MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Easy Kung Pao Chicken
Categories: Poultry, Chilies, Herbs
Yield: 4 servings
1 lb Boned, skinned chicken; in
- 1/2" chunks
3 tb Soy sauce
2 ts Cornstarch
Salt & ground black or
- Sichuan pepper
1 1/2 tb Chinkiang (black) vinegar or
- balsamic vinegar
2 ts Sugar
1/4 c Neutral oil
1/2 c Small dried red chilies
Mix the chicken, 1 tablespoon soy sauce, 1 teaspoon
cornstarch, and a big pinch of salt and pepper in a bowl
until evenly coated. Let sit while you prepare the
sauce.
Stir the vinegar, sugar, remaining 2 tablespoons soy
sauce and 1 teaspoon cornstarch in a small bowl.
Combine the oil and chiles in a wok or large nonstick
skillet, and set over medium heat. When the chiles start
to sizzle and brown, about 15 seconds, push them to one
side of the pan. Add the chicken to the other side all
at once and spread in a single, even layer. Cook,
without moving the pieces, until the bottoms are dark
golden brown, 3 to 5 minutes. If the chiles start to
blacken, put them on top of the chicken so that they
don’t burn.
Using a large spatula, flip the chicken in portions.
Cook just until the meat almost loses all of its
pinkness, 1 to 2 minutes more. Stir the sauce and pour
it into the pan. Stir until the sauce thickens and
slicks the chicken evenly. Immediately transfer to a
plate and serve hot.
Recipe from: Pearl Han and Grace Han
Adapted by: Genevieve Ko
Yield: 4 servings
ECIPE FROM:
https://cooking.nytimes.com
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