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Garlic Chicken

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CATEGORY CUISINE TAG YIELD
Meats, Eggs, Vegetables Poultry 4 Servings

INGREDIENTS

4 Boneless; skinless chicken breast halves (about 1 lb.)
1 Egg white
1 tb Cornstarch
1 tb Dry white wine or sherry
4 Green onions
1 ts Minced gingerroot
3 ts Minced fresh garlic (about 6 medium cloves)
2 tb Vegetable oil
Hot cooked rice
1 ts Crushed chili paste (sambal oelek) or more to taste
2 ts Sugar
1 ts Cornstarch
2 ts Rice vinegar
1 tb Water
2 tb Dry white wine or sherry
2 tb Soy sauce

INSTRUCTIONS

SAUCE
From: tcollins@magnus.acs.ohio-state.edu (Thomas P Collins)
Subj: Garlic Chicken Date: 8 Jul 1993 22:26:40 GMT
This is my first post to rec.food.cooking.  The following recipe is adapted
from a recipe in the Columbus Dispatch from a few years ago.
Place chicken breasts in freezer for 1 to 2 hours or until very firm but
not frozen solid. Slice crosswise into thin shreds. In small bowl, lightly
beat egg white, then mix in 1 TBS cornstach and 1 TBS wine, stirring until
cornstarch is dissolved.  Add chicken and mix well to coat all pieces.  Let
stand at room temperature 30 minutes.
Meanwhile, slice green onions on the diagonal into very thin slices.  Mince
gingerroot and garlic.  Combine Sauce ingredients, mixing well.  Heat wok
or frying pan, add oil, and stir-fry chicken until no longer pink. Remove
with a slotted spoon. Add onions, ginger and garlic to wok and stirfry
about 30 seconds, until ginger and garlic are fragrant but not brown.
Return chicken to wok, restir sauce ingredients and add to wok. Cook,
stirring constantly, until mixture is well combined, hot and bubbly and
thickens slightly. Serve over rice. Makes 4 servings.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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