| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
Chinese |
Poultry, Chinese |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Boneless chicken breasts skinned |
| 1 |
|
Egg white |
| 1 |
ts |
Salt |
| 2 |
ts |
Cornstarch |
| 1/2 |
lb |
Water chestnuts, fresh or canned (drained weight) |
| 1/2 |
c |
Peanut oil |
| 1 |
tb |
Finely chopped garlic |
| 2 |
ts |
Finely chopped ginger |
| 1 |
tb |
Chili bean sauce |
| 2 |
tb |
Dark soy sauce |
| 2 |
ts |
Rice wine or dry sherry |
| 2 |
ts |
Sugar |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Sesame oil |
INSTRUCTIONS
CUT THE CHICKEN into 1/2-inch cubes. Combine it with the egg white, salt
and cornstarch in a small bowl and put the mixture into the refrigerator
for about 20 minutes. If you are using fresh water chestnuts, peel them. If
you are using canned water chestnuts, drain them well and rinse in cold
water. Coarsely chop the water chestnuts. Heat a wok or large saute pan
until it is hot and add the oil. When it is moderately hot, add the chicken
cubes and stir to keep them from sticking. When the chicken pieces turn
white, about 2 minutes, quickly drain the chicken and all the oil into a
stainless steel colander set in a bowl. Clean the wok and reheat. Return 2
tablespoons of oil to the wok, add the garlic and ginger, and stir-fry for
30 seconds. Then add the water chestnuts, chili bean sauce, soy sauce, rice
wine, sugar and salt and continue to stir-fry for 1 minute. Return the
chicken to the wok and continue to cook for another 2 minutes. Add the
sesame oil, give the mixture a final stir, and serve at once.
KEN HOM
PRODIGY GUEST CHEFS COOKBOOK
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Life Has Many Choices. Eternity Has Two.”