1 1/2 pounds chicken breast, boned and skinned
4 tablespoons sherry
2 1/2 tablespoons soy sauce
1 1/2 teaspoons sugar
1/2 cup cornstarch
1 large egg, well beaten
1/2 cup butter
1 cup halved Oregon hazelnuts, coarsely chopped
1 teaspoon finely chopped fresh ginger (1/4 tsp. powdered)
1 medium garlic clove, minced (1/2 tsp. garlic powder)
1/2 cup hot water
1 8-ounce can sliced bamboo shoots, drained
Cooked rice or linguine
Servings: 6
Cut chicken breasts into bite-sized pieces. Combine marinade of sherry, soy sauce and sugar and pour over chicken. Marinate overnight or a minimum of 1 hour. Drain chicken, reserving the marinade. Dredge chicken in cornstarch, dip in beaten egg, place on a cake rack covered with wax paper and let dry for 30 minutes. Sauté hazelnuts in butter for 5 minutes; remove with slotted spoon. Add chicken to skillet and sauté with ginger and garlic until golden brown on both sides. Add marinade, bamboo shoots and hot water to chicken. Cover and simmer 10 minutes. Add hazelnuts and serve over a bed of rice or linguine.
Cuisine: Asian
4 tablespoons sherry
2 1/2 tablespoons soy sauce
1 1/2 teaspoons sugar
1/2 cup cornstarch
1 large egg, well beaten
1/2 cup butter
1 cup halved Oregon hazelnuts, coarsely chopped
1 teaspoon finely chopped fresh ginger (1/4 tsp. powdered)
1 medium garlic clove, minced (1/2 tsp. garlic powder)
1/2 cup hot water
1 8-ounce can sliced bamboo shoots, drained
Cooked rice or linguine
Servings: 6
Cut chicken breasts into bite-sized pieces. Combine marinade of sherry, soy sauce and sugar and pour over chicken. Marinate overnight or a minimum of 1 hour. Drain chicken, reserving the marinade. Dredge chicken in cornstarch, dip in beaten egg, place on a cake rack covered with wax paper and let dry for 30 minutes. Sauté hazelnuts in butter for 5 minutes; remove with slotted spoon. Add chicken to skillet and sauté with ginger and garlic until golden brown on both sides. Add marinade, bamboo shoots and hot water to chicken. Cover and simmer 10 minutes. Add hazelnuts and serve over a bed of rice or linguine.
Cuisine: Asian
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