| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Eggs |
|
Poultry |
6 |
Servings |
INGREDIENTS
| 4 |
lg |
Chicken thighs |
| 1/2 |
tb |
Vegetable oil |
| 1/2 |
tb |
Cornstarch |
| 1 |
|
Egg; slightly beaten |
| 2 |
|
Green onions; trimmed |
|
|
Ginger; peeled |
|
|
Fresh pepper |
| 1 1/2 |
tb |
Light soy sauce |
| 3 |
tb |
Chicken bouillon |
| 1 1/2 |
tb |
Mushroom soy sauce |
| 1 |
ts |
Brown sugar |
| 1 1/2 |
tb |
Rice wine or dry sherry |
| 1 |
tb |
Cornstarch |
| 2 |
|
Pieces ginger; sliced 1/8" thick |
| 1 |
ts |
Rice or cider vinegar |
| 1/2 |
tb |
Chile paste |
| 1 |
ts |
Sesame oil (optional) |
INSTRUCTIONS
SAUCE 1
SAUCE 2
In a medium bowl, combine the chicken with the egg, oil, and cornstarch. In
a blender or food processor, or by hand, combine the ingredients for Sauce
1. In a small bowl, combine the ingredients for Sauce 2. Place the measured
ingredients beside the wok in the order in which they are to be placed in
the wok. Warm 2 serving dishes, one lined with paper towel, in a 250? oven.
Fill the wok to a depth of 1 1/2 to 2 inches with vegetable oil. Heat the
oil to high (400-), or until a day-old cube of bread browns in just under 1
minute. Heat another 4 minutes to stabilize the temperature. Put the
chicken pieces into the oil one at a time until all are in. Stir-fry 3
minutes. Remove the pieces from the oil, draining well over the wok, and
keep warm in the oven on the paper-lined dish. Empty the oil from the wok.
Reduce the heat to medium (350?) and stir in Sauce 1. As soon as it
bubbles, stir in the chicken. Sprinkle Sauce 2 over the chicken, stir-fry 1
minute more, then turn into the serving dish. Scrape the sauce over the
chicken and serve at once.
From: "Fast and Easy Oriental Wok Cooking" by Jacqueline Heriteau
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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