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Ingredients Jump to Instructions ↓

  1. 1 ea Chicken Breast

  2. 2 t Dry Sherry

  3. 1 tb Vegetable Oil

  4. 3 tb Soy Sauce

  5. 2 tb Red Rice Vinegar

  6. 1/2 t Cornstarch Paste

  7. 8 ea Water Chestnuts, in

  8. 2 ea Green Onions (white part)

  9. 1/4 t Sesame Oil

  10. 1/4 c Roasted Peanuts

  11. 2 t Soy Sauce

  12. 1 t Cornstarch

  13. 1 x Vegetable Oil for blanching

  14. 1 tb Dry Sherry

  15. 1 t Sugar

  16. 10 ea Dried Chili Pods

  17. 1/4 c Bamboo Shoots, diced

  18. 1 ea Garlic Clove, minced

  19. 1 t Hot Chili Oil

  20. 3/4 inch cubes. Combine with marinade ingredients in the order listed. Set aside. To oil-blanch, set wok over high heat for about 1 minute. Add

  21. 2 cups oil and heat to

  22. 300 degrees. Add chicken, stirring to separate pieces. Remove and drain. Combine seasonings thoroughly and set aside. To stir-fry, remove all but

  23. 2 tablespoons oil from wok. Reheat, swirling pan to coat sides. Add chili pods, breaking only one in half. Stir for about 45 seconds or until browned (but not burned). Return chicken and cook for 1 - 2 minutes until browned. Add vegetables, stir-frying for 1 minutes. Add seasonings, mixing thoroughly, and cook until thickened. Sprinkle with sesame and hot chili oils and finally with roasted peanuts to serve. You can also try this with squid. Posted by James Lor. Courtesy of Shareware RECIPE CLIPPER

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