| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
|
1 |
servings |
INGREDIENTS
| 1 |
tb |
Chopped ginger |
| 1 |
tb |
Chopped garlic |
| 1/4 |
c |
Soy sauce |
| 2 |
tb |
Hoisen sauce |
| 1 |
|
Habanero; seeded and chopped |
| 1/4 |
c |
Ketchup |
| 4 |
dr |
Sesame oil; up to 5 |
INSTRUCTIONS
MARINADE
Step 1: Marinade: combine and add 6 chicken thighs, let set overnight
in fridge.
Step 2: Cook thighs: Normally I would have done this on my weber but
its been raining here off and on all day ssssooooo..... I put them in
the toaster oven at 300 F for 1 to 1 1/2 hour till done. Let cool.
Step 3: Put 'em together: Remove bone and skin from thighs. (insert
bad joke here) Slice 1/2 onion, 1/2 red bell pepper, 1 purira chile
(it was the largest in my garden). Heat saute pan, add oil and heat
then add chicken, onion, red pepper, and chile. While cooking combine
2 tbls soy sauce, 1 tsp chopped ginger, 1 tsp hoisen sauce, and
another coule of drops of sesame oil. Once vegies are hot but not
limp add soy sauce mix and stir quickly then remove from heat. At
this point I throw a 10" flour tortilla onto the open fire on my gas
stove and toast lightly, remove and fill with shredded lettuce and
chicken mixture roll 'em up then eat 'em up, yum.
Posted to CHILE-HEADS DIGEST by Mike Pierce <mpierce@martel-intl.com>
on Jun 27, 1999, converted by MM_Buster v2.0l.
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