| Chinese Chile Paste Chicken |
Here is a very hot Chinese chicken dish, which I devised by combining two different recipes which I found in an old West China cookbook:
Cut the chicken into pieces, about 1"X 1 1/2"..mix the egg white with the sherry and the sugar and the cornstarch and marinate the chicken pieces in this...all day in the fridge is fine. Method: Heat about 1/4 cup peanut oil in a wok, until sizzle, and stirring the chicken mixture around, fry the pieces a bunch at a time until all the chicken is lightly browned, removing it to a plate as you go...when all the chicken is done, set it aside and keep it warm. Squeeze the water out of the mushrooms, remove the tough stems, and slice into strips.Combine the chicken stock or water, chile paste, salt and a good dash of light soy, dash of sugar if desired..set this aside.Drain off all but 2 tbls of the oil and reheat the wok to sizzle again...add the garlic, ginger root, mushrooms, carrots and bamboo shoots, stir frying as you add. Add the chile paste mixture, and cook for about a minute, then add the chicken, stir fry this for another minute and add the tofu squares carefully. Thicken with the cornstarch mixture, stir in sesame oil to taste, garnish with the green onions and serve, with Thai rice....a superb, hot, spicy dish.Cheers, Doug in BCFrom: Doug Irvine
Posted By: Doug Irvine, dougandmarie@shaw.ca
Post Date: Sun, 18 Oct 1998
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