Text 13098, 95 rader
Skriven 2014-05-07 10:02:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: differences 608
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 JW> We rarely bought spareribs or hocks either. And if we bought a whole
 JW> side of pork those cuts went into the soup pot. But I got to taste
 JW> all those fine meats at friend's places.

I never had hocks, fresh or smoked, until I was an
adult. Ribs were by-products after a purchase of a
loin on special and never bought on their own account,
especially as when sold separately they were priced
stupidly high (though not so high as now). They got
tossed into the soup pot, though of course the meat was
salvaged to be eaten with soy, ginger, and scallion.

 ML> I recall flying in a twin otter, I was in the
 ML> backseat, the one you fold down another seat to get to.
 JW> That must have been the older and smaller Beaver or the first
 JW> generation of single Otters.  A modern twin Otter (2 engines) has
 JW> fixed seats and an aisle. It seats up to 20.

Ah, you're right, it was the Beaver. The Twin Otter was
something else altogether.

 JW> profile. A little bit goes a long way. I sometimes feel guilty using
 JW> them instead of making my sauces from scratch but they sure are
 JW> convenient!

I can't cast too many stones, because Chinese cooking
makes heavy use of premade sauces from the exceedingly
basic soy and oyster to the various indispensable bean
sauces (brown and black bean, la dou ban, hoisin) to
the ones that should be made from scratch but generally
aren't (kung pao, which shouldn't actually be very
saucy at all).

Kung Pao Chicken
cat: Chinese, English, main
servings: 4

12 oz chicken breast meat
4 Tb peanut or corn oil
2 dried red chilies, seeded and cut into pieces
2 clove garlic, peeled and diagonally sliced
6 sl fresh ginger root
1 Tb dry sherry
3 green onions, cut into sm rounds
2 oz roasted peanuts
h - Marinade
1/3 ts salt
2 ts thin soy sauce
2 ts sherry
1 ts cornstarch
1 Tb egg white, slightly beaten
h - Sauce
1 Tb thick soy sauce
2 Tb chili sauce with garlic
2 ts white wine vinegar
2 ts sugar
1 1/2 ts cornstarch
6 Tb chicken stock or water

Cut the chicken into thin strips. Best to cut when chicken is slightly
frozen. Cut into cubes about 1/2 inch square. Put into a md bowl.

Prepare the marinade. Add to chicken, mix well and marinate for 15-30 min.

Mix the sauce.

Heat a wok over high heat until smoke rises. Add the oil and swirl it
around. Add the dried chili, stir, then add the garlic and ginger and stir
to release their aroma. Add the chicken. Sliding the wok scoop to the
bottom of the wok, turn and toss for about a minute. Splash in the sherry
around the side of the wok, stirring and tossing continuously. Add the
scallions and continue to stir for another 30 to 45 sec.

Add the well-stirred sauce to the wok. Continue to stir while it thickens.

Add the peanuts, stir to mix for a few times, then transfer to a warm
serving plate. Serve with steamed rice.

[Original notes:]
You may want to only add 1 dried red chili, about 1 inch long, if desired.
If thin soy sauce is available, use it. If not, regular soy sauce won't
really make a difference, only in color.

[M's note:]
Live dangerously - add at least 6 dried chiles.

[M's note 2014:]
Live dangerously - add at least 12 dried chiles.

Stuart's Chinese Recipes Page
www-hons-cs.dcs.st-andrews.ac.uk.

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