| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
Chinese |
Chinese, Family & fr |
4 |
Servings |
INGREDIENTS
| 5 |
|
Boneless chicken breasts |
| 6 |
|
Egg whites |
| 6 |
tb |
Cornstarch |
| 2 1/4 |
c |
Cooking oil |
| 1/2 |
c |
Fresh roasted peanuts |
| 1/4 |
c |
Sliced water chestnuts |
| 1/4 |
c |
Green peas |
| 3/4 |
c |
Chicken broth |
| 1 |
ts |
Hot pepper sauce |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Monosodium glutamate |
| 1/2 |
ts |
Sesame oil |
| 1/4 |
ts |
Dried hot peppers; crushed |
| 1/2 |
c |
Water |
INSTRUCTIONS
Cut chicken into 1 inch slices. Combine egg whites. 4 Tablespoons of the
cornstarch and 1 tablesppon of the oil, mix well. Pour over chicken and
marinate for 1 hour. In wok or large sacuepan, heat 2 cups of the oil till
very hot with slotted spoon lift abut 1/4 of the chicken from the marinade
and fry in hot oil for 2 minutes, drain and set aside. Repeat with remiaing
chicken in another work, heat remaining 3 tablespoons oil over hight heat.
Add peanuts and vegetables and broth. bring mixture to a full boil. Add hot
pepper sauce, sugar, mon glutamati, sesame oil, hot pepper and salt. blend
remaining 2 tablespoons cornstarch with cold water and add to boiling
mixture. Cook, stirring constantly till thickened and bubbly.
Serving Ideas : Serve over rice.
Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 14, 1998
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