| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Chinese, Poultry |
3 |
Servings |
INGREDIENTS
| 3 |
|
Chicken, breasts whole |
|
|
deboned skinned |
| 2 |
t |
Oil, peanut |
| 1 |
t |
Ginger, minced |
| 1 |
t |
Zest, orange |
| 1 |
t |
Zest, lime |
| 1 |
t |
Zest, lemon |
| 1/4 |
c |
Wine, rice |
| 1 |
T |
Wine, rice |
| 1 |
t |
Soy sauce |
| 1 |
ds |
Pepper, white |
| 1 |
t |
Cornstarch |
| 2 |
T |
Juice, orange |
| 2 |
T |
Juice, lime |
| 2 |
T |
Juice, lemon |
| 1 |
T |
Sugar, brown |
| 2 |
T |
Stock, chicken |
INSTRUCTIONS
Cut the chicken breasts into strips about a 1/2 inch wide. Place them
in a bowl and add all of the marinade ingredients: the rice wine, soy
sauce, white pepper and cornstarch. Stir to coat the chicken pieces
with the equally. Put the bowl in the refrigerator for an hour or
more. Into a hot wok, pour in about 1 tablespoon of peanut oil, and 1
teaspoon of minced ginger. Allow the ginger to sizzle for about 30
seconds and then add the marinaded chicken pieces. Stir the chicken
pieces around so they come apart and don't stick together. Add the
zests of lime, lemon, and orange for flavor. Stir for a minute and
then add the wine (allowing it to flame if your kitchen permits.)
Continue to stir for another minute and add the sauce ingredients one
at a time as you continue to stir and cook until the chicken is done.
Place the cooked chicken on a bed of cooked white rice and garnish
with lemon, lime, and orange zest. Enjoy! Source: "Yan Can Cook,"
Martin Yan : PBS Series, 11/8/94 From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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