Name: Garlic Chicken - Szechuan
Ingredients: 1 lb Chicken breasts; skinned; Boneless optional; 1 c Peanut oil; 1/4 ts Cornstarch; 3 tb Chicken stock; 1/4 c Garlic; chopped; 1/3 c Sliced water chestnuts; 1/3 c Sliced bamboo shoots; or cooked carrots; 1/2 ts Salt; 1/2 ts Sugar; 3 tb Soy sauce water; 1 ts Sesame oil; 1 ts Dry sherry; 1/4 ts Salt; 1 tb Sesame oil; 1 Egg white

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Martin Luther

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Eggs	Chinese	Chinese3	4	servings

INGREDIENTS

1	lb	Chicken breasts; skinned
		Boneless optional
1	c	Peanut oil
1/4	ts	Cornstarch
3	tb	Chicken stock
1/4	c	Garlic; chopped
1/3	c	Sliced water chestnuts
1/3	c	Sliced bamboo shoots; or cooked carrots
1/2	ts	Salt
1/2	ts	Sugar
3	tb	Soy sauce water
1	ts	Sesame oil
1	ts	Dry sherry
1/4	ts	Salt
1	tb	Sesame oil
1		Egg white

INSTRUCTIONS

MARINADE
Chop chicken breasts into 2 inch square pieces; mix marinade ingredients in
a medium bowl; add chicken pieces and mix well; let stand at least 20
minutes; heat 1 cup oil in a wok over medium heat 1 minute; add chicken
pieces and stir-fry until chicken is almost cooked, 3 to 4 minutes; remove
chicken, draining well over the wok; set aside; remove oil from wok except
4 tablespoons; dissolve cornstarch in chicken stock to make a paste; set
aside; heat oil in wok over medium heat 1 minute; add cooked chicken,
garlic, water chestnuts and bamboo shoots; stir-fry about 2 minutes; add
salt, sugar, soy sauce and water; cover and cook over low heat 10 minutes;
add cornstarch paste; stir-fry until sauce thickens slightly, about 30
seconds; stir in 1 teaspoon of sesame oil; serve hot. Makes 4 servings. I
have one more to post...
Chuck in Pok Thursday 01:51 pm 11/25 C.OZBURN on GEnie Formatted by Elaine
Radis BGMB90B; December, 1993 Posted on Prodigy; November, 1993
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

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