Chicken garlic
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Chicken garlic
  Chicken    Garlic    Poultry  
Last updated 6/12/2012 12:49:27 AM. Recipe ID 10829. Report a problem with this recipe.
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      Title: Chicken garlic
 Categories: Poultry, Mc
      Yield: 1 Servings
      2    Boneless, skinless chicken
        tb Wine
      1 ts Cornstarch
      1 ts Baking soda
      1 ts Vinegar
           Little chopped fresh ginger
    125 ml Veg. oil
           Fewpieces chopped scallions
      3    Cloves of garlic, minced
      1 ts Fresh minced ginger
      1 cn Sliced water chestnuts
    1/2 c  Mu er (black fungus/chinese
           -black mushroom
      1 lg Red pepper, diced
      1 c  Broccoli florets (optional)
    125 ml Sherry or light cooking wine
           -(unsalted pre
     50 ml Soy sauce
     25 g  Sugar
     50 ml Sherry
      2 ts Vinegar
           Fewdrops hot oil
           Cornstarch paste
           Fewdrops sesame oil
           Handful chopped scallions
  1. Cut chicken breast into medalions about 3-4 cm "square" and fairly
  thin. Place in a bowl and add remaining ingredients. Stir, cover, and
  marinate for an hour or so minimum.
  2. Heat oil in wok until a drop of water sizzles. Add chicken down
  sides of pan and cook until it loses its pinkness. Remove, drain,
  reserve. remove all oil except 2 teaspoons.
  3. Add garlic and ginger to oil in wok and heat. When drop of water
  sizzles, add broccoli, water chestnuts, mu er, and red pepper. Stir
  to coat with oil and add sherry. Cover and let steam 2-3 minutes or
  until vegetables are at the peak color. Return chicken to wok and
  4. Make a well in food, add first four ingredients. Let heat, then
  add hot oil, and slowly the cornstarch paste. Stir food to coat, cook
  until sauce has thickened. Finish with sesame oil and scallions.
  Difficulty : moderate. Precision
  : measure the ingredients. 

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Recipe ID 10829 (Apr 03, 2005)

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