| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Grains | Poultry | 4 | Servings | |
INGREDIENTS
| 1/2 | lb | Boned chicken breast |
| 2 | t | Cornstarch, corn flour |
| 2 | t | Soy sauce |
| 1 | T | Rice wine or dry sherry |
| 1/2 | up to | |
| 1 | Egg white | |
| 1/2 | t | Salt |
| 10 | or more dried red peppers | |
| 2 | t | Finely chopped fresh ginger |
| 1 | Green onion | |
| 1/4 | c | Cashews or peanuts or |
| almonds | ||
| 2 | t | Cornstarch, corn flour |
| 2 | t | Rice wine or dry sherry |
| 1 | up to | |
| 2 | T | Soy sauce |
| 1 | t | Vinegar |
| 1 | up to | |
| 2 | t | Sugar |
| 2 | t | Sesame oil, optional – |
| author prefers to omit | ||
| it | ||
| 4 | T | Oil |
| min. Trim peppers, shake out seeds. Chop ginger very |
INSTRUCTIONS
Gong-bao Ji-ding (Chicken with Charred Red Peppers and Cashews) Cut meat into 1" pieces. Make marinade in order given, stir in chicken, and leave for at least finely. Slice onion into 3/4" lengths. Mix seasonings in small bowl in order given. To cook: Fry peppers until they start to char. Turn up the heat till peppers blacken, add chicken, reduce heat to medium. Stir fry until chicken is white, then add ginger and onion. Cook for a few seconds, then add nuts and seasonings (give it a quick stir first). When sauce has thickened slightly, and is glaze-like, remove to serving dish and serve hot. Cameron, a.k.a. - BEGG.4@OSU.EDU CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 284
Calories From Fat: 170
Total Fat: 19.1g
Cholesterol: 48.2mg
Sodium: 2065.4mg
Potassium: 402mg
Carbohydrates: 4g
Fiber: <1g
Sugar: 2.5g
Protein: 23.4g