| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Vegetables |
|
Poultry |
2 |
Servings |
INGREDIENTS
| 1 |
lb |
Chicken breasts; boneless, skinless; cut into 1" pieces |
| 3 |
tb |
Soy sauce |
| 1 |
tb |
Cornstarch |
| 1 |
|
Egg white; beaten frothy |
| 1 |
c |
Vegetable oil |
| 3 |
|
Dried hot chili peppers; broken in half |
| 2 |
|
Cloves garlic; chopped fine |
| 1 |
|
1" piece ginger root; peeled and finely chopped |
| 1 |
tb |
White wine vinegar |
| 1 |
tb |
White wine |
| 1 |
ts |
Cornstarch |
| 1 |
tb |
Brown sugar |
| 1 |
ts |
Sesame oil |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
From: Ken Gomberg <kgomberg@mint.net>
Date: Tue, 10 Sep 1996 08:34:55 -0400
In a glass bowl, place chicken pieces. Combine 1 tb. soy sauce and 1 tb.
cornstarch. Blend in beaten egg white. Pour over chicken and toss to coat
well. Marinate in refrigerator for 1 hour. In a small bowl, combine
remaining soy sauce, vinegar, white wine, and 1 tsp. cornstarch; mix
until smooth. Stir in sugar, sesame oil and salt. In a wok heat oil.
Deep-fry chicken, a few pieces at a time, about 1 minute, or until golden
brown. Remove and drain on paper towel. Pour all but 2 tb. oil out of wok.
To the wok, add chili peppers, garlic and ginger; stir-fry 1 minute.
Pour sauce mixture into wok and cook, stirring, about 1 minute, until
thickened. Return chicken pieces to wok. Mix well and serve immediately.
Posted to CHILE-HEADS DIGEST V3 #099 Date: Tue, 10 Sep 1996 08:34:55 -0400
From: Ken Gomberg <kgomberg@mint.net>
CHILE-HEADS DIGEST V3 #099
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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