Chinese Garlic Chicken

Chinese Garlic Chicken Ingredients

4 Boneless; skinless chicken	SAUCE
1 Egg white	1 ts Crushed chili paste (sambal
1 tb Cornstarch	2 ts Sugar
1 tb Dry white wine or sherry	1 ts Cornstarch
4 Green onions	2 ts Rice vinegar
1 ts Minced gingerroot	1 tb Water
3 ts Minced fresh garlic (about 6	2 tb Dry white wine or sherry
2 tb Vegetable oil	2 tb Soy sauce
Hot cooked rice

Instructions for Chinese Garlic Chicken

Place chicken breasts in freezer for 1 to 2 hours or until very firm but not frozen solid. Slice crosswise into thin shreds. In small bowl, lightly beat egg white, then mix in 1 TBS cornstach and 1 TBS wine, stirring until cornstarch is dissolved. Add chicken and mix well to coat all pieces. Let stand at room temperature 30 minutes. Meanwhile, slice green onions on the diagonal into very thin slices. Mince gingerroot and garlic. Combine Sauce ingredients, mixing well. Heat wok or frying pan, add oil, and stir-fry chicken until no longer pink. Remove chicken with a slotted spoon. Add onions, ginger and garlic to wok and stirfry about 30 seconds, until ginger and garlic are fragrant but not brown. Return chicken to wok, restir sauce ingredients and add to wok. Cook, stirring constantly, until mixture is well combined, hot and bubbly and thickens slightly. Turn off heat and splash with about 1 tsp of dark sesame oil. Serve over rice. Makes 4 servings. Posted to recipelu-digest Volume 01 Number 234 by James and Susan Kirkland on Nov 09, 1997

Main Ingredient: ChickenCuisine: Chinese

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Ingredient Insight - look inside this recipe

Chicken	Chili Paste	Cornstarch	Egg
Garlic	Ginger	Onion	Rice
Soy Sauce	Sugar	Vegetable oil	White Wine

Poultry Chinese Corn Chicken Garlic Onion Rice Rice Vinegar Green Onion Sherry Soy Sauce Ginger Wine White wine

for flavor and categorization

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