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Governor's Chicken |
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Serves: 5
Print this Recipe
2 tablespoons Fire in the Hole Habanero hot sauce
2 tablespoons diced garlic
1 teaspoon sesame oil
1/2 teaspoon salt
1/4 cup dry sherry
1 tablespoon soy sauce
3 tablespoons cornstarch
2 chicken
1/2 cup diced red onions
1/2 cup thinly sliced carrots
1/2 cup sliced mushrooms
1 cup sliced napa cabbage
1 cup fresh Chinese peas pods
1/4 cup chicken stock
1/2 cup peanut oil for deep frying
Mix hot sauce, garlic, sesame oil and salt and grind into a paste with a mortar and pestle. Let this mixture stand at room temperature for 2 hours. Combine this paste, sherry, soy and corn starch. Mix well. The consistency should be about like very heavy cream. Add the chicken and stir to coat. Let marinate overnight.
Add peanut oil to deep fryer. Heat until about 350 degrees, then add pieces of chicken, four or five at a time, and deep-fry until brown. Drain and transfer to a warm platter. Repeat until all the chicken is cooked.
In a wok or saute pan, stir-fry the carrots and onion in a little peanut oil until the onion begins to become transparent. Add the mushrooms and stirfry for 2 minutes. Add the Napa, peapods and chicken stock. Reduce heat and cover. Cook 1 minute and remove from heat. Let steam 3 minutes. Add oyster sauce and chicken. Stir to mix and serve immediately.
*This sauce is a specialty of J.J.Pepper, the creators of this recipe. If unavailable, you can substitute chili paste, available at most Asian markets (chili paste is also known as Hot Sauce).
Governor's Chicken comes from the Cook'n Deep Fried collection. Click here to order this CD or download this brand-name recipe set right now!
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