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----------------------------------POULTRY:----------------------------------
1/2 c raw peanuts 1 ea large egg white
3 c peanut oil 1 1/2 tb water chestnut flour
2 ea whole chicken breasts
4 servings
-----------------------------------SAUCE:-----------------------------------
4 ea green onions 1/2 tb dark soy sauce
2 ea large cloves garlic 1 1/2 ts chili paste with garlic
1 tb minced ginger root 1 tb dry sherry
1/2 c chicken stock 1 ea pinch sugar
1/2 tb sesame oil 1 tb cornstarch paste
1/2 tb Chinese red vingear
Bring chicken breasts to room temperature before beginning recipe -BE-
CAREFUL!! With warm chicken to prevent food poisoning.
Preparation: Trim ends off green onions and cut light green and white
part into 1" sections. Mix all other sauce ingredients in 2-quart
saucepan. Reserve.
Pull skin off breasts, then pull chicken meat from bones. Slice meat
into 1" strips, then crosswise to make 1" chunks. In bowl large
enough to hold chicken, add egg white to water chestnut flour. Beat
mixture with a single chopstick (not an egg beater or whisk). Stir
chicken pieces into egg mixture to coat thoroughly. Marinate 5
minutes. Note: water chestnut flour gives a lighter crust than
cornstarch, though the latter may be substituted. Deep-frying: Heat
cooking oil in wok or deep-fryer to medium heat (you'll need more oil
for deep-fryer). Fry peanuts until they are a light tan color; if a
test peanut browns quickly, turn down heat. Remove peanuts with
strainer or slotted spoon; drain on paper towel or paper bag.
Reserve. Turn up heat slightly for chicken. Test a chunk first:
chicken should raise to surface immediately & brown in about 2
minutes. Deep-fry coated chicken chunks until golden brown. Deep-fry
no more than 8 chunks at a time. Use long chopsticks or spatula to
keep pieces separate while they are frying. Remove with long
chopsticks or slotted spoon. Reserve.
Sauce: While deep-frying chicken, heat sauce to simmer. Add green
onions & peanuts about a minute before serving. At the last minute,
add chicken pieces to sauce, mix quickly & serve.
Serves 4
~---
1/2 c raw peanuts 1 ea large egg white
3 c peanut oil 1 1/2 tb water chestnut flour
2 ea whole chicken breasts
4 servings
-----------------------------------SAUCE:-----------------------------------
4 ea green onions 1/2 tb dark soy sauce
2 ea large cloves garlic 1 1/2 ts chili paste with garlic
1 tb minced ginger root 1 tb dry sherry
1/2 c chicken stock 1 ea pinch sugar
1/2 tb sesame oil 1 tb cornstarch paste
1/2 tb Chinese red vingear
Bring chicken breasts to room temperature before beginning recipe -BE-
CAREFUL!! With warm chicken to prevent food poisoning.
Preparation: Trim ends off green onions and cut light green and white
part into 1" sections. Mix all other sauce ingredients in 2-quart
saucepan. Reserve.
Pull skin off breasts, then pull chicken meat from bones. Slice meat
into 1" strips, then crosswise to make 1" chunks. In bowl large
enough to hold chicken, add egg white to water chestnut flour. Beat
mixture with a single chopstick (not an egg beater or whisk). Stir
chicken pieces into egg mixture to coat thoroughly. Marinate 5
minutes. Note: water chestnut flour gives a lighter crust than
cornstarch, though the latter may be substituted. Deep-frying: Heat
cooking oil in wok or deep-fryer to medium heat (you'll need more oil
for deep-fryer). Fry peanuts until they are a light tan color; if a
test peanut browns quickly, turn down heat. Remove peanuts with
strainer or slotted spoon; drain on paper towel or paper bag.
Reserve. Turn up heat slightly for chicken. Test a chunk first:
chicken should raise to surface immediately & brown in about 2
minutes. Deep-fry coated chicken chunks until golden brown. Deep-fry
no more than 8 chunks at a time. Use long chopsticks or spatula to
keep pieces separate while they are frying. Remove with long
chopsticks or slotted spoon. Reserve.
Sauce: While deep-frying chicken, heat sauce to simmer. Add green
onions & peanuts about a minute before serving. At the last minute,
add chicken pieces to sauce, mix quickly & serve.
Serves 4
~---
