| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Vegetables | Chinese | Chinese, Poultry | 1 | Servings |
INGREDIENTS
| 7 | oz | Chicken breasts and thighs |
| 2 | tb | Cornstarch (cornflour) dissolved in |
| 2 | tb | Water |
| 1/8 | ts | Salt; or to taste |
| 2 | ts | Rice wine |
| 1 1/2 | ts | Soy sauce |
| 1 | c | High stock |
| 1 | ts | Sesame oil |
| 5 | Water water chestnuts | |
| 1 | Hot red chili (chilli) pepper | |
| 1/2 | c | Vegetable oil |
| 1 | ts | Ginger slices |
| 2 | ts | Scallions; chopped |
| 1 | ts | Garlic slices |
| 1/8 | ts | Rice vinegar |
| 1/8 | ts | Msg |
INSTRUCTIONS
1. Skin, bone, and dice the chicken. Blend 1 tbsp of the cornstarch-water mixture with salt and 1 tsp of the rice wine. Add the chicken and stir to coat well. Set aside. 2. In another bowl, mix the soy sauce, the remaining 1 tsp rice wine, the stock, the other 1 tbsp of cornstarch, MSG and the sesame oil into a sauce. Set aside. Peel and dice the water chestnuts. Seed the chili pepper and chop finely. Set aside. 3. Heat the oil in a wok over high heat to 225, or until small bubbles appear around the edge of a piece of scallion green or ginger tossed into the oil. Add the chicken and chili pepper and stir-fry until the chicken turns red. 4. Add the ginger, water chestnuts, scallions and garlic, and fry until fragrant. Stir in the sauce and sprinkle with the vinegar. Stir-fry about 30 seconds. Remove, and serve. Posted to recipelu-digest Volume 01 Number 233 by James and Susan Kirkland <[email protected]> on Nov 09, 1997
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