Garlic Chicken Recipe - Cooking Index
Garlic Chicken Recipe - Cooking Index
| 4 | Chicken breasts - boneless | |
| Skinless | ||
| 1 | Egg white | |
| 1 tablespoon | 15ml | Cornstarch |
| 1 tablespoon | 15ml | Dry white wine or sherry |
| 4 | Green onions | |
| 1 teaspoon | 5ml | Ginger root - minced |
| 3 teaspoons | 15ml | Fresh garlic - (5-6 cloves) -- |
| Minced | ||
| 2 tablespoons | 30ml | Canola oil |
| Rice - cooked, hot | ||
| Sauce | ||
| 1 teaspoon | 5ml | Crushed chili paste - (sambal |
| Oelek) | ||
| 2 teaspoons | 10ml | Sugar |
| 1 teaspoon | 5ml | Cornstarch |
| 2 teaspoons | 10ml | Rice vinegar |
| 1 tablespoon | 15ml | Water |
| 2 tablespoons | 30ml | Dry white wine or sherry |
| 2 tablespoons | 30ml | Soy sauce - low sodium |
Place chicken breasts in freezer for 1-2 hours or until very firm but not frozen solid. Slice crosswise into thin shreds. In bowl, lightly beat egg white, then mix in 1 tablespoon cornstarch and 1 tablespoon wine, stirring until cornstarch is dissolved. Add chicken and mix well to coat all pieces. Let stand at room temperature for 30 minutes.
Meanwhile, slice green onions on the diagonal into very thin slices. Mince ginger root and garlic. Combine SAUCE ingredients, mixing well. Heat wok, add oil, and stir-fry chicken until no longer pink. Remove chicken with a slotted spoon. Add onions, ginger and garlic to wok and stir-fry about 30 seconds, until ginger and garlic are fragrant, but not brown.
Return chicken to wok, re-stir sauce ingredients and add to wok. Cook, stirring constantly, until mixture is well combined, hot and bubbly and thickened slightly. Serve over hot, cooked rice.
Recipe By : Thomas Collins
Source:
James Beard - James Beard's American Cookery
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