Braised Chicken with Peking Sauce
1 lb (450 g) boned chicken breast, sliced
½ tsp (2.5 mL) salt
1 egg white, beaten
1½ cups (375 mL) vegetable oil
1 clove garlic, curshed
1 slice fresh ginger
1 tbsp (15 mL) vegetable oil
2 onions, cut in eighths
1 red pepper, cut in 3/4 inch (2 cm) cubes
3 tbsp (45 mL) hoisin sauce
1 tbsp (15 mL) dry sherry
2 oz (60 g) vermicelli noodles
1. Mix chicken slices with salt and egg white. Heat oil. Add garlic and ginger, remove when brown. Deep-fry chicken pieces in oil until white. Drain well on paper towels.
2. Heat 1 tbsp (15 mL) oil. Add onions and red pepper, stir-fry for 2 minutes. Stir in hoisin sauce, sherry and chicken to reheat.
3. Cut noodles into 2 inch (5 cm) lengths. Deep-fry in hot oil until they puff up. Drain well on paper towels. Arrange on a serving platter and top with chicken mixture.
Serves 6
