| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Archived, Chili, China |
4 |
Servings |
INGREDIENTS
|
|
Pam Coombes RNCM95A |
|
|
MM:MK VMXV03A |
| 1 |
|
Fryer chicken, 3 to 4 lbs |
| 1/2 |
c |
All purpose flour |
| 1/2 |
t |
Salt |
|
|
Oil for frying |
| 1/3 |
c |
Water |
| 1/3 |
c |
Lemon juice |
| 2 |
t |
Cornstarch |
| 4 |
t |
Chinese chili sauce, hot |
| 2 |
t |
Soy sauce |
| 1 1/2 |
t |
Minced fresh ginger |
| 3 |
T |
Honey |
| 6 |
|
Green onions, cut lengthwise |
|
|
into thin slices |
INSTRUCTIONS
Rinse chicken and cut into small serving pieces. Combine flour and
salt in large bowl. Add chicken pieces and toss to coat well. Heat oil
in wok over high heat to 375F. Add chicken, one piece at a time (cook
only 1/3 of the pieces at a time), and cook until golden, about 5
minutes. D Drain on paper towel. Repeat with remaining chicken. Remove
all but 1 T oil from wok. Combine water, lemon juice, cornstarch,
chili sauce,and soy sauce in small bowl;mix well. Add ginger to wok;
stir-fry 1 minute. Add honey; cook and stir 1 minute. Stir in
cornstarch-chili mixture; cook and and stir until sauce boils, about 1
minute. Stir in chicken pieces; cook and stir until heated through,
about 3 minutes. Stir in onions; cook and stir 1 minute more. Makes 4
to 6 servings. (New Chinese Cooking Class Cookbook) File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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