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| Home -> [Asian, Chicken, Chinese, Ethnic, Meats, Poultry, Wok] -> [Hot pepper chicken Recipe] |
Hot pepper chicken
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Asian, Chicken, Chinese, Ethnic, Meats, Poultry, Wok |
Rating: |
0 |
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Ingredients:
| 2
| | Whole chicken breasts | | | -OR | | 4
| | Chicken breast halves | | | Salt | | | Corn starch | | 4
| | Fresh hot peppers | | 1
| tbsp | Brown sugar | | 1
| tbsp | Cider vinegar | | 2
| tbsp | Soya sauce | | 1
| tbsp | Wine | | 1/2
| cup | Water | | 1
| cup | Peanuts | | 2
| tbsp | Oil |
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Procedures:
| 1 | Cut chicken meat in sheets away from breast bone, slice into squares of 1x1". | | 2 | Dredge in a mixture of corn starch and salt on a piece of wax paper. | | 3 | Allow pieces to dry individually on wax paper about 20 minutes. | | 4 | Remove seeds from fresh peppers. | | 5 | Coarsely cut into strips. | | 6 | Reserve. | | 7 | Mix sugar, vinegar, soya sauce, wine together in a small bowl. | | 8 | Reserve. | | 9 | Heat oil in wok until smoking, add dredged chicken, stir fry on all sides. | | 10 | If oil is hot enough for chicken, pieces will not stick to wok. | | 11 | Add sugar and vinegar reserve, hot peppers. | | 12 | Place cover over wok. | | 13 | Add ?cup water, cook over medium heat 5 minutes. | | 14 | Self gravy should form in the bottom of wok. | | 15 | Stir chicken in gravy so it will cook in gravy. | | 16 | Gravy should become gelatinous after 5 minutes of cooking. | | 17 | If it becomes too thick, thin gravy out with small amounts of water. | | 18 | Sprinle in 1 cup of peanuts, mix thoroughly. | | 19 | Note: canned hot peppers are too soft to be used for this dish. | | 20 | If desired, dried cayenne peppers can be reconstituted for use. | | 21 | If you are fond of this dish, it is well to freeze your own hot peppers, in season |
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