Scotch Bonnet Tangerine Chicken www.chiletoday.com Turn up the heat in this Chinese dish by adding more scotch Bonnet. 1 egg white 3 Tbsp. dry sherry 2 Tbsp. cornstarch 1 lb. boneless skinned chicken, diced 1/2 cup thinly sliced green onion 2 Tbsp. minced fresh ginger 2 Tbsp. minced garlic 1 Tbsp. tangerine zest 1 to 2 scotch bonnet peppers, flaked 1/2 cup + 2 Tbsp. chicken stock 2 Tbsp. soy sauce or tamari 2 Tbsp. rice wine vinegar 2 Tbsp. sugar 1/3 cup oil In a small bowl whisk egg white and 1 tablespoon each of the sherry and cornstarch. Pour over chicken and refrigerate at least 8 hours. In a bowl combine green onion, ginger, garlic, tangerine zest, and hot-pepper flakes and set aside. In another bowl combine the 1/2 cup stock, soy sauce, remaining sherry, vinegar, and sugar. Stir to dissolve and set aside. Preheat wok over high heat. Remove chicken from marinade; discard marinade. Swirl 3 tablespoons of the oil around wok, add chicken, and stir-fry until partially cooked (1-2 minutes). Remove and set aside. Make a paste of the remaining corn starch and chicken stock and set aside. Heat remaining oil in wok. Add onion-ginger-garlic mixture and stir-fry over medium-high heat until fragrant. Add chicken-stock mixture and simmer, stirring frequently, until heated through (about 2 minutes). Add chicken and cook until firm (about 4 minutes). Reduce heat to low. Mix in cornstarch mixture and stir until sauce is glossy. Serve immediately. Serves
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