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Post by chief_cook2 on Aug 20, 2002 10:15:38 GMT -6
1 1/2 lbs. chicken,boneless,3/4 in cubes 1 egg 1 cup flour oil for frying 3/4 cup water 3 tbsp. soy sauce 3 tbsp.corn starch 2 tbsp. white vinegar 3 tbsp. Mirin, Sweet Rice Wine 3 tbsp. sugar 1 tsp. Hoisin sauce 2 tbsp. chili paste with garlic 10 black peppercorns 1 tbsp. oil for veggie stir fry 2 cloves garlic, minced 1 tsp. fresh ginger root, shredded 5 stalks bok choy, sliced aganist the grain 1 green bell pepper, seeded and cut into short strips 1 red bell pepper, deeded and cut into short strips
Beat egg in small vowl and put flour in a seperate bowl. Dip the chicken in the egg, then into the flour and fry in oil until light brown. Set aside.
In a bowl combine water, soy sauce, cornstarch, vinegar,wine , sugar, hoisin,chili paste and peppercorns. NOTE: if you desire a saucer GTC, increase the sauce ingredients by half.
Heat the tbsp. of oil in a wok or large skillet and add the garlic and ginger, Stir -Fry for a few moments and add the bok choy and peppers. Stir- fry for only a minute, undercooking the veggies. Add the sauce and stir until thickened then add the chicken to heat through and coat. Serve on or with rice on the side.
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Post by lovestocook on Aug 8, 2003 14:14:54 GMT -6
thanks sounds good.
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