Text 1980, 70 rader
Skriven 2008-02-08 00:02:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Rummy port
==================
-=> Quoting Glen Jamieson to Carol Shenkenberger <=-

 >     1/2 c  Craigmoor Rummy Port
 
 CS> Is there an alternative to the port that you could suggest?

 GJ> I haven't used that brand, but I think you could get a similar effect
 GJ> from some of your Bacardi rum, watered down, with a bit of molasses
 GJ> dissolved in it.

I didn't notice the "rummy" part of "rummy port" when I said use red
wine, vodka and honey. I've since read that rummy port is port
matured in old rum barrels. It must be an Australian innovation, not
Portuguese. So I guess rum would work better than vodka in my
suggestion.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crispy Chicken in Garlic-Ginger Sauce
 Categories: Chicken, Chinese
      Yield: 4 Servings
 
  1 1/2 lb Chicken thighs
      2 tb Light soy sauce
      2 tb Chinese rice wine or dry
           Sherry
      3 tb Coarsely spring onions;
           Chopped
      2 tb Coarsely garlic; chopped
      1 tb Coarsely ginger; chopped
     15 fl oil
           Cornflour for dusting
           FOR THE SAUCE:
      1 tb Light soy sauce
      1 tb Sugar
      1 tb White rice vinegar
      2 ts Sesame oil
 
  Bone the chicken thighs by running a knife through to the bone
  along their length, then opening each side of the meat, exposing
  the bone.
  
  Combine the chicken with the soy sauce and rice wine. Combine the
  spring onions, garlic and ginger in one bowl and combine the sauce
  ingredients in another.
  
  Heat a wok or large frying pan, then add the oil (preferably
  groundnut). Dust the chicken pieces with the cornflour and deep
  fry for 5 minutes or until golden-brown.  Remove from the wok and
  drain on kitchen paper, then place on a serving platter and keep
  warm. Drain all the oil from the wok and re-heat it.  Add the
  spring onions, garlic and ginger and stir-fry for 20 seconds. Pour
  in the sauce ingredients and cook for a further 20 seconds.  Serve
  the chicken with the sauce on the side.
  
  Recipe by: Ken Hom's Quick & Easy Cookery Course
  
  From: Ian B. May
 
MMMMM

Cheers

YK Jim


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