| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
|
Poultry |
2 |
Servings |
INGREDIENTS
| 1 |
lg |
Whole chicken breast; skinned |
| 1 |
tb |
Cornstarch |
| 1 |
tb |
Soy sauce |
| 1 |
|
Egg white; slightly beaten |
| 1 |
|
Clove garlic; minced |
|
|
Cooking oil |
| 12 |
|
Dried cayenne peppers; halved and seeded |
| 1/2 |
c |
Dry roasted peanuts |
| 1 |
ts |
Cornstarch |
| 1/2 |
ts |
Grated fresh ginger -or- |
| 1/4 |
ts |
Ground ginger |
| 1 |
tb |
Sherry |
| 2 |
tb |
Soy sauce |
| 1 1/2 |
ts |
Sugar |
| 2 |
ts |
Red wine vinegar |
| 1 |
ts |
Chili paste with garlic |
| 2 |
ts |
Hoisin sauce |
| 3 |
tb |
Chicken stock |
| 1 |
ts |
Sesame oil |
INSTRUCTIONS
From: arielle@taronga.com (Stephanie da Silva)
Date: Mon, 8 Nov 1993 12:57:55 GMT
From a pamplet I got from Shepard's seeds. Prepare seasoning sauce by
mixing together ingredients. Set aside. Place chicken in a small bowl with
cornstarch, soy sauce, egg white and garlic. Mix well and refrigerate for
1/2 hour. Heat 2 tablespoons of cooking oil in a wok or heavy skillet. Add
peppers and cook until dark -- about 15 seconds. Lower heat, add chicken
and cook through -- about 2 or 3 minutes. Add seasoning sauce and cook
another minute until well combined and hot. Serve, sprinkling with the
peanuts, over hot fluffy rice.
REC.FOOD.RECIPES ARCHIVES
/MISC
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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