Recipe - Hunan Chili Chicken

1 pound Boneless chicken breast; cut
into shreds

MARINADE
1 Egg white
1 tablespoon Dry sherry
1 tablespoon Cornstarch
2 cup Vegetable oil

SAUCE
2 teaspoon Finely chopped garlic
1 One half tablespoon Yellow bean paste
2 teaspoon Sugar
1 tablespoon Soy sauce
1 tablespoon Tomato paste
1 teaspoon Red chili oil
2 teaspoon Chili sauce or chili paste
with garlic
1 tablespoon Dry sherry

CORNSTARCH MIXTURE
2 teaspoon Cornstarch blended with
1 One half tablespoon Water

PEPPERS
1 md Sized red bell pepper
1 md Sized green bell pepper

Mix chicken shreds with marinade mixture. Mix sauce ingredients and set
aside. Make up cornstarch mixture and set aside. Cut and reserve bell
pepper pieces. Heat 1 One half cups oil in wok just until smoking. Add chicken
and stir constantly with large chopstick or wooden spoon until shreds
separate and turn white. Remove chicken with slotted spoon and place in
bowl until ready to use. Pour off all but 2 Tbsp of the oil from the wok.
When hot, add the sauce mixture and stir together over medium heat for 30
seconds to 1 minute, until bubbly. Return chicken pieces to wok and toss
until warmed through. Add cornstarch mixture and stir until sauce thickens.
Add the bell pepper pieces, stirring and coating with sauce, cooking for
about 1 minute. Serve.

Based upon a recipe for Hunan Chili Squid in The New Chinese Cooking School
by Kenneth Lo Posted to r.f.r by: riacmt@ubvmsb.cc.buffalo.edu (Carol
MillerTutzauer)

NOTES : MC formatted by Holly Butman

Recipe by: Kenneth Lo

Posted to MCRecipe Digest V1 #772 by Holly Butman
butma001@acpub.duke.edu on Sep 05, 1997