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Title: Chicken Fireball
Categories: Poultry Chinese
Yield: 1 Servings
| 450 | g | Boneless chicken breast -- |
| Sliced into shreds ( | ||
| 225 | ml | Peanut oil |
| 1 1/2 | c | Shredded bamboo shoots |
| (matchstick-like pi | ||
| 1 | Carrot -- peeled, and cut | |
| Into | ||
| 3 | tb | Shredded gingerroot |
| (matchstick-size piece | ||
| 1 | + tsp | |
| 2 | ts | Dark sesame oil |
| 1 | Egg white -- slightly | |
| Beaten | ||
| 15 | ml | Dry sherry |
| 1 | tb | Cornstarch |
| 3 | tb | Chili paste with garlic |
| (preferred; or sub | ||
| 2 | ts | Sugar |
| 75 | ml | Chicken broth or stock |
| 30 | ml | Light soy sauce |
| 1 1/2 | tb | Cornstarch .br mixed with |
| 80 | ml | Water |
| Crushed red chile peppers |
1. Combine marinade ingredients; add chicken and set aside.
2. Mix sauce ingredients and set aside in a cup or small bowl.
3. Prepare bamboo shoots, carrot, gingerroot, and crushed chile pepper; place vegetables in a bowl.
4. Mix thickener and have on hand; also have sesame oil on hand.
5. Heat peanut oil in wok until smoking hot. With a long, large cooking chopstick (or something similar in hand), add the chicken to the hot oil and begin stirring it immediatelyto try to keep it from sticking together. Keep at it until chicken pieces ar 6. Leave just 50 ml oil in the wok. Reheat and, once oil begins to smoke, add the vegetables (bamboo shoots, carrots, gingerroot, and crushed red chile peppers). Stir-fry for 1 minute then add sauce mixture. Continue stir-frying for another minute. Retur
7. Add just enough of the thickening mixture to barely thicken the dish. Add the sesame oil, toss, and serve.
8. Serve with lots of steamed white rice (Thai jasmine rice is our favorite).
Author's Notes: This is a VERY spicy dish and is not for chile pepper lightweights. I once served this dish to a good friend who is a carpenter, contractor, and lover of spicy victuals. Afterhis second bite, he proceded to perspire profusely from his forehead, all the wh
Technique: We have found that having lots of stainless mixing bowls and collanders is very helpful with cooking Chinese food. The "oil-blanching" of the meat described in the recipe above is a common method of ensuring very succulent morsels of meat, and
Difficulty : moderate. Precision : measure ingredients.
Recipe By : Carol Miller-Tutzauer riacmt@ubvmsd.cc.buffalo.edu
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