Garlic chicken - szechuan

4 servings

Ingredients

Quantity Ingredient
1 pounds Chicken breasts; skinned
Boneless optional
1 cup Peanut oil
¼ teaspoon Cornstarch
3 tablespoons Chicken stock
¼ cup Garlic; chopped
⅓ cup Sliced water chestnuts
1 teaspoon Dry sherry
¼ teaspoon Salt
⅓ cup Sliced bamboo shoots or cooked carrots
½ teaspoon Salt
½ teaspoon Sugar
3 tablespoons Soy sauce water
1 teaspoon Sesame oil
1 tablespoon Sesame oil
1 Egg white

Directions

MARINADE

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

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