Text 15756, 96 rader
Skriven 2011-09-16 06:11:00 av Dave Drum (54911.cooking)
  Kommentar till text 15727 av MICHAEL LOO (1:123/140)
Ärende: Na+ 898 + 1202 - Hike
=============================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> I keep a small container of Accent(tm) in my cabinet. As I have an
 DD> uncomfortable reaction to overdoses of MSG I don't us it often or in
 DD> much quantity. But, sometimes I need something to wake up the flavours
 DD> in a dish -- and the dish is already salty enough.

 ML> Sometimes most of us do. I count myself among the glutamate-
 ML> sensitive and still I use it on occasion.

I think nearly everyone does.
 
 DD>   I am not overly sensitive to sodium so it
 DD> must be something else in the MSG that gives me the "cotton mouth", hot
 DD> flashes, dry sweats, and flushed complexion.

 ML> Classic "Chinese restaurant syndrome."

I first noted it at a local buffet restaurant called the Heritage House. It was
bad enough that I quit going there to eat - as they seemed to use ODs of MSG in
all mains and sides. Nearly every Chinese place I go into, sit-down or buffet
has a prominent sign displayed claiming "No MSG used". And "Chinese restaurant
syndrome" has not been a problem for me at local Oriental venues.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Moo Goo Gai Pan
 Categories: Oriental, Poultry, Vegetables
      Yield: 4 servings
 
    3/4 lb Chicken breasts; boned,
           - skinned
      3 tb Oil for stir frying; as
           - needed

MMMMM--------------------------MARINADE-------------------------------
      2 tb Soy sauce
      1 tb Rice wine or dry sherry
           Few drops sesame oil
      1 tb Cornstarch

MMMMM-------------------------VEGETABLES------------------------------
      1 c  Fresh button mushrooms
    1/2 c  Canned bamboo shoots
    1/2 c  Canned water chestnuts
      2 sl Ginger
      1 cl Garlic

MMMMM---------------------------SAUCE--------------------------------
    1/2 c  Chicken stock *
      2 tb Oyster sauce
      1 ts Sugar
      1 tb Cornstarch
 
  Cut the chicken breasts into thin strips. Add the marinade
  in the order given, adding the cornstarch last. Marinate the
  chicken for about 15 minutes.
  
  While the chicken is marinating, prepare the vegetables.
  Wipe the mushrooms clean with a damp cloth and cut into thin
  slices. Rinse the canned bamboo shoots and water chestnuts
  to remove any "tinny" taste and drain. Slice and chop the
  ginger, and peel and mince the garlic clove.
  
  Prepare sauce ingredients and set aside.
  
  Heat wok and then add 2 tablespoons oil. Add the chicken and
  stir-fry until it changes color and is nearly cooked through.
  Remove and set aside.
  
  Add 1 tablespoon oil. Add the garlic and ginger and stir fry
  briefly. Add the mushrooms and stir-fry for several seconds,
  then add bamboo shoots, and water chestnuts. Stir fry
  briefly. Give the sauce a quick re-stir, then make a well in
  the middle of the wok and add sauce.
  
  Cook, stirring, until the sauce is thickened. Return chicken
  to wok. Mix together and serve hot.
  
  * You can also use chicken broth. Just bring it to a boil,
  add a bit of rice wine for flavor, and let it simmer for
  about 5 minutes.
  
  Another variation is to boil the mushrooms in the chicken
  broth before stir-frying.
  
  MM Format by Dave Drum - 01 February 2000
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Strange to see how a good dinner & feasting reconciles everybody - S Pepys
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