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Jimmy Tsang's Honey Chicken
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| 1 | egg yolk |
| 1 Tbsp | flour |
| 1 Tbsp | corn starch |
| 1 | whole chicken breast, cut into 1 inch pieces |
| 1 cup | chinese cabbage, shredded |
| 4 | wood ear mushrooms, dried |
| 2 | carrots, sliced |
| 24 ounces | peanut oil, for frying |
| 1 Tbs | soy sauce |
| 1 Tbsp | sugar |
| 4 Tbsp | honey |
| 4 Tbsp | wine vinegar |
| Few drops | liquid Oriental hot pepper sauce |
Soak dried wood ear mushrooms in warm water for 30 minutes, until softened. Drain well and slice thinly. Set aside.
Beat egg yolk with 2 tsp water, then blend in flour and 1 Tbsp cornstarch until smooth. Add chicken pieces and mix to coat. Drain excess liquid.
Mix Sauce: combine 3/4 cup water and 1 Tbsp cornstarch until smooth, then add soy sauce, sugar, honey, vinegar and hot pepper sauce and mix until well blended. Set aside.
Pour peanut oil into wok to depth of 1 1/2 inches. Add chicken and fry to golden brown. (We used electric wok with temp of 400 degrees). Remove chicken w/ slotted spoon. Drain and keep warm.
Remove all but 2 Tbsp of oil, then place wok over medium heat. When oil is hot, add cabbage, carrots and mushrooms. Stir-fry for one minute.
Add seasoning sauce and chicken to vegetables in wok. Stir until mixture boils and thickens, about 1 minute. Serve w/ hot steamed rice.
Servings: 4
I haven't made this myself yet, but this is one of my favorite foods
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