| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Vegetables, Grains |
Chinese |
Chinese, Chicken, Entrees |
6 |
Servings |
INGREDIENTS
| 2 |
|
Chicken breasts; whole |
| 1 |
|
Egg |
| 2 |
tb |
All-purpose flour |
| 2 |
tb |
Cornstarch |
| 2 |
tb |
Water |
| 1 |
ts |
Salt |
| 2 |
ts |
Vegetable oil |
| 1/4 |
ts |
Baking soda |
| 1/4 |
ts |
White pepper |
| 1/2 |
c |
Water |
| 1/4 |
c |
Cornstarch |
| 1 |
c |
Sugar |
| 1 |
c |
Chicken broth |
| 3/4 |
c |
Vinegar |
| 2 |
ts |
Dark soy sauce |
| 2 |
ts |
Chili paste |
| 1 |
ts |
Vegetable oil |
| 1 |
|
Clove garlic; finely chopped |
|
|
Vegetable oil |
| 2 |
oz |
Cellophane noodles; or rice stick |
| 2 |
tb |
Toasted sesame seeds |
INSTRUCTIONS
Remove bones and skin from chicken breasts. Cut chicken into 2 x 1/2 inch
strips. Mix egg with next 7 ingredients (through white pepper) and stir in
chicken. Cover and refrigerate 20 minutes. Mix 1/2 cup water and /4 cup
cornstarch. Heat sugar, broth vinegar, soy sauce, chili paste, 1 teaspoon
oil and the garlic to boiling. Stir in cornstarch mixture. Cook and stir
until thickened. Remove from heat and keep warm. Heat vegetable oil (1 1/2
inch in wok to 350 degrees. Pull noodles apart gently. Fry 1/4 of the
noodles at a time 5 seconds or until puffed, turning once. Drain on paper
towels. Reheat oil to 350 degrees. Fry about 10 pieces of chicken, adding 1
at a time, 3 minutes or until light brown. Remove from oil, using slotted
spoon, and drain on paper towels. Repeat with remaining chicken. Heat oil
to 375 degrees. Fry about 1/3 of the chicken 1 minute or until golden
brown. Remove from oil and let drain on paper towels. Repeat with remaining
chicken. Place chicken on heated platter. Heat sauce to boiling, pour over
chicken. Sprinkle with sesame seed. Arrange cellophane noodles around
chicken.
Recipe by: Nancy Lee
Posted to MC-Recipe Digest V1 #992 by The Meades <kmeade@idsonline.com> on
Jan 7, 1998
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