[Update my dinner status], I'm making this tonight.
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Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
From: Ken Gomberg Date: Tue, 10 Sep 1996 08:34:55 -0400 CUT CHICKEN INTO THIN SLICES 2 inches long, cutting against the grain. Put it into a bowl together with the soy sauce, rice wine or sherry, ginger, cornstarch and 1 teaspoon sesame oil. Mix well, and then let the mixture marinate for about 20 minutes. Heat the oil in a wok or large skillet until it is very hot. Remove the chicken from the marinade with a slotted spoon. Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it and leave to drain in a colander or sieve. Pour off most of the oil, leaving about 2 teaspoons. Reheat the pan over a high heat and then add the dried chiles. Stir-fry them for 10 seconds, and then return the chicken to the pan. Add the rest of the ingredients and stir-fry for 4 minutes, mixing well. Serve the dish at once. KEN HOM PRODIGY GUEST CHEFS COOKBOOK Posted to CHILE-HEADS DIGEST V3 #099 Date: Tue, 10 Sep 1996 08:34:55 -0400 From: Ken Gomberg CHILE-HEADS DIGEST V3 #099 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
Cuisine: Uncategorized
Main Ingredient: Chicken
Tags:
Poultry,
Corn,
Chicken,
Sesame,
Orange,
Rice,
Rice Wine,
Sherry,
Soy Sauce,
Ginger,
Wine
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