| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 3 | Red peppers | |
| 1 | tb | Oil |
| 1 | ts | Salt |
| 1 | lb | Chicken meat |
| 1 | oz | Fresh ginger |
| 2 | tb | Oil |
| 1 | pn | Brown sugar |
| 2 | ts | Sherry |
| 1 | ts | Cornstarch |
| 2 | ts | Soy sauce |
| 1 | minute. |
INSTRUCTIONS
From: [email protected] (Micaela Pantke) Date: Mon, 30 Aug 93 10:01:23 +0200 See "Chinese Menu Suggestion #2" for other recipes for complete dinner. Core the peppers and cut into thin rings. Fry in the oil and salt for 1 minute. Add 2 tablespoons water, bring to the boil, cover and simmer for 2 minutes. Drain. Cut the chicken into 1 inch pieces. Chop the ginger finely, fry both chicken and ginger in oil for 1 minute. Add the sugar and sherry. Mix the cornstarch to a smooth paste with the soy sauce and add to the pan. Heat gently, stirring until slightly thickend. Add the peppers and cook for REC.FOOD.RECIPES ARCHIVES /MISC PART OF A COMPLETE DINNER MENU From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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