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Title: Garlic Chicken - Szechuan
Categories: Chinese Chicken Main
Yield: 4 Servings
| 1 | lb | Chicken breasts; skinned boneless optional |
| 1 | c | Peanut oil |
| 1/4 | ts | Cornstarch |
| 3 | tb | Chicken stock |
| 1/4 | c | Garlic; chopped |
| 1/3 | c | Sliced water chestnuts |
| 1/3 | c | Sliced bamboo shoots or cooked carrots |
| 1/2 | ts | Salt |
| 1/2 | ts | Sugar |
| 3 | tb | Soy sauce |
| 1/2 | c | -water |
| 1 | ts | Sesame oil |
| MARINADE | ||
| 1 | ts | Dry sherry |
| 1/4 | ts | Salt |
| 1 | tb | Sesame oil |
| 1 | Egg white | |
Chop chicken breasts into 2 inch square pieces; mix marinade ingredients in a medium bowl; add chicken pieces and mix well; let stand at least 20 minutes; heat 1 cup oil in a wok over medium heat 1 minute; add chicken pieces and stir-fry until chicken is almost cooked, 3 to 4 minutes; remove chicken, draining well over the wok; set aside; remove oil from wok except 4 tablespoons; dissolve cornstarch in chicken stock to make a paste; set aside; heat oil in wok over medium heat 1 minute; add cooked chicken, garlic, water chestnuts and bamboo shoots; stir-fry about 2 minutes; add salt, sugar, soy sauce and water; cover and cook over low heat 10 minutes; add cornstarch paste; stir-fry until sauce thickens slightly, about 30 seconds; stir in 1 teaspoon of sesame oil; serve hot. Makes 4 servings. I have one more to post...
Chuck in Pok Thursday 01:51 pm 11/25 C.OZBURN on GEnie Formatted by Elaine Radis BGMB90B; December, 1993 Posted on Prodigy; November, 1993
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