| 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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