Recipe By : Chuck in Pok
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Chicken breasts -- skinned,
- boneless (optional)
1 c Peanut oil
1/4 ts Corn starch
3 tb Chicken stock
1/4 c Garlic -- chopped
1/3 c Sliced water chestnuts
1/3 c Sliced bamboo shoots or
- cooked carrots
1/2 ts Salt
1/2 ts Sugar
3 tb Soy sauce
1/2 c Water
1 ts Sesame oil
Marinade:
1 ts Dry sherry
1/4 ts Salt
1 tb Sesame oil
1 Egg white
Chop chicken breasts into 2" 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 tb; dissolve corn starch 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 corn starch
paste; stir-fry until sauce thickens slightly, about 30 seconds; stir
in 1 ts sesame oil; serve hot.
