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Chicken in Wine Sauce
|Chicken in Wine Sauce|
1 pound boneless chicken breasts, cut into one-inch cubes|
2 Tablespoons cornstarch
1 large egg white, beaten
1/4 teaspoon coarse salt
1/4 cup Chinese rice wine
1/2 cup chicken broth
1 teaspoon sesame oil
1 Tablespoon vegetable oil
2 scallions, thinly angle-sliced
1 Tablespoon fresh ginger
3 cloves garlic, peeled and minced
1. Mix chicken, egg white, and cornstarch, cover, and refrigerate for three hours or overnight.
2. Mix salt, rice wine, chicken broth, and sesame oil and set aside.
3. Heat wok or deep fry pan and add vegetable oil. Then add scallions, ginger, and garlic and stir-fry for half a minute. Add the chicken and stir-fry for one minutes, then add wine mixture and stir for two minutes. Transfer to a bowl and serve.