| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Vegetables, Grains | Hunan | 1 | Servings | |
INGREDIENTS
| 1 | lb | Boneless chicken breast; cut into shreds |
| 1 | Egg white | |
| 1 | tb | Dry sherry |
| 1 | tb | Cornstarch |
| 2 | c | Vegetable oil |
| 2 | ts | Finely chopped garlic |
| 1 1/2 | tb | Yellow bean paste |
| 2 | ts | Sugar |
| 1 | tb | Soy sauce |
| 1 | tb | Tomato paste |
| 1 | ts | Red chili oil |
| 2 | ts | Chili sauce or chili paste with garlic |
| 1 | tb | Dry sherry |
| 2 | ts | Cornstarch blended with |
| 1 1/2 | tb | Water |
| 1 | md | Sized red bell pepper |
| 1 | md | Sized green bell pepper |
INSTRUCTIONS
MARINADE SAUCE CORNSTARCH MIXTURE PEPPERS Mix chicken shreds with marinade mixture. Mix sauce ingredients and set aside. Make up cornstarch mixture and set aside. Cut and reserve bell pepper pieces. Heat 1 1/2 cups oil in wok just until smoking. Add chicken and stir constantly with large chopstick or wooden spoon until shreds separate and turn white. Remove chicken with slotted spoon and place in bowl until ready to use. Pour off all but 2 Tbsp of the oil from the wok. When hot, add the sauce mixture and stir together over medium heat for 30 seconds to 1 minute, until bubbly. Return chicken pieces to wok and toss until warmed through. Add cornstarch mixture and stir until sauce thickens. Add the bell pepper pieces, stirring and coating with sauce, cooking for about 1 minute. Serve. Based upon a recipe for Hunan Chili Squid in The New Chinese Cooking School by Kenneth Lo Posted to r.f.r by: [email protected] (Carol Miller-Tutzauer) NOTES : MC formatted by Holly Butman Recipe by: Kenneth Lo Posted to MC-Recipe Digest V1 #772 by Holly Butman <[email protected]> on Sep 05, 1997
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