Yield: 2 servings
Ingredients:
3/4 pound boneless chicken breast
1 egg, beaten
Salt and white pepper to taste
1 teaspoon cornstarch
3 tablespoons peanut oil, divided
10 dry hot peppers (available at Chinese food stores)
1/4 cup green onions cut in 1/2-inch pieces
1 tablespoon diced ginger
1/2 tablespoon finely chopped garlic
1 tablespoon sherry wine
3 tablespoons soy sauce
1/2 tablespoon sugar
1/4 cup concentrated chicken broth
1/2 tablespoon white vinegar
1 1/2 tablespoons cornstarch
1 1/2 tablespoons water
1 cup peanuts deep-fried until golden and crunchy
Procedure:
Cut chicken meat into cubes. Toss with salt, white pepper, egg and cornstarch. Set aside 30 minutes to marinate.
Add 2 tablespoons oil to wok and tilt pan to distribute. When temperature reaches 350 F, add chicken and stir fry until 80 percent tender. Drain. Dry wok, add 1 tablespoon oil, dry peppers, green onions, ginger and garlic. Stir fry about 1 minute; add chicken and stir together. Add sherry, soy sauce, sugar, chicken broth, white vinegar and cornstarch dissolved in water. Stir in fried peanuts and stir fry until chicken is fully cooked. Serve immediately with rice.
Test kitchen note: At Epcot Center, the experienced Chinese chefs add the 2 tablespoons of oil to a wok that is preheated to 350 F. We altered the recipe for the home cook because splattering of the oil on a very hot surface may be dangerous to a cook inexperienced in working with a wok.
Recipe Type: AuthenticIngredients:
3/4 pound boneless chicken breast
1 egg, beaten
Salt and white pepper to taste
1 teaspoon cornstarch
3 tablespoons peanut oil, divided
10 dry hot peppers (available at Chinese food stores)
1/4 cup green onions cut in 1/2-inch pieces
1 tablespoon diced ginger
1/2 tablespoon finely chopped garlic
1 tablespoon sherry wine
3 tablespoons soy sauce
1/2 tablespoon sugar
1/4 cup concentrated chicken broth
1/2 tablespoon white vinegar
1 1/2 tablespoons cornstarch
1 1/2 tablespoons water
1 cup peanuts deep-fried until golden and crunchy
Procedure:
Cut chicken meat into cubes. Toss with salt, white pepper, egg and cornstarch. Set aside 30 minutes to marinate.
Add 2 tablespoons oil to wok and tilt pan to distribute. When temperature reaches 350 F, add chicken and stir fry until 80 percent tender. Drain. Dry wok, add 1 tablespoon oil, dry peppers, green onions, ginger and garlic. Stir fry about 1 minute; add chicken and stir together. Add sherry, soy sauce, sugar, chicken broth, white vinegar and cornstarch dissolved in water. Stir in fried peanuts and stir fry until chicken is fully cooked. Serve immediately with rice.
Test kitchen note: At Epcot Center, the experienced Chinese chefs add the 2 tablespoons of oil to a wok that is preheated to 350 F. We altered the recipe for the home cook because splattering of the oil on a very hot surface may be dangerous to a cook inexperienced in working with a wok.
Recipe Author: Executive Chef Wei Zhong Xin, Nine Dragons at Epcot Center
Restaurant: Nine Dragons at Epcot Center
Source: http://articles.orlandosentinel.com/1989-11-09/lifestyle/8911072818_1_chicken-recipes-2-tablespoons-boneless-chicken