| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
Chinese |
Chinese, Poultry |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Chicken breast |
| 1/2 |
tb |
Salt |
| 1 |
tb |
Cornstarch |
| 1 |
|
Egg white |
| 1/4 |
lb |
Peanuts — raw |
| 2 |
|
Stalks spring onions |
| 2 |
|
Chiles de arbol — dried |
| 2 |
tb |
Lard |
| 2 |
tb |
Vinegar |
| 2 |
tb |
Chicken stock |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Cornstarch, blended in 3 Tb. |
|
|
Water |
INSTRUCTIONS
SAUCE:
Cut the chicken breast into triple-matchstick-sized slivers, rub these with
salt and cornflour, and fold into beaten egg-white. Roast or fry the
peanuts over a low heat until slightly brown and crush or grind coarsely.
Cut the spring onions into short segments, and the pepper into shreds
(discarding the pips). Mix the liquid ingredients for the sauce thoroughly.
Heat the oil in a large frying pan. Add the chicken slivers and turn them
in the hot oil for 1 minutes. Drain away any excess oil. Heat the lard in a
separate pan. Add the chopped peppers and spring onions to fry for 1 1/2
minutes. Pour in the liquid ingredients for the sauce. Stir quickly to
mix. When the liquid thickens return the chicken to the pan. Turn and stir
the chicken in the sauce. Sprinkle the peanuts over the chicken. Turn it
over quickly a few times, and serve immediately in a well-heated serving
dish. The roasted peanuts add an aromatic flavor to this chicken dish.
Recipe By : Chinese Regional Cooking by Kenneth Lo
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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