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See below ingredients and instructions of the recipe
1/3 c Rice Wine or Dry Sherry
2 tb Light Soy Sauce
1 Egg White
2 tb Cornstarch
1/4 ts Ground White Pepper
1 lb Skinless Chicken, Cut Into
-One-Inch Cubes
2 tb Lemon Zest
1 tb Minced Garlic
2 ts Minced Ginger
1 Fresh Habanero Chile, Stem
-and Seeds Removed, Minced *
3 tb Sugar
1/4 c Lemon Juice
1 c Chicken Stock or Broth
Peanut Oil
1 tb Cornstarch mixed with
2 tb Water
1 c Roasted Cashew Nuts
* Substitute 1/4 ts ground Habanero chile.
Combine 1/2 of the rice wine or sherry, 1/2 of the soy sauce, egg
white, cornstarch and white pepper. Toss the chicken in the mixture
and marinate for 10 minutes.
Combine the remaining white wine, remaining soy sauce, 1/2 of the
lemon zest, the garlic, ginger and Habanero chile in a bowl. Then mix
in the sugar, lemon juice and broth to make a sauce.
Heat the oil to 350 degrees and fry the chicken for a couple of
minutes or until lightly browned. Remove and drain.
Pour off all but 1 tablespoon of the oil. Add the lemon zest garlic
mix and stir fry for 10 seconds.
Add the sauce and bring to a boil. Slowly stir in just enough
cornstarch to thicken. Return the chicken to the sauce, add the
cashews, and heat.
Garnish with the remaining lemon zest and serve.
Heat Scale: Hot
From: Chile Pepper Magazine, April, 1994. Typed by Syd Bigger.
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
English celebrity chef also known as The Naked Chef. BBC food television shows.
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