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CHINESE STYLE FRIED CHICKEN
Yield: 4 Servings
FOR THE SAUCE:
¼ cup white corn syrup
2 tablespoons Tamari or soy sauce
½ cup cool water 1 tablespoon corn starch
1/8 teaspoon ground ginger Pinch garlic powder or 1 clove garlic, minced Optional: 2 tablespoons rice wine or light sherry
| 1. |
Combine ingredients in a saucepan, stirring until smooth. Bring to a boil, stirring constantly. Reduce heat to low and keep warm, stirring occasionally. |
FOR THE CHICKEN:
Shitake or enoki or straw mushrooms
2 whole chicken breasts, boned, skinned, and sliced lengthwise into strips
4 plum tomatoes, seeded and cut into 1”pieces
1 yellow pepper, seeded and cut into 1” pieces
4 tablespoons vegetable oil
Scallion greens, minced
| 1. |
If you have dried Shitake mushrooms, wash and soak them in hot water for an hour, or until soft. Remove stems and slice mushroom caps. If you have enoki or canned or fresh straw mushrooms, wash well and set aside. |
| 2. |
Heat oil in a skillet. Add chicken and cook on both sides over medium heat. Stir in tomatoes and yellow pepper. Stir in mushrooms. Add sauce and continue to cook, stirring, over medium heat for about one minute. Serve over cooked white rice and sprinkle scallion greens over all and around the edge of the plate for decoration. |
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