Text 8514, 59 rader
Skriven 2014-01-04 15:53:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: fried chix 19
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 ML> I generally don't trust such offerings: store-made fried
 ML> chicken is the thing that most frequently earns my nose
 ML> up or thumbs down.
 DS> There was once when that was all we had available for dinner.

It may be all that's available for dinner if you're off
in the middle of the boonies, and I don't discount its
value for that, but it's not a first-tier food - or
usually a second-tier one; plus, when a kitchen is handy,
it shouldn't be in consideration at all. For me beef is
of course the fallback - there have been several times
when I've been stranded at a hotel at off hours with only
a grocery or worse a "deli" - I'll go and find a piece of
lean beef (raw) preferably or some deli roast, if it's
rare enough, or pastrami/corned beef, if it's fatty enough.
I don't go for fatty beef (raw), because generally suet is
not good for chowing down on.

Stir-Fried Chicken With Cashews
categories: chineseish, poultry, main
servings: 4

2 Tb hoisin sauce
1 Tb light soy sauce
1 Tb rice wine (may substitute dry sherry)
1 Tb cornstarch
1/8 ts freshly ground black pepper
4 boneless skinless chicken breast halves (about 1 1/2 lb)
2 scallions
4 Tb peanut oil
1 c (4 oz) cashews, blanched peanuts or walnuts

Combine the hoisin, soy sauce, rice wine, cornstarch, and
pepper and mix until the cornstarch is completely
dissolved. Set aside.

Cut the chicken into thin strips not much larger or wider
than the cashews. Add to the cornstarch mixture, combine
well and set aside.

Remove and discard the green tops of the scallions (or
reserve for another use) and cut the whites into 1/4"
pieces. Set aside.

Place a wok or skillet over medium-high heat, add the oil
and heat until hot but not smoking. Add the scallions and
stir-fry until slightly brown and fragrant. Add the
chicken mixture, reduce the heat to medium and cook just
until the chicken is opaque and cooked through, about
2 min. Add the cashews and mix well. Remove from the
heat. Serve immediately.

Source unknown. M's notes: this could be my recipe but
for two things. I would use the hottest heat available
and keep it hot while cooking the chicken. I would also
remove and discard the whites of the scallions (or reserve
for another use), using the green parts by preference.
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