| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Wine |
| 1/8 |
ts |
Pepper |
| 1 |
|
Scallion/green onion cut into rings |
|
|
Salt and sugar to taste |
| 1 |
tb |
Oil |
| 1/4 |
c |
Water |
| 1 |
lb |
Chicken meat |
| 3 |
sl |
Fresh ginger (up to 4) |
| 2 |
|
Peeled cloves of garlic, crushed (up to 3) |
|
|
Oil for stirfrying |
| 1 |
|
Onion, diced into 1 cm pieces |
| 1 |
|
Green pepper, diced into 1 inch pieces |
| 2 |
|
Carrots, cut into matchsticks |
| 2 |
|
Stalks celery, cut into matchsticks |
| 1 |
|
Head broccoli, cut to bite-sized pieces |
|
|
Extra salt, sugar, and pepper for adjusting flavors |
| 1 |
c |
Chicken broth |
| 1/2 |
tb |
Potato starch mixed in 1/4 cup cold broth |
| 2 |
|
Scallions, cut into rings or slices for garnishing |
INSTRUCTIONS
mix first 6 ingredients in a bowl large enough to hold 1 pound of cut up
chicken. Add chicken, cut into bitesized pieces. Mix to cover all chicken
with marinade. Allow to marinate for at least 1 hour.
While chicken is marinating, cut up vegetables. Heat a large heavy skillet,
and add 1 or 2 tablespoons of oil, 1 slice of ginger, and one crushed clove
of garlic. Stir these around for a minute or 2, then remove. Do not allow
them to burn.
Add the vegetables one at a time, stirring them constantly so that they
heat evenly.Sprinkle salt, pepper, sugar, and a little wine over them, to
give them some flavor.
When the vegetables are almost done, add the chicken and marinade, broth,
and potato starch mixture. Be careful of the steam that will arise. Stir
constantly, until liquid begins to thicken.
Serve hot, with klp noodles (recipe should be in archive) or boiled
potatoes. Posted to JEWISH-FOOD digest V97 #130 by "Maxine L. Wolfson"
<MLW@MATH.AMS.ORG> on Apr 24, 1997
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