| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Vegetables | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 1/2 | lb | Boneless skinless chicken thighs |
| 1 | ts | Cornstarch |
| 2 | tb | Plus 1/2 teaspoon soy sauce |
| 2 1/2 | tb | Medium dry sherry |
| 2 | lg | Eggs |
| 1/4 | ts | Salt |
| 1/2 | lb | Piece jicama |
| 3 | Scallions | |
| 4 | Flour tortillas | |
| 5 | tb | Vegetable oil |
INSTRUCTIONS
Cut chicken into 1/4-inch thick strips and in a shallow baking dish stir together cornstarch, 1 tablespoon soy sauce, and 1 tablespoon Sherry until combined well. Add chicken to marinade and toss to coat well. Marinate chicken, covered, at room temperature 15 minutes. Preheat oven to 350 degrees. In a bowl, whisk together eggs, 1/2 teaspoon soy sauce, and salt. Peel jicama and cut into sticks about 3-inches long and 1/4-inch thick. Cut scallions into pieces about 1 1/2-inches long and halve white pieces lengthwise. Wrap tortillas in a sheet of foil and heat in oven until hot, about 8 minutes. While tortillas are heating, heat a 8 to 10-inch heavy skillet, preferably cast iron, over moderately high heat until a bead of water dropped on cooking surface evaporates immediately. Add 1 1/2 tablespoons oil, swirling skillet to coat evenly, and heat until hot but not smoking. Stir fry eggs until just cooked through but not browned, about 10 seconds. Transfer eggs to a bowl and break up into bite size pieces. Carefully wipe out skillet with paper towels. In the skillet heat 1 1/2 tablespoons oil until hot but not smoking. Stir fry jicama 30 seconds and add 1 tablespoon Sherry. Add scallions and stir fry 10 seconds, or until jicama is crisp-tender. Add vegetables to eggs. Add remaining 2 tablespoons oil to skillet and heat until hot but not smoking. Stir fry chicken with marinade 1 minute, or until just cook through. Add vegetable mixture with remaining tablespoons soy sauce and remaining 1/2 tablespoon Sherry and stir fry until heated through. Divide chicken mixture between 2 plates and serve with tortillas for wrapping. Yield: 2 servings Notes: Recipe courtesy of Gourmet Magazine Recipe by: Cooking Live Show #CL9083 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@comteck.com> on Apr 4, 1998
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