Chinese Garlic Chicken
While I have been using fresh from the garden garlic cloves, this recipe is just as good with decent store bought, or even using the chopped garlic in a jar from Costco. The resuting dish just comes out a little different, that's all. In fact, I rather lke the results with the jarred garic as it seems to carmelize a little better than the fresh, but you give up that fresh garlic bite.
- About a pound of boneless skinless chicken breast.
- 4 green onions, sliced into thin rounds
- 2 teaspoons finely chopped ginger
- 12 good sized garic cloves, finely chopped (or 3 tablespoons from a jar)
- 4-6 chopped chinese chiles (optional)
- 2 tablespoons peanut oil
- 1 teaspoon sesame oil
- 1 egg
- 1 tablespoon cornstarch
- 1 tablespoon Shoashing wine
- 1 tablespoon chile sauce or paste
- 2 teaspoons sugar
- 1 teaspoon cornstarch
- 2 teaspoons rice vinegar
- 1 tablespoon water
- 2 tablespoons Shaoshing wine
- 2 tablespoons soy sauce
- Put the chicken breasts in the freezer for an hour or so until they are just starting to harden but aren't frozen solid yet.
- Make the marinade by lightly beating the egg, then mixing in the wine and the cornstarch until the cornstarch is dissolved.
- Cut the chicken into thin slices of 1/8 inch or less. Add to the marinade and stir to coat all the pieces.
- While the meat is marinading, mix together all your sauce ingredients, making sure the cornstarch and sugar are disolved.
- This is also a good time to prep your onions, garlic and ginger.
- Pour off any excess marinade.
- Heat the wok over high heat. When it is good and hot, add the oil.
- When the oil starts to shimmer, start stir frying your chicken in a couple of batches. Cook until no more pink is showing., then remove and set aside.
- Add a little more oil, but only if necessary. Add the onion, garlic, ginger and chiles and stir-fry for about 30 seconds till they start to release their fragrant oils.
- Return the chicken to the wok, continue cooking and stirring for another 30 seconds
- Add the sauce, tossing to coat. Continue stir-frying, making sure that every piece has a good coating of sauce and garlic bits. The sauce should start thickening once it is boiling for a few seconds.
- Remove from heat and drizzle on sesame oil
- Serve with brown rice. Enjoy.