| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
Asian |
|
1 |
servings |
INGREDIENTS
| 1 |
|
Full; boneless, skinless chicken breast, cut into bite size pieces |
| 1 |
|
Egg; white only, save yolk for future use |
| 2 |
tb |
Corn starch |
| 1 |
tb |
Dry sherry |
| 1 |
|
Whole head of garlic; peeled, and chopped fine, (head, not clove)!!!! |
| 1 |
|
1" knob of fresh ginger; scraped, and chopped fine |
| 2 |
|
Habs; seeded and chopped fine |
| 1/2 |
c |
Rice vinegar |
| 1/4 |
c |
Ketjap Manis; or dark soy sauce and 1 tbls honey |
|
|
Peanut oil for frying the chicken pieces. |
INSTRUCTIONS
From "The Garlic Lovers' Cookbook", devised by Kelly Green, Mill
Valley, and vastly modified by me...so here is Kelly's (and Doug's)
Beat the egg white to a froth, add a little salt, the sherry, corn
starch and the chicken pieces, and mix well. If this is too dry, add
a little more sherry, if too wet, more cornstarch.Let this marinate
in the fridge for up to six hours. Remove it from the fridge, give it
a good stir around, and get a wok very hot, add the peanut oil, and
when it is just smoking, start stir frying the chicken pieces,
removing them when they are browned, and keep them warm.This marinade
is called a slippery marinade, by the Chinese, and I use it for any
chicken or pork dish which needs to be "deep fried"Dry out the wok,
and re-heat with fresh peanut oil and add the garlic, ginger, and the
habs,stir frying this continually, and add the vinegar, soy sauce
combination...bring this to simmer, and add the reserved chicken
pieces, keeping the boiling point up...this should be a sort of
glazed covering for the chicken pieces, and should not be too wet.
When this is done,serve it with rice or noodles... I devised a noodle
dish to accompany this, which will follow in the next post.
Posted to CHILE-HEADS DIGEST by Doug Irvine <dougandmarie@home.com>
on Sep 04, 1999, converted by MM_Buster v2.0l.
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