Saturday, June 4, 2011

Chinese Garlic Chicken Recipe


Boneless, skinless chicken breast halves (about 500 gms.)                            4
Egg white                                                                                                      1 
Cornstarch                                                                                                    1tbsp
Dry white wine or sherry                                                                                1 tbsp
Green onions                                                                                                 4
Minced gingerroot                                                                                         1 tsp
Minced fresh garlic                                                                                        3 tsp
Medium cloves                                                                                              6
Vegetable oil                                                                                                  2 tbsp
Hot cooked rice
 Crushed chili paste (sambal oelek) or more to taste                                     1 tsp
Sugar                                                                                                         2 tsp
Cornstarch                                                                                                 1 tsp
Rice vinegar                                                                                               2 tsp 
Water                                                                                                        1 tbsp
Dry white wine or sherry                                                                            2 tbsp
Soy sauce                                                                                                  2 tbsp

1. Place chicken breasts in freezer for 1 to 2 hours or until very firm but not frozen solid. Slice crosswise into thin shreds. 
2.In small bowl, lightly beat egg white, then mix in 1 TBS cornstach and 1 TBS wine, stirring until cornstarch is dissolved. 
3.Add chicken and mix well to coat all pieces. Let stand at room temperature 30 minutes.
4. Meanwhile, slice green onions on the diagonal into very thin slices.
5. Mince gingerroot and garlic. Combine Sauce ingredients, mixing well.
6. Heat wok or frying pan, add oil, and stir−fry chicken until no longer pink.
7. Remove chicken with a slotted spoon. 
8. Add onions, ginger and garlic to wok and stir−fry about 30 seconds, until ginger and garlic are fragrant but not brown. 
9. Return chicken to wok, restir sauce ingredients and add to wok. 
10. Cook, stirring constantly, until mixture is well combined, hot and bubbly and thickens slightly. 
11. Turn off heat and splash with about 1 tsp of dark sesame oil. Serve over rice.


Post a Comment


Twitter Delicious Facebook Digg Stumbleupon Favorites