Szechuan Chicken(kung Pao Chicken) Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
4: Chicken-breast halves,
2: Scallions, sliced
-- skinned, boned, and
2 tbsp: Dry sherry,
-- cut in 3/4 in cubes,
2 tbsp: Hoisin sauce,
1: Egg white,
4 tbsp: Black bean sauce,
1 tbsp: Corn starch,
1/4: To 1/2 teaspoon chili paste,
2 tbsp: Vegetable oil,
1 tbsp: Vinegar, i teaspoon sugar
1 cup: Unsalted peanuts or cashews,
Directions:
Combine the cubed chicken with the egg white and cornstarch.
Refrigerate for 1/2 hour. Heat oil in wok and stir-fry chicken 3 to 4
minutes, until done. Add nuts, scallions, and remaining ingredients.
Heat thoroughly and serve at once with rice.
From The Cookie-Ladys Files Message 181 Sun Nov 28, 1993 COOKIE-LADY
[Cookie] at 18:10 EST MM by Cuz
Source from luhu.jp
Refrigerate for 1/2 hour. Heat oil in wok and stir-fry chicken 3 to 4
minutes, until done. Add nuts, scallions, and remaining ingredients.
Heat thoroughly and serve at once with rice.
From The Cookie-Ladys Files Message 181 Sun Nov 28, 1993 COOKIE-LADY
[Cookie] at 18:10 EST MM by Cuz
Source from luhu.jp