Hot and Sour Chicken
| Yield: | 4 Servings |
| Categories: | Main Dishes, Chicken |
| Taule BTVC62A | ||
| 2 | ts | Cornstarch |
| 2 | ts | Dry sherry |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | lb | Chicken breasts; skinned and |
| Cut in small pieces | ||
| 4 | tb | Vegetable oil |
| Cooking Sauce; (follows) | ||
| 1 | tb | Garlic; minced |
| 2 | ts | Fresh ginger; minced |
| 1 | tb | Fermented black beans; rinsed |
| Drained | ||
| 1 | Small green pepper; seeded | |
| Cut in 1" squares | ||
| 1 | Medium-size carrot; thinly | |
| 1 | cn | Sliced bamboo shoots (8oz) |
| 1 | tb | Water |
| Hot cooked rice | ||
| FOR SAUCE | ||
| 2 | ts | Cornstach |
| 1/2 | ts | Crushed red pepper |
| 1/2 | ts | Vegetable oil |
| 2 | tb | Soy sauce |
| 2 1/2 | tb | White wine vinegar |
| 1/2 | c | Chicken broth |
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