| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Pittsburgh |
Ethnic, Poultry, Main dish |
6 |
Servings |
INGREDIENTS
| 2 |
|
Whole chicken breasts uncooked |
|
|
Marinade (see recipe): (Marinade and Seasoning Sauce B1) |
| 1 |
c |
Plus 2 tb peanut oil |
| 2 |
|
Dry chilis; cut in half and soaked in warm water for 10 minutes |
| 3 |
|
Garlic cloves; chopped |
| 1 |
|
Scallion; cut in 1" pieces |
| 2/3 |
c |
Diced bamboo shoots |
| 1/2 |
c |
Straw mushrooms, drained |
|
|
Seasoning sauce: see above |
INSTRUCTIONS
Skin and bone chicken breasts and cut into 1/2 inch cubes.
Place chicken in Marinade and toss to coat. Marinate for 15 minutes in the
refrigerator. Before stir-frying, add 1 tablespoon oil to chicken mixture
and mix well.
Heat 1 cup oil to 375 F in wok or skillet over high heat. Add chicken and
stir-fry for 2 minutes. Remove and drain well.
Heat 1 tablespoon oil in wok or skillet over high heat. Ad chilis; fry
until golden brown. Add garlic, scallion, bamboo shoots and straw
mushrooms. Stir-fry for 2 minutes. Add chicken and stir in Seasoning
Sauce. Cook, stirring constantly until sauce thickens. Serve hot.
Temperature(s): HOT Effort: AVERAGE Time: 00:45 Source: ANNA KAO'S
Comments: PITTSBURGH, ASPINWALL
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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