| Chicken with Mangoes ~ * group 1 1 cups chicken stock or broth ½ tsp salt ¼ tsp baking powder ~~~~~ * group 2 1 cup all-purpose flour 3 whole chicken breasts ~~~~~ 1 piece ginger root ~ 2x1-inch 8 green onions 1 can (15 oz) mangoes ~~~~~ 3 cups vegetable oil ~~~~~ * group 3 3 tbsp vinegar 3 tbsp dry sherry 4 tsp soy sauce 2 tsp sugar 2 tsp cornstarch 1 tsp sesame oil 3/4 cup chicken stock or broth 1. Combine ( group 1 ). Beat with whisk until blended. Let stand 15 minutes. 2. Remove skin and bones from chicken and discard. Cut chicken into ¼-inch strips. Mix into flour mixture ( group 2 ). 3. Pare ginger and cut into wafer-thin slices. Cut onions into ½-inch pieces. Drain mangoes and cut into ½-inch wide strips. 4. Heat vegetable oil in a wok over high heat (375 degrees F.). Add chicken one strip at a time, to hot oil (cook only ¼ of the chicken at a time). Cook until golden, 3 to 5 minutes. Drain on paper towels. Repeat to cook remaining chicken. 5. Remove all but 1 tablespoon oil from wok. Reduce to medium. Add ginger to oil in wok. Stir-fry until ginger is light brown, about 2 minutes. 6. Combine ( group 3 ) . Carefully add to ginger all at once. Cook and stir until mixture boils. Add onions. Reduce heat and simmer 3 minutes. 7. Mix chicken and mangoes into soy mixture ( group 3 ). Cook and stir 2 minutes. Serve immediately. 8. To serve, put chicken and mangoes on top of a bed of deep-fried bean thread noodles. Serves 4-6 To be served with other dishes. Deep Fried Bean Thread Noodles. Bean Thread Noodles comes dried in a package. For the dish above it only takes about ¼ to ½ a package. Place noodles in hot oil for only a few seconds. Noodles will puff up almost immediately. Remove and drain. Although edible, they are for presentation. |
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