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home > recipes > meat > garlic chicken
from Ohio, USA The following is adapted from a recipe which appeared in the Columbus Dispatch a few years ago. CHINESE GARLIC CHICKEN 4 boneless, skinless chicken breast halves (about 1 lb.) 1 egg white 1 Tablespoon cornstarch 1 Tablespoon dry white wine or sherry 4 green onions 1 teaspoon minced gingerroot 3 teaspoons minced fresh garlic (about 6 medium cloves) 2 Tablespoons vegetable oil Hot cooked rice SAUCE 1 teaspoon crushed chili paste (sambal oelek) or more to taste 2 teaspoons sugar 1 teaspoon cornstarch 2 teaspoons rice vinegar 1 Tablespoon water 2 Tablespoons dry white wine or sherry 2 Tablespoons soy sauce 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. Makes 4 servings.

Garlic Chicken


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keyword: garlic
keyword: chicken
ethnicity: chinese
recipes for meat
recipes by tcollins
Email Address:
(posted January 21, 2003)

from
Ohio, USA

The following is adapted from a recipe which appeared in the Columbus
Dispatch a few years ago.

CHINESE
GARLIC CHICKEN

4 boneless, skinless
chicken breast halves (about 1 lb.)
1
egg white
1 Tablespoon
cornstarch
1 Tablespoon
dry white wine or sherry
4
green onions
1 teaspoon minced
gingerroot
3 teaspoons minced fresh
garlic (about 6 medium cloves)
2 Tablespoons vegetable oil
Hot cooked rice

SAUCE

1 teaspoon crushed
chili paste (sambal oelek) or more to taste
2 teaspoons
sugar
1 teaspoon
cornstarch
2 teaspoons
rice vinegar
1 Tablespoon water
2 Tablespoons
dry white
wine or sherry
2 Tablespoons
soy
sauce

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. Makes 4 servings.



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