Recipe: Hunan Hot and Sour Chicken (another recipe for Molly)

Hunan Hot & Sour 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-sized 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

Cooking Sauce:
1 tbsp water
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

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. Servings: 4