| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Boned chicken breast |
| 2 |
ts |
Cornstarch (corn flour) |
| 2 |
ts |
Soy sauce |
| 1 |
tb |
Rice wine or dry sherry (up to) |
| 1 |
|
Egg white |
| 1/2 |
ts |
Salt |
| 10 |
|
(or more) dried red peppers |
| 2 |
ts |
Finely chopped fresh ginger |
| 1 |
|
Green onion |
| 1/4 |
c |
Cashews or peanuts or almonds |
| 2 |
ts |
Cornstarch (corn flour) |
| 2 |
ts |
Rice wine or dry sherry (up to) |
| 2 |
tb |
Soy sauce |
| 1 |
ts |
Vinegar (up to) |
| 2 |
ts |
Sugar |
| 2 |
ts |
Sesame oil (optional – author prefers to omit it) |
| 4 |
tb |
Oil |
INSTRUCTIONS
MARINADE
SEASONINGS
Gong-bao Ji-ding (Chicken with Charred Red Peppers and Cashews)
1. Cut meat into 1" pieces.
2. Make marinade in order given, stir in chicken, and leave for at least 15
min.
3. Trim peppers, shake out seeds. Chop ginger very finely. Slice onion into
3/4" lengths.
4. Mix seasonings in small bowl in order given.
To cook:
1. Fry peppers until they start to char. Turn up the heat till peppers
blacken, add chicken, reduce heat to medium.
2. 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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