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Slippery Chicken
recipe filemeat & poultryslippery chicken
Slippery Chicken
Serves 2

1 oz. white wine
Pinch white pepper
Pinch salt
Pinch cornstarch
8 oz. chicken breast, cut into slivers
1 oz. soy sauce
1 oz. dry sherry
1 tsp. sugar
˝ tsp. white pepper
˝ oz. vinegar
2 tsp. sesame oil
1 tsp. chopped fresh ginger
˝ tsp. chopped garlic
˝ tsp. cornstarch
4 tsp. peanut oil
4 to 6 green onions, white part only, shredded

Slippery Chicken

Recipe By James Huang

Combine the white wine with white pepper, salt and cornstarch. Place slivered chicken breast in the mixture and marinate for 20 minutes.

Mix together the soy sauce, dry sherry, sugar, white pepper, vinegar, sesame oil, ginger, garlic and cornstarch to make the sauce. Heat peanut oil in a wok over high heat until hot. Add marinated chicken breast and the sauce. Sauté about 1-2 minutes, until chicken is no longer translucent. Remove from wok and place on top of the shredded green onions. Serve immediately.

By James Huang, Hunan

More recipes like this can be found in the - Houston Chefs Who Sizzle 2001 Calendar 2001. Produced by My Table Houston's Dining Magazine.

Copyright © 2008