Yield: 6 Servings
|¾ pounds||Chicken breast; skinned, boned|
|2||Eggs lightly beaten|
|½||Medium-size green pepper|
|1 large||Stalk celery|
|2 tablespoons||Sliced bamboo shoots|
|2 teaspoons||Rice wine|
|¼ teaspoon||Sesame oil|
|1½ teaspoon||Chili paste w/garlic|
|3 cups||Peanut oil plus|
|2 teaspoons||Peanut oil|
|4 teaspoons||Rice wine|
|4 teaspoons||Light soy sauce|
|1 teaspoon||Bird's Dessert Mix|
Wash the chicken breast, pat dry, and lay on cutting surface. Using a razor-sharp knife, slice into 3-inch by 1-½ inch strips. In a deep bowl, mix the beaten eggs thoroughly with the marinade. Add the chicken, coat well and marinate for one hour. Slice the onion, green pepper, celery and carrot in long strips. Julienne the bamboo shoots. Set aside. Prepare the sauce by combining the next eight ingredients in a small bowl. Set aside.
Roll the strips of marinated chicken in cornstarch to coat evenly. Lay on waxed paper. Add 3 cups of the oil to a heated wok and heat until almost smoking. Add the chicken strips, one at a time, so they will crisp well.
Stir with a large spatula until meat is nearly done, about 2 minutes. Add the vegetables and deep-fry, stirring constantly, for 2 minutes longer.
Remove the wok from heat. Gently empty into a strainer placed over a deep metal bowl. Allow frying oil to drain. Return wok to high heat and add the remaining 2 teaspoons oil. When sizzling hot, carefully add the sauce and stir until sauce comes to a boil. Dissolve 1 teaspoon cornstarch in ½ cup cold water and add to sauce, continuing to stir until sauce thickens.
Return the drained chicken and vegetables to wok. Stir to coat well with the sauce. Serve at once. Directions for Marinade: Mix all ingredients together until thoroughly combined. Refrigerate until ready to use.
7TH STREET N.W., WASHINGTON,D.C.
BEVERAGE: TSING TAO BEER
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .