| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Chinese |
Poultry |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Chicken; 3/4 in cubes |
| 1 |
|
Egg |
| 1 |
c |
Flour |
| 5 |
|
Sticks bok choy; sliced crosswise |
| 3 |
|
Hot peppers; sliced legnthwise |
| 1 |
|
Red; green pepper, cut in strips |
| 3 |
tb |
Sugar |
| 3 |
tb |
Soy sauce |
| 3 |
tb |
Corn starch |
| 3 |
tb |
White vinegar |
| 3 |
tb |
Chinese cooking wine |
| 2 |
tb |
Chinese chile paste with garlic |
| 1 |
tb |
Fresh grated ginger |
| 1 |
tb |
Hoisin sauce |
| 1 |
tb |
Black peppercorns |
| 2 |
|
Cloves garlic; minced |
| 1 |
tb |
Oil for stir-frying |
|
|
Oil for deep frying |
| 1/2 |
ts |
Cayenne |
INSTRUCTIONS
From: Ken Gomberg <kgomberg@mint.net>
Date: Tue, 10 Sep 1996 08:34:55 -0400
Recipe By: Bob Morrell
Dip chicken in egg, flour, and fry. In bowl, mix water,
soy,cornstarch,vinegar,hoisin,wine,sugar,chile paste,peppercorns,cayenne.
Heat tbl oil in wok and stirfry garlic and ginger. In a few seconds, add
peppers and bok choy. Fry 1 min, add sauce and meat. Stir until sauce
thickens and coats. Serve on rice 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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