| |
 Skin, bone, and dice the chicken.
Blend 1 tbsp of the cornstarch-water
mixture with the salt and 1 tsp.
of the rice wine. Add the chicken
and stir to coat well. Set aside.
- In another bowl, mix the soy
sauce, the remaining 1 tsp. rice
wine, the stock, the other 1 tbsp
of cornstarch, MSG and the sesame
oil into a sauce. Set aside. Peel
and dice the water chestnuts.
Seed the chili pepper and chop
finely. Set aside.
- Heat the oil in a wok over high
heat to 225oF (110oC),
or until small bubbles appear
around the edge of a piece of
scallion green or ginger tossed
into the oil. Add the chicken
and chili pepper and stir-fry
until the chicken turns red .
- Add the ginger, water chestnuts,
scallions and garlic, and fry
until fragrant. Stir in the sauce
and sprinkle with the vinegar.
Stir-fry about 30 seconds. Remove
, and serve.
|
