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spicy chicken with peanuts
Posted by swm56 at recipegoldmine.com 6/11/01 9:35:23 amSource: Recipe courtesy of Great Food-Ken Hom3 tablespoons peanut oil
3 dried red chiles, split lengthwise in half
1 pound boneless skinless chicken breasts, cut into 1-inch chunks
3/4 cup roasted peanutsSauce
2 tablespoons good quality ready-made chicken stock
2 tablespoons Shaoxing rice wine or dry sherry
1 tablespoon dark soy sauce
2 teaspoons granulated sugar
1 tablespoon coarsely chopped garlic
2 teaspoons finely chopped scallions
1 teaspoon finely chopped fresh ginger
2 teaspoons Chinese white rice vinegar or cider vinegar
1 teaspoon salt
2 teaspoons sesame oilHeat a wok over a high heat. Add the oil and chilies and stir-fry for a few seconds (you may remove the chiles when they turn black or leave them in). Next add the chicken and peanuts, and stir-fry for 1 minute. Remove the chicken, peanuts and chilies from the wok and drain in a colander. Put all the sauce ingredients except the sesame oil into the wok. Bring to a boil and then turn the heat down. Return the chicken, peanuts, and chiles to the wok and cook for about 3-4 minutes in the sauce, mixing well. Finally, add the sesame oil. Give the mixture a good stir and remove the chiles, if you prefer; serve immediately.
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Posted by swm56 at recipegoldmine.com 6/11/01 9:35:23 amSource: Recipe courtesy of Great Food-Ken Hom3 tablespoons peanut oil
3 dried red chiles, split lengthwise in half
1 pound boneless skinless chicken breasts, cut into 1-inch chunks
3/4 cup roasted peanutsSauce
2 tablespoons good quality ready-made chicken stock
2 tablespoons Shaoxing rice wine or dry sherry
1 tablespoon dark soy sauce
2 teaspoons granulated sugar
1 tablespoon coarsely chopped garlic
2 teaspoons finely chopped scallions
1 teaspoon finely chopped fresh ginger
2 teaspoons Chinese white rice vinegar or cider vinegar
1 teaspoon salt
2 teaspoons sesame oilHeat a wok over a high heat. Add the oil and chilies and stir-fry for a few seconds (you may remove the chiles when they turn black or leave them in). Next add the chicken and peanuts, and stir-fry for 1 minute. Remove the chicken, peanuts and chilies from the wok and drain in a colander. Put all the sauce ingredients except the sesame oil into the wok. Bring to a boil and then turn the heat down. Return the chicken, peanuts, and chiles to the wok and cook for about 3-4 minutes in the sauce, mixing well. Finally, add the sesame oil. Give the mixture a good stir and remove the chiles, if you prefer; serve immediately.
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roasted sesame chicken
1 (3 pound) roasting chicken
1/4 teaspoon salt
1/4 teaspoon black pepper
1 medium onion, quartered
1/2 lemon
1/4 cup dark soy sauce
1/4 cup toasted sesame oilPreheat oven to 450 degrees F.Wash chicken thoroughly and pat dry. Season cavity with salt and pepper, and stuff with onion quarters and half of a lemon. Brush skin with soy sauce and sesame oil. Bake for 15 minutes, then reduce the temperature to 350 degrees F. Bake for 1 hour and 15 minutes, or until juices run clear. Allow to rest for 20 minutes before carving.
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1 (3 pound) roasting chicken
1/4 teaspoon salt
1/4 teaspoon black pepper
1 medium onion, quartered
1/2 lemon
1/4 cup dark soy sauce
1/4 cup toasted sesame oilPreheat oven to 450 degrees F.Wash chicken thoroughly and pat dry. Season cavity with salt and pepper, and stuff with onion quarters and half of a lemon. Brush skin with soy sauce and sesame oil. Bake for 15 minutes, then reduce the temperature to 350 degrees F. Bake for 1 hour and 15 minutes, or until juices run clear. Allow to rest for 20 minutes before carving.
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