Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Chicken Breast

--------------------------MARINADE-------------------------------
2 ts Soy Sauce 1 tb Vegetable Oil
2 ts Dry Sherry Vegetable Oil for blanching
1 ts Cornstarch

-------------------------SEASONINGS------------------------------
3 tb Soy Sauce 1 ts Sugar
1 tb Dry Sherry 1/2 ts Cornstarch Paste
2 tb Red Rice Vinegar 10 Dried Chili Pods

-------------------------VEGETABLES------------------------------
8 Water Chestnuts, in 1/4s 1/4 ts Sesame Oil
1/4 c Bamboo Shoots, diced 1 ts Hot Chili Oil
2 Green Onions (white part) 1/4 c Roasted Peanuts
1 Garlic Clove, minced

Bone chicken, remove skin and cut meat into 3/4 inch cubes. Combine
with marinade ingredients in the order listed. Set aside. To
oil-blanch, set wok over high heat for about 1 minute. Add 2 cups oil
and heat to 300 degrees. Add chicken, stirring to separate pieces.
Remove and drain. Combine seasonings thoroughly and set aside. To
stir-fry, remove all but 2 tablespoons oil from wok. Reheat, swirling
pan to coat sides. Add chili pods, breaking only one in half. Stir
for about 45 seconds or until browned (but not burned). Return
chicken and cook for 1 - 2 minutes until browned. Add vegetables,
stir-frying for 1 minutes. Add seasonings, mixing thoroughly, and
cook until thickened. Sprinkle with sesame and hot chili oils and
finally with roasted peanuts to serve. You can also try this with
squid. Posted by James Lor.

Browse by categories