Eight-treasure chicken

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, .

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