2 chicken breasts
1/2 cup (beat 1 cup of egg lightly and use half) cream
1 tablespoon cornstarch
to taste salt
1/2 teaspoon paprika
1/4 teaspoon MSG
1 cup oil
1 cup pecans or large peanut, shelled
3 slices fresh ginger, peeled
4 cloves garlic, flattened but intact
1 tablespoon soy sauce (dark)
1 tablespoon dry white wine or sake
2 chicken breasts
1/2 cup (beat 1 cup of egg lightly and use half) cream
1 tablespoon cornstarch
to taste salt
1/2 teaspoon paprika
1/4 teaspoon MSG
1 cup oil
1 cup pecans or large peanut, shelled
3 slices fresh ginger, peeled
4 cloves garlic, flattened but intact
1 tablespoon soy sauce (dark)
1 tablespoon dry white wine or sake
Cut the chicken breasts into 1 cm cubes
Mix in a bowl with the cream, cornstarch, salt, paprika, and MSG
Let it sit in the refrigerator for at least half an hour
Heat oil in a pan and fry the chicken
Cook over high heat, stirring for about 45 seconds
Remove the chicken from the pan, leaving the oil behind
Add the pecans or peanuts, stirring constantly until they brown
Make sure they don't burn
Drain well in a strainer and reserve 1 tablespoon of the oil
Heat this oil with the ginger and garlic
Remove the solids, leaving only the oil
Add soy sauce to the chicken and fry over high heat for 10 seconds, stirring well
Add wine and cook over high heat for another 10 seconds
Season with salt to taste
Serve immediately, serving 4-6 portions
