1 lb Chicken; approximate,
- cut into small pieces
3 tb Soy sauce
2 tb Dry sherry or basalmic
- vinegar, which adds an
- interesting tang
1 ts Ginger; shredded
2 ts Orange peel; shredded
- (optional, but suggested)
3 tb Corn starch
4 tb Sesame seeds (raw)
Mix the first four ingredients together in a bowl, and add the
chicken. Turn to coat thoroughly with the mixture, and place in the
refrigerator to marinate for at least an hour. At the end of this
time add the sesame seeds, and in your wok place 1" of oil. Heat
the oil, then add the chicken (if the chicken doesn't sizzle when it
hits the oil, it isn't hot enough) a few pieces at a time, so that
the temperature doesn't drop. Stir fry in small batches. Add to
thai noodles with peanut sauce, or use as a base for a chinese
stir-fry.
For a vegetable base to place over rice, chop up broccoli and
mushrooms, and have anything else appropriate (water chestnuts, which
can be replaced by Jicama slices) handy. Put 2 tb of fresh oil in
the wok, possibly flavoring it w ith either sesame oil, or some
other strong nut oil (like walnut) that can take heat. Bring it to
temperature, then add the vegetables, 1 tb of sugar, and 1 ts of
salt. Stir everything rapidly around the pan until the broccoli
darkens slightly, and you begin to smell a slighlty carmelized
vegetable smell. Then add the water chestnuts and the chicken, swirl
around until just warm, and transfer to a serving bowl. Serve with
rice, or possibly cellophane noodles.
Notes from the Chef:
"If I posted this before, sorry, but it goes with the peanut sauce and
noodles of the previous recipe." - Ferd
From: Ferd
Date: 04-02-96 (18:26)
The Polka Dot Cottage, a BBS with a taste of home. 1-201-822-3627.
