Chicken with water chestnuts
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Chicken with water chestnuts
  Chicken    Chestnuts    Poultry    Chinese  
Last updated 6/12/2012 1:14:12 AM. Recipe ID 42985. Report a problem with this recipe.
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      Title: Chicken with water chestnuts
 Categories: Poultry, Chinese
      Yield: 4 Servings
 
    1/2 lb Boneless chicken breasts
           - skinned
      1    Egg white
      1 ts Salt
      2 ts Cornstarch
    1/2 lb Water chestnuts, fresh
           - or canned (drained weight)
    1/2 c  Peanut oil
      1 tb Finely chopped garlic
      2 ts Finely chopped ginger
      1 tb Chili bean sauce
      2 tb Dark soy sauce
      2 ts Rice wine or dry sherry
      2 ts Sugar
    1/2 ts Salt
      2 ts Sesame oil
 
  CUT THE CHICKEN into 1/2-inch cubes. Combine it with the egg white,
  salt and cornstarch in a small bowl and put the mixture into the
  refrigerator for about 20 minutes. If you are using fresh water
  chestnuts, peel them. If you are using canned water chestnuts, drain
  them well and rinse in cold water. Coarsely chop the water chestnuts.
  Heat a wok or large saute pan until it is hot and add the oil. When
  it is moderately hot, add the chicken cubes and stir to keep them
  from sticking. When the chicken pieces turn white, about 2 minutes,
  quickly drain the chicken and all the oil into a stainless steel
  colander set in a bowl. Clean the wok and reheat. Return 2
  tablespoons of oil to the wok, add the garlic and ginger, and
  stir-fry for 30 seconds. Then add the water chestnuts, chili bean
  sauce, soy sauce, rice wine, sugar and salt and continue to stir-fry
  for 1 minute. Return the chicken to the wok and continue to cook for
  another 2 minutes. Add the sesame oil, give the mixture a final stir,
  and serve at once.
  
  KEN HOM
  
  PRODIGY GUEST CHEFS COOKBOOK
  




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Recipe ID 42985 (Apr 03, 2005)

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