| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
Chicken breast |
| 1 |
tb |
Cornstarch |
| 1 |
tb |
Sherry |
| 2 |
tb |
Soy sauce |
| 2 |
|
Green peppers |
| 1 |
|
Red chili pepper |
| 2 |
c |
Onion |
| 1 |
|
Clove garlic |
| 2 |
sl |
Fresh ginger root |
|
|
Oil for deep-frying |
| 2 |
tb |
Cornstarch |
| 3 |
tb |
Soy sauce |
| 1/4 |
c |
Stock |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 2 |
tb |
Oil |
INSTRUCTIONS
1. Bone chicken; then cut in 1-1/2-inch cubes. Combine cornstarch, sherry
and soy sauce. Add to chicken and toss to coat. Let stand 10 to 15 minutes.
2. Dice green peppers, red chili pepper and onion. Mince garlic and ginger
root. Meanwhile heat oil.
3. Blend remaining cornstarch and soy sauce with stock, salt and sugar.
4. Add chicken to oil and deep-fry until golden. Drain on paper toweling.
5. Heat remaining oil. Add minced garlic and ginger; stir-fry a few times.
Add peppers and onions and stir-fry until softened (2 to 3 minutes).
6. Stir in cornstarch-stock mixture to thicken. Slowly stir in deep-fried
chicken only to reheat. Serve at once. VARIATIONS:
1. In step 1, for the soy sauce substitute 1/2 teaspoon salt.
2. In step 5, add with the peppers and onions 1 cucumber, peeled and diced.
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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