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  Recipe Home » Main Course » Hunan Hot & Sour Chicken
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  Hunan Hot & Sour Chicken
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 178
Ingredients:
-Chicken -
2 tsp Each cornstarch and dry sherry
1/4 tsp Each salt and pepper
1 lb Chicken breasts, skinned, boned, and cut in bite-siz pieces
3 1/2 tbsp Salad oil
1 tbsp Minced garlic
2 tsp Minced fresh ginger
1 tbsp Fermented black beans, rinsed and drained
1 small Green pepper, seeded and cut into 1 inch pieces
1 Medium-size carrot, thinly sliced
8 oz Can sliced bamboo shoots
1 tbsp Water Cooking sauce -
2 tsp Cornstarch
1/2 tsp Each crushed red pepper and salad oil
2 tbsp Soy sauce
2 1/2 tbsp White wine vinegar
1/2 cup Chicken broth
Instructions:
In a bowl, combine cornstarch, sherry, salt and pepper. Add chicken
and stir to coat, then stir in 1 1/2 t of the oil and let stand for
15 minutes to marinate. Prepare cooking sauce by blending all
ingredients in another bowl, set aside. Place a wok or wide frying
pan over high heat. When pan is hot, add 2 T of the oil. When oil
begins to heat, add garlic, ginger, and black beans. Stir once, then
add chicken and stir-fry until chicken is opaque (about 3 minutes).
Remove chicken from pan.
Add the remaining 1 T oil to pan. When oil is hot, add green pepper,
carrot and bamboo shoots. Stir-fry for 30 seconds. Add water and
stir-fry for 1 1/2 minutes. Return chicken to pan. Stir cooking
sauce, add to pan, and cook, stirring, until sauce bubbles and
thickens.
If you like food that produces watery eyes and a burning mouth, pass
a little bowl of hot pepper & black bean sauce (recipe follows).
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