| |
|
4 boneless skinless chicken breasts, (about 1-1/3 pounds in all), cut into 1-inch pieces
|
|
1 tablespoon plus 4 teaspoons soy sauce
|
|
1/4 teaspoon cayenne pepper
|
|
2 tablespoons cooking oil
|
|
1 onion, chopped
|
|
2 garlic cloves, minced
|
|
1 teaspoon ground coriander
|
|
1 tablespoon white wine vinegar
|
|
1/2 head Chinese cabbage, (about 1 pound), sliced
|
|
3/4 cup waterchestnuts, drained, sliced (from one 8-ounce can)
|
|
2 teaspoons tomato paste
|
|
1/4 teaspoon red pepper flakes
|
|
3 tablespoons water
|
|
3 tablespoons cilantro, chopped
|
|
1/8 teaspoon salt
|
In a medium bowl, combine the chicken with the 1 tablespoon soy sauce, 1 tablespoon of the sherry, and the cayenne. Let marinate for 10 minutes.
In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the chicken and cook, stirring, until almost done, 1 to 2 minutes. Remove.
Add the remaining 1 tablespoon oil to the pan. Add the onion, garlic, and coriander. Cook, stirring, until the onions are golden, about 4 minutes. Add the remaining 2 tablespoons sherry and the vinegar. Cook, stirring, 1 minute longer.
Add the cabbage, water chestnuts, the remaining 4 teaspoons soy sauce, the tomato paste, red-pepper flakes, and water and cook, stirring, for 3 minutes longer. Add the chicken and any accumulated juices, the cilantro, and the salt and cook, stirring, until the chicken is just done, 1 to 2 minutes longer.
Wine Recommendation: You need a straightforward white wine with plenty of acidity to survive the garlic, soy sauce, and hot pepper in this dish. A chenin blanc from the Loire Valley in France, particularly from Vouvray, Saumur, or Anjou.
|
|