Subj : Re: Hot & Sour Chicken
To   : Ben Collver
From : Dave Drum
Date : Fri Jun 06 2025 05:33 am

-=> Ben Collver wrote to All <=-

BC> MMMMM----- Recipe via Meal-Master (tm) v8.06

BC>       Title: Hot & Sour Chicken (Indo Chinese)
BC>  Categories: Chicken, Chinese
BC>       Yield: 1 servings

BC>       1 lb Chicken thighs;
BC>            - boneless, skinless
BC>       1 tb Garlic; minced
BC>     1/2 ts Red chilli powder;
BC>            - adjust to taste
BC>     1/2 tb Dark soya sauce
BC>     1/2 ts Salt
BC>       1 ts Black pepper; fresh cracked
BC>   1 1/2 tb White vinegar
BC>       2 tb Oil; up to 3 tb,
BC>            - for skillet frying

Hay! Another version of H&S Chicken. I do like me some hot & sour. It's
how I rate Oriental/Chinese restaurantsb- on their H&S soups. My archives
yielded this version - which is different enogh that I'll keep this one
to go with what I already have.

This one doesn't start out nearly as zippyas your version.

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Hunan Hot & Sour Chicken
Categories: Poultry, Vegetables, Herbs, Chilies, Wine
     Yield: 4 Servings

     2 ts Cornstarch
          +=MIXED WITH=+
     2 ts Dry sherry
   1/4 ts (ea) salt & pepper
     1 lb Chicken; skinned, boned, in
          - bite-size pieces
 3 1/2 tb Oil
     1 tb Minced garlic
     2 ts Minced fresh ginger
     1 tb Fermented black beans;
          - rinsed, drained
     1 sm Bell pepper; seeded in 1"
          - pieces
     1 md Carrot; thin sliced
     8 oz Sliced bamboo shoots
     1 tb Water

MMMMM-----------------------COOKING SAUCE----------------------------
     2 ts Cornstarch
   1/2 ts Crushed red pepper
   1/2 ts Salad oil
     2 tb Soy sauce
 2 1/2 tb White wine vinegar
   1/2 c  Chicken broth

 CHICKEN: In a bowl, combine cornstarch, sherry, salt and
 pepper. Add chicken and stir to coat, then stir in 1 1/2
 teaspoons of oil and let stand for 15 minutes to marinate.

 Prepare cooking sauce by blending all ingredients in
 another bowl, set aside.

 Place a wok or wide frying pan over high heat. When pan
 is hot, add 2 tb of oil. When oil begins to heat, add
 garlic, ginger, and black beans. Stir once, then add
 chicken and stir-fry until chicken is opaque (about 3
 minutes).

 Remove chicken from pan. Add the remaining 1 T oil to
 pan. When oil is hot, add green pepper, carrot and
 bamboo shoots. Stir-fry for 30 seconds. Add water and
 stir-fry for 1 1/2 minutes.

 Return chicken to pan. Stir cooking sauce, add to pan,
 and cook, stirring, until sauce bubbles and thickens.

 If you like food that produces watery eyes and a burning
 mouth, pass a little bowl of hot pepper & black bean
 sauce.

 RECIPE FROM: https://recipesource.com

 Uncle Dirty Dave's Archives

MMMMM

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