| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
|
Szechwan |
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Cornstarch |
| 1 |
|
Egg; beaten |
| 1 |
lb |
Chicken meat; cut into 2 inch pieces |
| 1/4 |
c |
Sugar |
| 1/4 |
c |
Soy sauce |
| 1/4 |
c |
Pineapple juice |
| 1/4 |
c |
Vinegar |
| 1 |
|
Clove garlic; minced |
| 1 |
ts |
Fresh ginger; minced |
|
|
Oil for deep frying |
| 6 |
|
Dry whole red peppers |
| 2 |
tb |
Cornstarch mixed with 3 tablespoons water |
| 4 |
|
Green onions sliced into 1/4 inch pieces |
INSTRUCTIONS
Commbine cornstarch, egg, and chicken and stir to coat well. Combine sugar,
soy sauce, pineapple juice, vinegar, garlic,and ginger. Heat oil in wok.
When very hot, add half of the chicken and fry until crisp and cooked
(should only take a few minutes). Remove to drain on paper towels. Reheat
oil and cook remaining chicken. Remove all but 1 T oil and add red peppers.
Stir fry quickly without burning. Add sauce and stir until well-mixed and
sugar dissolves. Add cornstarch mixture stirring until thickened. Return
chick to wok with green onions. Stir to coat chicken, remove, and serve
with rice
Posted to MC-Recipe Digest V1 #774 by Francine Boucher
<fboucher@sympatico.ca> on Sep 07, 1997
A Message from our Provider:
“There’s hope. There’s God.”