Text 9487, 84 rader
Skriven 2016-09-08 05:32:02 av Dave Drum (1:261/38.0)
Ärende: BH+G 2740
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Sichuan-Style Chicken w/Peanuts
 Categories: Oriental, Poultry, Vegetables, Nuts, Chilies
      Yield: 4 servings

MMMMM-----------------------SICHUAN SAUCE----------------------------
      3 tb Chicken broth
      1 tb Tomato paste
      2 ts Chinkiang * or balsamic
           - vinegar
      1 ts Sugar
      1 ts Soy sauce
    1/2 ts Sesame oil
    1/4 ts Cornstarch
    1/2 ts Crushed red pepper; + more
           - to taste

MMMMM--------------------------CHICKEN-------------------------------
      1 lb Skinned chicken; trimmed, in
           - 1" cubes
      1 ts Shao Hsing rice wine, * or
           - dry sherry
      1 ts Soy sauce
  1 1/2 ts Cornstarch
    1/2 ts Minced garlic
      1 tb Oil
      2 sl (1/2") ginger; smashed
      2 c  Sugar snap peas
    1/4 c  Dry-roasted peanuts
      1    Scallion; minced

  TO PREPARE SICHUAN SAUCE: Whisk broth, tomato paste,
  vinegar, sugar, soy sauce, sesame oil, cornstarch and
  crushed red pepper to taste in a small bowl.

  TO PREPARE CHICKEN: Combine chicken, rice wine (or
  sherry), soy sauce, cornstarch and garlic in a medium
  bowl; mix thoroughly.

  Heat a 14" flat-bottomed wok or large skillet over high
  heat until a bead of water vaporizes within 1 to 2 seconds
  of contact. Swirl oil into the pan, add ginger and
  stir-fry for 10 seconds. Carefully add the chicken
  mixture, spreading it out. Cook until the chicken begins
  to brown, about 1 minute. Using a spatula, stir-fry for 30
  seconds. Spread the chicken out again and cook for 30
  seconds. Continue stir-frying until the chicken is lightly
  browned on all sides, 1 to 2 minutes. Add snap peas and
  stir-fry for 1 minute. Stir the Sichuan Sauce, swirl it
  into the pan and stir-fry until the chicken is just cooked
  through and the sauce is slightly thickened and glossy, 30
  seconds to 1 minute. Transfer to a platter (discard the
  ginger) and sprinkle with peanuts and scallions. Serve
  immediately.

  * Chinkiang is a dark, slightly sweet vinegar with a smoky
  flavor. It is available in many Asian specialty markets.
  If unavailable, balsamic vinegar is an acceptable
  substitute.

  Shao Hsing (or Shaoxing) is a seasoned rice wine. It is
  available in most Asian specialty markets and some larger
  supermarkets in the Asian section. An acceptable
  substitute is dry sherry, sold with other fortified wines
  in your wine or liquor store. (We prefer it to the
  "cooking sherry" sold in many supermarkets, which can be
  surprisingly high in sodium.)

  MAKE AHEAD TIP: Prepare Sichuan Sauce (Step 1); cover and
  refrigerate for up to 1 week.

  EatingWell.com | April 2015

  MM Format by Dave Drum - 15 April 2015

  Uncle Dirty Dave's Archives

MMMMM

... Jam on a winter took away the blue devils. It was like tasting summer.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)