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Title: Hunan Spicy Chicken Categories: None Yield: 1 Servings 1 lb Boneless chicken breast; cut -into shreds ----------------------------------MARINADE---------------------------------- 1 Egg white 1 tb Dry sherry 1 tb Cornstarch 2 c Vegetable oil -----------------------------------SAUCE----------------------------------- 1 1/2 tb Oyster sauce 3 ts Sugar 4 tb Tomato catsup 1/2 ts Salt 1 pn White pepper 1 ts Hunan pepper;the soaked -pepper flakes at the bottom -of hot oil (?), substitute: 2 ts Chili paste; OR 2 ts Sambal oeleck; OR 1 ts Crushed red pepper flakes; -PLUS 1 ts Red chile oil 1/2 c Onions; diced (1/4 inch) 2 tb Finely chopped fresh ginger 1 Garlic clove; minced 1 ts Sesame oil Mix chicken shreds with marinade mixture. Mix sauce ingredients and set aside. Cut up onions and assemble remaining ingredients. Heat 1 1/2 cups oil in wok just until smoking. Add chicken and stir constantly with large chopstick or wooden spoon until shreds separate and turn white. Remove chicken with slotted spoon and place in bowl until ready to use. Pour off all but 2 Tbsp of the oil from the wok. Heat oil until smoke appears. Add onions, ginger, and garlic, and stir-fry until onions soften, about 2 minutes. Add chicken and toss together thoroughly. Stir sauce and pour into the wok. Stir together until well coated. Add sesame oil, turn off heat, and stir well. Remove from wok and serve immediately. Based on a recipe for Spicy Shrimp from The Chinese Banquet Cookbook by Eileen Yin-Fei Lo Posted to r.f.r by: riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer) NOTES : MC formatted by Holly Butman Recipe by: Eileen Yin-Fei Lo Posted to MC-Recipe Digest V1 #772 by Holly Butman |