Text 4506, 129 rader
Skriven 2008-03-27 22:55:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: Japanese sugar 44
=============================
-=> Quoting Michael Loo to Björn Forsström <=-

 BF> We tried it yesterday and used 1/2 tablespoon for two servings
 BF> and now it started to taste as it does in Thailand.

 ML> That's the maximum amount I'd want to use - some people get
 ML> a reaction (chills, tingling extremities, headache) from even
 ML> that amount.
 
I can get a good flavour boost from a mere 1/2 tsp for four servings
which is about the upper limit for Roslind and her offspring. She
can't even handle Campbell's soups straight up.

Looking for something with msg in it, I had to laugh at the chile
warnings in this one....

 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kung Pao Chicken
 Categories: Chinese, Chicken, Chilies, Nuts, Beans
      Yield: 2 servings
 
      1    Boned, skinless chicken
           Breast
      2 tb Cornstarch
    1/2    Egg white (lightly beat the
           Egg white, and divide in
           Half)
      2 tb Whole bean sauce (ground
           Bean paste is too salty)
      1 tb Hoisin Sauce
      1 tb (or to taste) Chili paste
           With garlic
  1 1/2 ts Sugar
      1 tb Red wine vinegar
      1 tb Shao hsing wine (or cooking
           Sherry)
      4 lg Cloves of garlic, peeled and
           Crushed (not chopped)
     12 sm Red, dried chili peppers cut
           In half.*
      1 c  Fresh, unsalted, hulled
           Peanuts (not roasted)
 
  *(THESE ARE NOT EATEN!  They add flavor, while transmitting a limited
  amount of heat to the actual dish.  The chili paste is really what
  makes things hot!  If you do eat a pepper though, you will not forget
  the experience for a long while!)
  
  If you love spicy food, and adore garlic, this dish will make you
  swoon. Paraphrased from Virginia Lee/Craig Claiborne's "The Chinese
  Cookbook".
  
  It is the best Kung Pao recipe I have ever eaten, and is very
  addictive. Beware, this dish is VERY spicy, and HEAVILY redolent with
  garlic. It's perfect for eating before interfacing with state
  bureaucrats, Italian garlic lovers, and crabby bosses.  Fantastic as
  a leftover lunch, especially when reheated in the office microwave
  ;-). Be careful feeding it to the uninitiated though.
  
  Virginia based the recipe size on 1 large, de-boned, skinned, chicken
  breast, and can be scaled up accordingly.  Original recipe specified
  using a breast with the skin intact, but I usually remove the skin to
  reduce the fat content of the dish.  I left out the salt and the MSG
  since the sauces are salty enough.
  
  Sauce can also be used over wings, or as a BBQ marinade as well. Cut
  the chicken breasts into 1/2 inch chunks.  Combine with 1/2 egg
  white, and 2 tsp cornstarch.  This will protect the chicken, and keep
  it moist during the cooking process. Let sit refrigerated for 30
  minutes.
  
  Blanch (boil for about a minute) veges of your choice - broccoli,
  cabbage, julienne carrots, bamboo shoots, etc.  Drain well.  Add
  fresh (not canned), thick bean sprouts to the mix if you wish.
  
  Mix the bean sauce, the Hoisin sauce, the chili paste, the flattened
  garlic, the sugar, the vinegar and the sherry in a cup. Be careful
  not to inhale, spill or get the mixture on the skin.  It will
  dissolve the rust from chrome.   Set aside.
  
  (Seriously, getting chili residue into the eyes, nose, or other
  sensitive places can be very unpleasant  Watch out if you have cuts
  or abrasions on your hands.  The oil is very long lasting on the
  skin).
  
  Heat 2 cups of oil (more or less - use your judgment) in a wok to the
  point where it is almost boiling but not smoking.  If it smokes, turn
  it down. Fry the peanuts until they are a light golden brown.  Remove
  immediately from the oil.  The peanuts will continue to cook after
  removal, so cook them carefully.  Drain on paper towels.
  
  With the oil still hot, cook the chicken pieces until they are
  translucent throughout (not browned).  Remove, and drain on a paper
  towel.
  
  (PS  If cooking with one cup of oil makes your arteries dizzy, you
  can cook the mess with about 2 TBS of oil.  If the wok is hot enough,
  the chicken will not stick.  2 cups of oil are really not as bad as
  they sound though. If the oil is hot, the chicken will not absorb the
  oil and become greasy)
  
  Remove most of the oil, leaving 2 TBS.  Heat to right before the
  smoking point.  Add the hot peppers, and cook until they are brownish
  black.
  
  DON"T BREATH THE FUMES!  Coughing is an acceptable part of the
  procedure at this point in the preparation.
  
  Stir fry the veges until hot.  They should be crisp, not soggy.
  
  Remove veges, and place on a platter.  Add chicken to the hot wok, and
  immediately add the sauce mix.  Stir until hot.  Watch the fumes!
  
  Pour chicken mix over the veges.  Serve with rice.  Eat to excess.
  
  From: PCG
 
MMMMM

Cheers

YK Jim


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