Chicken With Water Chestnuts

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

Title: CHICKEN WITH WATER CHESTNUTS
Categories: Poultry, Chinese
Yield: 4 servings

1/2 lb Boneless chicken breasts
- skinned
1 Egg white
1 ts Salt
2 ts Cornstarch
1/2 lb Water chestnuts, fresh
- or canned (drained weight)
1/2 c Peanut oil
1 tb Finely chopped garlic
2 ts Finely chopped ginger
1 tb Chili bean sauce
2 tb Dark soy sauce
2 ts Rice wine or dry sherry
2 ts Sugar
1/2 ts Salt
2 ts Sesame oil

CUT THE CHICKEN into 1/2-inch cubes. Combine it with
the egg white, salt and cornstarch in a small bowl and
put the mixture into the refrigerator for about 20
minutes. If you are using fresh water chestnuts, peel
them. If you are using canned water chestnuts, drain
them well and rinse in cold water. Coarsely chop the
water chestnuts. Heat a wok or large saute pan until
it is hot and add the oil. When it is moderately hot,
add the chicken cubes and stir to keep them from
sticking. When the chicken pieces turn white, about 2
minutes, quickly drain the chicken and all the oil
into a stainless steel colander set in a bowl. Clean
the wok and reheat. Return 2 tablespoons of oil to the
wok, add the garlic and ginger, and stir-fry for 30
seconds. Then add the water chestnuts, chili bean
sauce, soy sauce, rice wine, sugar and salt and
continue to stir-fry for 1 minute. Return the chicken
to the wok and continue to cook for another 2 minutes.
Add the sesame oil, give the mixture a final stir, and
serve at once.

KEN HOM

PRODIGY GUEST CHEFS COOKBOOK

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