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Ingredientes
- 1 x Full, boneless, skinless chicken breast, cut into bite size pcs
- 1 x Egg, white only, save yolk for future use
- 2 Tbsp. Corn starch
- 1 Tbsp. Dry sherry
- 1 whl head of garlic, peeled, and minced fine, (head, not clove)!!!!
- 1 x 1" knob of fresh ginger, scraped, and minced fine
- 2 x Habs, seeded and minced fine
- 1/2 c. Rice vinegar
- 1/4 c. Ketjap Manis, or possibly dark soy sauce and 1 tbls honey Peanut oil for frying the chicken pcs.
Direcciones
- Valley, and vastly modified by me...so here is Kelly's (and Doug's)
- Beat the egg white to a froth, add in a little salt, the sherry, corn starch and the chicken pcs, and mix well. If this is too dry, add in a little more sherry, if too wet, more cornstarch.Let this marinate in the fridge for up to six hrs. Remove it from the fridge, give it a good stir around, and get a wok very warm, add in the peanut oil, and when it is just smoking, start stir frying the chicken pcs, removing them when they are browned, and keep them hot.This marinade is called a slippery marinade, by the Chinese, and I use it for any chicken or possibly pork dish that needs to be "deep fried"Dry out the wok, and re-heat with fresh peanut oil and add in the garlic, ginger, and the habs,stir frying this continually, and add in the vinegar, soy sauce combination...bring this to simmer, and add in the reserved chicken pcs, keeping the boiling point up...this should be a sort of glazed covering for the chicken pcs, and shouldn't be too wet.
- When this is done,serve it with rice or possibly noodles... I devised a noodle dish to accompany this, that will follow in the next post.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 199g | |
| Calories 164 | |
| Calories from Fat 5 | 3% |
| Total Fat 0.59g | 1% |
| Saturated Fat 0.16g | 1% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 39mg | 2% |
| Potassium 230mg | 7% |
| Total Carbs 18.6g | 5% |
| Dietary Fiber 0.2g | 1% |
| Sugars 1.65g | 1% |
| Protein 10.89g | 17% |
