Title: Chicken W/ Cashews B1
Categories: Poultry Chinese
Yield: 6 Servings
| 1 1/4 | | TO 1-1/2 lb BONED,SKINNED CHICKEN BREASTS, CUT INTO 1 IN.PIE |
| | | SALT & PEPPER TO TASTE |
| 1/4 | ts | CORNSTARCH |
| 1 | tb | DRY SHERRY |
| 1 | | EGG |
| 2 | c | OIL |
| 1 | sm | GREEN PEPPER,CUBED |
| 1/2 | c | SLICED WATER CHESTNUTS |
| | | IMPERIAL SAUCE: |
| 1 | ts | HOISIN SAUCE |
| 1/2 | | TO 1 c RAW CASHEWS |
Marinate chicken breasts 30 min. in salt, pep- per,cornstarch,sherry & egg.
Heat wok hot & dry. Add oil. When it's just beginning to smoke, add
chicken,green pepper & water chest- nuts, stirring 1-2 min. Drain through
colander or sieve, reserving 2-3 tbs. oil. Return the reserved oil to wok &
add Imperial Sauce & hoisin sauce. Cook 1-2 min. or until thickened
slightly. Add nuts,chicken & vegetables, stirring everything together until
well coated w/ sauce. Serve. Note: Hoisin sauce is pre-packaged, found in
Chinese specialty stores. Made from soybeans, flour,sugar,garlic & chili
peppers, it is reddish-brown in color & is creamy & sweet. If it's too
thick to spread, thin w/ some sesame oil. Temperature(s): HOT Effort:
AVERAGE Time: 00:50 Source: MING'S Comments: YORK ROAD; BALTIMORE Comments:
WINE: WAN-FU