Recipe - Rainbow Chicken

Three fourths pound Chicken breast; skinned,
boned
2 Eggs lightly beaten
Marinade
One half Mediumsize onion
One half Mediumsize green pepper
1 lg Stalk celery
One half Carrot; peeled
2 tablespoon Sliced bamboo shoots
2 teaspoon Sugar
One half teaspoon Salt
1/3 teaspoon Accent
4 teaspoon Vinegar
2 teaspoon Rice wine
One fourth teaspoon Sesame oil
1 One half teaspoon Chili paste w/garlic
1 cup Water
Cornstarch
3 cup Peanut oil plus
2 teaspoon Peanut oil

MARNINADE
4 teaspoon Rice wine
1 teaspoon Sugar
1 teaspoon Salt
1 teaspoon Accent
4 teaspoon Light soy sauce
1 teaspoon Bird's Dessert Mix
2 tablespoon Cornstarch

Wash the chicken breast, pat dry, and lay on cutting surface. Using a
razorsharp knife, slice into 3inch by 1One half inch strips. In a deep bowl,
mix the beaten eggs thoroughly with the marinade. Add the chicken, coat
well and marinate for one hour. Slice the onion, green pepper, celery and
carrot in long strips. Julienne the bamboo shoots. Set aside. Prepare the
sauce by combining the next eight ingredients in a small bowl. Set aside.
Roll the strips of marinated chicken in cornstarch to coat evenly. Lay on
waxed paper. Add 3 cups of the oil to a heated wok and heat until almost
smoking. Add the chicken strips, one at a time, so they will crisp well.
Stir with a large spatula until meat is nearly done, about 2 minutes. Add
the vegetables and deepfry, stirring constantly, for 2 minutes longer.
Remove the wok from heat. Gently empty into a strainer placed over a deep
metal bowl. Allow frying oil to drain. Return wok to high heat and add the
remaining 2 teaspoons oil. When sizzling hot, carefully add the sauce and
stir until sauce comes to a boil. Dissolve 1 teaspoon cornstarch in One half cup
cold water and add to sauce, continuing to stir until sauce thickens.
Return the drained chicken and vegetables to wok. Stir to coat well with
the sauce. Serve at once. Directions for Marinade: Mix all ingredients
together until thoroughly combined. Refrigerate until ready to use.

GOLDEN PALACE

7TH STREET N.W., WASHINGTON,D.C.

BEVERAGE: TSING TAO BEER

From the Micro Cookbook Collection of Chinese Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.