Side Pannel
Hot and Sour Chicken
Hot and Sour Chicken
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry, Main Dish
Ingredients List
- Taule BTVC62A
- 2 ts Cornstarch
- 2 ts Dry sherry
- 1/4 ts Salt
- 1/4 ts Pepper
- 1 lb Chicken breasts; skinned and
- Cut in small pieces
- 4 tb Vegetable oil
- Cooking Sauce; (follows)
- 1 tb Garlic; minced
- 2 ts Fresh ginger; minced
- 1 tb Fermented black beans;
- -rinsed
- Drained
- 1 Small green pepper; seeded
- Cut in 1" squares
- 1 Medium-size carrot; thinly
- 1 cn Sliced bamboo shoots (8oz)
- 1 tb Water
- Hot cooked rice
Directions
FOR SAUCE
2 ts Cornstach
1/2 ts Crushed red pepper
1/2 ts Vegetable oil
2 tb Soy sauce
2 1/2 tb White wine vinegar
1/2 c Chicken broth
Combine cornstarch, sherry, salt and pepper in a bowl. Add chicken and stir
to coat, then stir in 1 1/2 tsp of the oil and let stand for 15 minutes to
marinate. Prepare cooking sauce by mixing together all ingred- ients, set
aside. Place wide frying pan (or wok) on high heat. When hot, add 2 Tbl of
the oil. When oil begins to heat, add garlic, ginger, and black beans. Stir
once, then add chicken and stir-fry until chicken is opaque (about 3
minutes). Remove chicken from pan. Add the remaining oil to pan. When oil
is hot, add green pepper, carrot, and bamboo shoots. Stir-fry for 30
seconds. Add water and stir-fry for about 1 1/2 minutes. Return chicken to
pan. Stir cooking sauce, add to pan, and cook, stirring, until sauce
bubbles and thickens. Serve with rice.
2 ts Cornstach
1/2 ts Crushed red pepper
1/2 ts Vegetable oil
2 tb Soy sauce
2 1/2 tb White wine vinegar
1/2 c Chicken broth
Combine cornstarch, sherry, salt and pepper in a bowl. Add chicken and stir
to coat, then stir in 1 1/2 tsp of the oil and let stand for 15 minutes to
marinate. Prepare cooking sauce by mixing together all ingred- ients, set
aside. Place wide frying pan (or wok) on high heat. When hot, add 2 Tbl of
the oil. When oil begins to heat, add garlic, ginger, and black beans. Stir
once, then add chicken and stir-fry until chicken is opaque (about 3
minutes). Remove chicken from pan. Add the remaining oil to pan. When oil
is hot, add green pepper, carrot, and bamboo shoots. Stir-fry for 30
seconds. Add water and stir-fry for about 1 1/2 minutes. Return chicken to
pan. Stir cooking sauce, add to pan, and cook, stirring, until sauce
bubbles and thickens. Serve with rice.
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