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Sauce:
1/4 cup chicken broth
1 tablespoon rice vinegar
2 tablespoons dark soy sauce
1 tablespoon sugar
2 teaspoons sesame oil
2 tablespoons cooking oil
6 small dried red chilies
1 tablespoon garlic, minced
2 tablespoons fresh ginger, minced
2 green onions, cut into 1-inch lengths
1/2 teaspoon crushed dried red chilies
1 1/2 teaspoons cornstarch, dissolved in water
Step one:
Mix marinade ingredients in a bowl and submerge washed chicken in marinade thoroughly. Let it stand for 10 minutes, stir occasionally.
Step two:
Mix sauce ingredients in a bowl.
Step three:
Place a wok over high heat and add oil, swirling to coat sides. Stir-fry the chilies for 30 seconds. Add chicken and cook two minutes. Stir in garlic, ginger, green onions, and crushed chilies; cook for one minute. Pour in sauce and stir fry for one minute. In a cup, combine cornstarch with 1 tablespoon cold water and stir until smooth. Pour slowly into the wok and cook until sauce bubbles and thickens.
Step four:
Serve with white rice.
Ingredients:
3 tablespoons Chinese rice wine or dry sherry
l 1/2 tablespoons oyster flavored sauce
2 teaspoons cornstarch
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
l 1/2 tablespoons oyster flavored sauce
2 teaspoons cornstarch
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
Sauce:
1/4 cup chicken broth
1 tablespoon rice vinegar
2 tablespoons dark soy sauce
1 tablespoon sugar
2 teaspoons sesame oil
2 tablespoons cooking oil
6 small dried red chilies
1 tablespoon garlic, minced
2 tablespoons fresh ginger, minced
2 green onions, cut into 1-inch lengths
1/2 teaspoon crushed dried red chilies
1 1/2 teaspoons cornstarch, dissolved in water
Step one:
Mix marinade ingredients in a bowl and submerge washed chicken in marinade thoroughly. Let it stand for 10 minutes, stir occasionally.
Step two:
Mix sauce ingredients in a bowl.
Step three:
Place a wok over high heat and add oil, swirling to coat sides. Stir-fry the chilies for 30 seconds. Add chicken and cook two minutes. Stir in garlic, ginger, green onions, and crushed chilies; cook for one minute. Pour in sauce and stir fry for one minute. In a cup, combine cornstarch with 1 tablespoon cold water and stir until smooth. Pour slowly into the wok and cook until sauce bubbles and thickens.
Step four:
Serve with white rice.
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Date Added: 2008-11-26 Views : 497