Hunan Hot and Sour Chicken
|3 1/2 tbSalad oil|
|1 tbGarlic; minced|
|1/4 tssalt and pepper; Each|
|1 tbFermented black beans|
|1 smGreen pepper; seeded|
|1 lbChicken breasts, skinned|
|1 8-oz canbamboo shoots; sliced|
|1/2 cChicken broth|
|2 1/2 tbWhite wine vinegar|
|1 mediumcarrot; thinly sliced|
|2 tscornstarch and dry sherry; Each|
|2 tbSoy sauce|
|2 tsfresh ginger; Minced|
|1/2 tsred pepper flakes; crushed|
Hunan Hot and Sour Chicken Preparation
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).
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