Title: Hot and Sour Chicken
Categories: Main dish, Chicken
Yield: 4 Servings

Taule BTVC62A
2 ts Cornstarch
2 ts Dry sherry
1/4 ts Salt
1/4 ts Pepper
1 lb Chicken breasts; skinned and
Cut in small pieces
4 tb Vegetable oil
Cooking Sauce; (follows)
1 tb Garlic; minced
2 ts Fresh ginger; minced
1 tb Fermented black beans;
-rinsed
Drained
1 Small green pepper; seeded
Cut in 1" squares
1 Medium-size carrot; thinly
1 cn Sliced bamboo shoots (8oz)
1 tb Water
Hot cooked rice

---------------------------------FOR SAUCE---------------------------------
2 ts Cornstach
1/2 ts Crushed red pepper
1/2 ts Vegetable oil
2 tb Soy sauce
2 1/2 tb White wine vinegar
1/2 c Chicken broth

Combine cornstarch, sherry, salt and pepper in a bowl. Add chicken and stir
to coat, then stir in 1 1/2 tsp of the oil and let stand for 15 minutes to
marinate. Prepare cooking sauce by mixing together all ingred- ients, set
aside. Place wide frying pan (or wok) on high heat. When hot, add 2 Tbl 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 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 about 1 1/2 minutes. Return chicken to
pan. Stir cooking sauce, add to pan, and cook, stirring, until sauce
bubbles and thickens. Serve with rice.

Posted to EAT-L Digest 29 Sep 96

Date: Mon, 30 Sep 1996 16:46:07 -0500

From: LD Goss