| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Grains | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 1 | Chicken breast | |
| 1 | ts | Cornstarch |
| 1 | tb | Water |
| 1 | Egg white | |
| 1 | Leek stalk | |
| 1 | Clove garlic | |
| 2 | sl | Fresh ginger root |
| 3 | tb | Soy sauce |
| 1 | tb | Sherry |
| 1/2 | ts | Salt |
| 1/2 | ts | Sugar |
| 2 | tb | Oil |
| 2 | tb | Oil |
| 1/2 | c | Unsalted roasted peanuts |
INSTRUCTIONS
1. Skin and bone chicken; then dice. Combine cornstarch, water and egg white. Add to chicken and toss to coat. 2. Cut leek in 1/2-inch sections. Mince garlic and ginger root. 3. Combine soy sauce, sherry, salt and sugar. 4. Heat oil. Add chicken and stir-fry until it loses its pinkness (about 2 minutes). Remove from pan. 5. Heat remaining oil. Add garlic, ginger root and leek; stir-fry to brown lightly (1 to 2 minutes). Return chicken and stir-fry 1 minute more. 6. Stir in soy-sherry mixture to heat through and blend flavors. Then quickly stir in roasted peanuts. Serve at once. VARIATION: In step 5, add with the garlic, etc., 2 or 3 Chili peppers, cut in half lengthwise. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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