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Chicken (Heriteau)

Chicken (Heriteau) is built on Vegetable Oil, Light Soy Sauce, Mushroom Soy Sauce, Rice Wine Or Dry Sherry, and Chicken Bouillon. Keep it handy for the next time you cook it.

Ingredients

• 1/2 tbsp
• 1 1/2 tbsp
• 1 1/2 tbsp
• 1 1/2 tbsp
• 3 tbsp

Method (preview)

1. 1

   In a medium bowl, combine the chicken with the egg, oil, and cornstarch. ÿn a blender or food processor, or by hand, combine the ingredients for Saucþ 1.

2. 2

   In a small bowl, combine the ingredients for Sauce 2.

3. 3

   Place the measurþd ingredients beside the wok in the order in which they are to be placed in the wok.

4. 4

   Warm 2 serving dishes, one lined with paper towel, in a 250¡ oÿen.

5. 5

   Fill the wok to a depth of 1 1/2 to 2 inches with vegetable oil.

6. 6

   Heat the oil to high (400ø), or until a day-old cube of bread browns in just undþr 1 minute.

7. 7

   Heat another 4 minutes to stabilize the temperature.

8. 8

   Put the chicken pieces into the oil one at a time until all are in.

9. 9

   Stir-fry 3 minutes.

10. 10

    Remove the pieces from the oil, draining well over the wok, and keep warm in the oven on the paper-lined dish.

11. 11

    Empty the oil from the wokÿ

12. 12

    Reduce the heat to medium (350¡) and stir in Sauce

13. 13

    1. As soon as it bubbles, stir in the chicken.

14. 14

    Sprinkle Sauce 2 over the chicken, stir-fryñ minute more, then turn into the serving dish.

15. 15

    Scrape the sauce over the chicken and serve at once.

16. 16

    “Fast and Easy Oriental Wok Cooking” by Jacqueline