Fireball Chicken
Source of Recipe
Carol Miller0tutzauer
Recipe Introduction
Per its author " Very spicy dish and is not for chile pepper lightweights. Serve with lots of steamed white rice."
List of Ingredients
1 pound boneless chicken breast
sliced into shreds (1/4" thick, 2" long)
1 1/2 cups shredded bamboo shoots
3 tablespoons grated ginger root
1 teaspoon crushed red chile peppers
2 teaspoons dark sesame oil
1 cup peanut oil
THICKENER:
1 tablespoon cornstarch
5 tablespoons water
MARINADE:
1 egg white, slightly beaten
1 tablespoon dry sherry
1 tablespoon cornstarch
SAUCE:
3 tablespoons chili paste with garlic
2 tablespoons brown sugar
1/3 cup chicken stock
2 tablespoons soy sauceRecipe
Very spicy dish and is not for chile pepper lightweights. Serve with lots of steamed white rice. Combine marinade ingredients; add chicken and set aside. Mix sauce ingredients and set aside in a cup or small bowl. Prepare bamboo shoots, carrot, gingerroot, and crushed chile pepper; place vegetables in a bowl. Mix thickener and have on hand; also have sesame oil on hand.
Heat peanut oil in wok until smoking hot. With a long, large cooking chopsticks add the chicken to the hot oil and begin stirring it immediately to try to keep it from sticking together. Keep at it until chicken pieces are separate and have turned light brown (about 1 minute). If chicken doesn't brown, that's OK. Just make sure it is white on the outside; it needn't be cooked all the way through. Remove chicken from oil and set aside.
Leave just 3 tablespoons oil in the wok. Reheat and, once oil begins to smoke, add the vegetables (bamboo shoots, carrots, gingerroot, and crushed red chile peppers). Stir-fry for 1 minute then add sauce mixture. Continue stir-frying for another minute. Return chicken to the wok and cook for 1 minute. Add just enough of the thickening mixture to barely thicken the dish. Add the sesame oil, toss, and serve. Serves 3-4.
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