| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Poultry, Chinese |
3 |
Servings |
INGREDIENTS
| 3 |
|
Chicken, breasts, whole, deboned, skinned |
| 2 |
ts |
Oil, peanut |
| 1 |
ts |
Ginger, minced |
| 1 |
ts |
Zest, orange |
| 1 |
ts |
Zest, lime |
| 1 |
ts |
Zest, lemon |
| 1/4 |
c |
Wine, rice |
| 1 |
tb |
Wine, rice |
| 1 |
ts |
Soy sauce |
| 1 |
ds |
Pepper, white |
| 1 |
ts |
Cornstarch |
| 2 |
tb |
Juice, orange |
| 2 |
tb |
Juice, lime |
| 2 |
tb |
Juice, lemon |
| 1 |
tb |
Sugar, brown |
| 2 |
tb |
Stock, chicken |
INSTRUCTIONS
MARINADE
SAUCE
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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