| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
California |
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Chicken breast; boned |
| 4 |
tb |
Soy sauce |
| 1 1/2 |
tb |
Cold water |
| 1 1/2 |
tb |
Cornstarch |
| 1 |
ts |
Cornstarch |
| 3 |
|
Cloves garlic; minced |
| 6 |
|
Dried red chilis; to taste |
| 1 |
tb |
White wine or sherry |
| 1 |
tb |
Sugar |
| 1/2 |
ts |
Salt (optional; not needed!) |
| 1 |
ts |
Sesame oil |
|
|
Oil for deep frying |
| 1 |
ts |
Ginger root; peel/chop |
| 1/2 |
c |
Peanuts |
INSTRUCTIONS
Date: Thu, 6 Jun 1996 11:42:28 -0400
From: kmeade@ids2.idsonline.com (The Meades)
This is what was in my computer cookbook. They are welcome to use these as
a starting point. From the comments on one, I got it from a nonchile-head.
Let me know the name of the restaurant. If I am in Annapolis I will stop
in.
Cut chicken into 1 inch cubes. Combine with 2 tablespoons soy sayce, cold
water, 1 1/2 tablespoons cornstarch, and garlic in bowl. Stir evenly in one
direction and let marinate for 30 minutes. Remove tips and seeds from
chiles, then cut in 1-inch pieces. Combine remaining 2 tablespoons soy
suace, wine, sugar, 1 teaspoon cornstarch, (salt), and sesame oil in small
bowl. Heat 2 to 3 inches oil in wok to 400 degrees. Add chicen and fry 30
seconds. Remove chicken and drain off all but 2 tablespoons oil. Heat oil
and fry chiles until black. Add gingerroot and chicen, stiring and tossing
together. Add soy-wine mixture and cook, stirring, must until thickened.
Remove from heat and sprinkly with peanuts. This recipe is from the Los
Angeles Times California Cookbook. Very good served with steamed white
rice!
CHILE-HEADS DIGEST V3 #007
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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