spicy tangerine chicken
 
1   egg white
1 Tbsp  rice wine or pale dry sherry
1 Tbsp  cornstarch
1 lb.  boneless skinned chicken meat, cut into 1/2-inch cubes
1/2 cup  thinly sliced green onion (including green portion)
2 Tbsp  minced fresh ginger
2 Tbsp  minced garlic
1 Tbsp  grated tangerine zest
1/2 tsp  red pepper flakes
1/2 cup  chicken stock
2 Tbsp  soy sauce
2 Tbsp  pale dry sherry
2 Tbsp  rice wine vinegar
2 Tbsp  sugar
3 Tbsp  peanut oil
1 Tbsp  cornstarch mixed with 2 tablespoons cool chicken stock or
  water
 
julienned green onions, for garnish 
 
in a small bowl, combine egg white, rice wine or sherry, and cornstarch 
and whisk until well mixed. pour marinade over chicken pieces and 
refrigerate at least 8 hours. in a small bowl, combine green onion, 
ginger, garlic, tangerine zest and red pepper flakes. set aside. in 
another small bowl, combine stock, soy sauce, sherry, vinegar and sugar. 
stir to dissolve sugar. set aside. preheat wok over high heat for 1 
minute. remove chicken from marinade; discard marinade. swirl 2 
tablespoons of the oil around sides of pan. when oil is hot, add chicken 
and stir-fry until partially cooked (1 to 2 minutes) remove with a slotted 
spoon and set aside. heat remaining oil in wok for about 1 minute. add 
onion-garlic-ginger mixture and stir-fry over medium-high heat until 
fragrant. add chicken-stock mixture and simmer, stirring frequently, until 
heated through (about 2 minutes). add chicken and cook until white and 
firm (about 4 minutes). reduce heat to low. mix in cornstarch mixture and 
stir until sauce has a glossy finish. serve immediately. serves 4. 
 
 
you can put this stir-fry together and have it on the table in less than 
half an hour. the sweet, spicy hoisin sauce supplies color and rich flavor 
to this dish. 
 
 
 
(ID: 74452) Mirror: rec.food.recipes: Fri, Mar 25, 2005


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