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