| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Vegetables | St. Louis | Post3 | 4 | servings |
INGREDIENTS
| === FOR CHICKEN === | ||
| 1 | lb | Boneless skinless chicken breasts |
| 1/2 | ts | Salt |
| 1 | tb | Dry rice wine or dry sherry |
| 1 | lg | Egg white; whisked just until |
| Broken up | ||
| 1 | tb | Cornstarch |
| 1 | tb | Vegetable oil |
| 4 | c | Water |
| === FOR SAUCE === | ||
| 5 1/2 | ts | Cornstarch |
| 5 1/2 | tb | Dry rice wine or dry sherry |
| 2 | tb | Dark soy sauce |
| 5 1/2 | tb | Rice vinegar |
| 1 | ts | Granulated sugar |
| 1/2 | ts | Salt |
| 5 1/2 | ts | Dark sesame oil |
| === FOR STIR-FRY === | ||
| 2 | tb | Vegetable oil |
| 4 | Dried red chili peppers | |
| 1 | Piece Fresh ginger – (1"); chopped | |
| 1/2 | lb | Snow peas; cut in thirds |
| On the diagonal | ||
| 1/2 | c | Salted cashews |
INSTRUCTIONS
To prepare chicken: Cut breasts into 1/2-inch cubes, slicing first lengthwise with the grain, then across into cubes. Put cubes in a bowl with salt and rice wine. Mix well, then add egg white, cornstarch and 1 tablespoon oil; stir until coated. Cover and chill for 30 to 60 minutes. Bring water to a boil in a medium pan. Add chicken, stirring to separate the pieces. Bring the water back to a boil; simmer 1 minute, stirring constantly. Drain in a colander; let cool to room temperature. Meanwhile, prepare sauce: Whisk together cornstarch, rice wine, soy sauce, rice vinegar, sugar, salt and sesame oil. To stir-fry: Heat wok over high heat for 30 seconds. Drizzle in oil to coat bottom and sides; heat 30 seconds. Lower heat. Add chilies; toss until they begin to brown, about 1 minute. Add ginger; stir-fry a few seconds. Discard chilies. Increase heat to high. Add snow peas; stir-fry 30 to 60 seconds, until just starting to wilt. Add chicken; stir-fry until very hot, about 30 to 60 seconds. Give sauce a quick stir and add to wok, tossing to coat chicken and peas. Stir in cashews; heat briefly. Taste and adjust seasoning. Yields 4 servings. Comments: This recipe, which is not as difficult as it may look, demonstrates a technique called "velveting. "Anne Willan, author of "Cook It Right,"explains that velveting seals the chicken and keeps it from drying out in the hot wok. Recipe Source: St. Louis Post-Dispatch - 10-19-1998 Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus rights wrongs”