Chinese Garlic Chicken
4 boneless, skinless chicken breast halves (about
1 egg white
1 Tablespoon cornstarch
1 Tablespoon dry white wine or sherry
4 green onions
1 teaspoon minced gingerroot
3 teaspoons minced fresh garlic (about 6 medium cloves)
2 Tablespoons vegetable oil
Hot cooked rice
1 teaspoon crushed chili paste (sambal oelek) or
more to taste
2 teaspoons sugar
1 teaspoon cornstarch
2 teaspoons rice vinegar
1 Tablespoon water
2 Tablespoons dry white wine or sherry
2 Tablespoons 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 stir-fry 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.