Chicken with peanuts b1
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 GIN- GER ROOT & 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.
Temperature(s): HOT Effort: AVERAGE Time: 00:30 Source: PEKING GARDEN EAST Comments: MILWAUKEE, MEQUON Comments: WINE: TAI-SHAN