See below ingredients and instructions of the recipe
---------------------MYRA SABLE HNKV12A--------------------------
1 lb Chicken breasts 2 Garlic cloves; chopped fine
-boneless, skinless, 1 1" piece gingerroot; peeled
- cut into 1" pieces -and finely chopped
3 tb Soy sauce 1 tb White wine vinegar
1 tb Cornstarch 1 tb White wine
1 Egg white; beaten frothy 1 ts Cornstarch
1 c Vegetable oil 1 tb Brown sugar
3 Dried hot chili peppers 1 ts Sesame oil
-broken in half 1/4 ts Salt
In a glass bowl, place chicken pieces. Combine 1 tbls. soy sauce and 1
tbls. cornstarch. Blend in beaten egg white. Pour over chicken and
toss to coat well. Marinate in refrigerator for 1 hour.
In a small bowl, combine remaining soy sauce, vinegar, white wine,
and 1 tsp. cornstarch; mix until smooth. Stir in sugar, sesame oil
In a wok heat oil. Deep-fry chicken, a few pieces at a time, about 1
minute, or until golden brown. Remove and drain on paper towel. Pour
all but 2 tbls. oil out of wok. To the wok, add chili peppers, garlic
and ginger; stir-fry 1 minute.
Pour sauce mixture into wok and cook, stirring, about 1 minute, until
thickened. Return chicken pieces to wok. Mix well and serve
I like to serve this with rice and Sauteed Snow Peas and Red Peppers.
The chicken is spicy hot with the dried chili peppers, so adjust to
your taste. Enjoy!
Posted by Margie Auslander (HNKV12A) From The Elegant Entertaining
Cookbook by Myra Sable. MM:MK VMXV03A.
From: Bud Cloyd Date: 07 Jan 94
Submitted By DALE SHIPP On 01-27-95