| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Chinese |
Chinese3 |
6 |
servings |
INGREDIENTS
| 1 |
|
Chicken Breast; MARINADE |
| 1 |
tb |
Soy Sauce |
| 1 |
ts |
Cornstarch; SAUCE |
| 1 |
tb |
White Vinegar |
| 1 |
tb |
Soy Sauce |
| 1 |
tb |
Dry Sherry |
| 1/2 |
ts |
Sugar |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Cornstarch Vegetable Oil for; blanching |
| 3 |
|
Dried Red Chili Pods; SEASONINGS |
| 1 |
|
Green Onion; (white part) |
| 1/2 |
ts |
Ginger; fresh, minced |
| 1 |
|
Garlic Clove; minced |
| 2 |
ts |
Sesame Oil |
INSTRUCTIONS
Pound chicken slightly with a mallet to tenderize; then cut into 3/4 by 3/4
inch pieces. Combine marinade ingredients with chicken in the order listed;
set aside. Combine sauce ingredients thoroughly; set aside. To oil-blanch,
set wok over high heat for about 1 minute. Add 2 cups oil and heat to 350
degrees. Add chicken and blanch for 3 or 4 minutes until golden brown.
Remove and drain, reserving oil. To stir-fry, remove all but 2 tablespoons
oil from wok. Reheat, swirling pan to coat sides. Add chili pods and seeds;
stir-fry for about 30 seconds until browned. Return chicken and add
seasonings, stir- frying for another 30 seconds. Pour in sauce and cook
until thickened. To serve, stir in sesame oil. Note: Chili pods are browned
to produce the aroma while the seeds are used to make the dish spicy and
hot. Take care not to burn the seeds or let them get too dark. Converted by
MMCONV vers. 1.50
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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