CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Eggs, Grains |
Chinese |
Poultry |
6 |
Servings |
INGREDIENTS
1 1/4 |
|
-(up to) |
1 1/2 |
lb |
Boned; skinned chicken breasts |
|
|
Cut into 1" pieces |
|
|
Salt & pepper to taste |
1/4 |
ts |
Cornstarch |
1 |
tb |
Dry sherry |
1 |
|
Egg |
2 |
c |
Oil |
1 |
sm |
Green pepper; cubed |
1/2 |
c |
Sliced water chestnuts |
1 |
ts |
Hoisin sauce (up to) |
1 |
c |
Raw cashews |
INSTRUCTIONS
IMPERIAL SAUCE
Marinate chicken breasts 30 min. in salt, pepper, cornstarch, sherry & egg.
Heat wok hot & dry. Add oil. When it's just beginning to smoke, add
chicken,green pepper & water chestnuts, stirring 1-2 min. Drain through
colander or sieve, reserving 2-3 tbs. oil. Return the reserved oil to wok &
add Imperial Sauce & hoisin sauce. Cook 1-2 min. or until thickened
slightly. Add nuts, chicken & vegetables, stirring everything together
until well coated w/ sauce. Serve. Note: Hoisin sauce is pre-packaged,
found in Chinese specialty stores. Made from soybeans, flour,sugar,garlic &
chili peppers, it is reddish-brown in color & is creamy & sweet. If it's
too thick to spread, thin w/ some sesame oil.
MING'S
YORK ROAD; BALTIMORE
WINE: WAN-FU
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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