What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 6971839 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Imperial Guard Chicken


Imperial Guard Chicken
1 whole boneless chicken breast, cut in one-inch squares
1 egg
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.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720