| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Thai |
|
1 |
servings |
INGREDIENTS
| 1 |
lb |
Chicken breast |
| 1 |
c |
Mushrooms; chunked |
| 3 |
|
Carrots; cleaned and roll cut |
| 3/4 |
c |
Thai rice |
| 1 |
sm |
Onion; chopped |
| 2 |
|
Serrano peppers; chopped seeded |
| 2 |
|
Garlic cloves; chopped |
| 1 |
c |
Chicken stock |
| 1/2 |
ts |
Salt or less |
INSTRUCTIONS
Here are the two modified recipes from Bob Boston's MacChef collection.
Cut up the chicken into bite sized pieces, and marinate in one tbls dry
sherry, dash of salt, 1/2 tsp sesame oil and one tbls cornstarch, more or
less. Let this marinate in the fridge for up to 24 hours. In a 2 qt
saucepan, add about one tbls peanut oil, and stir fry the chicken pieces
until browned. Hint...get pan HOT before adding the oil, and then it will
not stick. When meat is browned, remove and add vegetables, and stir this
around for a minute or two, then add the rice, salt and stock, bring to
simmer, and put chicken on top, cover and simmer for 15 minutes, timed.
When timer goes off, remove from heat, and let stand, covered for another
five to ten minutes....serve this with the curry, and Nectarine Chutney
which I posted either last year or the year before....anyone wants it
again, holler!
Posted to CHILE-HEADS DIGEST by Doug Irvine <dirvin@bc.sympatico.ca> on Jun
04, 1999, converted by MM_Buster v2.0l.
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