Stir-fried chicken and peanuts #1
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Chicken breast | |
| 1 | teaspoon | Cornstarch |
| 1 | tablespoon | Water |
| 1 | Egg white | |
| 1 | Leek stalk | |
| 1 | Clove garlic | |
| 2 | slices | Fresh ginger root |
| 3 | tablespoons | Soy sauce |
| 1 | tablespoon | Sherry |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Sugar |
| 2 | tablespoons | Oil |
| 2 | tablespoons | Oil |
| ½ | cup | Unsalted roasted peanuts |
Directions
1. Skin and bone chicken; then dice. Combine cornstarch, water and egg white. Add to chicken and toss to coat.
2. Cut leek in ½-inch sections. Mince garlic and ginger root.
3. Combine soy sauce, sherry, salt and sugar.
4. Heat oil. Add chicken and stir-fry until it loses its pinkness (about 2 minutes). Remove from pan.
5. Heat remaining oil. Add garlic, ginger root and leek; stir-fry to brown lightly (1 to 2 minutes). Return chicken and stir-fry 1 minute more.
6. Stir in soy-sherry mixture to heat through and blend flavors. Then quickly stir in roasted peanuts. Serve at once. VARIATION: In step 5, add with the garlic, etc., 2 or 3 Chili peppers, cut in half lengthwise.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .