Chicken And Garlic Sauce
chicken, chinese, garlic, pies, sauces
1 tablespoon plus 2 tsp water
1 egg white
3 boneless skinless chicken breasts,; sliced diagonally
1 1/2 teaspoon cornstarch
2 teaspoon vegetable oil
1 tablespoon vegetable oil
3/4 cup chicken broth
2 tablespoon soy sauce
2 teaspoon vinegar
1 teaspoon ketchup
1 teaspoon sherry wine
1 tablespoon sugar
1 teaspoon fresh garlic, minced
1/2 teaspoon fresh ginger, minced
1 teaspoon sesame oil
1/4 teaspoon hot chili oil
2 teaspoon cornstarch
1 pinch white pepper
1 medium green pepper, cored, seeded, and sl; iced
1 sliced water chestnuts
1 teaspoon black fungus (see note)
2 green onions, sliced
1 oil for deep-frying
Note: Black fungus can be purchased at most Oriental food shops.
In a large bowl, combine the water and egg white. Add the chicken, stir to coat well. Add the 1-1/2 teaspoons of cornstarch and stir. Add the two teaspoons of oil and stir. Let stand, refrigerated, for 30 minutes.
Combine the chicken broth, soy sauce, vinegar, ketchup, wine, sugar, garlic, ginger, sesame oil, chili oil, cornstarch, and white pepper. Set aside.
In a wok over medium high heat, heat two cups of oil. Add the chicken and stir until no longer pink; do not let chicken pieces stick together. Add the green pepper, water chestnuts, and fungus, stirring. Cook until the green pepper is limp. Remove and drain on paper toweling. Discard, or set aside for later deep-frying, the oil in which chicken has cooked.
On medium high heat, add the one tablespoon of oil to the wok. Add the sauce, stirring until it boils and thickens. Add the green onions, chicken, green pepper, water chestnuts, and fungus, stirring until everything is heated through.
Makes 2 servings.
Recipe: Mandarin Kitchen Restaurant in Bloomington, MN
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Yield: 2 servings