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Hunan Hot& Sour Chicken

Recipe name:
Hunan Hot& Sour Chicken

Recipe category:
Beans And Grains

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Recipe detials:
Beans and Grains

-Chicken - 2 t Each cornstarch and dry -sherry 1/4 t Each salt and pepper 1 lb Chicken breasts, skinned, -boned, and cut in bite-siz -pieces 3 1/2 T Salad oil 1 T Minced garlic 2 t Minced fresh ginger 1 T Fermented black beans, -rinsed and drained 1 sm Green pepper, seeded -and cut into 1 inch pieces 1 Medium-size carrot, thinly -sliced 8 oz Can sliced bamboo shoots 1 T Water -Cooking sauce - 2 t Cornstarch 1/2 t Each crushed red pepper -and salad oil 2 T Soy sauce 2 1/2 T White wine vinegar 1/2 c Chicken broth In a bowl, combine cornstarch, sherry, salt and pepper. Add chicken and stir to coat, then stir in 1 1/2 t of the oil and let stand for 15 minutes to marinate. Prepare cooking sauce by blending all ingredients in another bowl, set aside. Place a wok or wide frying pan over high heat. When pan is hot, add 2 T 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 T 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 1 1/2 minutes. Return chicken to pan. Stir cooking sauce, add to pan, and cook, stirring, until sauce bubbles and thickens. If you like food that produces watery eyes and a burning mouth, pass a little bowl of hot pepper & black bean sauce (recipe follows).

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Hunan Hot& Sour Chicken

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