| Garlic Chicken ~ 4 boneless, skinless chicken breast halves (about 1 lb.) 1 egg white 1 tbsp cornstarch 1 tbsp dry white wine or sherry 4 green onions 1 teaspoon ginger root, minced 3 tsp minced fresh garlic 2 tbsp vegetable oil Sauce 1 tsp crushed chile paste (sambal ulek) or more to taste ~ recipe below 2 tsp sugar 1 tsp cornstarch 2 tsp rice vinegar 1 tbsp water 2 tbsp dry white wine or sherry 2 tbsp soy sauce 1. Place chicken breasts in freezer for 1 to 2 hours or until very firm but not frozen solid. Slice crosswise into thin shreds. In small bowl, lightly beat egg white, then mix in 1 tablespoon cornstach and 1 tablespoon wine, stirring until cornstarch is dissolved. Add chicken and mix well to coat all pieces. Let stand at room temperature 30 minutes. 2. Meanwhile, slice green onions on the diagonal into very thin slices. Mince ginger root and garlic. Combine Sauce ingredients, mixing well. Heat wok or frying pan, add oil, and stir-fry chicken until no longer pink. Remove chicken with a slotted spoon. 3. Add onions, ginger and garlic to wok and stir-fry about 30 seconds, until ginger and garlic are fragrant but not brown. Return chicken to wok, re-stir Sauce ingredients and add to wok. Cook, stirring constantly, until mixture is well combined, hot and bubbly and thickens slightly. Turn off heat and splash with about 1 teaspoon of dark sesame oil. 4. Serve over rice. Sambal Ulek ~ Similar to Finadene from Guam ~ see Asian Condiments for more ½ pound red chiles, stems removed ½ tbsp salt ½ cup vinegar mixed with ½ cup lukewarm water 1. Steam the chile for 10 minutes. Place in a mortar and pound until smooth. Add vinegar & water mixture. Cool. Keep refrigerated in a tightly closed jar. |
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