| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
Chinese |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Cornstarch |
| 1/4 |
c |
Water |
| 1 1/2 |
ts |
Minced fresh Garlic |
| 1 1/2 |
ts |
Minced fresh Ginger |
| 3/4 |
c |
Sugar |
| 1/2 |
c |
Soy Sauce |
| 1/4 |
c |
White Vinegar |
| 1/4 |
c |
Sherry; (I have used a white wine before as well) |
| 1 |
cn |
Condensed Chicken Broth |
| 3 |
lb |
Boneless; skinless chicken, cut into chuncks |
| 1/4 |
c |
Soy Sauce |
| 1 |
|
Egg; beaten |
| 1 |
c |
Cornstarch |
| 2 |
c |
Sliced Green Onions |
| 8 |
sm |
Dried Hot Peppers; seeds removed (Get these the produce section in a grocery store) |
INSTRUCTIONS
SAUCE
MEAT
Make sauce and refrigerate until needed: Put everytihng into a quart jar
with a lid and shake it up, then put in the fridge. Just shake it up again
when you are ready to use it.
Meat: Mix chicken, soy sauce, and pepper. Stir in egg. Add cornstarch, and
mix until chicken pieces are coated. (It will look awfull at this point.)
Deep fry 7 or 8 chicken pieces at a time in a 350 degree oil until chicken
pieces are crispy. Drain on paper towels. Repeat until all chicken chunks
are fried.
Place a small amount of oil (1 Tbsp.) in wok, and heat to 400 degrees. Add
onions, peppers, and stir fry about 30 seconds. Stir sauce mixture, then
add to wok. Cook until thick. If it gets too thick, add water to right
consistency. Add chicken to sauce in wok, and cook until all is hot and
bubbly.
Serve with fried or steamed rice.
This does not reheat well, so eat in one sitting.
Posted to MC-Recipe Digest V1 #1000 by Gr8seeksM8 <Gr8seeksM8@aol.com> on
Jan 10, 1998
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