Side Pannel
Chicken with Peanuts
Ingredients List
- 1/2 lb Boneless chicken breast;
- -skinned & cubed
- Salt
- 1 Egg white; lightly beaten
- 3 1/2 ts Cornstarch
- 1/2 c Vegetable oil
- 1/2 ts Each crushed fresh ginger &
- -crushed garlic
- 6 Pieces dried red pepper
- 3 Scallions; chopped
- 1/2 ts Sugar
- 2 tb Dark soy sauce
- 1 tb Cooking sherry
- 1 ts Vinegar
- Ground black pepper to taste
- 1/2 c Peanuts
Directions
Place the chicken meat, 1/2 tsp. salt, egg white & 1/2 tsp. cornstarch in a
bowl & mix. Set aside. Mix remaining 3 tsp. cornstarch with 2 tbs. cold
water & reserve. Put 6 tbs. oil in a wok & heat to warm. Drain the chicken
& add to the oil, cooking just until done over low heat. Remove & set
aside. Heat 2 tbs. oil in a clean wok & add the ginger, garlic & red pepper
and stir-fry 30 sec. Add reserved chicken, scallions, sugar, soy sauce,
sherry & vinegar & stir-fry 1 min. Add salt & pepper to taste. Stir in the
reserved cornstarch mixture until thickened. Add the peanuts and mix to
coat.
PEKING GARDEN EAST
MILWAUKEE, MEQUON
WINE: TAI-SHAN
bowl & mix. Set aside. Mix remaining 3 tsp. cornstarch with 2 tbs. cold
water & reserve. Put 6 tbs. oil in a wok & heat to warm. Drain the chicken
& add to the oil, cooking just until done over low heat. Remove & set
aside. Heat 2 tbs. oil in a clean wok & add the ginger, garlic & red pepper
and stir-fry 30 sec. Add reserved chicken, scallions, sugar, soy sauce,
sherry & vinegar & stir-fry 1 min. Add salt & pepper to taste. Stir in the
reserved cornstarch mixture until thickened. Add the peanuts and mix to
coat.
PEKING GARDEN EAST
MILWAUKEE, MEQUON
WINE: TAI-SHAN
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