| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Vegetables, Grains | Chinese | Polkadot, Lisa, Chicken, Chinese | 1 | Servings |
INGREDIENTS
| 1 1/4 | lb | Skinless, boneless chicken breasts, cut into one-inch pieces |
| 1 | Egg white | |
| 1 | tb | Cornstarch PLUS |
| 1 | ts | Cornstrach |
| 1 | ts | Szechwan chili paste with garlic |
| 2 | tb | Soy sauce |
| 1 | ts | Dry sherry |
| 1 | ts | Red wine vinegar |
| 1/4 | c | Chicken broth |
| 1 | ts | Oriental sesame oil |
| 3 | Tablespons vegetable oil | |
| 1/2 | c | Raw peanuts |
| 4 | Scallions cut into 1/2-inch lengths | |
| 2 | Garlic cloves, chopped | |
| 1/2 | ts | Crushed hot pepper to taste |
INSTRUCTIONS
This chinese stir-fried chicken with peanuts bears the name of a high-ranking officer of the Ching Dynasty, in whose honor it was created. It's a very popular Szechwan dish and, typically, flaming hot. 1. In a small bowl, combine chicken peices with egg white and 1 tablespoon corstarch. toss to coat and set aside. 2. In another mall bowl, blend chili paste with soy sauce, sherry, vinegar, broth, 1 teaspoon cornstarch, and sesame oil. Set sauce aside. 3. heat oil in a wok or large frying pan over medium high heat. Add chicken and stir-fry until it separates and turns white, about 4 minutes. remove with a slotted spoon and drain on paper towels. Deep fry peanuts in oil over medium heat until they are golden brown, about 3 minutes. Remove and drain. 4. Remove all but 2 tablespoons oil from the wok. Stir-fry scallions, garlic, and hot pepper for 30 seconds. Add chicken. Stir fry over high heat for 1 minute. 5. Add sauce. Stir-fry until heated through and thickened. Add peanuts to mix. Serve over rice. from 365 Ways to Cook Chicken * The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA Posted to MC-Recipe Digest V1 #704 by Lisa Clarke <lisa@gaf.com> on Aug 1, 9
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