From: Sweetpuss0@aol.com Reply-To: Sweetpuss0@aol.com Newsgroups: rec.food.recipes Followup-To: rec.food.cooking Subject: COLLECTION (4) Szechuan Chicken Date: 26 Feb 1996 08:49:02 -0700 Organization: aol.com Message-ID: <960224153458_152494427@emout05.mail.aol.com> Title: SPICY SZECHWAN SAUTEED CHICKEN Categories: Meats, Chicken, Poultry Yield: 4 servings 3/4 lb Chicken, boneless, bite size 2 c Broccoli flowerets, cooked 2 Stalks green onion, chopped 4 Slices, ginger root,slivered 1 Garlic clove, chopped 1 tb Wine 1 tb Soy sauce 3/4 ts Sugar 3/4 ts Sesame oil 1 tb Hot bean paste or chili sauc 1/3 ts Szechwan pepper (optional) 2 tb Chicken stock 2-4t 1/2 ts Cornstarch (for thickening) 2 tb Oil Heat wok with oil, garlic, ginger over high heat and stir in chicken pieces. Cook for 2-2 1/2 minutes. Add remainder of ingredients except blanched broccoli flowerets and cornstarch, and stir for a further 1-2 minutes. Mix well. Thicken and place chicken in center of a dish with broccoli on each side. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: SZECHUAN CASHEW CHICKEN Categories: Oriental, Chicken Yield: 4 servings 2 Whole chicken breasts (about 2 lbs), boned and Skinned 1 Egg white 1 ts Cornstarch 1 ts Thin soy sauce 1/4 ts White pepper 1 Green bell pepper 1 cn (8 1/2 oz.) sliced bamboo Shoots, drained 1 tb Cornstarch 1 tb Cold water 1 tb Thin soy sauce 2 tb Peanut oil 1 c Raw cashews 1/4 ts Salt 2 tb Peanut oil 1 ts Ginger root chopped fine 1 tb Hoisin sauce 2 ts Chili paste 1/4 c Chicken broth 2 tb Green onion tops, chopped 1 Egg SZECHUAN CASHEW CHICKEN white, cornstarch, soy and white pepper in bowl and stir in chicken. Marinate in refrigerator for 20 minutes. Cut bell pepper into same sized pieces as chicken. Cut bamboo shoots into 3/4 inch lengths. Mix cornstarch, water and soy, set aside. Heat wok very hot, add and swirl to coat 2 T. oil. Add cashews, stir fry 1 minute or until light brown. Remove & drain on paper, sprinkle w. salt. Add chicken to wok, stir fry until white, remove. Add 2 T. oil and swirl to coat wok; add onion & ginger; stir fry until ginger is light brown. Return chicken to wok, stir; add bell pepper, stir, add bamboo shoots, stir. Add Hoisin sauce & chili paste; stir 1 minute. Add chicken broth and bring to boil. Add cornstarch, water, soy sauce mixture; cook stirring about 20 seconds or until thickened. Return cashews, stir and add green onions. Serves 4 as part of meal. - Title: SZECHWAN CHICKEN Categories: Chinese, Chicken Yield: 6 servings 1 tb Cornstarch 3 tb Soy sauce 2 Lg. chicken breasts, cut -into 1/2 inch cubes 1 tb Dry sherry 2 tb Sugar 1 ts Vinegar 1/4 c Oil 1 ts Or less crushed red pepper -(more if you like it hot -spicy) 2 sliced Scallions 1/2 ts Ground ginger 1/2 c Salted peanuts Directions: combine cornstarch and 1 T of soy sauce. Add chicken to coat. Combine the other 2 T of soy sauce, the sherry, sugar and vinegar and set aside. Heat the oil in your wok, add the red pepper and cook until it turns black. Add the chicken and cook for 2 minutes, remove the chicken. Add scallions and ginger and stir fry for 1 minute. Return the chicken to the wok and cook for another 2 minutes, stirring constantly. Add the soy sauce mixture and stir for 1 minute then add the peanuts to the mixture and stir them in. Serve over rice. This dish is fast and easy and tastes GREAT! Enjoy. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: SESAME CHICKEN Categories: Poultry Yield: 4 servings 10 Chicken thighs 3 tb Light soy sauce 2 tb Dry Sherry 1/2 ts Fresh ginger; grated 3 tb Cornstarch 4 tb Raw sesame seeds Peanut oil; deep frying Cut the chicken thighs in half across the bone. Marinate them in the soy sauce, sherry, ginger & enough cornstarch to make a thick sauce for 1 Hr. Add the sesame seeds. Deep fry pieces in peanut oil at 375 until lightly browned. You can try substituting beef for the chicken. FROM: DIMAS LIZARDO (FHND96B) *** Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for submission to appear. The Posting Guidelines are now available on line: http://www.duke.edu/~tdpress/rfrpost.html