Text 4534, 70 rader
Skriven 2013-09-11 07:33:20 av Dave Drum (1:261/38)
Ärende: Chile 3950
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chicken & Garlic Sauce
 Categories: Oriental, Poultry, Chilies, Herbs
      Yield: 2 Servings

      1 tb + 2 ts water
      1    Egg white
      3    Chicken breasts; boned,
           - skinned, sliced diagonally
  1 1/2 ts Cornstarch
      2 ts + 1 tb vegetable oil
    3/4 c  Chicken broth
      2 tb Soy sauce
      2 ts Vinegar
      1 ts Ketchup
      1 ts Sherry wine
      1 tb Sugar
      1 ts Fresh garlic; minced
    1/2 ts Fresh ginger; minced
      1 ts Sesame oil
    1/4 ts Hot chile oil
      2 ts Cornstarch
        pn White pepper
      1 md Bell pepper; cored, seeded,
           - sliced
           Sliced water chestnuts
      1 ts Black fungus *
      2    Green onions; sliced
           Oil for deep-frying

  * Black fungus can be purchased at most Oriental food shops.

  In a large bowl, combine the water and egg white. Add the
  chicken, stir to coat well. Add the 1-1/2 teaspoons of
  cornstarch and stir. Add the two teaspoons of oil and stir.
  Let stand, refrigerated, for 30 minutes.

  Combine the chicken broth, soy sauce, vinegar, ketchup,
  wine, sugar, garlic, ginger, sesame oil, chili oil,
  cornstarch, and white pepper. Set aside.

  In a wok over medium high heat, heat two cups of oil. Add
  the chicken and stir until no longer pink; do not let
  chicken pieces stick together. Add the green pepper, water
  chestnuts, and fungus, stirring. Cook until the green pepper
  is limp. Remove and drain on paper toweling. Discard, or set
  aside for later deep-frying, the oil in which chicken has
  cooked.

  On medium high heat, add the one tablespoon of oil to the
  wok. Add the sauce, stirring until it boils and thickens.
  Add the green onions, chicken, green pepper, water
  chestnuts, and fungus, stirring until everything is heated
  through.

  Makes 2 servings.

  Recipe: Mandarin Kitchen Restaurant in Bloomington, MN

  From: David Pileggi

  Uncle Dirty Dave's Archives

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... Carve a ham as if you were shaving the face of a friend - Henri Charpentier

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)