1. Skin, bone, and dice the chicken. Blend 1 tbsp of the cornstarch-water mixture with salt and 1 tsp of the rice wine. Add the chicken and stir to coat well. Set aside. 2. In another bowl, mix the soy sauce, the remaining 1 tsp rice wine, the stock, the other 1 tbsp of cornstarch, MSG and the sesame oil into a sauce. Set aside. Peel and dice the water chestnuts. Seed the chili pepper and chop finely. Set aside. 3. Heat the oil in a wok over high heat to 225, or until small bubbles appear around the edge of a piece of scallion green or ginger tossed into the oil. Add the chicken and chili pepper and stir-fry until the chicken turns red. 4. Add the ginger, water chestnuts, scallions and garlic, and fry until fragrant. Stir in the sauce and sprinkle with the vinegar. Stir-fry about 30 seconds. Remove, and serve. Posted to recipelu-digest Volume 01 Number 233 by James and Susan Kirkland
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|Serving Size: 1 Serving (397g)|
|Recipe Makes: 1|
|Calories from Fat: 861 (78%)|
|Amt Per Serving||% DV|
|Total Fat 95.6g||128 %|
|Saturated Fat 11.3g||56 %|
|Monounsaturated Fat 55.3g|
|Polyunsanturated Fat 26.3g|
|Cholesterol 125.4mg||39 %|
|Sodium 259.6mg||9 %|
|Potassium 672.4mg||18 %|
|Total Carbohydrate 18.6g||5 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 16.5g|
|Protein 42.7g||61 %|
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Calories per serving: 1110
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