[CH] Monday Nights Dinner
radiorlg@att.net
Wed, 17 May 2000 15:16:52 +0000
This was Monday nights dinner. Being that there is a lack
of chinese restaurants in the area, I have to make due so
I made the following. It came out pretty good.
* Exported from MasterCook *
Kung Pao Chicken (Martin Yan)
Recipe By : Martin Yan's Culinary Journey Through
China
Serving Size : 4 Preparation Time :0:00
Categories : Chiles Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 lb boneless skinless chicken breast
halves
Marinade:
2 tbsp oyster flavored sauce
1 tsp cornstarch
Sauce:
1/4 cup black vinegar or balsamic vinegar
1/4 cup chicken broth
3 tbsp rice wine or dry sherry
2 tbsp hoison sauce
1 tbsp soy sauce
2 tsp sesame oil
2 tsp chilii garlic sauce
2 tsp sugar
Rest of dish:
2 1/2 tbsp vegetable oil
8 small dried red chiles -- I used chile
arbol
4 tsp garlic -- minced
2 ribs celery -- sliced
1/2 red bell pepper -- cut in 1"
squares
1/2 cup bamboo shoots -- diced
2 tsp cornstarch mixed with 1 tbsp
water
1/2 cup walnut halves -- toasted
Cut chicken into 1" pc. Combine marinade ingredients in a
bowl. Add chicken and stir to coat. Let stand for 10
minutes. Combine sauce ingredients in bowl; set aside.
Place a wok over high heat until hot. Add 2 tbsp oil,
swirling to coat sides. Add chiles and cook, stirring,
until fragrant, about 10 seconds. Add chicken and
stir-fry for 2 minutes. Remove the chicken and chiles
from the wok.
Add remaining 1/2 tbsp oil, swirling to coat sides. Add
garlic and cook, stirring, unil fragrant, about 10
seconds. Add celery, bell pepper, and bamboo shoots;
stir-fry for 1.5 minutes. Return chicken and chiles to
work, stir-fry for 1 minute. Add sauce and bring to a
boil. Add cornstarch solution and cook, stirring, until
sauce boils and thickens. Add walnuts and toss to coat.
- - - - - - - - - - - - - - - - - -
Served it with white rice, pickled ginger and chile
paste.
RisaG