Text 27855, 77 rader
Skriven 2012-08-02 22:15:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: out in left field 49
============================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> With the vast proliferation of non-Chinese Chinese food,
 ML> you'd figure that some of it would come out right.

Some Internet discussions of Peruvian-Chinese and Cuban-Chinese
dishes make my mouth water. And Indian-Chinese sounds intriguing.

 ML> our sworn enemies the Japanese -

Is your previously secret Korean heritage coming out?

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Black-Skinned Chicken Slow-Cooked In Dark Soy Sauce
Categories: Chinese, Chicken, Sauces
  Servings: 4

      2 TB canola oil
      1 lg Spanish onion, diced
      5    cloves garlic, smashed
    1/4 c  Chinese bean paste
      2    2 1/2-pound chickens, head
    and feet discarded, cleaned
    and rinsed
      1    inch-thick piece of unpeeled
    ginger, cut into 4 pieces
      1    inch-thick piece unpeeled
    fresh or frozen galangal,
    smashed
      2    Thai bird chilies
    1/2 c  wolf berries or
    1/4 c  finely diced dried apricots
    1/4 c  diced jujubes (hong zao or
    red dates) or
    1/8 c  dried brown dates, diced
      3 c  dark soy sauce
      1 c  cola
      1    star anise pod
      2    cardamom pods
      2    cinnamon sticks
      1    clove

Place a large, heavy-bottomed saucepan or Dutch oven over medium
heat, and add oil. When oil is hot, add onion, garlic and bean
paste, and saute until onion is tender.

Add chickens, ginger, galangal, chilies, wolf berries, jujubes, soy
sauce and cola. Stir, and add star anise, cardamom, cinnamon, clove
and just enough water to cover chickens. Bring to a boil, then
reduce heat to low. Simmer, covered, for 45 minutes. Remove
chickens, cut into serving pieces, and serve with broth ladled over
chicken and steamed rice.

If you want a thicker sauce, remove chickens. Cook broth over high
heat until it becomes syrupy and glossy, about 20 minutes. If too
salty, add a little water. Cut chicken into serving portions, add to
sauce, heat through and serve.

Source: NY Times
            
  From: Www.Foodista.Com

MMMMM-------------------------------------------------



Cheers

YK Jim


... I just love Chinese food. My favourite dish is number 27.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 And Still Here. Join Us: www.DocsPl (1:123/140)