Cu Liu Ji (Chicken in Vinegar Sauce) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This Moslem dish is popular in the area around Beijing. I had it served to me at a Chinese themed dinner party. Ingredients:
1 egg white |
1 tablespoon cornstarch |
1/2 teaspoon salt |
1 lb boneless skinless chicken breast, cut in cubes |
1/2 cup water |
1/2 cup rice wine vinegar |
1/4 cup soy sauce |
2 tablespoons sake or 2 tablespoons white wine |
salt, to taste |
1 tablespoon cornstarch |
1/4 cup oil |
1 onion, chopped |
2 -3 garlic cloves, minced |
1 tablespoon gingerroot, minced |
1 (4 ounce) can water chestnuts, chopped |
Directions:
1. Beat egg white, cornstarch and salt together well in a bowl. Stir in chicken and set aside.
2. In another bowl, mix together water or stock, vinegar, soy sauce, rice wine, salt and cornstarch. Adjust flavors to taste and set aside.
3. Heat the oil in a wok or large frying pan over high heat. Add the chicken and stir fry until the chicken is just cooked through, 3-4 minutes. Remove the chicken to a bowl.
4. Add a little more oil to the wok or large frying pan if needed and stir fry the onion, garlic, and ginger for 1-2 minutes. Add bamboo shoots and the chicken and stir fry to heat through.
5. Lower the heat to medium-low, give the sauce a big stir and stir it into the chicken. Simmer to thicken the sauce. Adjust seasoning and serve.
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