| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
Chinese |
Chinese, Chicken, Ceideburg 2 |
2 |
Servings |
INGREDIENTS
| 1 |
|
Egg |
| 1 |
tb |
Cornstarch |
| 1 |
lb |
Boned, skinless chicken cut from thigh or breast into 2 inch chunks |
|
|
Peanut oil |
| 16 |
|
Dried hot red peppers |
| 5 |
|
Scallions cut diagonally into 1" pieces |
| 3 |
|
Cloves garlic, finely minced |
| 1/4 |
ts |
Grated fresh ginger |
| 4 |
ts |
Cornstarch |
| 4 |
ts |
Sugar |
| 4 |
ts |
Rice vinegar |
| 6 |
tb |
Soy sauce |
| 1/4 |
c |
Water |
| 1/4 |
c |
Rice wine |
| 1/4 |
c |
Chicken broth |
INSTRUCTIONS
SAUCE
Whisk together thoroughly the egg and cornstarch. Add pieces of
chicken, turning to coat evenly.
In wok or deep-fat fryer, heat 2 inches of oil to 350F. Fry chicken,
a few pieces at a time until lightly browned and just cooked through.
Drain on paper towels.
Combine sauce ingredients, mixing well. Set aside. (The chicken may
be fried the first time up to one hour in advance; the sauce can be
combined several days in advance and kept covered in the
refrigerator.) In frying pan, heat 1 tbs of oil until hot. Add chili
peppers and cook until dark red. Add scallions and stir-fry about
one minute. Add garlic and ginger, cooking briefly, but do not
brown. Remove from heat. Reheat deep oil to 400F. Return chicken to
oil, in batches, and cook until crisp and golden brown. Drain on
paper towels.
Re-stir sauce and add to frying pan with onions and peppers. Cook,
stirring until thickened and bubbly. Add chicken and cook, stirring,
until well coated and heated through.
Posted by Stephen Ceideburg December 18 1990.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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