"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Empress Chicken Recipe

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This recipe for Empress Chicken, by , is from Jones - Armstrong Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, December 8, 2007


1 1/2 cups chicken broth
3/4 cup sugar
1/4-1/2 cup cornstarch
1/2 cup soy sauce
1/2 cup white vinegar
3-4 garlic cloves, minced
1 1/2 teaspoons fresh ginger, chopped
3 lbs chicken breasts, cubed
1/4 cup dark soy sauce (tamari)
1 large egg, beaten
1/2 cup cornstarch
2 cups green onions, minced (one bunch)
8 small hot peppers, diced (I used jalapenos

Combine first 7 ingredients in a jar and shake vigorously. Store in fridge until ready.
Mix chicken with 1/4 cup dark soy sauce. Stir in egg.
Add cornstarch and mix chicken until coated.
Deep fry in hot oil until golden brown.
Drain on paper towels.
Place a small amount of oil in wok and heat to very hot.
Add onions and peppers and stir fry 30 seconds.
Stir in sauce mixture (shake again first).
Cook until thick. If it gets too thick, add some water until desired consistency.
Add chicken and cook until hot and bubbly.
Serve over hot rice.




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