Side Pannel
Hunan Hot and Sour Chicken
Hunan Hot and Sour Chicken
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish
Ingredients List
- -Chicken -
- 2 ts Each cornstarch and dry
- -sherry
- 1/4 ts Each salt and pepper
- 1 lb Chicken breasts, skinned,
- -boned, and cut in bite-siz
- -pieces
- 3 1/2 tb Salad oil
- 1 tb Minced garlic
- 2 ts Minced fresh ginger
- 1 tb Fermented black beans,
- -rinsed and drained
- 1 sm Green pepper, seeded
- -and cut into 1 inch pieces
- 1 Medium-size carrot, thinly
- -sliced
- 8 oz Can sliced bamboo shoots
- 1 tb Water
- -Cooking sauce -
- 2 ts Cornstarch
- 1/2 ts Each crushed red pepper
- -and salad oil
- 2 tb Soy sauce
- 2 1/2 tb White wine vinegar
- 1/2 c Chicken broth
Directions
In a bowl, combine cornstarch, sherry, salt and pepper. Add chicken and
stir to coat, then stir in 1 1/2 t of the oil and let stand for 15 minutes
to marinate. Prepare cooking sauce by blending all ingredients in another
bowl, set aside. Place a wok or wide frying pan over high heat. When pan
is hot, add 2 T 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 1 T 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 1 1/2 minutes. Return chicken to pan. Stir cooking sauce, add to pan,
and cook, stirring, until sauce bubbles and thickens.
If you like food that produces watery eyes and a burning mouth, pass a
little bowl of hot pepper & black bean sauce (recipe follows).
stir to coat, then stir in 1 1/2 t of the oil and let stand for 15 minutes
to marinate. Prepare cooking sauce by blending all ingredients in another
bowl, set aside. Place a wok or wide frying pan over high heat. When pan
is hot, add 2 T 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 1 T 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 1 1/2 minutes. Return chicken to pan. Stir cooking sauce, add to pan,
and cook, stirring, until sauce bubbles and thickens.
If you like food that produces watery eyes and a burning mouth, pass a
little bowl of hot pepper & black bean sauce (recipe follows).
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