Chicken with Garlic

You can intensify the flavors in this dish by increasing the amounts of chili paste and garlic to taste.

Serves 4

Ingredients

4 boneless, skinless, chicken breasts

2 egg whites

1 ⁄4 teaspoon salt

2 teaspoons cornstarch

2 tablespoons oil for stir-frying

3 large garlic cloves, chopped

1 ⁄2 tablespoon chili paste

1 ⁄4 cup soy sauce

2 tablespoons Chinese rice wine or dry sherry

1 ⁄2 teaspoon sesame oil

2 green onions, cut into 1 1 ⁄2 -inch pieces

1 tomato, cut into wedges

1. Wash the chicken, pat dry, and cut into cubes. Add the egg whites, salt, and cornstarch, adding the cornstarch last. Marinate the chicken for 1 hour.

2. Bring a large pot of water to a very low boil. Add the chicken, stirring to separate the pieces, and remove as soon as it is just turning white (about 60–90 seconds). Drain immediately.

3. Add oil to a preheated wok or skillet. When oil is hot, add the garlic and chili paste and stir-fry until the garlic is aromatic. Add the chicken and stir-fry briefly. Add the soy sauce and rice wine. Bring to a boil and cook for a few minutes until everything is heated through. Stir in the green onions and drizzle with the sesame oil. Serve on a bed of white rice, garnished with the tomato wedges.

Water-Poached Chicken

Poaching poultry in water gives it a soft and tender texture. For best results keep the water at a low simmer and not strongly bubbling. It helps to have a colander set up before you poach the chicken, since it should be drained immediately. On its own, the whitish color of water-poached chicken can be unappetizing. This technique works best when you plan to serve the chicken in a dark-colored sauce.

hancheng

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