Text 23282, 87 rader
Skriven 2015-01-25 20:09:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: all that glitters 98
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 RH> Probably not my thing.  I'm more of a copper girl, oddly.
 RH> I wouldn't turn it down if offered, mind, but gold isn't 
 RH> all that much.

Gold is shiny and being as valuable as it is carries a
bunch of history (mostly bad) with it. The exhibit at the
Ayala Museum was quite impressive. I don't particularly
care to own any of it (I own a half share in a quarter
Krugerrand, that's about it), just look at it.

 > once, when I found a gallbladder in my carton of
 > livers and tasted the stuff to see if it was nasty
 > as I'd remembered (it was).
 RH> Ewwwww.  I'll let you have it then.  I get enough bile 
 RH> from the opinion page of the papers.

I'd rather eat the stuff than read it. This is why I
read the Financial Times by preference. Little bile,
large snarkiness.

 -=> Ruth Hanschka said to Nancy Backus <=-

 >  > tasting, so it can make the breasts edible...  :)
 >  RH> Grilling them probably helps too.  
 > Mixing in with lots of other stuff helps, too.
 RH> Things with actual flavor.  The Chinese recipes I've 
 RH> found often involve putting some baking soda in the flour 
 RH> mix when you shake the chicken bits up prior to stir-
 RH> frying. It seems to help.
 
The best thing I found is to marinate them in egg whites,
another old Chinese custom.

Grace Young's Velvet Chicken with Asparagus
Categories: Chinese, main
Serves: 2 to 4

1 lb medium asparagus, trimmed, 2" pieces
1 lb boneless, skinless chicken breasts
- 1/4"-thick, bite-sized pieces
2 Tb egg white (about 1 large), lightly beaten
1 Tb plus 1/4 ts cornstarch
2 ts plus 1 Tb Shao Hsing rice wine or dry sherry
1 ts salt, divided
3 Tb peanut or corn oil, divided
1/3 c chicken broth
1/4 ts white pepper
1 Tb minced ginger
2 ts minced garlic

In a 2-qt saucepan, bring 1 qt water to a boil over
high heat. Add the asparagus and cook, stirring, until
the asparagus is bright green and the water has almost
returned to a boil, about 1 min. Use a skimmer or
slotted spoon to transfer the asparagus from the water
to a bowl, reserving the pot of boiling water.

In a medium bowl, combine the egg white, 1 Tb cornstarch,
2 ts rice wine, and 3/4 ts salt. Stir until smooth. Stir
in the chicken and 1 Tb oil. Keep the chicken in this
mixture, refrigerated, for 30 min.

In a small bowl, combine the broth and the white pepper
with the remaining rice wine and cornstarch.

Bring the pot of water back to a boil and add 1 Tb oil.
Reduce the heat to low and add the chicken to the
simmering water, stirring to prevent the pieces of
chicken from clumping together. Cook until the chicken
is opaque, but not cooked through, about 1 min. Drain
the chicken in a colander.

Heat a 14" flat-bottomed wok or a 12" skillet over high
heat until a bead of water evaporates in 1 second. Swirl
the remaining 1 Tb oil into the wok and stir fry the
ginger and garlic, just until fragrant, about 10 sec.
Add the asparagus and 1/4 ts salt and saute for 30 sec.
Add the chicken. Re-stir the broth mixture and pour it
over the chicken. Stir fry, until the chicken is cooked
through and the sauce is slightly thickened, about 1 min.
Serve immediately with rice or other Chinese dishes.

Seattle Times 2/4/12

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