUCE
Place chicken breasts in freezer for 1 to 2 hours or until very firm
but not frozen solid. Slice crosswise into thin shreds.
In small bowl, lightly beat egg white, then mix in 1 TBS cornstach
and 1 TBS wine, stirring until cornstarch is dissolved. Add chicken
and mix well to coat all pieces. Let stand at room temperature 30
minutes.
Meanwhile, slice green onions on the diagonal into very thin slices.
Mince gingerroot and garlic. Combine Sauce ingredients, mixing well.
Heat wok or frying pan, add oil, and stir-fry chicken until no longer
pink. Remove chicken with a slotted spoon. Add onions, ginger and
garlic to wok and stirfry about 30 seconds, until ginger and garlic
are fragrant but not brown. Return chicken to wok, restir sauce
ingredients and add to wok. Cook, stirring constantly, until mixture
is well combined, hot and bubbly and thickens slightly. Turn off heat
and splash with about 1 tsp of dark sesame oil.
Serve over rice. Makes 4 servings.
The above is adapted from a recipe which appeared in the Columbus
Dispatch Aug 1993.
By SuzyWert@aol.com on Jun 13, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“A lot of kneeling will keep you in good standing.”