Garlic chicken - szechuan
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Chicken breasts; skinned |
| Boneless optional | ||
| 1 | cup | Peanut oil |
| ¼ | teaspoon | Cornstarch |
| 3 | tablespoons | Chicken stock |
| ¼ | cup | Garlic; chopped |
| ⅓ | cup | Sliced water chestnuts |
| 1 | teaspoon | Dry sherry |
| ¼ | teaspoon | Salt |
| ⅓ | cup | Sliced bamboo shoots or cooked carrots |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Sugar |
| 3 | tablespoons | Soy sauce water |
| 1 | teaspoon | Sesame oil |
| 1 | tablespoon | Sesame oil |
| 1 | Egg white | |
Directions
MARINADE
Chop chicken breasts into 2 inch square pieces; mix marinade ingredients in a medium bowl; add chicken pieces and mix well; let stand at least 20 minutes; heat 1 cup oil in a wok over medium heat 1 minute; add chicken pieces and stir-fry until chicken is almost cooked, 3 to 4 minutes; remove chicken, draining well over the wok; set aside; remove oil from wok except 4 tablespoons; dissolve cornstarch in chicken stock to make a paste; set aside; heat oil in wok over medium heat 1 minute; add cooked chicken, garlic, water chestnuts and bamboo shoots; stir-fry about 2 minutes; add salt, sugar, soy sauce and water; cover and cook over low heat 10 minutes; add cornstarch paste; stir-fry until sauce thickens slightly, about 30 seconds; stir in 1 teaspoon of sesame oil; serve hot. Makes 4 servings. I have one more to post...
Chuck in Pok Thursday 01:51 pm 11/25 C.OZBURN on GEnie Formatted by Elaine Radis BGMB90B; December, 1993 Posted on Prodigy; November, 1993