Title: Garlic Chicken - Szechuan
Categories: Chinese3
Yield: 4 servings

1 lb Chicken breasts; skinned
Boneless optional
1 c Peanut oil
1/4 ts Cornstarch
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 inch 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 tablespoons; dissolve cornstarch 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 cornstarch paste; stir-fry until sauce thickens slightly, about 30
seconds; stir in 1 teaspoon of sesame oil; serve hot. Makes 4 servings. I
have one more to post...

Chuck in Pok Thursday 01:51 pm 11/25 C.OZBURN on GEnie Formatted by Elaine
Radis BGMB90B; December, 1993 Posted on Prodigy; November, 1993

Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.