| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chinese, Main dish, Chicken |
2 |
Servings |
INGREDIENTS
| 2 |
|
Chicken ; breasts; butter |
| 3 |
ts |
Soy sauce |
| 3 |
ts |
Rice wine; or dry sherry |
| 4 |
ts |
Corn starch |
|
|
Marinate for a half an hour. |
| 2 |
md |
Green peppers; cut into |
| 2 |
md |
Yellow onions; diced |
| 1/2 |
c |
Straw mushrooms |
| 2 |
|
Bok choy; diced |
| 1/3 |
c |
Water chestnuts; sliced |
| 1/3 |
c |
Raw peanuts |
| 2 |
tb |
Ketchup |
| 1 |
tb |
Oyster sauce; (or light soy |
| 2 |
tb |
Wine |
| 1 |
pn |
Hot pepper flakes |
|
|
Cornstarch solution to thick |
|
|
Peanut oil; (appx 3-4 tbls) |
| 2 |
c |
Garlic; fresh crushed |
| 1 |
tb |
Ginger; fresh shredded |
INSTRUCTIONS
MARINADE
SAUCE
ESSENTIALS
Method: Heat wok/pan high Add peanuts, stir for 30 seconds, remove Add
some oil, garlic and ginger, stir Add chicken, stir momentarily Add the 8
jewels (onions first, bok choy leaves last) Add sauce, let it begin to
bubble, thicken Serve, PRONTO! CHRISTOPHER NEILL (CTCH95C)
Posted to MC-Recipe Digest V1 #264
Date: Mon, 28 Oct 1996 21:34:53 +0800 (HKT)
From: Sweeney <sweeney@asiaonline.net>
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