Hunan Hot & Sour Chicken Recipe

Hunan Hot & Sour Chicken Recipe

Yield: 4 Servings
Recipe by luhu.jp

Ingredients:
-Chicken -,
2 tsp: Each cornstarch and dry sherry,
1/4 tsp: Each salt and pepper,
1 lbs: Chicken breasts, skinned, boned, and cut in bite-siz pieces
3 1/2 tbsp: Salad oil,
1 tbsp: Minced garlic,
2 tsp: Minced fresh ginger,
1 tbsp: Fermented black beans, rinsed and drained
1 small: Green pepper, seeded and cut into 1 inch pieces
1 Medium-size: carrot, thinly sliced
8 ounce: Can sliced bamboo shoots,
1 tbsp: Water Cooking sauce -,
2 tsp: Cornstarch,
1/2 tsp: Each crushed red pepper and salad oil,
2 tbsp: Soy sauce,
2 1/2 tbsp: White wine vinegar,
1/2 cup: Chicken broth,

Directions:

In a bowl, combine cornstarch, sherry, salt and pepper. Add chicken
and stir to coat, then stir in 1 1/2 t of the oil and let stand for
15 minutes to marinate. Prepare cooking sauce by blending all
ingredients in another bowl, set aside. Place a wok or wide frying
pan over high heat. When pan is hot, add 2 T 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 1 T 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 1 1/2 minutes. Return chicken to pan. Stir cooking
sauce, add to pan, and cook, stirring, until sauce bubbles and
thickens.
If you like food that produces watery eyes and a burning mouth, pass
a little bowl of hot pepper & black bean sauce (recipe follows).


Source from luhu.jp