Recipe - Chinese Garlic Chicken

4 Boneless; skinless chicken
breast halves (about 1 lb.)
1 Egg white
1 tablespoon Cornstarch
1 tablespoon Dry white wine or sherry
4 Green onions
1 teaspoon Minced gingerroot
3 teaspoon Minced fresh garlic (about 6
med cloves)
2 tablespoon Vegetable oil
Hot cooked rice

SAUCE
1 teaspoon Crushed chili paste (sambal
oelek), or more to taste
2 teaspoon Sugar
1 teaspoon Cornstarch
2 teaspoon Rice vinegar
1 tablespoon Water
2 tablespoon Dry white wine or sherry
2 tablespoon Soy sauce

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 stirfry
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 recipeludigest Volume 01 Number 234 by James and Susan Kirkland
kirkland@gj.net on Nov 09, 1997