| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Chicken, Chinese | 4 | Servings |
INGREDIENTS
| 1 | lb | Chicken breast, boned |
| cut into 1" cubes | ||
| 4 | T | Soy sauce |
| 1 1/2 | T | Cold water |
| Cornstarch | ||
| 1/4 | t | Garlic salt |
| 4 | Dried red chiles | |
| or more to taste | ||
| 1 | T | White wine or sherry |
| 1 | T | Sugar |
| 1/2 | t | Salt |
| 1 | t | Sesame oil |
| Oil for deep frying | ||
| 1 | t | Chopped peeled gingerroot |
| 1/2 | c | Peanuts |
INSTRUCTIONS
Combine chicken, 2 tablespoons soy sauce, cold water, 1 1/2 tablespoons cornstarch and garlic salt in bowl. Stir evenly in one direction and let marinate 30 minutes. Remove tips and seeds from chiles, then cut in 1-inch pieces. Combine remaining 2 tablespoons soy sauce, wine, sugar, 1 teaspoon cornstarch, salt and sesame oil in small bowl. Heat 2 to 3 inches oil in wok to 400F. Add chicken and fry 30 seconds. Remove chicken and drain off all but 2 tablespoons oil. Heat oil and fry chiles until black. Add gingerroot and chicken, stirring and tossing together. Add soy-wine mixture and cook, stirring, just until thickened. Remove from heat and sprinkle with nuts. (C) 1992 The Los Angeles Times Posted to MC-Recipe Digest V1 #218 Date: Sun, 15 Sep 1996 20:01:25 +0000 From: Cheryl Gimenez <clgimenez@earthlink.net>
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