I love Yan-Kit's Classic Chinese Cookbook. Although there are many recipes that have hard-to-find ingredients, I have culled the book and found my favorites that are fairly simple and always delicious. Here's one of my favorites.
PHOTO COMING SOON
Hoisin Chicken
1 lb. boneless and skinless chicken breasts
6 Tbs peanut oil
6 garlic cloves, peeled and finely chopped
5 scallions, sliced in 1 inch sections, white and green parts separated
1 1/2 Tbs medium-dry sherry
3 Tbs hoisin sauce
2 oz. roasted cashew nuts
Marinade:
1/2 tsp salt
1/4 tsp pepper
2 tsp sherry
1 tsp cornstarch
1 egg white, lightly beaten
2 tsp sesame oil
1. Dice chicken into 1 inch cubes and put into bowl.
2. Prepare marinade - Add salt, pepper and sherry to the chicken. Sprinkle with cornstarch and stir in the egg white to coat. Let marinate 15-30 minutes. Blend in the sesame oil.
3. Heat wok over high heat. Pour in 5 Tbs oil. Add 2/3 of the garlic and the white scallions. Stir with spatula a few times and then add chicken. Toss and turn 2 minutes, lowering heat so chicken doesn't burn. Splash in the sherry and when sizzling dies down, transfer slightly undercooked chicken to a clean bowl.
4. Increase heat and add remaining 1 Tbs oil. Add remaining garlic and as it sizzles, add hoisin sauce and stir. Return chicken to wok and stir until just cooked. Mix in the cashew nuts and green scallions.
