Eight-Treasure Chicken
Categories: PoultryServes: 4 Servings
Ingredients:
- 1 lb Boned raw chicken meat
- 1 ts Salt
- 1 Egg white
- 1 tb Plus
- 1 ts Cornstarch
- 3 c Oil for deep-frying
- 1/4 c Walnuts; chopped
- 1/4 c Almonds
- 1/4 c Cashews
- 1/4 c Sliced mushrooms
- 1/4 c Baby corncobs
- 1/4 c Diced water chestnuts
- 1/4 c Frozen mixed peas
Instructions:
------------------------------SEASONING SAUCE------------------------------
1 ts Sugar
2 tb Soy sauce
1 tb Garlic powder
1 tb Ground ginger
1 tb Oyster sauce
1 tb Rice wine
1/2 c Water
1 ts Cornstarch
1/2 ts Sesame oil
Place the chicken meat between 2 sheets of waxed paper. Pound with a meat
mallet or the flat of a cleaver to tenderize and flatten. Cut into
bite-size pieces. Combine the salt, egg white, 1 tbs. cornstarch, and 1/4
cup water. Add the chicken pieces and marinate at least 20 minutes. Heat
the oil to almost smoking in a wok over high heat. Deep-fry chicken pieces
for 30 seconds or until opaque. Remove with a slotted spoon. Remove all but
about 2 tbs. oil from the wok. Return the chicken to the wok and add the
remaining ingredients. Stir-fry just until the flavors blend, about 1-1/2
minutes. Remove with the sauce to a serving platter. SEASONING SAUCE:
Combine all ingredients.
MANDARIN DELIGHT
NORTH 7TH STREET, PHOENIX.
WINE: WAN FU
From the
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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