| 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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