| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Grains | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 1 | lb | Boned raw chicken meat |
| 1 | t | Salt |
| 1 | Egg white | |
| 1 | T | Plus |
| 1 | t | Cornstarch |
| 3 | c | Oil for deep-frying |
| 1/4 | c | Walnuts, chopped |
| 1/4 | c | Almonds |
| 1/4 | c | Cashews |
| 1/4 | c | Sliced mushrooms |
| 1/4 | c | Baby corncobs |
| 1/4 | c | Diced water chestnuts |
| 1/4 | c | Frozen mixed peas |
| 1 | t | Sugar |
| 2 | T | Soy sauce |
| 1 | T | Garlic powder |
| 1 | T | Ground ginger |
| 1 | T | Oyster sauce |
| 1 | T | Rice wine |
| 1/2 | c | Water |
| 1 | t | Cornstarch |
| 1/2 | t | Sesame oil |
INSTRUCTIONS
Place the chicken meat between 2 sheets of waxed paper. Pound with a meat mallet or the flat of a cleaver to tenderize and flatten. Cut into bite-size pieces. Combine the salt, egg white, 1 tbs. cornstarch, and 1/4 cup water. Add the chicken pieces and marinate at least 20 minutes. Heat the oil to almost smoking in a wok over high heat. Deep-fry chicken pieces for 30 seconds or until opaque. Remove with a slotted spoon. Remove all but about 2 tbs. oil from the wok. Return the chicken to the wok and add the remaining ingredients. Stir-fry just until the flavors blend, about 1-1/2 minutes. Remove with the sauce to a serving platter. SEASONING SAUCE: Combine all ingredients. MANDARIN DELIGHT NORTH 7TH STREET, PHOENIX. WINE: WAN FU From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“You’re not God’s judge. One day you’ll discover it’s the other way around”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1730
Calories From Fat: 1572
Total Fat: 178.3g
Cholesterol: 107.8mg
Sodium: 1102.6mg
Potassium: 508.3mg
Carbohydrates: 12.6g
Fiber: 2.3g
Sugar: 3.4g
Protein: 27.5g