DRENCHED CHICKEN CHUNKS

淋雞件 LIM KAI KIN
Drenched Chicken Chunks

One three pound chicken, chopped into chunks.
Half a cup of shelled peanuts.
Quarter cup of rice wine or sherry.
Two TBS expressed ginger juice.
One TBS cornstarch.
Half TBS sugar.
Half TBS soy sauce.

Plus:
Four cups broth.
Four cups rice wine or sherry.
Minced ginger and garlic.
Chopped scallion.


Marinate chicken pieces for an hour in the half cup sherry, ginger juice, corn starch, sugar, and soy sauce. Drain and pat dry. Reserve marinade. Meanwhile wash and soak the peanuts to remove the red skins and to soften them.

Heat oil in a pan, add ginger, add garlic, then add chicken pieces, followed shortly by the peanuts. Stir over high heat till coloured somewhat and fragrant. Add the sherry and the broth, bring to a boil, turn low and simmer for twenty minutes. Remove the chicken pieces to a dish. Add the reserved marinade to the pan, bring to a boil, and pour over the chicken. Let it stand a few minutes, then garnish with the chopped scallion and serve.



Originally from here: Completely Chicken