General Chua's Chicken

---------- Recipe via Meal-Master (tm) v8.02

Title: GENERAL CHUA'S CHICKEN
Categories: Chicken, Chinese
Yield: 6 servings

1 ea Chicken Breast
-MARINADE
1 tb Soy Sauce
1 ts Cornstarch
-SAUCE
1 tb White Vinegar
1 tb Soy Sauce
1 tb Dry Sherry
1/2 ts Sugar
1/2 ts Salt
1 ts Cornstarch
1 x -Vegetable Oil for
-blanching
3 ea Dried Red Chili Pods
-SEASONINGS
1 ea Green Onion (white part)
1/2 ts Ginger, fresh, minced
1 ea Garlic Clove, minced
2 ts Sesame Oil

Pound chicken slightly with a mallet to tenderize;
then cut into 3/4 by 3/4 inch pieces. Combine marinade
ingredients with chicken in the order listed; set
aside. Combine sauce ingredients thoroughly; set
aside. To oil-blanch, set wok over high heat for about
1 minute. Add 2 cups oil and heat to 350 degrees. Add
chicken and blanch for 3 or 4 minutes until golden
brown. Remove and drain, reserving oil. To stir-fry,
remove all but 2 tablespoons oil from wok. Reheat,
swirling pan to coat sides. Add chili pods and seeds;
stir-fry for about 30 seconds until browned. Return
chicken and add seasonings, stir- frying for another
30 seconds. Pour in sauce and cook until thickened. To
serve, stir in sesame oil. Note: Chili pods are
browned to produce the aroma while the seeds are used
to make the dish spicy and hot. Take care not to burn
the seeds or let them get too dark. Converted by
MMCONV vers. 1.50

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