Chicken with peanuts
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Boneless chicken breast; skinned & cubed |
| Salt | ||
| 1 | Egg white; lightly beaten | |
| 3½ | teaspoon | Cornstarch |
| ½ | cup | Vegetable oil |
| ½ | teaspoon | Each crushed fresh ginger & crushed garlic |
| 6 | Pieces dried red pepper | |
| 3 | Scallions; chopped | |
| ½ | teaspoon | Sugar |
| 2 | tablespoons | Dark soy sauce |
| 1 | tablespoon | Cooking sherry |
| 1 | teaspoon | Vinegar |
| Ground black pepper to taste | ||
| ½ | cup | Peanuts |
Directions
Place the chicken meat, ½ tsp. salt, egg white & ½ tsp. cornstarch in a bowl & mix. Set aside. Mix remaining 3 tsp. cornstarch with 2 tbs. cold water & reserve. Put 6 tbs. oil in a wok & heat to warm. Drain the chicken & add to the oil, cooking just until done over low heat. Remove & set aside. Heat 2 tbs. oil in a clean wok & add the ginger, garlic & red pepper and stir-fry 30 sec. Add reserved chicken, scallions, sugar, soy sauce, sherry & vinegar & stir-fry 1 min. Add salt & pepper to taste. Stir in the reserved cornstarch mixture until thickened. Add the peanuts and mix to coat.
PEKING GARDEN EAST
MILWAUKEE, MEQUON
WINE: TAI-SHAN
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .