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Kevin Black
03-23-2006, 04:56 PM
General Chicken
Ingredients :
1 lb. boneless, skinless chicken, cut in large chunks
1/3 C cornstarch
1 small zucchini, cut into chunks
2 tsp. minced garlic
1 tbsp. chopped green onion
1/4 C chicken broth
1 tsp. oyster sauce
1/4 tsp. hot pepper paste
1 tbsp. soy sauce
1 tbsp. rice wine
3 tbsp. rice vinegar
1 1/2 tbsp. cornstarch mixed with 1 1/2 tbsp. water
1 tsp. sesame oil
Preparation :
Cut the chicken and coat it with cornstarch. Set aside (discard any extra cornstarch). Slice the zucchini on a shallow diagonal about 1" wide. Roll the zuchhini halfway and slice the same way to form chunks that are shaped like trapezoids. Set aside.
Combine garlic and green onion in a small dish. Combine broth, oyster sauce, soy sauce, hot pepper sauce, wine, and vinegar in a small bowl. In another dish or small glass, mix cornstarch with water. Place a metal strainer in a large receptacle (not plastic) in the kitchen sink.
Heat wok over high heat for two to three minutes. Add vegetable oil; heat until VERY hot. Add chicken; stir to break it up. Fry until golden brown - the color of fried chicken. Transfer chicken to strainer.
Place empty wok back on high heat for 30 seconds. Add garlic mixture and fry for several seconds. Add zucchini and toss a minute over high heat. Add sauce mixture and bring to a boil. Add cornstarch and boil until thickened. Add chicken and sesame oil and heat through. Serve with hot steamed rice. Serves 4 to 8 as part of a larger meal.