| 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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