| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Poultry |
1 |
Servings |
INGREDIENTS
| 3 |
|
Chicken breasts — boned |
| 2 |
tb |
Soy sauce |
| 1 1/2 |
tb |
Rice wine |
| 1 |
ts |
Sesame oil |
| 3/4 |
c |
Chicken broth |
| 2 1/2 |
tb |
Soy sauce |
| 2 |
tb |
Rice wine |
| 1 |
tb |
Sugar |
| 1 1/2 |
ts |
Cornstarch |
| 2 |
tb |
Fremented black beans — |
|
|
Minced |
| 2 |
tb |
Minced scallions — white |
|
|
Part only |
| 1 |
tb |
Garlic — minced |
| 1/2 |
ts |
Chinese Chili Paste |
| 2 |
tb |
Scallion greens — minced |
INSTRUCTIONS
MARINADE:
SAUCE:
MINCED SEASONINGS:
GARNISH:
Chop the chicken breast into bite size pieces. Mix all ingredients for the
marinade together and place chicken pieces into the marinade for a least 1
hour, preferably more. Meanwhile make the sauce by combineing all
ingredients in a small bowl and mince all seasonings listed below. Once the
chicken has marinated stirfry in a hot wok that has a tablespoon of smoking
oil in it. Beware, you will probably cough a lot from the cooking chili
paste! Once the chicken is completely cooked and golden pour in the sauce
and cook all until it thickens slightly. Place into a warm serving bowl and
serve.
Recipe By : Heather
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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