Garlic Chicken - Szechwan

Recipe Ingredients

1 lb	454g / 16oz	Chicken breasts - skinned
		Boneless optional
1 cup	237ml	Peanut oil
1/4 teaspoon	1.3ml	Cornstarch
3 tablespoons	45ml	Chicken stock
1/4 cup	36g / 1.3oz	Garlic - chopped
1/3 cup	78ml	Sliced water chestnuts
1/3 cup	36g / 1.3oz	Sliced bamboo shoots - or cooked carrots
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Sugar
3 tablespoons	45ml	Soy sauce
1/2 cup	118ml	- water
1 teaspoon	5ml	Sesame oil
		Marinade
1 teaspoon	5ml	Dry sherry
1/4 teaspoon	1.3ml	Salt
1 tablespoon	15ml	Sesame oil
1		Egg white

Recipe Instructions

Chop chicken breasts into 2 inch square pieces; mix marinade ingredients in a medium bowl.

Add chicken pieces and mix well; let stand at least 20 minutes; heat 1 cup oil in a wok over medium heat 1 minute.

Add chicken pieces and stir-fry until chicken is almost cooked, 3 to 4 minutes; remove chicken, draining well over the wok; set aside.

Remove oil from wok except 4 tablespoons; dissolve cornstarch in chicken stock to make a paste; set aside; heat oil in wok over medium heat 1 minute; add cooked chicken, garlic, water chestnuts and bamboo shoots; stir-fry about 2 minutes.

Add salt, sugar, soy sauce and water; cover and cook over low heat 10 minutes; add cornstarch paste; stir-fry until sauce thickens slightly, about 30 seconds; stir in 1 teaspoon of sesame oil; serve hot.

Source:
James Beard - James Beard's American Cookery

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.