| Let me introduce to you one of my favourite recipes | | | | 1 lb. boneless chicken breast, cubed |
| -- Szechwan chicken -- a sharp flavoured dish. It is | | | | 4-6 carrots, sliced into 1/4" pieces |
| chicken stir-fried and covered in a dark soy-based | | | | 1 can bamboo shoots |
| sauce with ginger and hot peppers. The meal is very | | | | 12-15 dried hot peppers |
| beautiful when served, and even more impressive to | | | | Olive oil |
| watch while being made. Here is a bonus hint for you: | | | | Sauce: (Thoroughly mix all ingredients before |
| use this to its fullest advantage by making the meal | | | | preparation) |
| on dates or other events in which being impressive | | | | 6 tbsp. soy sauce + 3 tbsp. water (or 9 tbsp. of |
| could be considered advantageous. | | | | low-sodium soy sauce) |
| It is best to serve Szechwan Chicken with rice, or | | | | 2-3 tbsp. cornstarch |
| another mild dish to offset the spicy heat of the | | | | Chopped fresh ginger or powdered dry ginger (to |
| stir-fry. Vegetables are also a nice touch, and along | | | | taste, usually 3 tbsp.) |
| with rice will serve to round out the meal to match | | | | 3 tbsp. Sherry |
| anything you would find at an expensive restaurant. | | | | Instructions: |
| The sauce from the stir-fry can also be used to fry | | | | 1. Place the peppers and 1 tbsp. of cooking oil in a |
| a number of vegetables to accompany the meal. | | | | wok. |
| Recycling the sauce you used with the chicken is a | | | | 2. Brown the peppers under medium-high heat, then |
| quick and easy way to get the most out of your | | | | remove them to a plate. |
| preparation time! | | | | 3. Place the cubed chicken in the wok and cook until |
| This dish is best served with a sweet beverage, like | | | | pink color disappears (2-5 min). |
| white win, cola or other soda, or mixed drinks. The | | | | 4. Remove the chicken from the wok. |
| heat from the peppers mixes well with any Mexican | | | | 5. Add 1 tbsp. of oil to the wok, and add the carrots. |
| beverage. | | | | 6. Stir-fry until carrots begin to soften. (If you prefer |
| Overall this is a very special dish, which does require | | | | soft vegetables, you can add several tablespoons of |
| some extra time to cook but once you are ready | | | | water to the carrots and steam them for 5 min. |
| you'll be happy with the result... and as I said the | | | | 7. Add the bamboo shoots and stir-fry 1-2 minutes. |
| preparation process itself is very unique and | | | | 8. Add the (browned) peppers, chicken, and the |
| interesting by itself. So enjoy cooking it! | | | | sauce to the wok. |
| Ingredients: | | | | 9. Stir under medium heat until the sauce thickens. |
| Chicken: | | | | |