|
Log In
or
Sign Up
To See Percentages
|
Chinese Garlic Chicken
No Reviews
By: mksasaki
By: mksasaki
 Comfort food tonight...chicken and dumplings: http://www.recipematcher.com/index.php/recipe/show/Slow-Cooker-Chicken-and-Dumplings
|
|
|
Servings: 4
Prep Time: n/a
Cook Time: n/a
Ingredients
4 chicken breast halves Chicken - Breast, skinless, boneless
1 Tablespoon Water, sauce
1 Eggs, egg white
6 cloves Garlic, minced
(Sauce) 2 teaspoons sugar
2 tablespoons vegetable oil
4 green onions
(Sauce) 2 tablespoons soy sauce
1 tablespoon white wine
(Sauce) 2 tablespoons white wine
Hot cooked rice
(Sauce) 1 teaspoon cornstarch
1 tablespoon corn starch
(Sauce) 2 teaspoons rice vinegar
1 teaspoon minced ginger
(Sauce) 1 teaspoon chili paste
Cooking Directions
1. 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.
|
4 of 5 Stars (3 reviews)
