Chinese garlic chicken
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Chinese garlic chicken
  Chinese    Garlic    Chicken    Poultry  
Last updated 6/12/2012 1:14:49 AM. Recipe ID 43907. Report a problem with this recipe.
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      Title: Chinese garlic chicken
 Categories: Chinese, Poultry
      Yield: 1 Servings
      4    Boneless; skinless chicken
           -breast halves (about 1 lb.)
      1    Egg white
      1 tb Cornstarch
      1 tb Dry white wine or sherry
      4    Green onions
      1 ts Minced gingerroot
      3 ts Minced fresh garlic (about 6
           -med cloves)
      2 tb Vegetable oil
           Hot cooked rice

      1 ts Crushed chili paste (sambal
           -oelek), or more to taste
      2 ts Sugar
      1 ts Cornstarch
      2 ts Rice vinegar
      1 tb Water
      2 tb Dry white wine or sherry
      2 tb 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. 

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Recipe ID 43907 (Apr 03, 2005)

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