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