| 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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