• 23's top 50 Recipes - 44

    From Dave Drum@1:18/200 to All on Thu Jan 11 16:42:57 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chicken Manchurian
    Categories: Poultry, Vegetables, Chilies
    Yield: 4 servings

    1 lg Egg
    4 tb + 1 ts cornstarch
    1 ts Garlic paste or freshly
    - grated garlic
    1 ts Black pepper
    1 1/4 lb Boned, skinned chicken; in
    - 3/4" cubes
    1/3 c Oil
    3 Whole dried dundicut or
    - bird’s-eye chilies
    1/2 c Ketchup
    1/4 c Chile-garlic sauce
    2 tb Soy sauce
    1 c Chicken stock (opt)
    1 Bell pepper; halved, seeded
    - in 3/4" pieces
    3 Spring onions ; trimmed,
    - thin sliced
    Cooked white rice or fried
    - rice; to serve

    VELVET THE CHICKEN: In a medium bowl, whisk the egg.
    Continue whisking and gradually add 4 tablespoons of
    cornstarch until there are no lumps. Stir in garlic,
    black pepper and 1/2 teaspoon salt. Add the chicken
    pieces and stir until well coated. Cover and set aside
    for 30 minutes.

    In a large wok or deep, high-sided skillet, heat oil on
    medium for 45 seconds. Add chicken (in batches, if
    necessary to avoid crowding) and cook until it starts
    turning white, 1 to 2 minutes. Flip the pieces and
    continue cooking until the chicken starts to turn
    golden, 2 to 3 minutes. Using a slotted spoon, remove
    chicken and set aside.

    Add dried chilies and cook on medium for about 1 minute,
    stirring occasionally.

    Meanwhile, in a small bowl, stir together ketchup,
    chile-garlic sauce, soy sauce, 1/2 teaspoon salt and, if
    using, chicken stock (if not using chicken stock, stir
    in 1 cup water). Add to mixture in pan along with bell
    pepper and stir to combine.

    Separately, mix the remaining 1 teaspoon cornstarch with
    1/4 cup water until smooth. Stir it into the wok and
    simmer until the sauce thickens and starts to turn
    glossy, 3 to 4 minutes. Add chicken and stir to combine.

    Top with spring onions. Serve with rice.

    By: Zainab Shah

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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