Chicken in Garlic Sauce Recipe

Chicken in Garlic Sauce Recipe
If you are a garlic love, try this chicken in garlic sauce recipe where the generous use of garlic in the ingredients gives the dish a bitter sweet taste of garlic. This dish is a favorite take out dish in America's Chinese fast food restaurant. Add some other vegetables or ingredients of your choice such as carrots, broccoli or mushroom for more variety. This dish is best eaten while still hot with white steamed rice.

Ingredients 1:

• (to be marinated)
• 1 lb (0.5 kg) chicken fillet from breast or thigh, cut into 1" long thin strips
• 2 tbsp. Shao Hsing wine, or dry sherry (optional)
• 2 tsp. cornstarch
• 1 tbsp. black pepper powder
• Ingredients 2:
• (sauce mix, mix well in a bowl)
• 4 tablespoon oyster sauce
• 1 tablespoon light soy sauce (add more or less according to your saltiness preference)
• 2 tablespoon dark soy sauce
• 2 tablespoon sugar or to taste
• 1 teaspoon sesame oil
• 1 tablespoon rice vinegar (optional)
• 1 tablespoon Shao Hsing wine or dry sherry (optional)
• Ingredients 3:
• 1 head (not clove) garlic, minced, add more garlic if your prefer
• 1" ginger, removed skin and grated
• 1 stalks scallions (green onions), minced the bottom white part. Chopped and keep the hollow green top parts for garnishing.
• 1 medium size yellow onion, cut into thin ½ inch strips
• 5 fresh water chestnuts, peeled skin and cut to four parts
• 2- 3 pieces black fungus, soaked, clean and cut to thin strips
• 1/2 cup chicken stock
• 2 tablespoon cornstarch dissolved a little water
• 3 tablespoons cooking oil

Cooking Instructions :

• In a bowl, add the wine, cornstarch, black pepper and chicken fillet. Mix well and left to marinate for about 30 minutes.
• In a wok, add cooking oil and sauté garlic, ginger and scallions for about 1-2 minutes or until fragrant.
• Add chicken and stir well for about 5 minutes or until slightly golden brown(half cooked).
• Add in the onions, scallions, chestnuts and black fungus and mix well.
• Add in the sauce ingredients and mix well.
• Add chicken stock and bring to boil. Reduce heat and simmer.
• Add cornstarch little by little until the sauce thickened.
• Remove and serve in a plate, garnish with the chopped scallions.
• Best eaten with white steamed rice.