astray recipes: Eight-treasure chicken

Categories: Poultry
Yield: 4 Servings

Measure	Ingredient
1 pounds	Boned raw chicken meat
1 teaspoon	Salt
1	Egg white
1 tablespoon	Plus
1 teaspoon	Cornstarch
3 cups	Oil for deep-frying
¼ cup	Walnuts; chopped
¼ cup	Almonds
¼ cup	Cashews
¼ cup	Sliced mushrooms
¼ cup	Baby corncobs
¼ cup	Diced water chestnuts
¼ cup	Frozen mixed peas
1 teaspoon	Sugar
2 tablespoons	Soy sauce
1 tablespoon	Garlic powder
1 tablespoon	Ground ginger
1 tablespoon	Oyster sauce
1 tablespoon	Rice wine
½ cup	Water
1 teaspoon	Cornstarch
½ teaspoon	Sesame oil

SEASONING SAUCE

Place the chicken meat between 2 sheets of waxed paper. Pound with a meat mallet or the flat of a cleaver to tenderize and flatten. Cut into bite-size pieces. Combine the salt, egg white, 1 tbs. cornstarch, and ¼ cup water. Add the chicken pieces and marinate at least 20 minutes. Heat the oil to almost smoking in a wok over high heat. Deep-fry chicken pieces for 30 seconds or until opaque. Remove with a slotted spoon. Remove all but about 2 tbs. oil from the wok. Return the chicken to the wok and add the remaining ingredients. Stir-fry just until the flavors blend, about 1-½ minutes. Remove with the sauce to a serving platter. SEASONING SAUCE: Combine all ingredients.

MANDARIN DELIGHT

NORTH 7TH STREET, PHOENIX.

WINE: WAN FU

From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .

eight-treasure chicken