1/2 cup raw peanuts
3 cup peanut oil
2 whole chicken breasts at room temp.
1 large egg white
1 1/2 tbsp water chestnut flour
1 sauce:
4 green onions
2 large cloves garlic
1 tbsp minced ginger root
1/2 cup chicken stock
1/2 tbsp sesame oil
1/2 tbsp chinese red vingear
1/2 tbsp dark soy sauce
1 1/2 tsp (level) chili paste with garlic
1 tbsp dry sherry
1 pinch sugar
1 cornstarch paste
Directions
Preparation: Trim ends off green onions and cut light green and
white part into 1" sections. Mix all other sauce ingredients in
2-quart saucepan. Reserve. Pull skin off breasts, then pull chicken
meat from bones. Slice meat into 1" strips, then crosswise to make 1"
chunks. In bowl large enough to hold chicken, add egg white to water
chestnut flour. Beat mixture with a single chopstick (not an egg
beater or whisk). Stir chicken pieces into egg mixture to coat
thoroughly. Marinate 5 minutes. Note: water chestnut flour gives a
lighter crust than cornstarch, though the latter may be substituted.
Deep-frying: Heat cooking oil in wok or deep-fryer to medium heat
(you'll need more oil for deep-fryer). Fry peanuts until they are a
light tan color; if a test peanut browns quickly, turn down heat.
Remove peanuts with strainer or slotted spoon; drain on paper towel
or paper bag. Reserve. Turn up heat slightly for chicken. Test a
chunk first: chicken should raise to surface immediately & brown in
about 2 minutes. Deep-fry coated chicken chunks until golden brown.
Deep-fry no more than 8 chunks at a time. Use long chopsticks or
spatula to keep pieces separate while they are frying. Remove with
long chopsticks or slotted spoon. Reserve. Sauce: While deep-frying
chicken, heat sauce to simmer. Add green onions & peanuts about a
minute before serving. At the last minute, add chicken pieces to
sauce, mix quickly & serve.
Servings: 6 servings
Chicken Chunks With Peanuts In Spicy Sauce (K Recipe brought to you by Recipe Ideas
Categories: Chicken; Nut; Poultry; Sauce
The History of Recipes
It is possible to read the history of meal recipes far back into antiquity, in fact as far into history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, generally, these old recipes were just simple hieroglyphic or cunieform instructions for meal preparation.
In fact, the most ancient recipe discovered so far, according to experts is a collection of ancient tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated and blissful. Later, we find some books published in the 14th Century ; a recipe book entitled `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, they have no connection with the indian curry that appears on menues today, but instead accounts of the types of meals prepared for the rich. For the decades that followed, the powerful and wealthy houses strove to serve up the most extravagent banquests, and because of this cooks and their recipe collections were highly sought after. Even so, it was during the 19th century that cookery and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collecting, testing, and recording recipes that were common in the better off homes of the day. By the time we get to the 1900s, cook books are greatly in demand as a result of higher levels of literacy, people having more spare time and disposable income. |
We hope you enjoy this Chicken Chunks With Peanuts In Spicy Sauce (K recipe.
