Zuo Zong-Tang or La-Jiao Zi Ji
| Yield: | 4 Servings |
| Categories: | Poultry |
| 1 | Whole chicken breast; 2 1/2 | |
| DIVIDER | -- 3 cups when boned and cut into chunks | |
| MARINADE | ||
| 2 | ts | Cornstarch |
| 2 | ts | Soy sauce |
| 1/2 | Egg white | |
| 1/2 | ts | Salt |
| HEAT | ||
| 4 | -(up to) | |
| 6 | Fresh or dried red peppers | |
| 2 | ts | Finely chopped fresh ginger |
| 2 | ts | Finely chopped garlic |
| SEASONINGS | ||
| 2 | ts | Cornstarch (corn flour) |
| 1 | tb | Rice wine or dry sherry |
| 1 | tb | Soy sauce |
| 2 | ts | Vinegar |
| 2 | ts | Sesame oil |
| FRYING | ||
| 1 | c | Oil; approx |
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