Curried Chicken Pastry (Gah Li Gai So Bang)

  • Origin : China
  • Recipe Type :
  • Preparation Time : 10m
  • Cooking Time : 01h 10m
  • Diet Type : A BloodType
  • Properties : High carb, No pork, No fruits, High sugar, High fat, Whole grains, Complex carbs, High sodium, High protein, No dairy

Ingredients

  • 1 lb Chicken
  • 1 Tsp Salt
  • 2 Tsp Sugar
  • 1 Tsp Sesame Oil
  • 1 Tbsp Oyster Sauce
  • 1 Tbsp Cornstarch
  • 1 Pepper
  • 1 Tsp Soy sauce
  • 6 Large Waterchestnuts
  • 1 Celery
  • 3 Tsp Cilantro
  • 3 Medium Scallion
  • 2 Tbsp Curry Powder
  • 2 Tbsp Cold Water
  • 3 Tbsp Peanut Oil
  • 2 Cloves Garlic
  • 1 Tbsp White Wine
  • 2 Tbsp Chicken Broth
  • 1 Package Pastry Dough
  • 1 Cup Oil


Directions

Cut Chicken Into Bite-Sized Pieces, Marinate 15-20 Minutes In Ginger, Sherry, Soy Sauce Mixture. Cut Scallion And Hot Peppers Diagonally Into 1-Inch Pieces. Grind Anise Pepper To Powder. Mix Chicken Broth, Soy Sauce, Wine Vinegar, Sugar, Salt And Pepper. Heat Oil. Add Scallion, And Stir Fry Several Times. Add Ginger, Sherry, Soy Mixture And Chicken To Scallions And Hot Pepper, And Stir-Fry For 1-2 Minutes More. Add Chicken Broth Mixture, Mix Well. Cook Over Low Heat Until Chicken Pieces Are Tender. Add Cornstarch To Thicken. Serve.

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