Text 24558, 78 rader
Skriven 2007-12-25 00:41:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Janis Kracht
Ärende: Kung Pao 1
==================
 -=> On 12-24-07  02:00,  Janis Kracht <=-
 -=> spoke to Carol Shenkenberger about Re: BlueWave <=-

 JK> I forget the chinese dish that's made with peanuts.. I think it's Kung
 JK> Chow? 

  Not heard of Kung Chow -- but Kung Pao has peanuts in it.   Typical is
  smallish chicken cubes, peanuts and perhaps something like water
  chestnuts or bamboo shoots.   Gail has adapted a version with a lot
  more vegtables in it.   See below and next message.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Kung Pao Chicken
 Categories: Chicken, Chinese, Alcohol, Sauce
      Yield: 4 servings
 
MMMMM--------------------------CHICKEN-------------------------------
      1 tb Dry Sherry
      1 tb Cornstarch
    1/8 ts Ground White Pepper
  1 1/2 lb Boneless Chicken Breasts,
           - Skinned And Cut Into Bite
           - Sized Pieces
    1/4 c  Salad Oil (maybe less)
      5    Dried Hot Red Chiles (small)
    1/2 c  Salted Roasted Peanuts
      1 ts Minced Garlic
      1 ts Grated Fresh Ginger
      2    Green Onions, Incl. Tops,
           - Cut Into 1 1/2 in. Lengths

MMMMM-----------------------COOKING SAUCE----------------------------
      2 tb Soy sauce
      1 tb White wine vinegar
      1 tb Dry sherry,
      3 tb Chicken Broth or water
      2 tb Sugar
      2 tb Cornstarch.
 
  Preparation Time: 15 To 20 Minutes Marinating Time: 15 Minutes Cooking
  Time:  7 To 10 Minutes Hot red chiles, garlic, and fresh ginger give
  this Chinese-classic its spicy bite. Serve over Rice, for dessert,
  offer chilled pineapple spears or a fruit compote.
  
  In a large bowl, stir the sherry, cornstarch, and white pepper
  together. Add the chicken and stir to coat, then stir in 1 Tbls of
  the oil and let marinate for 15 minutes.  Prepare the Cooking Sauce
  and set aside.
  
  Heat 1 Tbls of the oil in a wok or wide frying pan, over medium heat.
  Add the chiles and peanuts and cook, stirring, until the chiles just
  begin to char.  If the chiles become completely black, discard them,
  and repeat with new oil and chiles.  Remove the peanuts and chiles
  from the pan and discard the chiles.  Set the peanuts aside.
  
  Add 2 more Tbls of oil to the pan and increase the heat to high. When
  the oil begins to heat, add the garlic and ginger, stirring once.
  Then add the chicken mixture, a portion at a time, (DO NOT crowd the
  pan), cook, stirring, until the chicken is lightly browned, (about 3
  minutes), adding more oil as needed.  Return all of the chicken to
  the pan, then add the peanuts and onions.  Stir the Cooking Sauce and
  pour into the pan, stir until the sauce boils and thickens.
  
  Per Serving: 505 Calories, 34 Grams Protein, 12 Grams Carbohydrates,
  35 Grams Total Fat, 87 Mg. Cholesterol, 726 Grams Sodium
  
  From Sunset's Quick And Easy Cookbook  Copyright 1991
  Posted by Bud Cloyd on the Cooking echo
  From: Bud Cloyd                       Date: 12-15-94
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:35:31, 25 Dec 2007
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)