Title: Kuo Fan Gee Chiu B1
Categories: Poultry Chinese
Yield: 6 Servings
| 2 | | WHOLE UNCOOKED CHICKEN BREASTS |
| | | MARINADE: SEE RECIPE- Marinade and Seasoning Sauce B1 |
| 1 | c | PLUS 2 tb PEANUT OIL |
| 2 | | DRY CHILIS, CUT IN HALF AND SOAKED IN WARM WATER FOR 10 MINU |
| 3 | | CLOVES GARLIC, CHOPPED |
| 1 | | SCALLION, CUT IN 1'' PIECES |
| 2/3 | c | DICED BAMBOO SHOOTS |
| 1/2 | c | STRAW MUSHROOMS, DRAINED |
| | | SEASONING SAUCE: SEE Above |
Skin and bone chicken breasts and cut into 1/2 inch cubes. Place chicken in
Marinade and toss to coat. Marinate for 15 minutes in the refrigerator.
Before stir-frying, add 1 tablespoon oil to chicken mixture and mix well.
Heat 1 cup oil to 375 F in wok or skillet over high heat. Add chicken and
stir-fry for 2 minutes. Remove and drain well. Heat 1 tablespoon oil in wok
or skillet over high heat. Ad chilis; fry until golden brown. Add garlic,
scallion, bamboo shoots and straw mushrooms. Stir-fry for 2 minutes. Add
chicken and stir in Seasoning Sauce. Cook, stirring constantly until sauce
thickens. Serve hot. Temperature(s): HOT Effort: AVERAGE Time: 00:45
Source: ANNA KAO'S Comments: PITTSBURGH, ASPINWALL