| 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
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