Subj : Chicken Chop Suey
To : ALL
From : Shawn Highfield
Date : Mon Apr 15 2024 02:49:00
Here was a recipe I loosly followed last night that turned out
really good!
I subed the rice wine for a splash of ACV and whatsthatthere sauce.
MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com
Title: Chicken Chop Suey
Categories: Chinese
Yield: 8 Servings
Sauce
3/4 c chicken broth
3 T soy sauce
2 T mirin or rice wine
1/2 t sesame oil
1 T cornstarch
For the Rest of the Dish
1 lb boneless skinless chicken
breast,Cut In Thin Bite
-Size Pieces
1 T cornstarch
2 T vegetable oil
1 Onion,Cut In Half Moon
-Slices
1 Green Pepper,Chopped
2 Carrots,Chopped
8 oz Mushroom,Sliced
2 Babby Bok Choi,Chopped /
-Whites / Green Seperate
8 ea garlic minced
* Bean Sprouts,Blanched And
-Dunked In Ice Water
Whisk together the chicken broth, soy sauce, mirin, sesame oil, and
cornstarch. Set aside
Combine the chicken and cornstarch in a large zipper bag and shake to
coat. Heat 1 tablespoon vegetable oil in a large skillet over medium
heat. Add the chicken and cook until browned on both sides and cooked
through. Plate the chicken.
Heat 1 tablespoon vegetable oil over medium-high heat in the same
skillet. Add the onion, celery, carrots, and mushrooms cooking until
the mushrooms are golden brown and the carrots are crisp tender. Add
the snow peas and cook for 1 minute. Reduce the heat to low. Add the
garlic and cook for 1 minute. Plate the vegetables with the chicken.
Whisk the sauce ingredients that you set aside. Add them to the
skillet and cook over medium-low heat until thickened, whisking several
times. Add the chicken and vegetables back to the skillet with the
gravy and stir to warm.
Notes
Cut the chicken into small, thin, bite-size uniform pieces so they cook
quickly and evenly.
Sometimes, I use two skillets to push this recipe along even faster.
You can cook the chicken in one skillet and the vegetables in the other
skillet. Use whichever skillet is available first to finish the gravy.
Vegetables should be dry, so they stir-fry, not steam.
Cook the chicken in a single layer so it browns well and cooks all the
way through.
Use an oil with a high smoking point, like canola, peanut, or vegetable
oil.
Other vegetables that you can use include cabbage, broccoli, snap peas,
bell peppers, bean sprouts, bok choy, baby corn, bamboo shoots, water
chestnuts, and leeks.
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