Granny's Chicken with Nuts
1 lb chicken breast, boned
4 tbsp soy sauce
1 1/2 tbsp cold water
1 cornstarch
1/4 tsp garlic salt
4 dried red chiles or more,
1 tbsp white wine or sherry
1 tbsp sugar
1/2 tsp salt
1 tsp sesame oil
1 oil for deep frying
1 tsp chopped peeled gingerroot
1/2 cup peanuts
*Note: Chicken should be cut in 1-in. cubes.
**More chiles may be used, to taste.
Combine chicken, 2 tablespoons soy sauce, cold water,
1 1/2 tablespoons cornstarch and garlic salt in bowl.
Stir evenly in one direction and let marinate 30
minutes. Remove tips and seeds from chiles, then cut
in 1-inch pieces. Combine remaining 2 tablespoons soy
sauce, wine, sugar, 1 teaspoon cornstarch, salt and
sesame oil in small bowl. Heat 2 to 3 inches oil in
wok to 400F. Add chicken and fry 30 seconds. Remove
chicken and drain off all but 2 tablespoons oil. Heat
oil and fry chiles until black. Add gingerroot and
chicken, stirring and tossing together. Add soy-wine
mixture and cook, stirring, just until thickened.
Remove from heat and sprinkle with nuts.
700–749
Arab empire extends from
Lisbon
to
China
(by 716). Charles Martel, Frankish
leader, defeats Arabs at Tours/Poitiers, halting Arab advance in
Europe
(732). Charlemagne (742–814). Introduction of pagodas in
Japan
from
China
.