Stir-Fried Chicken With Ground Peanuts Recipe




Stir-Fried Chicken With Ground Peanuts Ingredients

1/2 lb chicken breast
1/2 tbsp salt
1 tbsp cornstarch
1 egg white
1/4 lb peanuts -- raw
1 sauce:
2 stalks spring onions
2 chiles de arbol -- dried
2 tbsp lard
2 tbsp vinegar
2 tbsp chicken stock
1 tbsp soy sauce
1 tbsp cornstarch, blended in 3 tb.
1 water

A Recipe for
Stir-Fried Chicken With Ground Peanuts

 

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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.




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Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.




Stir-Fried Chicken With Ground Peanuts

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Stir-Fried Chicken With Ground Peanuts Directions

Cut the chicken breast into triple-matchstick-sized slivers, rub
these with salt and cornflour, and fold into beaten egg-white. Roast
or fry the peanuts over a low heat until slightly brown and crush or
grind coarsely. Cut the spring onions into short segments, and the
pepper into shreds (discarding the pips). Mix the liquid ingredients
for the sauce thoroughly. Heat the oil in a large frying pan. Add the
chicken slivers and turn them in the hot oil for 1 minutes. Drain
away any excess oil. Heat the lard in a separate pan. Add the chopped
peppers and spring onions to fry for 1 1/2 minutes. Pour in the
liquid ingredients for the sauce. Stir quickly to mix. When the
liquid thickens return the chicken to the pan. Turn and stir the
chicken in the sauce. Sprinkle the peanuts over the chicken. Turn it
over quickly a few times, and serve immediately in a well-heated
serving dish. The roasted peanuts add an aromatic flavor to this
chicken dish.

Recipe By : Chinese Regional Cooking by Kenneth Lo

Serves: 4

 

 

 

 

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