Shrimp in Lobster Sauce
INGREDIENTS:
1 lb Boneless chicken breasts cut 2 Cloves garlic finely chopped
-into 1 in pieces 1 Piece ginger root (1 in)
3 tb Soy suace -peeled and finely chopped
3 tb Cornstarch 1 tb White wine vinegar
1 Egg white beaten until 1 tb White wine
-frothy 1 ts Cornstarch
1 c Veg. oil 1 ts Sesame oil
3 Hot dried chili peppers, 1/2 ts Salt
-broken in half 1 ts Brown sugar
1 lb Boneless chicken breasts cut 2 Cloves garlic finely chopped
-into 1 in pieces 1 Piece ginger root (1 in)
3 tb Soy suace -peeled and finely chopped
3 tb Cornstarch 1 tb White wine vinegar
1 Egg white beaten until 1 tb White wine
-frothy 1 ts Cornstarch
1 c Veg. oil 1 ts Sesame oil
3 Hot dried chili peppers, 1/2 ts Salt
-broken in half 1 ts Brown sugar
Wow, with over a dozen Chinese or Oriental cookbooks, I had a hard time finding this recipe! It is probably called something else (like spicy fried chicken) and I really do have a dozen recipes. :) This one is from _Elegant_ Entertaining_Cookbook_ by Myra Sable of Sable and Rosenfeld, Bantam books.
General Tsao was a real person, general and poet who lived in China 155-220 AD.
rn e in the frig for 1 hour.
Heat the oil in a wok. Deep fry the chicken, a few pieces at a time, about 1 minute or until golden brown. Remove and drain on paper towels. Pour all but 2 TB of the oil out of the wok.
To the oil in the wok, add the chili peppers, garlic and ginger, stir-fry 2 minutes.
In a small bowl, combine the remaining soy sauce, vinegar, white wine and 1 tea cornstarch, mix until smooth. Stir in sugar, sesame oil and salt. Pour into wok, cook, stirring for 2 minutes until thickened.
Return chicken pieces to wok, mix well and serve.
General Tsao was a real person, general and poet who lived in China 155-220 AD.
rn e in the frig for 1 hour.
Heat the oil in a wok. Deep fry the chicken, a few pieces at a time, about 1 minute or until golden brown. Remove and drain on paper towels. Pour all but 2 TB of the oil out of the wok.
To the oil in the wok, add the chili peppers, garlic and ginger, stir-fry 2 minutes.
In a small bowl, combine the remaining soy sauce, vinegar, white wine and 1 tea cornstarch, mix until smooth. Stir in sugar, sesame oil and salt. Pour into wok, cook, stirring for 2 minutes until thickened.
Return chicken pieces to wok, mix well and serve.