Hot &. Sour Chicken Recipe
Ingredients
2 teaspoons each cornstarch and dry sherry
1/4 teaspoon each salt and pepper
1 pound chicken breasts, skinned, boned, and cut in bite-size pieces
About 3 1/2 tablespoons salad oil
Cooking sauce
1 tablespoon minced garlic
2 teaspoons minced fresh ginger
1 tablespoon fermented black beans, rinsed and drained
1 small green pepper, seeded and cut in 1 inch squares
1 medium-size carrot, thinly sliced
1 can sliced bamboo shoots
1 tablespoon water
Directions
In a bowl, combine cornstarch, sherry, salt, and pepper.
Add chicken and stir to coat, then stir in 1 1/2 teaspoons of the oil and let stand for 15 minutes to marinate.
Prepare cooking sauce and set aside.
Place a wok or wide frying pan over high heat.
When pan is hot, add 2 tablespoons of the oil.
When oil begins to heat, add garlic, ginger, and black beans.
Stir once, then add chicken and stir-fry until chicken is opaque (about 3 minutes).
Remove chicken from pan.
Add the remaining 1 tablespoon oil to pan.
When oil is hot, add green pepper, carrot, and bamboo shoots.
Stir-fry for 30 seconds.
Add water and stir-fry for 11/2 minutes.
Return chicken to pan.
Stir cooking sauce, add to pan, and cook, stirring, until sauce bubbles and thickens.
Add chicken and stir to coat, then stir in 1 1/2 teaspoons of the oil and let stand for 15 minutes to marinate.
Prepare cooking sauce and set aside.
Place a wok or wide frying pan over high heat.
When pan is hot, add 2 tablespoons of the oil.
When oil begins to heat, add garlic, ginger, and black beans.
Stir once, then add chicken and stir-fry until chicken is opaque (about 3 minutes).
Remove chicken from pan.
Add the remaining 1 tablespoon oil to pan.
When oil is hot, add green pepper, carrot, and bamboo shoots.
Stir-fry for 30 seconds.
Add water and stir-fry for 11/2 minutes.
Return chicken to pan.
Stir cooking sauce, add to pan, and cook, stirring, until sauce bubbles and thickens.
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