Text 12471, 121 rader
Skriven 2008-08-21 22:48:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: burgers 799
=======================
-=> Quoting Michael Loo to Dale Shipp <=-

 ML> My brother and I are quite different. I don't know where he got
 ML> his culinary ineptness
                           
My sister is obsessed with nutrition but not taste, flavour,
technique nor presentation. So she cooks eggs (1 yolk and 2 whites)
in a pan on high heat without butter and then needs ten minutes to
scrape it clean, thereby ruining the finish. She is (in)famous for
her spiceless(!) Indian dal dishes that look like puke. And yet she
is quite bright (holds a Masters in Genetics) and otherwise quite
sane.

You mentioned Ma La a while ago. Do either of these pass scrutiny?

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hot and Spicy Chicken (Ma la Tze Gee) - Hunan
 Categories: Chinese, Chicken, Spice, Chilies
      Yield: 4 servings
 
      4 tb Oil
      1    Scallion
      2    To 3 hot peppers
      1 tb Shredded ginger
      1 tb Sherry
      2 tb Light soy sauce
      2 lb Fryer
    1/2 c  Chicken broth
      1 tb Light soy sauce
      2 tb Wine vinegar
      1 tb Sugar
    1/2 ts Salt
      1 ts To 2 ts anise pepper
      1 tb Cornstarch
 
  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.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Auntie Yuan's Ma la Chicken
 Categories: Chicken, Salads, Chinese
      Yield: 4 Servings
 
      1    Whole chicken; 3 lbs
      1 lg Cucumber
    1/4 c  Szechuan peppercorns
    1/2    Carrot; cut in 3x1/8"
           Strips
      3    Ribs celery; cut in 3x1/8"
           Strips
    1/4 ts Salt
  2 1/2 tb Soy sauce; preferably
           Dark
      1 tb Oriental sesame oil
  1 1/2 ts Chinese hot chili oil
    1/2 ts Vinegar; *see note
    1/2 ts Sugar
    1/8 ts Freshly ground white
           Peppercorns
      4    Scallions (green part only)
           Cut in 3x1/8"
           Strips
      1 tb Garlic; minced
 
  Place the whole chicken in a pot just large enough to hold it with
  water to cover by 1". Bring to a boil over high heat. Reduce the heat
  to low and simmer until cooked through and no longer pink near the
  bone, 30-35 minutes. Remove the chicken from the pot and let stand
  until cool enough to handle. Remove the meat from the carcass,
  discarding the skin and bones. Tear the meat into 1/4" to 1/2" thick
  shreds. Cover and keep warm.
  
  Meanwhile, peel the cucumber and halve it lengthwise. Remove the
  seeds with a spoon. Cut into 3x1/8" julienne strips; drain on paper
  towels.
  
  In a small dry skillet, toast the peppercorns over high heat until
  they begin to smoke. Remove from the heat and grind to a powder in a
  coffee mill, blender or food processor.
  
  In a bowl, combine the carrot, celery and cucumber. Toss with the
  salt and mound in the center of a serving dish. Arrange the shredded
  chicken over the vegetables.
  
  In a small bowl, whisk together the soy sauce, sesame oil, hot oil,
  vinegar, sugar and white pepper. Pour over the chicken.
  
  Garnish the chicken with the scallion greens. Pass the ground szechuan
  peppercorns and minced garlic separately.
  
  Recipe by: The Best of Food & Wine, 1985 Collection
  
  From: Rst G
 
MMMMM




Cheers

YK Jim


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