Recipe ingredients
- 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
Recipe method
- 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 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.
Other chinese recipes:
Garlic chicken recipe
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