Hot and sour chicken

4 Servings

Ingredients

Quantity Ingredient
Taule BTVC62A
2 teaspoons Cornstarch
2 teaspoons Dry sherry
¼ teaspoon Salt
¼ teaspoon Pepper
1 pounds Chicken breasts; skinned and
Cut in small pieces
4 tablespoons Vegetable oil
Cooking Sauce; (follows)
1 tablespoon Garlic; minced
2 teaspoons Fresh ginger; minced
1 tablespoon Fermented black beans; rinsed
Drained
1 Small green pepper; seeded
Cut in 1\" squares
1 Medium-size carrot; thinly
1 can Sliced bamboo shoots (8oz)
1 tablespoon Water
Hot cooked rice
2 teaspoons Cornstach
½ teaspoon Crushed red pepper
½ teaspoon Vegetable oil
2 tablespoons Soy sauce
2½ tablespoon White wine vinegar
½ cup Chicken broth

Directions

FOR SAUCE

Combine cornstarch, sherry, salt and pepper in a bowl. Add chicken and stir to coat, then stir in 1½ 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 ½ 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 <ldgoss@...>

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