Joined: 31 Oct 2017
|Posted: Thu Dec 28, 2017 3:55 am Post subject: Chinese Chicken
4 halves chicken breast halves, boneless, skinless cut in pieces *
1 ½ tablespoons cornstarch
1 tablespoon soy sauce, tamari
3 tablespoons peanut oil
1 medium green bell peppers thinly sliced
4 medium mushrooms sliced
½ pound snow pea pods cut in half
½ cup cashew nuts or peanuts
Ό teaspoon ginger ground
Ό teaspoon cayenne pepper
6 tablespoons soy sauce, tamari
3 tablespoons white wine or apple juice
1 ½ tablespoons apple cider vinegar
3 tablespoons brown sugar
1 tablespoon cornstarch
1 tablespoon vegetable oil
In a large bowl combine chicken with cornstarch and soy sauce, stir well and let sit at least 5 minutes.
Clean, cut and prepare all ingredients ahead of time, including sauce mixture (recipe follows).
In a large frying pan or wok over medium-high heat, heat oil, add chicken and quickly stir-fry until done, 2 to 3 minutes. Remove chicken from pan and set aside on a plate.
Add sliced green pepper and mushrooms to pan and stir-fry 2 minutes. Add pea pods and nuts, stir fry 2 more minutes and add ginger and cayenne.
Return chicken to pan with vegetables, add sauce and stir, and cook for another 1 minute until heated through. Serve over white rice.
In a small bowl combine all ingredients and mix thoroughly.
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Joined: 07 Nov 2017
|Posted: Mon Jan 22, 2018 7:04 am Post subject:
large piece of ginger,
1 tbsp finely grated, the rest sliced
3 garlic cloves
1 tsp black peppercorns
1 tbsp soy sauce plus 2-3 tsp (optional)
8 chicken legs
3 tbsp sesame oil
2 bunches spring onions chopped
4 pak choi, halved cooked long-grain rice, to serve
Put the sliced ginger, the garlic, peppercorns and half the soy in a large pan with the chicken legs. Add enough water to cover, and season with a little salt. Bring to the boil, then reduce to a low simmer, put on the lid and poach for 30 mins.
Meanwhile, heat a pan and add the sesame oil and spring onions. Soften for 1 min, then remove from the heat and stir in the grated ginger and remaining soy sauce to make a relish.
When the chicken is ready, remove from the pan, set aside 4 of the legs and chill for tomorrow. Add the pak choi to the poaching liquid and cook for 3-4 mins. Strain the poaching liquid to remove the ginger, garlic and peppercorns, reserving the liquid. Pull the skin from the remaining 4 chicken legs and discard. Tear the meat into thick pieces. Serve in bowls with rice, the pak choi, a ladle of the hot chicken broth, the spring onion relish and extra soy sauce, if you like.