| 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: riacmt@ubvmsb.cc.buffalo.edu (Carol
Miller-Tutzauer)
NOTES : MC formatted by Holly Butman
Recipe by: Kenneth Lo
Posted to MC-Recipe Digest V1 #772 by Holly Butman
<butma001@acpub.duke.edu> on Sep 05, 1997
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