Chinese Garlic Chicken

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I just started harvesting one of the garlic for this year, so I thought it was time to post this Garlic Chicken recipe. This is the version of this recipe for those that LOVE the stinking rose, so be warned that the garlic level is pretty high on this one. The other spices are pretty tame for one of my recipes because, in this dish they are just supporting actors and garlic plays the lead.

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.

Servings:
4
Preparation Time:
0.75 hours

Ingredients

  • 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

Marinade

  • 1 egg
  • 1 tablespoon cornstarch
  • 1 tablespoon Shoashing wine

Sauce

  • 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
Cooking Instructions
  1. 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.
  2. Make the marinade by lightly beating the egg, then mixing in the wine and the cornstarch until the cornstarch is dissolved.
  3. Cut the chicken into thin slices of 1/8 inch or less. Add to the marinade and stir to coat all the pieces.
  4. While the meat is marinading, mix together all your sauce ingredients, making sure the cornstarch and sugar are disolved.
  5. This is also a good time to prep your onions, garlic and ginger.
  6. Pour off any excess marinade.
  7. Heat the wok over high heat. When it is good and hot, add the oil.
  8. 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.
  9. 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.
  10. Return the chicken to the wok, continue cooking and stirring for another 30 seconds
  11. 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.
  12. Remove from heat and drizzle on sesame oil
  13. Serve with brown rice. Enjoy.