| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Vegetables |
Chinese |
Szechwan |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Chicken; skinned and boned |
| 1 |
|
Egg |
| 1 |
c |
Flour |
| 1/4 |
lb |
Bamboo shoots |
| 1 |
|
Green pepper |
| 1 |
|
Red pepper |
| 1/4 |
c |
Water |
| 1 |
tb |
Dark soy sauce |
| 1 |
tb |
Cornstarch |
|
|
Vegetable oil (for deep frying) |
| 2 |
tb |
Vegetable oil (in addition to the above) (up To 3) |
| 2 |
|
Cloves garlic; minced |
| 1 |
ts |
Fresh ginger root; shredded |
| 4 |
|
Black peppercorns (up To 5) |
| 1 |
tb |
White vinegar |
| 1 |
tb |
Chinese cooking wine |
| 1 |
ts |
Chinese chili sauce |
| 1 |
tb |
Sugar |
INSTRUCTIONS
Cut the chicken into 3/4 inch cubes. In a bowl, beat the egg. Dip the
chicken pieces into the egg and then dip them to coat in the flour. Set
aside. Cut the bamboo shoots into 1/2 inch cubes. Seed the green and red
peppers and cut them into small cubes. Set aside. In a small bowl, combine
the water, soy sauce and cornstarch. Set aside. In a wok or deep-sided,
heavy-bottomed sauce pan, heat enough vegetable oil to deep fry the
chicken. Deep fry the chicken until golden brown, about 10 minutes. Remove
from oil and drain on paper towel. Deep fry the peppers 10 seconds and
remove. Heat the 2-3 tablespoons of oil in the wok. Add chicken, peppers,
garlic and ginger. Then add the remaining ingredients including the bamboo
shoots but not the water-soy-cornstarch mixture and cook 2-3 minutes. Add
the water-soy-cornstarch mixture and simmer until sauce thickens. Transfer
to warmed dish and serve.
Posted to MC-Recipe Digest V1 #774 by Francine Boucher
<fboucher@sympatico.ca> on Sep 07, 1997
A Message from our Provider:
“Forbidden fruits create many jams”