| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| Sweet-and-pungent sauce | ||
| 1 | Chicken breast | |
| 1/2 | t | Salt |
| 1 | Egg | |
| Cornstarch | ||
| 2 | T | Oil |
INSTRUCTIONS
Prepare a sweet-and-pungent sauce (see recipes for "Sweet-and-Pungent Sauces" in this cookbook). Keep warm in its saucepan. Skin and bone chicken; then shred. Sprinkle with salt; let stand a few minutes. Beat egg. Dip chicken in egg; then dredge lightly in cornstarch. Heat oil. Add chicken and stir-fry until it loses its pinkness (about 1 minute). Transfer chicken to sweet-and-pungent sauce and stir in over medium heat to cook through and blend flavors (about 2 minutes). 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:
“In the sentence of life, the devil may be a comma–but never let him be the period.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 229
Calories From Fat: 100
Total Fat: 11.3g
Cholesterol: 119.6mg
Sodium: 372.3mg
Potassium: 237.5mg
Carbohydrates: 1.9g
Fiber: <1g
Sugar: <1g
Protein: 28.3g