| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Chicken, Poultry |
6 |
Servings |
INGREDIENTS
| 1 |
|
Chicken Breast |
| 1 |
tb |
Soy Sauce |
| 1 |
ts |
Cornstarch |
| 1 |
tb |
White Vinegar |
| 1 |
tb |
Soy Sauce |
| 1 |
tb |
Dry Sherry |
| 1/2 |
ts |
Sugar |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Cornstarch past |
| 1 |
|
Vegetable Oil for blanching |
| 3 |
|
Dried Red Chili Pods |
| 1 |
|
Green Onion (white part) |
| 1/2 |
ts |
Ginger, fresh, minced |
| 1 |
|
Garlic Clove, minced |
| 2 |
ts |
Sesame Oil |
INSTRUCTIONS
MARINADE
SAUCE
SEASONINGS
Servings: 6 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.
Posted to EAT-L Digest 08 Sep 96
Date: Mon, 9 Sep 1996 10:34:12 -0400
From: Ken Gomberg <kgomberg@MINT.NET>
A Message from our Provider:
“The church is prayer-conditioned.”