Subj : 23's top 50 Recipes - 44
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From : Dave Drum
Date : Thu Jan 11 2024 16:46:36

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

     Title: Chicken Manchurian
Categories: Poultry, Vegetables, Chilies
     Yield: 4 servings

     1 lg Egg
     4 tb + 1 ts cornstarch
     1 ts Garlic paste or freshly
          - grated garlic
     1 ts Black pepper
          Salt
 1 1/4 lb Boned, skinned chicken; in
          - 3/4" cubes
   1/3 c  Oil
     3    Whole dried dundicut or
          - bird’s-eye chilies
   1/2 c  Ketchup
   1/4 c  Chile-garlic sauce
     2 tb Soy sauce
     1 c  Chicken stock (opt)
     1    Bell pepper; halved, seeded
          - in 3/4" pieces
     3    Spring onions ; trimmed,
          - thin sliced
          Cooked white rice or fried
          - rice; to serve

 VELVET THE CHICKEN: In a medium bowl, whisk the egg.
 Continue whisking and gradually add 4 tablespoons of
 cornstarch until there are no lumps. Stir in garlic,
 black pepper and 1/2 teaspoon salt. Add the chicken
 pieces and stir until well coated. Cover and set aside
 for 30 minutes.

 In a large wok or deep, high-sided skillet, heat oil on
 medium for 45 seconds. Add chicken (in batches, if
 necessary to avoid crowding) and cook until it starts
 turning white, 1 to 2 minutes. Flip the pieces and
 continue cooking until the chicken starts to turn
 golden, 2 to 3 minutes. Using a slotted spoon, remove
 chicken and set aside.

 Add dried chilies and cook on medium for about 1 minute,
 stirring occasionally.

 Meanwhile, in a small bowl, stir together ketchup,
 chile-garlic sauce, soy sauce, 1/2 teaspoon salt and, if
 using, chicken stock (if not using chicken stock, stir
 in 1 cup water). Add to mixture in pan along with bell
 pepper and stir to combine.

 Separately, mix the remaining 1 teaspoon cornstarch with
 1/4 cup water until smooth. Stir it into the wok and
 simmer until the sauce thickens and starts to turn
 glossy, 3 to 4 minutes. Add chicken and stir to combine.

 Top with spring onions. Serve with rice.

 By: Zainab Shah

 Yield: 4 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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