Prep Time: 2 hours, 30 minutes
Cook Time: 25 minutes
Total Time: 2 hours, 55 minutes
- 2 tablespoons hot Habanero sauce*
- 2 tablespoons diced garlic
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 cup dry sherry
- 1 tablespoon soy sauce
- 3 tablespoons cornstarch
- 2 chickens, cut into pieces
- 1/2 cup each diced red onion, thinly sliced carrots, sliced mushrooms
- 1 cup each sliced Napa cabbage and fresh Chinese peapods
- 1/4 cup chicken stock
- 1/2 cup oyster sauce
Add peanut oil to a wok (or other pan). Heat until about 350 degrees, then add pieces of chicken, four or five at a time, and deep-fry until brown. Drain and transfer to a warm platter. Repeat until all the chicken is cooked.
In a second wok or saute pan, stir-fry the carrots and onion in a little peanut oil until the onion begins to become transparent. Add the mushrooms and stir-fry for 2 minutes. Add the Napa cabbage, peapods and chicken stock. Reduce heat and cover. Cook 1 minute and remove the pan from heat. Let sit and steam for 3 minutes. Add oyster sauce and chicken. Stir to mix and serve immediately.
*The original recipe called for Fire in the Hole Habanero Hot Sauce, a specialty of J.J.Pepper, the creators of this recipe. While J.J. Pepper no longer sells this particular sauce, hot habanero sauce made by other manufacturers is widely available.
This recipe is reprinted with permission from J.J. Pepper.