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Imperial Guard Chicken
|Imperial Guard Chicken|
1 whole boneless chicken breast, cut in one-inch squares
2 Tablespoons soy sauce, divided
2 Tablespoons Shaoxing wine, divided
2 Tablespoons fermented glutinous rice
1/4 cup cornstarch mixed with same amount of cold water, divided
2 teaspoons Chinese black vinegar
1 teaspoon sugar
1 Tablespoons vegetable oil
3 Tablespoons sliced onions
1 teaspoon half-inch dried chili peppers
1 teaspoon Zhusun mushrooms (optional)
1 teaspoon Sichuan peppercorns
1 scallion, thinly sliced on an angle
5 slices fresh ginger
1/4 cup peanuts, deep fried
1. Mix chicken, egg, and half each of the soy sauce, wine, fermented glutinous rice, and cornstarch mixture.
2. Mix remaining soy sauce, wine, fermented rice, and the cornstarch mixture, and set this aside.
3. Heat wok, add oil, and deep-fry the peppercorns for half minute, remove them and drain on paper towel. Do likewise with the chili peppers and the mushrooms, if using them. Then fry the onions until soft, and remove them, too.
4. Remove any remaining oil, return the peppercorns and chili peppers to the wok, add scallion pieces, ginger, garlic, and the chicken, and stir-fry for one minute, then add peanuts, stir-fry another minute, then serve.