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Ginger Sauce:
1 1/2 C. water
10 slices ginger
2/3 C. soy sauce
1 T. sesame oil
2 C. brown sugar
3 T. prepared sweet and sour sauce
Combine all the ginger sauce ingredients in saucepan and boil for 20 minutes on
medium high heat. Discard the ginger and set sauce aside. |
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Ginger Chicken Recipe
2 1/2 lbs. boneless and skinless chicken, cut bite-sized
1 clove garlic, minced finely
2 slices ginger, minced
1 t. wine
dash black pepper
1/2 C. flour
1/2 t. baking soda
1 1/2 C. cornstarch
2/3 C. water
4 C. oil for frying
Garnishes: sesame seeds and crushed pine nuts
In a bowl, combine all ingredients for chicken, except the oil and garnishes.
Refrigerate for 20 to 30 minutes.
Fry the chicken in small batches, placing pieces one by one in the hot oil to
prevent them from sticking together. For crispness, fry the chicken twice.
Keep warm in the oven. When ready to serve, heat 3 tablespoons of oil in a
skillet and add 2/3 cup of ginger sauce, saving the rest for later use. Add
fried chicken, coat with sauce, and cook for 2 minutes. Garnish with sesame
seeds and crushed pine nuts to taste. Serve immediately.
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