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Chinese   -   Garlic Chicken - Szechuan   adapted from unknown

  • 1 Pound Chicken breasts -- skinned
  • boneless optional
  • 1 Cup Peanut oil
  • 1/4 Teaspoon Cornstarch
  • 3 Tablespoons Chicken stock
  • 1/4 Cup Garlic -- chopped
  • 1/3 Cup Sliced water chestnuts
  • 1/3 Cup Sliced bamboo shoots -- or cooked carrots
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Sugar
  • 3 Tablespoons Soy sauce
  • 1/2 Cup -water
  • 1 Teaspoon Sesame oil
  • -----MARINADE-----
  • 1 Teaspoon Dry sherry
  • 1/4 Teaspoon Salt
  • 1 Tablespoon Sesame oil
  • 1 Egg white
Directions Chop chicken breasts into 2 inch square pieces; mix marinade ingredients in a medium bowl; add chicken pieces and mix well; let stand at least 20 minutes; heat 1 cup oil in a wok over medium heat 1 minute; add chicken pieces and stir-fry until chicken is almost cooked, 3 to 4 minutes; remove chicken, draining well over the wok; set aside; remove oil from wok except 4 tablespoons; dissolve cornstarch in chicken stock to make a paste; set aside; heat oil in wok over medium heat 1 minute; add cooked chicken, garlic, water chestnuts and bamboo shoots; stir-fry about 2 minutes; add salt, sugar, soy sauce and water; cover and cook over low heat 10 minutes; add cornstarch paste; stir-fry until sauce thickens slightly, about 30 seconds; stir in 1 teaspoon of sesame oil; serve hot. Makes 4 servings. I have one more to post...
Chuck in Pok Thursday 01:51 pm 11/25 C.OZBURN on GEnie Formatted by Elaine Radis BGMB90B; December, 1993 Posted on Prodigy; November, 1993
Serves 4
Time to Make 0:00

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