Chicken With Peanuts B1 Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Boneless chicken breast skinned & cubed,
Salt,
1: Egg white, lightly beaten
3 1/2 tsp: Cornstarch,
1/2 cup: Vegetable oil,
1/2 tsp: Crushed fresh ginger root,
1/2 tsp: Crushed garlic,
6 Pieces: dried red pepper,
3: Scallions, chopped
1/2 tsp: Sugar,
2 tbsp: Dark soy sauce,
1 tbsp: Cooking sherry,
1 tsp: Vinegar,
Ground black pepper to taste,
1/2 cup: Peanuts,
Directions:
Place the chicken meat, 1/2 tsp. salt, egg white & 1/2 tsp.
cornstarch in a bowl & mix. Set aside. Mix remaining 3 tsp.
cornstarch with 2 tbs. cold water & reserve. Put 6 tbs. oil in a wok
& heat to warm. Drain the chicken & add to the oil, cooking just
until done over low heat. Remove & set aside. Heat 2 tbs. oil in a
clean wok & add the ginger, garlic & red pepper and stir-fry 30 sec.
Add reserved chicken, scallions, sugar, soy sauce, sherry & vinegar &
stir-fry 1 minute. Add salt & pepper to taste. Stir in the reserved
cornstarch mixture until thickened. Add the peanuts and mix to coat.
Temperature(s): HOT Effort: AVERAGE Time: 00:30 Source: PEKING GARDEN
EAST Comments: MILWAUKEE, MEQUON Comments: WINE: TAI-SHAN
Source from luhu.jp
cornstarch in a bowl & mix. Set aside. Mix remaining 3 tsp.
cornstarch with 2 tbs. cold water & reserve. Put 6 tbs. oil in a wok
& heat to warm. Drain the chicken & add to the oil, cooking just
until done over low heat. Remove & set aside. Heat 2 tbs. oil in a
clean wok & add the ginger, garlic & red pepper and stir-fry 30 sec.
Add reserved chicken, scallions, sugar, soy sauce, sherry & vinegar &
stir-fry 1 minute. Add salt & pepper to taste. Stir in the reserved
cornstarch mixture until thickened. Add the peanuts and mix to coat.
Temperature(s): HOT Effort: AVERAGE Time: 00:30 Source: PEKING GARDEN
EAST Comments: MILWAUKEE, MEQUON Comments: WINE: TAI-SHAN
Source from luhu.jp