Garlic Chicken - Szechuan Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Chicken breasts, skinned
1/3 cup: Sliced bamboo shoots,
Boneless optional,
-- or cooked carrots,
1 cup: Peanut oil,
1/2 tsp: Salt,
1/4 tsp: Cornstarch,
1/2 tsp: Sugar,
3 tbsp: Chicken stock,
3 tbsp: Soy sauce,
1/4 cup: Garlic, chopped
1/2 cup: -water,
1/3 cup: Sliced water chestnuts,
1 tsp: Sesame oil,
MARINADE
1 tsp: Dry sherry,
1 tbsp: Sesame oil,
1/4 tsp: Salt,
1: Egg white,
Directions:
Chop chicken breasts into 2 inch square pieces; mix marinade
ingredients in a medium bowl; add chicken pieces and mix well; let
stand at least 20 minutes; heat 1 cup oil in a wok over medium heat 1
minute; add chicken pieces and stir-fry until chicken is almost
cooked, 3 to 4 minutes; remove chicken, draining well over the wok;
set aside; remove oil from wok except 4 tablespoons; dissolve
cornstarch in chicken stock to make a paste; set aside; heat oil in
wok over medium heat 1 minute; add cooked chicken, garlic, water
chestnuts and bamboo shoots; stir-fry about 2 minutes; add salt,
sugar, soy sauce and water; cover and cook over low heat 10 minutes;
add cornstarch paste; stir-fry until sauce thickens slightly, about
30 seconds; stir in 1 teaspoon of sesame oil; serve hot. Makes 4
servings. I have one more to post...
Chuck in Pok Thursday 01:51 pm 11/25 C.OZBURN on GEnie Formatted by
Elaine Radis BGMB90B; December, 1993 Posted on Prodigy; November, 1993
Source from luhu.jp
ingredients in a medium bowl; add chicken pieces and mix well; let
stand at least 20 minutes; heat 1 cup oil in a wok over medium heat 1
minute; add chicken pieces and stir-fry until chicken is almost
cooked, 3 to 4 minutes; remove chicken, draining well over the wok;
set aside; remove oil from wok except 4 tablespoons; dissolve
cornstarch in chicken stock to make a paste; set aside; heat oil in
wok over medium heat 1 minute; add cooked chicken, garlic, water
chestnuts and bamboo shoots; stir-fry about 2 minutes; add salt,
sugar, soy sauce and water; cover and cook over low heat 10 minutes;
add cornstarch paste; stir-fry until sauce thickens slightly, about
30 seconds; stir in 1 teaspoon of sesame oil; serve hot. Makes 4
servings. I have one more to post...
Chuck in Pok Thursday 01:51 pm 11/25 C.OZBURN on GEnie Formatted by
Elaine Radis BGMB90B; December, 1993 Posted on Prodigy; November, 1993
Source from luhu.jp