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Post # 1
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Join Date: 03 Nov 2010
Location:  KuwaitPosts: 139 |
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Szechuan chicken |
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1 lb. boneless chicken breast, cubed
4-6 carrots, sliced into 1/4" pieces 1 can bamboo shoots 12-15 dried hot peppers cooking oil Sauce: 6 tbsp. soy sauce + 3 tbsp. water (or 9 tbsp. of low-sodium soy sauce) 2-3 tbsp. cornstarch chopped fresh ginger or powdered dry ginger (to taste)--I use 2-3 tbsp. 3 tbsp. sherry (optional) Mix the ingredients for the sauce in a bowl. Place the peppers and 1 tbsp. of cooking oil in a wok. Brown the peppers under medium-high heat and remove them to a plate. Add the cubed chicken and cook until pink color disappears (2-5 min). Remove the chicken from the wok. Add 1 tbsp. of oil to the wok, and add the carrots. Stir-fry until carrots begin to soften. (If you prefer soft vagetables, you can add several tablespoons of water to the carrots and steam them for 5 min. or so). Add the bamboo shoots and stir-fry 1-2 minutes. Add the peppers, chicken, and the sauce to the wok. Stir under medium heat until the sauce thickens. Serve with rice.  |
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