1/2 cup peanuts, raw
3 cup peanut oil
2 each whole chicken breasts at roo
1 each large egg white
WATER CHESTNUT FLOUR SAUC
4 each green onions
2 each 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 chili paste with garlic
1 tbsp dry sherry
1 each pinch sugar
1 each 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: 4 servings
Chicken Chunks With Peanuts In Spicy Sauce Recipe brought to you by Recipe Ideas
Categories: Chicken; Nut; Poultry; Sauce
The History of Recipes
Written recipes as a concept can be observed way back into antiquity, at least as far back into history as the Egypt of the Pharoahs, and maybe further still. However, in the main part, these ancient records were just basic pictorial, hieroglyphic or cunieform instructions for preparing food.
Much later, in Roman times a roman called Apicius compiled a few scripts describing recipes prepared by wealthy roman citizens. In his publication, he tells us how the meals were split into hors d`oeuvres, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the ancient cooks used a wide range of spices, including some familiar names for example basil, rue and dill. Over the succeeding few hundred years, the rich and powerful families of Wesstern Europe competed with each other to offer the most extravagent banquests, and because of this the best cooks and their recipes became highly prized. Nevertheless, it wasn`t until the 19th century that haute cuisine and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to assembling, testing, and writing down recipes of the day. The TV revolution brings us TV cookery programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing us all to access thousands of recipes just like those on this recipe site. |
We hope you enjoy this Chicken Chunks With Peanuts In Spicy Sauce recipe.
