| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Poultry |
2 |
Servings |
INGREDIENTS
| 8 |
oz |
Chicken Breast |
| 1/2 |
|
Cabbage |
| 2 |
tb |
Fried Peanuts |
| 2 |
|
Chilies |
| 5 |
c |
Oil |
| 1 |
tb |
Chili Nam Yuey |
| 2 |
ts |
Salt |
INSTRUCTIONS
Slice Chicken breast on a slant. Pat with the flat side of the Chinese
cleaver. Dice. Rinse cabbage. Remove hard stems. Cut into 3/8" squares.
Remove skin from the fried peanuts. Crush to small granules. Rinse
chilies. Mince. Heat oil in a wok. Fry diced chicken and diced cabbage
briefly. Remove when the color of the chicken changes. Save 3 tb oil in
the wok. Stir fry Chili Nam Yuey for a few seconds. Add diced chicken and
cabbage. Mix well. Add the crushed peanuts, minced chilies and salt. Stir
fry well. Remove and serve.
Note: Szechuanese pickled cabbage and chilies can be used to replace
cabbage and chilies. This dish will taste even better because of the
unique special flavour of Szechuanese pickles. You can replace peanuts
with pine seeds if this dish is served at a banquet.
From The Chinese Regional Cuisine Series, Szechuan Cooking.
Posted by James Lor.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/namyuey.zip
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