| 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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