MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hot & Sour Chicken (Indo Chinese)
Categories: Chicken, Chinese
Yield: 1 servings

1 lb Chicken thighs;
- boneless, skinless
1 tb Garlic; minced
1/2 ts Red chilli powder;
- adjust to taste
1/2 tb Dark soya sauce
1/2 ts Salt
1 ts Black pepper; fresh cracked
1 1/2 tb White vinegar
2 tb Oil; up to 3 tb,
- for skillet frying

MMMMM---------------------------SAUCE--------------------------------
6 Fresh garlic pods
2 Whole fresh Fresno chiles or
- any hot pepper; adjust to
- tolerance; de-seed if you
- like
2 ts Dark soya sauce
2 tb Chilli tomato sauce *
1 1/2 ts Honey brown sugar;
- adjust to taste
1 tb Fresh ginger; finely chopped
1 ts Pure; untoasted sesame oil
- (optional but recommended)
1 ts Corn starch
1/2 c Chicken stock,
- vegetable stock, or water
3 tb Oil; up to 4 tb
5 Scallions; white & green
- cut separately
1/2 c Red onion; finely chopped
1/2 c Fresh tomatoes;
- finely chopped
3/4 ts Red pepper flakes;
- adjust to tolerance
Salt; to taste
1 1/2 tb Vinegar; up to 2 tb;
- adjust to taste

MMMMM------------------------FOR GARNISH-----------------------------
Scallions; green parts
- chopped

If you would like to deep fry the chicken before adding to the sauce,
mix 4 tb all-purpose flour and 1 tb corn starch when you marinate.

* substitute with Sriracha & 1/2 ts cayenne, or use 1-1/2 to 2 tb
Sambal oelek.

Clean the chicken, pat it dry. Cut the cleaned chicken into bite size
pieces. Rub it with garlic, chili, soy sauce, salt & pepper, vinegar
and let sit for about 25 to 30 minutes.

While the chicken is marinating, using your mortar and pestle or mini
processor, crush the garlic and Fresno chillies to tiny bits. You
could use some water if required for blending.

In a small bowl, mix up the soy sauce, chili tomato sauce, honey, and
sesame oil (if using). In another bowl, mix the corn starch with the
stock and set aside.

In a wide skillet (I used my 12?), heat up 2 to 3 tb oil on high.
Pick up the marinated chicken pieces, shake to release vinegar and
layer on the skillet and let sear on both sides, flipping in between.
Make sure that the chicken pieces cook all the way through. This may
take about 7 to 8 minutes or more depending on the size of pieces.

Once done, transfer the chicken pieces to a plate and reserve the
drippings in the skillet itself.

Add the 3 tb oil into the same skillet and heat it up on medium. Add
the crushed garlic chili paste and fry up these for 20 to 30 seconds
or so untilyou smell the aroma. Be careful that the garlic does not
burn, or else it will be bitter. Next add the chopped onions and
scallions (white parts) and cook on medium high for 3 to 4 minutes or
until light brown in color. Add the tomatoes next and let cook until
they begin to soften. Next, add the ginger along with the soy sauce
mix made earlier, let cook 3 to 4 minutes until everything starts
looking glossy or until you see bubbles on the sides. Next, add the
corn starch mix to the skillet. Reduce the heat to low and let
everything simmer for another 2 to 3 minutes until the sauce thickens
slightly.

Next, taste & adjust the salt in the sauce. Sprinkle the red chili
flakes & vinegar to the skillet and stir everything well.

Add the chicken & toss so that the pieces are evenly coated.

Garnish with chopped green scallions & serve immediately.

Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
hot-sour-chicken-indo-chinese.txt>

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