Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Chicken; 3/4 in cubes |
| 1 \N | Egg |
| 1 cup | Flour |
| 5 \N | Sticks bok choy; sliced crosswise |
| 3 \N | Hot peppers; sliced legnthwise |
| 1 \N | Red; green pepper, cut in strips |
| 3 tablespoons | Sugar |
| 3 tablespoons | Soy sauce |
| 3 tablespoons | Corn starch |
| 3 tablespoons | White vinegar |
| 3 tablespoons | Chinese cooking wine |
| 2 tablespoons | Chinese chile paste with garlic |
| 1 tablespoon | Fresh grated ginger |
| 1 tablespoon | Hoisin sauce |
| 1 tablespoon | Black peppercorns |
| 2 \N | Cloves garlic; minced |
| 1 tablespoon | Oil for stir-frying |
| \N \N | Oil for deep frying |
| ½ teaspoon | Cayenne |
From: Ken Gomberg <kgomberg@...> Date: Tue, 10 Sep 1996 08:34:55 -0400 Recipe By: Bob Morrell
Dip chicken in egg, flour, and fry. In bowl, mix water, soy,cornstarch,vinegar,hoisin,wine,sugar,chile paste,peppercorns,cayenne.
Heat tbl oil in wok and stirfry garlic and ginger. In a few seconds, add peppers and bok choy. Fry 1 min, add sauce and meat. Stir until sauce thickens and coats. Serve on rice Posted to CHILE-HEADS DIGEST V3 #099 Date: Tue, 10 Sep 1996 08:34:55 -0400 From: Ken Gomberg <kgomberg@...> CHILE-HEADS DIGEST V3 #099
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .