Date: Thu, 6 Jun 1996 11:42:28 -0400 From: email@example.com (The Meades) This is what was in my computer cookbook. They are welcome to use these as a starting point. From the comments on one, I got it from a nonchile-head. Let me know the name of the restaurant. If I am in Annapolis I will stop in. Cut chicken into 1 inch cubes. Combine with 2 tablespoons soy sayce, cold water, 1 1/2 tablespoons cornstarch, and garlic in bowl. Stir evenly in one direction and let marinate for 30 minutes. Remove tips and seeds from chiles, then cut in 1-inch pieces. Combine remaining 2 tablespoons soy suace, wine, sugar, 1 teaspoon cornstarch, (salt), and sesame oil in small bowl. Heat 2 to 3 inches oil in wok to 400 degrees. Add chicen and fry 30 seconds. Remove chicken and drain off all but 2 tablespoons oil. Heat oil and fry chiles until black. Add gingerroot and chicen, stiring and tossing together. Add soy-wine mixture and cook, stirring, must until thickened. Remove from heat and sprinkly with peanuts. This recipe is from the Los Angeles Times California Cookbook. Very good served with steamed white rice! CHILE-HEADS DIGEST V3 #007 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (193g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 393 (66%)|
|Amt Per Serving||% DV|
|Total Fat 43.7g||58 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 11.6g|
|Polyunsanturated Fat 25.5g|
|Cholesterol 65.8mg||20 %|
|Sodium 553.5mg||19 %|
|Potassium 494.8mg||13 %|
|Total Carbohydrate 18.2g||5 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 15.8g|
|Protein 33.4g||48 %|
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Calories per serving: 592
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