Recipes from China :: Chinese Main Dish Poultry
1 c. flour
1 3/4 (one and three-fourth) c. water
1/2 tsp. salt
1/4 tsp. baking powder
3 whole chicken breasts
1 (2 x 1-in.) piece fresh ginger root
8 scallions
1 (15 ounce) can mangoes
3 c. canola (or other vegetable) oil
3 Tbsp. white vinegar
3 Tbsp. dry sherry
4 tsp. soy sauce
2 tsp. sugar
2 tsp. cornstarch
2 tsp. instant chicken bouillon granules
1 tsp. sesame oil
Combine flour, 1 c. of the water, the salt and baking powder. Beat with whisk until blended. Let stand 15 mins. Remove skin and bones from chicken and discard. Cut chicken into 1/4-in. wide strips. Mix strips into flour mixture.
Pare ginger and cut into wafer-thin slices. Cut onions into 1/2-in. pieces. Drain mangoes and cut into 1/2-in. wide strips. Heat canola (or other vegetable) oil in wok over high heat until it reaches 375 degrees fahrenheit. Add chicken, one strip at a time, to hot oil (cook only 1/4 of the chicken at a time). Cook until golden, 3 to 5 mins. Drain on absorbent paper. Repeat to cook remaining chicken.
Remove all but 1 Tbsp. oil from wok. Reduce heat to med. Add ginger to oil in wok. Stir fry until ginger is light brown, about 2 mins. Combine remaining 3/4 c. water, the vinegar, sherry, soy sauce, sugar, cornstarch, bouillon and sesame oil. Carefully add to ginger all at once. Cook and stir until mixture boils. Add onions. Reduce heat and simmer 3 mins.
Mix chicken and mangoes into soy sauce mixture. Cook and stir 2 mins. Serve immediately.
Makes 4 to 6 servings.
