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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is a wonderful chinese dish. If you're not of the faint of heart, heat it up and then add more garlic if you're a garlic lover. Ingredients:
the sauce |
1 tsp. sesame oil |
4 tsp. cornstarch |
4 tsp. sugar |
4 tsp. rice vinegar |
6 tbs. soy sauce |
1/2 tsp. chicken bouillon granules |
1/2 c water |
1/4 c white cooking wine |
the rest of the ingredients |
oil for deep frying |
1 lb. chicken breasts, cubed |
1 egg |
1 t. cornstarch |
a handful of dried chili peppers (japones or arbol) |
1 tbs. fresh minced ginger |
1 heaping spoonful of minced garlic (or, roughly 3 large cloves) |
4 green onions, sliced diagonally in 1 inch pieces |
3 cloud ear mushrooms, soaked and sliced into strips |
1/2 cup of baby corn |
1/2 cup snow peas |
1 red bell pepper, diced |
Directions:
1. First, make the sauce. This can be done hours, even days, in advance. Cover and refrigerate. Note, if you plan on keeping the sauce overnight, add the cornstarch right before you use it.
2. Heat the wok or large pan with oil. Mix chicken, cornstarch, and egg. Deep fry a few pieces at a time until golden brown. Remove and set aside, putting chicken over a paper towel to drain excess oil.
3. Leave a little oil in the wok and toast the chili peppers until they turn dark red. This is merely to get a little flavor going in the oil. If you so desire, remove them at this point, or leave them in if you like more heat.
4. Next, add the green onions and bell pepper and saute for a minute or so. Add the garlic and the ginger and stir until fragrant. Throw the chicken back in, along with remaining ingredients.
5. Now add the sauce. Heat and stir until bubbly, well thickened, and fully heated through. Serve over rice.
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