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Directory:KJ Kitchens/Garlic Chicken (view source)
Revision as of 17:20, 21 January 2007
, 17:20, 21 January 2007create
== Garlic Chicken ==
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=== Ingredients: ===
* 4 boneless, skinless [[Recipe Ingredient:=chicken]] breast halves (about 1 lb.)
* 1 [[Recipe Ingredient:=eggs|egg]] white
* 1 tablespoon [[Recipe Ingredient:=cornstarch]]
* 1 tablespoon dry white wine or [[Recipe Ingredient:=sherry]]
* 4 green [[Recipe Ingredient:=onions]]
* 1 teaspoon minced [[Recipe Ingredient:=ginger]] root
* 3 teaspoons minced fresh [[Recipe Ingredient:=garlic]] (about 6 medium cloves)
* 2 tablespoons vegetable [[Recipe Ingredient:=oil]]
* hot cooked [[Recipe Ingredient:=rice]]
'''Sauce:'''
* 1 teaspoon crushed [[Recipe Ingredient:=chili paste]] (sambal oelek) or more to taste
* 2 teaspoons [[Recipe Ingredient:=sugar]]
* 1 teaspoon cornstarch
* 2 teaspoons [[Recipe Ingredient:=rice vinegar]]
* 1 tablespoon [[Recipe Ingredient:=water]]
* 2 tablespoons dry white wine or sherry
* 2 tablespoons [[Recipe Ingredient:=soy sauce]]
=== 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.
2. 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 stir-fry 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.
----
[[Recipe Name:=Garlic Chicken]]
[[Recipe Contributor:=KJ Kitchens]]
----
<adsense>
google_ad_client = "pub-5512298628457000";
google_ad_width = 728;
google_ad_height = 90;
google_ad_format = "728x90_as";
google_ad_type = "text_image";
google_ad_channel = "";
google_color_border = "FFFFFF";
google_color_bg = "FFFFFF";
google_color_link = "0066CC";
google_color_text = "000000";
google_color_url = "008000";
</adsense>
<br>
[[Page Of::Directory:KJ Kitchens|KJ Kitchens]]
[[Category:Recipes]]
[[Category:Chinese Recipes]]
<!--Short Adsense-->
{| align=right
|-
|
<adsense>
google_ad_client = "pub-5512298628457000";
google_ad_width = 120;
google_ad_height = 240;
google_ad_format = "120x240_as";
google_ad_type = "text_image";
google_ad_channel = "";
google_color_border = "FFFFFF";
google_color_bg = "FFFFFF";
google_color_link = "0066CC";
google_color_text = "000000";
google_color_url = "008000";
</adsense>
|}
=== Ingredients: ===
* 4 boneless, skinless [[Recipe Ingredient:=chicken]] breast halves (about 1 lb.)
* 1 [[Recipe Ingredient:=eggs|egg]] white
* 1 tablespoon [[Recipe Ingredient:=cornstarch]]
* 1 tablespoon dry white wine or [[Recipe Ingredient:=sherry]]
* 4 green [[Recipe Ingredient:=onions]]
* 1 teaspoon minced [[Recipe Ingredient:=ginger]] root
* 3 teaspoons minced fresh [[Recipe Ingredient:=garlic]] (about 6 medium cloves)
* 2 tablespoons vegetable [[Recipe Ingredient:=oil]]
* hot cooked [[Recipe Ingredient:=rice]]
'''Sauce:'''
* 1 teaspoon crushed [[Recipe Ingredient:=chili paste]] (sambal oelek) or more to taste
* 2 teaspoons [[Recipe Ingredient:=sugar]]
* 1 teaspoon cornstarch
* 2 teaspoons [[Recipe Ingredient:=rice vinegar]]
* 1 tablespoon [[Recipe Ingredient:=water]]
* 2 tablespoons dry white wine or sherry
* 2 tablespoons [[Recipe Ingredient:=soy sauce]]
=== 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.
2. 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 stir-fry 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.
----
[[Recipe Name:=Garlic Chicken]]
[[Recipe Contributor:=KJ Kitchens]]
----
<adsense>
google_ad_client = "pub-5512298628457000";
google_ad_width = 728;
google_ad_height = 90;
google_ad_format = "728x90_as";
google_ad_type = "text_image";
google_ad_channel = "";
google_color_border = "FFFFFF";
google_color_bg = "FFFFFF";
google_color_link = "0066CC";
google_color_text = "000000";
google_color_url = "008000";
</adsense>
<br>
[[Page Of::Directory:KJ Kitchens|KJ Kitchens]]
[[Category:Recipes]]
[[Category:Chinese Recipes]]