|From: miki4 (Original Message)||Sent: 7/13/2004 4:47 PM|
|From the Imperial Chinese Restaurant |
Was on the 9news page but I guess it's too old now and they took it off.
Chicken Breast, skinless & boned 2 pieces about 6-8 oz.
Corn starch 5 TBS
Salt a pinch
Water 6 TBS
Minced ginger 1/2 teaspoon
Chopped fresh garlic 1/2 teaspoon
Chili oil 1/2 -1 teaspoon depending on degree of spicy you want.
Roasted sesame seeds 1/2 teaspoon
Salad oil for deep fry
Iceberg lettuce a handfull
Chicken broth 8 TBSP
Dark soy sauce 1 TBSP
Soy sauce 2 TBSP
Sugar 4 TBSP
White vinegar 4TBSP
Corn starch 1 tsp
Oyster sauce 1/2 tsp
In small bowl, mix all sauce ingredients until well blended.
Cut chicken breast into 1/2 inch strips. Place in a bowl with water and salt and let soak for about 15 minutes. Do not drain. Add cornstarch and mix well, coating chicken. Add 1 tbsp salad oil to chicken and mix to smooth and sparate chicken strips.
Heat wok with medium flame, pour in oil for deep frying. Heat oil up to about 325 degrees. Place coated chicken strips in piece by piece and fry until it is crispy and cooked through. Remove chicken and pour off oil.
Heat up wok again with an additional 1-tsp salad oil add ginger, garlic and chili oil stir frying until fragrant. Add sauce mix, stif until thickens. Add fried chicken strips and mix well to coat all chicken strips with sauce. Sprinkle on the sesame seeds before serving on a bed of lettuce.
( I don't have a wok so I use a big frying pan. I've never use Sake and it tastes great without it. I can't find Dark soy sauce so I just use 3TBSP of soy sauce, and sometimes I have oyster sauce and sometimes I don't, it's fine either way.)
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