Monday, December 2, 2013

Stir Fried Chinese Chicken

Stir Fried Chinese Chicken





TT Fresh ginger crushed
TT Cornstarch & water (slurry)
4 oz cubed  chix breast
½ cup sliced mushrooms
TT  Soy sauce
2 cloves garlic crushed
¼ cup Julienne carrots
¼ cup leeks cleaned well
¼ cup sliced onions
¼ cup broccoli raube  (blanched)
¼ cup Green bell pepper sliced
1 tb Dry sherry
2 tb Cider vinegar
1 ts Sugar
TT S & P
TT Chix stock
TT sesame oil
TT red pepper flakes
TT Black sesame seeds
Serve on Rice or Pasta


          

Procedure:

Combine the, ginger, vinegar, soy sauce and sherry. Mix well and set aside until ready to use. Preheat pan, once it has reached a medium heat, add sesame oil. Add chix and brown, remove and drain, set aside. Add garlic, carrots, onions, leeks, mushrooms, broccoli and peppers, sauté’ well. Add mixture above add some chix stock – bring to boil and add slurry for nice shinny looking sauce, add chix to finish, serve with Pasta or Rice:-D

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