Chicken in Housin Sauce

Chicken in Housin Sauce
By May Huang



Ingredients:

A: for marinating
1. 2 chicken breast, small size, about 1 ¼ cup, chopped
2. ½ salt
3. 1 T cooking wine
4. ½ t corn starch

B:
5. ½ t ginger, finely chopped
6. 1 stalk green onion, chopped, white part only

C:
7. 2-3 T canola oil
8. 2 T Hoisin sauce
9. 1 t sugar
10. ½ t hot sauce (or to taste)
11. ¼ white pepper
12. ¼ t sesame oil
13. one handful roasted peanuts (1/4 cup) (optional)
14. 2 T cilantro, chopped

Directions:

1. Marinate Chicken: Unfrozen the chicken, cut the chicken to small piece (about ¾ inch long and ½ inch wide, and ¼ inch thick), and place the chicken to a bowl; add the remaining ingredients in the A to the bowl, and mix them well; place the ginger and green onion on the top of the chicken, and set the bowl aside for at least 30 minutes.

2. Cooking chicken: Heat wok over high heat, and add the oil when the wok is dried. Add the chicken when the oil is hot enough but not smoke, and stir chicken until the chicken change color (about 2-3 minutes). Turn the heat to medium. Take the chicken out, and leave the remaining oil in the wok (add 1 teaspoon of oil if no oil left), and add Hoisin sauce to the wok, cook for about 30 seconds, add remaining of the ingredients listed in C except peanuts and cilantro. Continue to cook and stir for about 30 seconds, and add the chicken and the peanuts, mix everything well. Transfer the chicken mixture to a serving plate, and add the cilantro on the top of chicken. Serve the chicken when it is warm.