| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
Chinese |
Poultry |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Walnut meats |
| 1 |
|
Chicken breast |
| 1 |
tb |
Cornstarch |
| 1/2 |
ts |
Salt |
| 1 |
|
Egg white |
| 1 |
|
Green pepper |
| 1 |
|
Sweet red pepper |
| 1 |
|
Clove garlic |
| 2 |
sl |
Fresh ginger root |
|
|
Oil for deep frying |
| 2 |
tb |
Oil |
| 1 |
tb |
Oil |
| 2 |
tb |
Soybean paste (up to) |
| 2 |
tb |
Sugar |
| 1 |
tb |
Sherry |
INSTRUCTIONS
1. Blanch and toast walnuts.
2. Bone chicken; then cut in 1-1/2-inch cubes. Combine cornstarch, salt and
egg white. Add to chicken and toss to coat.
3. Dice green and red peppers. Mince garlic and ginger root. Meanwhile heat
oil.
4. Add chicken cubes to oil and deep-fry until golden. Drain on paper
toweling.
5. Heat second quantity of oil. Add garlic and ginger; stir-fry a few
times. Add peppers and stir-fry to soften (about 2 minutes). Then remove
from pan.
6. Heat remaining oil. Add soybean paste and stir in 2 to 3 minutes over
medium heat. Then stir in sugar until it dissolves.
7. Add deep-fried chicken cubes and sherry. Stir-fry quickly to coat
chicken with soybean paste. (If sauce is too thick, thin with 1/4 cup of
stock.)
8. Return pepper mixture; add walnuts and stir in only to heat through.
Serve at once.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”