| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Chinese, Poultry |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Chicken |
| 1 |
ts |
Ginger (minced) |
| 1 |
|
Scallion (minced) |
| 2 |
|
Dried Chillies |
| 1 |
|
Dried Tangerine Peel |
|
|
Crumbled |
|
|
Oil for deep frying |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
MSG (optional) |
| 1/2 |
ts |
Dark soy sauce |
| 1/2 |
ts |
Sam Shu wine |
| 2 |
ts |
Cornstarch |
| 1 1/2 |
ts |
Sugar |
| 1/2 |
ts |
MSG (optional) |
| 1/2 |
ts |
Dark soy sauce |
| 2 |
ts |
Light soy sauce |
| 1 |
ts |
Shao Hsing wine |
| 2 |
ts |
Black vinager |
| 3 |
dr |
Sesame oil |
| 1/2 |
ts |
Cornstarch |
| 1 |
tb |
Water |
INSTRUCTIONS
SEASONING A
SEASONING B
THICKENING SAUCE
Wash chicken and cut into 2cm (3/4 inch) cubes. Mix thoroughly with the
minced ginger and scallion, then add the Seasoning A ingredients and
marinate for 15 minutes. Mix Seasoning B ingredients and set aside. Heat
the wok until smoking, add the oil and when very hot deep fry the chicken
pieces for 1 1/2 minutes, until golden. Drain chicken pieces, discard most
of the oil. Reheat the wok and stir-fry the chillies and crumpled tangerine
peel until they darken. Add chicken pieces and stir. Add Seasoning B and
the Thickening sauce and stir-fry until the seasoning coats the chicken.
Serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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