Text 3517, 81 rader
Skriven 2008-03-07 21:39:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JOAN MACDIARMID
Ärende: Re: Cooking smells
==========================
-=> Quoting Joan Macdiarmid to Carol Shenkenberger <=-

 JM> 7-pounder. I do like these roasters, they have
 JM> much more flavor than 4-pound fryers!


That is because they are old birds, with the flavour that comes from
maturity.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Salt & Pepper Chicken... Easy
 Categories: Chinese, Chicken, Chilies
      Yield: 4 servings
 
           1ST PART:
           Chicken breast/fillet - dice
      2    Cm squares
           Potato flour
           Sesame oil
           White peeper
           Salt
           Beaten egg
           2ND PART:
           Dice onions
           Dice green and red pepper
           Finely diced spring onions
           Dry chilli flakes or hot
           Chilli oil
           Five spice
           Salt
           Sugar
 
  Two parts to this. First you have to make the chicken in batter.
  second part is to fried the veg with spices with the chicken
  added.
  
  Mix the diced chickens with a bit of salt (not too much - just
  enough to give it a slight taste), pepper and sesame oil (be a bit
  more generous with the oil - it tastes better), and the beaten egg.
  
  Once thoroughly mixed, coat it with the flour.  Just lightly mix
  the flour with the chicken, don't press it in.
  
  Heat a wok of oil until very hot and i mean very hot (test by
  putting a small piece in - it should sizzle and float). Now deep
  fired the chicken until its slightly brown and crunchy. Best way to
  do this is to put the chicken (not too much or the oil will not be
  hot enough and it could over flow - dangerous) and slide it in to
  the oil. Once in, let it settle for a bit,  5 sec will do, before
  separating them or the flour will separate from the chicken. Once
  cooked drain it well.
  
  2nd part:
  
  Ok, first mixed the five spice with the salt and sugar (1 tsp of
  spice, 1/2 salt and 1 sugar).
  
  Then put the vegs with the chilli flakes (or chilli oil) in a hot
  and slightly oiled wok. Put the still hot and crunchy chicken in
  the work and toss it about a bit. Just to get the veg slightly hot
  but still crisp. Then quickly sprinkle a few pinch full of the
  mixed spice onto the chicken, add a tiny bit of water (or rice
  wine) just to get a bit of moisture (it should sizzle and steam
  when you do this). Give a quick toss and Voila.
  
  The amount of spicy you sprinkle on can be to your taste. Taste a
  bit before adding then you now how salted it is.
  
  From: Sam Vanessa, Newsgroups: Uk.Food+
 
MMMMM

Cheers

YK Jim


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