| 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
<kirkland@gj.net> on Nov 09, 1997
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”