1/4 to 1/2 cup water depending on how salty chicken broth is
1/4 teaspoon Chinese hot
2 tablespoons brown sugar
1 teaspoon ginger,
2 teaspoons garlic, minced (I used garlic press)
3 to 12 dried Chinese red pepper pods*
1 medium-size green bell
pepper, diced or thinly-sliced crescent shape
About 2 tablespoons hot oil
1 tablespoon cornstarch mixed with
1 tablespoon water
* This, of course, is where the heat
comes from. I ONLY used 3 because my daughter does not like spicy
food. With 3 pods, there will be a slight amount of heat, but not
so much that little 'uns like my daughter won't eat it.
If you want the heat, use all 12 dried red pepper pods!
5 to 6 hours before cooking time, cut chicken breast into bite-size
chunks. Add about 1 to 2 tablespoons water to breast meat, followed
by an equal amount cornstarch. Gently massage cornstarch into breast
meat. Place meat in refrigerator until ready to use.
1 hour, or earlier if you prefer, mix sauce ingredients which includes
everything except bell peppers, dried red peppers, cornstarch and
water. Mix well and set aside.
When ready to cook chicken,
heat wok until it smokes, reduce heat and place a little oil in
wok. It will heat very quickly. Place chicken in wok and stir-fry.
When it is about halfway done, douse chicken with a about 1 1/2
tablespoons dry white wine or sherry and stir. Finish cooking chicken
and remove from wok.
Next, clean wok and reheat it. Add just
a little oil and heat. After oil has heated, add a clove of garlic
(does not have to be minced) and dried red pepper pods. Stir-fry
for about 20 to 30 seconds before adding sauce ingredients . After
sauce has simmered for about a minute or so, add cornstarch and
water mixture. Stir briefly and when sauce starts to thicken, add
chopped bell peppers. When sauce has thickened, add hot oil and
stir until well-mixed. Lastly, return chicken to wok and mix with
Serve over white rice.
Posted by liz at Recipe Goldmine May 26, 2001.
Cookin' Dad - Member posted 02-09-2001 07:49 pm.