Hot and sour chicken
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Taule BTVC62A | ||
| 2 | teaspoons | Cornstarch |
| 2 | teaspoons | Dry sherry |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | pounds | Chicken breasts; skinned and |
| Cut in small pieces | ||
| 4 | tablespoons | Vegetable oil |
| Cooking Sauce; (follows) | ||
| 1 | tablespoon | Garlic; minced |
| 2 | teaspoons | Fresh ginger; minced |
| 1 | tablespoon | Fermented black beans; rinsed |
| Drained | ||
| 1 | Small green pepper; seeded | |
| Cut in 1\" squares | ||
| 1 | Medium-size carrot; thinly | |
| 1 | can | Sliced bamboo shoots (8oz) |
| 1 | tablespoon | Water |
| Hot cooked rice | ||
| 2 | teaspoons | Cornstach |
| ½ | teaspoon | Crushed red pepper |
| ½ | teaspoon | Vegetable oil |
| 2 | tablespoons | Soy sauce |
| 2½ | tablespoon | White wine vinegar |
| ½ | cup | Chicken broth |
Directions
FOR SAUCE
Combine cornstarch, sherry, salt and pepper in a bowl. Add chicken and stir to coat, then stir in 1½ tsp of the oil and let stand for 15 minutes to marinate. Prepare cooking sauce by mixing together all ingred- ients, set aside. Place wide frying pan (or wok) on high heat. When hot, add 2 Tbl of the oil. When oil begins to heat, add garlic, ginger, and black beans. Stir once, then add chicken and stir-fry until chicken is opaque (about 3 minutes). Remove chicken from pan. Add the remaining oil to pan. When oil is hot, add green pepper, carrot, and bamboo shoots. Stir-fry for 30 seconds. Add water and stir-fry for about 1 ½ minutes. Return chicken to pan. Stir cooking sauce, add to pan, and cook, stirring, until sauce bubbles and thickens. Serve with rice.
Posted to EAT-L Digest 29 Sep 96 Date: Mon, 30 Sep 1996 16:46:07 -0500 From: LD Goss <ldgoss@...>