| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
|
China, Poultry, Sauces |
4 |
Servings |
INGREDIENTS
| 1/3 |
c |
Rice Wine or Dry Sherry |
| 2 |
tb |
Light Soy Sauce |
| 1 |
|
Egg White |
| 2 |
tb |
Cornstarch |
| 1/4 |
ts |
Ground White Pepper |
| 1 |
lb |
Skinless Chicken, Cut Into One-Inch Cubes |
| 2 |
tb |
Lemon Zest |
| 1 |
tb |
Minced Garlic |
| 2 |
ts |
Minced Ginger |
| 1 |
|
Fresh Habanero Chile, Stem and Seeds Removed, Minced * |
| 3 |
tb |
Sugar |
| 1/4 |
c |
Lemon Juice |
| 1 |
c |
Chicken Stock or Broth |
|
|
Peanut Oil |
| 1 |
tb |
Cornstarch mixed with |
| 2 |
tb |
Water |
| 1 |
c |
Roasted Cashew Nuts |
INSTRUCTIONS
* Substitute 1/4 ts ground Habanero chile.
Combine 1/2 of the rice wine or sherry, 1/2 of the soy sauce, egg white,
cornstarch and white pepper. Toss the chicken in the mixture and marinate
for 10 minutes.
Combine the remaining white wine, remaining soy sauce, 1/2 of the lemon
zest, the garlic, ginger and Habanero chile in a bowl. Then mix in the
sugar, lemon juice and broth to make a sauce.
Heat the oil to 350 degrees and fry the chicken for a couple of minutes or
until lightly browned. Remove and drain.
Pour off all but 1 tablespoon of the oil. Add the lemon zest garlic mix
and stir fry for 10 seconds.
Add the sauce and bring to a boil. Slowly stir in just enough cornstarch
to thicken. Return the chicken to the sauce, add the cashews, and heat.
Garnish with the remaining lemon zest and serve.
Heat Scale: Hot
From: Chile Pepper Magazine, April, 1994. Typed by Syd Bigger.
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