| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Vegetables, Grains | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Boneless chicken breast; skinned & cubed |
| Salt | ||
| 1 | Egg white; lightly beaten | |
| 3 1/2 | ts | Cornstarch |
| 1/2 | c | Vegetable oil |
| 1/2 | ts | Each crushed fresh ginger & crushed garlic |
| 6 | Pieces dried red pepper | |
| 3 | Scallions; chopped | |
| 1/2 | ts | Sugar |
| 2 | tb | Dark soy sauce |
| 1 | tb | Cooking sherry |
| 1 | ts | Vinegar |
| Ground black pepper to taste | ||
| 1/2 | c | Peanuts |
INSTRUCTIONS
Place the chicken meat, 1/2 tsp. salt, egg white & 1/2 tsp. cornstarch in a bowl & mix. Set aside. Mix remaining 3 tsp. cornstarch with 2 tbs. cold water & reserve. Put 6 tbs. oil in a wok & heat to warm. Drain the chicken & add to the oil, cooking just until done over low heat. Remove & set aside. Heat 2 tbs. oil in a clean wok & add the ginger, garlic & red pepper and stir-fry 30 sec. Add reserved chicken, scallions, sugar, soy sauce, sherry & vinegar & stir-fry 1 min. Add salt & pepper to taste. Stir in the reserved cornstarch mixture until thickened. Add the peanuts and mix to coat. PEKING GARDEN EAST MILWAUKEE, MEQUON WINE: TAI-SHAN From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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