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See below ingredients and instructions of the recipe
---------------------MYRA SABLE HNKV12A--------------------------
1 lb Chicken breasts 2 Garlic cloves; chopped fine
-boneless, skinless, 1 1" piece ginger root; peeled
- cut into 1" pieces -and finely chopped
3 tb Soy sauce 1 tb White wine vinegar
1 tb Cornstarch 1 tb White wine
1 Egg white; beaten frothy 1 ts Cornstarch
1 c Vegetable oil 1 tb Brown sugar
3 Dried hot chili peppers 1 ts Sesame oil
-broken in half 1/4 ts Salt
In a glass bowl, place chicken pieces. Combine 1 tb. soy sauce and 1
tb. cornstarch. Blend in beaten egg white. Pour over chicken and toss
to coat well. Marinate in refrigerator for 1 hour.
In a small bowl, combine remaining soy sauce, vinegar, white wine,
and 1 tsp. cornstarch; mix until smooth. Stir in sugar, sesame oil
and salt.
In a wok heat oil. Deep-fry chicken, a few pieces at a time, about 1
minute, or until golden brown. Remove and drain on paper towel. Pour
all but 2 tb. oil out of wok. To the wok, add chili peppers, garlic
and ginger; stir-fry 1 minute.
Pour sauce mixture into wok and cook, stirring, about 1 minute, until
thickened. Return chicken pieces to wok. Mix well and serve
immediately.
I like to serve this with rice and Sauteed Snow Peas and Red Peppers.
The chicken is spicy hot with the dried chili peppers, so adjust to
your taste. Enjoy!
Posted by Margie Auslander (HNKV12A) From The Elegant Entertaining
Cookbook by Myra Sable.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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