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Shredded Chicken With Garlic Sauce

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Ingredients

Adjust Servings:
1 lb boneless skinless chicken breast cut into 1/2 inch long thin strips
2 tablespoons shaoxing wine or 2 tablespoons dry sherry
2 teaspoons cornstarch
1 tablespoon fresh ground black pepper
2 tablespoons rice vinegar
2 tablespoons black vinegar
2 tablespoons dark soy sauce
1 tablespoon shaoxing wine
2 tablespoons sugar
2 teaspoons garlic and red chile paste

Nutritional information

606
Calories
215g
Calories From Fat
24g
Total Fat
4.3 g
Saturated Fat
131.7mg
Cholesterol
1165.8mg
Sodium
40.1g
Carbs
2.9g
Dietary Fiber
15g
Sugars
57.2g
Protein
272g
Serving Size (g)
2
Serving Size

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Shredded Chicken With Garlic Sauce

Features:
    Cuisine:

    The quintessential fabulous chinese chicken with garlic sauce, in china called chicken with fish sauce bc they use it on fish so often from barbara fisher.

    • 50 min
    • Serves 2
    • Easy

    Ingredients

    Directions

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    Shredded Chicken With Garlic Sauce, The quintessential fabulous chinese chicken with garlic sauce, in china called chicken with fish sauce bc they use it on fish so often from barbara fisher., This is very good. I have tried to write this review 3x and it keeps going away if you correct something. We followed the ingredients except for the black vinegar and the red chile paste. This is too spicey for the general population of our house except for DH & DS. Made for Newest Tag.


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    Steps

    1
    Done

    Marinate Chicken With Wine, Cornstarch and Black Pepper While Cutting Vegetables. Mix Together Sauce Ingredients: Vinegars, Soy Sauce, Wine, Sugar, Chili Garlic Paste and Sesame Oil. Set Aside.

    2
    Done

    Slice Water Chestnuts Into Shreds, About Three Pieces Per Slice. Trim Any Woody Parts from the Fungus and Discard. Roll Up Fungus Into a Cigar Shape and Thinly Slice Crosswise to Make Thin Ribbon-Like Shreds.

    3
    Done

    Heat Wok on High Heat Until It Is About to Start Smoking, Add Oil and Heat Until It Shimmers, Then Stir Fry Garlic, Ginger and White Part of Scallion Together For Thirty Seconds. Add Drained Chicken, and Pat Into a Layer on the Bottom of the Wok. Allow Chicken to Brown Lightly by Sitting Undisturbed on the Wok For 45-60 Seconds. Stir and Fry Until Chicken Is Nearly Done.

    4
    Done

    Add Water Chestnuts, Fungus and Sauce Ingredients. Bring Sauce to a Boil. Add Cornstarch and Water, Boil Until Thickened and Glossy. Remove from Heat and Garnish With Green Scallion Tops.

    Avatar Of William Kim

    William Kim

    Grill guru known for his perfectly seared and mouthwatering barbecue dishes.

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