MMMMM----- Recipe via Meal-Master (tm) v8.04
 
      Title: Hunan Hot & Sour Chicken
 Categories: Chinese, Poultry
      Yield: 4 servings
 
      2 ts Each cornstarch and dry
           -sherry
    1/4 ts Each salt and pepper
      1 lb Chicken breasts, skinned,
           -boned, and cut in bite-size
           -pieces
  3 1/2 tb Salad oil
      1 tb Minced garlic
      2 ts Minced fresh ginger
      1 tb Fermented black beans,
           -rinsed and drained
      1 sm Green pepper, seeded and cut
           -into 1 inch pieces
      1 md Carrot, thinly sliced
      8 oz Sliced bamboo shoots
      1 tb Water
           Cooking sauce:
      2 ts Cornstarch
    1/2 ts Crushed red pepper
    1/2 ts Salad oil
      2 tb Soy sauce
  2 1/2 tb White wine vinegar
    1/2 c  Chicken broth
 
  Chicken: In a bowl, combine cornstarch, sherry, salt and pepper. Add
  chicken and stir to coat, then stir in 1 1/2 t of the oil and let
  stand for 15 minutes to marinate. Prepare cooking sauce by blending
  all ingredients in another bowl, set aside. Place a wok or wide
  frying pan over high heat. When pan is hot, add 2 T of the oil. When
  oil begins to heat, add garlic, ginger, and black beans. Stir once,
  then add chicken and stir-fry until chicken is opaque (about 3
  minutes). Remove chicken from pan. Add the remaining 1 T oil to pan.
  When oil is hot, add green pepper, carrot and bamboo shoots. Stir-fry
  for 30 seconds. Add water and stir-fry for 1 1/2 minutes. Return
  chicken to pan. Stir cooking sauce, add to pan, and cook, stirring,
  until sauce bubbles and thickens. If you like food that produces
  watery eyes and a burning mouth, pass a little bowl of hot pepper &
  black bean sauce (recipe follows).
 
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