Golden Gate Chicken, Cantonese

This dish was an interesting blend of sweet and tangy and I didn't cook the rice long enough. The original recipe said to "heat" the batter ingredients, which I did. Only after did I realize it was a typo and it should have read "beat". I really like the taste of fresh ginger, I need to make more recipes using it in the future!!

Golden Gate Chicken, Cantonese

1/2 c. golden seedless raisins

13 3/4 oz. chicken broth

1 T chopped fresh ginger (or 3/4 t. powdered ginger)

2 1/2 t. soy sauce

2 T cornstarch

1/4 c. dry sherry

2 t. sugar

3 T vinegar

2 lb. boned, skinned chicken breasts, cut into 1 1/2-inch chunks

1/2 c. sifted flour and water

1 egg

1 t. onion powder

3/4 t. salt

1/2 c. cooking oil

1. Bring the first 4 ingredients to a simmer.

2. Blend cornstarch, sherry, and sugar together. Stir into sauce and cook clear. Add vinegar and keep warm.

3. Beat together flour, water, egg, onion powder, and salt. Dip chicken in batter, drain, and fry until golden in heated oil.  Cook a single layer at a time.

4. Combine with hot sauce. Makes 6 servings.