Stir-fried deep-fried chicken w/brown be
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Dried black mushrooms | |
| 1 | Chicken breast | |
| 1 | tablespoon | Cornstarch |
| 1 | tablespoon | Sherry |
| ¼ | teaspoon | Salt |
| ⅓ | cup | Bamboo shoots |
| 1 | Green pepper | |
| 1 | Clove garlic | |
| 1 | Wedge ginger root | |
| 1 | teaspoon | Cornstarch |
| ½ | teaspoon | Sugar |
| 2 | teaspoons | Water (up to) |
| 2 | tablespoons | Brown bean sauce |
| Oil for deep-frying | ||
| 2 | tablespoons | Oil |
| ¼ | teaspoon | Salt |
| ½ | cup | Stock (up to) |
| 1 | teaspoon | Red pepper oil |
Directions
1. Soak dried mushrooms.
2. Bone chicken; then cut in 1-½-inch cubes. Combine cornstarch, sherry and salt. Add to chicken and toss to coat. Let stand 10 to 15 minutes.
3. Dice bamboo shoots, green pepper and soaked mushrooms. Mince garlic.
Crush ginger root.
4. Blend cornstarch, sugar and cold water to a paste. Mash brown bean sauce. Meanwhile heat oil.
5. Add chicken cubes to oil and deep-fry until golden. Drain on paper toweling.
6. Heat remaining oil. Add salt, then garlic and ginger root; stir-fry a few times. Add vegetables and stir-fry about 1 minute.
7. Stir in stock and heat quickly. Cook, covered, 2 minutes over medium heat.
8. Add deep-fried chicken cubes and brown bean sauce. Stir in gently only to heat through.
9. Stir in cornstarch paste to thicken. Sprinkle with red pepper oil and serve at once.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .