Empress Chicken #2
chicken, chinese, pasta
2 3 pounds
6 slice ginger
1 medium onion -- shredded
1 small can
1 small can
1 teaspoon gourmet powder (m.s.g.)
2 cloves garlic -- crushed and
1 skinned
1 tablespoon sugar
4 to 6
1 tablespoon cooking wine (i use dry
1 sherry or dry vermouth)
2 stalks green onions cut into
2 length,
1 divide white part from green
1 part
1 tablespoon tapioca starch -- * see
1 note
1 drop of
1 great taste)
1/2 teaspoon salt
1 chicken, chopped into bite
1 size pieces
1 bamboo shoots -- sliced
1 water chestnuts -- halved
1 tablespoon dark soy sauce -- * see
1 note
1 sesame oil (easy it's strong
1 but adds a
water (amounts in directions below)
METHOD: 1. Heat 2 tablespoons of peanut oil in a wok or skillet until smoke starts to rise. 2. Put in onions, ginger, white part of green onions, and garlic to brown. 3. Put in chicken, water chestnuts, bamboo shoots, wine, gourmet powder, dark soy sauce, salt, sugar and 3/4 cup of water. Stir and cover with a lid. Cook with medium to high heat for an hour. When done, add starch solution made with tapioca, sesame oil, and 1/4 cup of water. Bring to a boil and then garnish with green onion parts when served.
* note: Dark soy sauce, usually found in Chinese specialty shops. Dark brown in color, has a sweet taste and is used frequently for stewing and food coloring in Chinese cooking (it does make a difference in the taste of the dish.)
* note: Tapioca powder. Very fine white tapioca powder similar to cornstarch but more starchy and turns any food from a dull color to an attractive glossy look. Used frequently to thicken sauce or gravy. It has a mild tenderizing effect on meats, therefore it is used in various marinations. ( I do use this myself, you can find it in any Chinese grocery store, I frequent them often, I find it is better than ordinary corn starch.)
Recipe By : Stephen Yan
Yield: 1 servings