| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Grains | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 1 | Chicken breast | |
| 1 | t | Cornstarch |
| 1 | T | Water |
| 1 | Egg white | |
| 1 | Leek stalk | |
| 1 | Clove garlic | |
| 2 | Fresh ginger root | |
| 3 | T | Soy sauce |
| 1 | T | Sherry |
| 1/2 | t | Salt |
| 1/2 | t | Sugar |
| 2 | T | Oil |
| 2 | T | Oil |
| 1/2 | c | Unsalted roasted peanuts |
INSTRUCTIONS
Skin and bone chicken; then dice. Combine cornstarch, water and egg white. Add to chicken and toss to coat. Cut leek in 1/2-inch sections. Mince garlic and ginger root. Combine soy sauce, sherry, salt and sugar. Heat oil. Add chicken and stir-fry until it loses its pinkness (about 2 minutes). Remove from pan. 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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 408
Calories From Fat: 228
Total Fat: 26.2g
Cholesterol: 73.1mg
Sodium: 774.2mg
Potassium: 421.9mg
Carbohydrates: 9.8g
Fiber: 2g
Sugar: 2.4g
Protein: 32.9g