| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Poultry |
3 |
Servings |
INGREDIENTS
| 1 |
tb |
Chopped fresh ginger |
| 2 |
|
Cloves garlic; finely minced |
| 2 |
tb |
Dark soy sauce |
| 1/4 |
c |
Dry sherry |
| 1/4 |
c |
Vegetable oil |
| 1 |
|
Whole chicken breast |
| 2 |
tb |
Vegetable oil |
| 1/4 |
lb |
Fresh snow peas; cut diagonally in thirds |
| 1/4 |
lb |
Pearl onions; sliced thin |
| 1/4 |
c |
Minced fresh basil -or- |
| 2 |
tb |
Crushed dried leaf basil (up to) |
| 4 |
ts |
Finely minced fresh oriental hot green chile; or other hot chile |
INSTRUCTIONS
Skin & bone chicken breast; cut in 1-inch cubes. Combine ginger, garlic,
soy sauce, sherry and 1/4 cup oil in a shallow glass bowl. Add chicken
cubes and stir well. Cover and let stand 2 hours at room temperature,
stirring at least twice. About 10 minutes before serving, heat a wok or
very large, heavy skillet until medium-hot, add 2 Tbs oil. When oil is hot,
but not smoking, drain chicken, reserving marinade; add to pan and stir-fry
3 minutes or until meat loses pink color. Remove chicken to warmed platter.
Add snow peas, onions and reserved marinade to pan, fry about 2 minutes.
Turn off heat, then evenly mix in chicken, basil and chile. Pour onto
platter. Serve over rice; offer Hot Hot Oil (see index) to add to
individual servings, if desired. Makes 3 to 4 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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