Chinese Garlic Chicken
Chinese Garlic Chicken Recipe
Ingredients
4 boneless, skinless chicken breast halves
1 egg white
1 Tablespoon cornstarch
1 Tablespoon dry white wine or sherry
4 green onions
1 teaspoon minced gingerroot
3 teaspoons minced fresh garlic
2 Tablespoons vegetable oil
Hot cooked rice
Method
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
cornstarch 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, re stir 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.
Sause
1 teaspoon crushed chili paste
2 teaspoons sugar
1 teaspoon cornstarch
2 teaspoons rice vinegar
1 Tablespoon water
2 Tablespoons dry white wine or sherry
2 Tablespoons soy sauce
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