Preparation / Directions:
In a small bowl whisk egg white and 1 tablespoon each of the sherry and
cornstarch. Pour over chicken and refrigerate at least 8 hours. In a bowl
combine green onion, ginger, garlic, tangerine zest, and hot-pepper flakes
and set aside. In another bowl combine the 1/2 cup stock, soy sauce,
remaining sherry, vinegar, and sugar. Stir to dissolve and set aside.
Preheat wok over high heat. Remove chicken from marinade; discard marinade.
Swirl 3 tablespoons of the oil around wok, add chicken, and stir-fry until
partially cooked (1-2 minutes). Remove and set aside. Make a paste of the
remaining corn starch and chicken stock and set aside.
Heat remaining oil in wok. Add onion-ginger-garlic mixture and stir-fry over
medium-high heat until fragrant. Add chicken-stock mixture and simmer,
stirring frequently, until heated through (about 2 minutes). Add chicken and
cook until firm (about 4 minutes). Reduce heat to low. Mix in cornstarch
mixture and stir until sauce is glossy. Serve immediately.
**Scotch Bonnet Peppers:
This unique pepper delivers an intense flavor and a slow building heat.
The world renowned Jamaica Scotch Bonnet Pepper is very unique in the way it
delivers heat. These peppers are of the same family as the Habenero peppers
and are definitely up there on the Scoville heat scale, yet the flavor is
fabulous. The pepper delivers a rich bouquet of flavors to your palate while
building the heat level slowly - some folks claim it takes about 10 full
seconds for the heat to fully kick in!!!