Recipe - Hunan Spicy 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
1 One half tablespoon Oyster sauce
3 teaspoon Sugar
4 tablespoon Tomato catsup
One half teaspoon Salt
1 pn White pepper
1 teaspoon Hunan pepper;the soaked
pepper flakes at the bottom
of hot oil (?), substitute:
2 teaspoon Chili paste; OR
2 teaspoon Sambal oeleck; OR
1 teaspoon Crushed red pepper flakes;
PLUS
1 teaspoon Red chile oil
One half cup Onions; minced (One fourth inch)
2 tablespoon Finely chopped fresh ginger
1 Garlic clove; minced
1 teaspoon Sesame oil

Mix chicken shreds with marinade mixture. Mix sauce ingredients and set
aside. Cut up onions and assemble remaining ingredients. 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. Heat oil until smoke appears. Add
onions, ginger, and garlic, and stirfry until onions soften, about 2
minutes. Add chicken and toss together thoroughly. Stir sauce and pour into
the wok. Stir together until well coated. Add sesame oil, turn off heat,
and stir well. Remove from wok and serve immediately.

Based on a recipe for Spicy Shrimp from The Chinese Banquet Cookbook by
Eileen YinFei Lo Posted to r.f.r by: riacmt@ubvmsb.cc.buffalo.edu (Carol
MillerTutzauer)

NOTES : MC formatted by Holly Butman

Recipe by: Eileen YinFei Lo

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