Chicken garlic
Yield: 1 Servings
Ingredients:
- 2 Boneless skinless chicken -breasts tb Wine
- 1 ts Cornstarch
- 1 ts Baking soda
- 1 ts Vinegar Little chopped fresh ginger
- 125 ml Veg. oil Fewpieces chopped scallions
- 3 Cloves of garlic minced
- 1 ts Fresh minced ginger
- 1 cn Sliced water chestnuts
- 1/2 c Mu er (black fungus/chinese -black mushroom
- 1 lg Red pepper diced
- 1 c Broccoli florets (optional)
- 125 ml Sherry or light cooking wine -(unsalted pre
- 50 ml Soy sauce
- 25 g Sugar
- 50 ml Sherry
- 2 ts Vinegar
Instructions:
Fewdrops hot oil Cornstarch paste Fewdrops sesame oil Handful chopped scallions 1. Cut chicken breast into medalions about 3-4 cm "square" and fairly thin. Place in a bowl and add remaining ingredients. Stir cover and marinate for an hour or so minimum. 2. Heat oil in wok until a drop of water sizzles. Add chicken down sides of pan and cook until it loses its pinkness. Remove drain reserve. remove all oil except 2 teaspoons. 3. Add garlic and ginger to oil in wok and heat. When drop of water sizzles add broccoli water chestnuts mu er and red pepper. Stir to coat with oil and add sherry. Cover and let steam 2-3 minutes or until vegetables are at the peak color. Return chicken to wok and stir. 4. Make a well in food add first four ingredients. Let heat then add hot oil and slowly the cornstarch paste. Stir food to coat cook until sauce has thickened. Finish with sesame oil and scallions. Difficulty : moderate. Precision : measure the ingredients. Posted to MC-Recipe Digest V1 # Recipe by: Jodi Longobardo
