Williams Sonoma Guide to Good Cooking

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Common Ground | 1996-06-26 | 79KB | 360 lines

".CGDC Berkeley-BookItalic Chicken and Vegetable Curry Berkeley-BookItalic Chicken and Vegetable Curry Berkeley-Italic This robust one-dish meal is made aromatic with the addition of curry. Serve with a big bowl of Steamed White Rice and a cooling platter of fresh oranges for dessert. Futura-Book Futura-BookOblique Per Serving +9B Calories: Protein: Carbohydrates: Total Fat: Saturated: Monounsaturated: Polyunsaturated: Cholesterol: Sodium: Dietary Fiber: Futura-Book Mincing garlic Cutting onions Skinning & boning chicken parts Chopping vegetables Stir-frying Berkeley-Italic Serves Berkeley-Medium ?n a wok or frying pan over high heat, warm the oil, swirling to P>coat the bottom and sides of the pan. When the oil is very hot *G@but not quite smoking, add the garlic, ginger and onion and stir *F@and toss rapidly until the onion has just softened, 2 3 minutes. *G<Add the chicken pieces and stir and toss every 15 20 seconds *GAuntil the chicken is white and firm and no trace of pink remains, minutes. distribute chicken evenly comes maximum contact P>cooks evenly. Transfer the chicken-onion mixture to a dish and set aside. +dG9To the same pan over medium-high heat, add the soy sauce, PAcurry powder or paste, water, stock, potato and carrot. Stir well *G;and bring to a simmer. Reduce the heat to medium, cover and *G5simmer for 12 minutes, stirring once after 6 minutes. Uncover return chicken-onion mixture stirring evenly. Simmer until vegetables tender, minutes longer. sauce thicken during well.) 3Taste and adjust the seasonings. Serve immediately. Futura-Book 1 tblsp peanut or vegetable oil 1 clove garlic, minced FuturaBookFractions tsp peeled and finely chopped fresh ginger red onion, finely chopped lb boneless, skinless chicken breasts, cut into 1 -inch chunks tblsp soy sauce 1 tblsp curry powder or curry paste, or to taste cup (4 fl oz) water FuturaBookFractions Futura-Book cup (4 fl oz) Chinese- Style Chicken Stock or Chicken Stock 1 red potato, peeled and +>B cut into -inch cubes 1 carrot, peeled, halved lengthwise and cut into 2-inch lengths Futura-Book wok or frying pan with lid Futura-Book Prep: Cooking: Other: Total: 25 mins About 30 mins About 55 mins Berkeley-Italic Serves Berkeley-Medium frying heat, swirling bottom sides quite smoking, garlic, ginger onion rapidly until onion )j softened, minutes. P>the chicken pieces and stir and toss every 15 20 seconds until )b;chicken is white and firm and no trace of pink remains, 4 minutes. distribute chicken evenly comes maximum contact cooks evenly. Transfer chicken-onion mixture aside. 9To the same pan over medium-high heat, add the soy sauce, P?curry powder or paste, water, stock, potatoes and carrots. Stir *G<well and bring to a simmer. Reduce the heat to medium, cover *G9and simmer for 12 minutes, stirring once after 6 minutes. +dG8Uncover and return the chicken-onion mixture to the pan, P?stirring to mix evenly. Simmer until the vegetables are tender, 7 minutes longer. (The sauce will thicken during this time *G as well.) +dG3Taste and adjust the seasonings. Serve immediately. Futura-Book 2 tblsp peanut or vegetable oil 2 cloves garlic, minced 1 tsp peeled and finely chopped fresh ginger 1 red onion, finely chopped 1 lb boneless, skinless chicken breasts, cut into 1 FuturaBookFractions -inch chunks 3 tblsp soy sauce 2 tblsp curry powder or curry paste, or to taste 1 cup (8 fl oz) water Futura-Book 1 cup (8 fl oz) Chinese- Style Chicken Stock or Chicken Stock 2 red potatoes, peeled and cut into FuturaBookFractions -inch cubes 2 carrots, peeled, halved lengthwise and cut into 2-inch lengths Futura-Book wok or frying pan with lid Futura-Book Prep: Cooking: Other: Total: 30 mins About 30 mins About 1 hr Berkeley-Italic Serves Berkeley-Medium 2n a large wok or frying pan over high heat, warm 1 SchneidRom P@tablespoons of the oil, swirling to coat the bottom and sides of *G<the pan. When the oil is very hot but not quite smoking, add *FDhalf of the garlic, ginger and onion and stir and toss rapidly until *G9the onion has just softened, 2 3 minutes. Add half of the *G>chicken pieces and stir and toss every 15 20 seconds until the *G;chicken is white and firm and no trace of pink remains, 4 *GBminutes. Be sure to distribute the chicken evenly in the pan so it *G:comes into maximum contact with the heat and cooks evenly. *F@Transfer the chicken-onion mixture to a dish and set aside. Cook *G=the remaining chicken in the same manner, using the remaining oil, garlic, ginger and onion. +dG9To the same pan over medium-high heat, add the soy sauce, P?curry powder or paste, water, stock, potatoes and carrots. Stir *G<well and bring to a simmer. Reduce the heat to medium, cover *F9and simmer for 12 minutes, stirring once after 6 minutes. Berkeley-Medium Uncover return chicken-onion mixture stirring evenly. Simmer until vegetables tender, minutes longer. sauce thicken during well.) 3Taste and adjust the seasonings. Serve immediately. Futura-Book 3 tblsp peanut or vegetable oil 3 cloves garlic, minced FuturaBookFractions tsp peeled and finely chopped fresh ginger 1 large red onion, finely chopped lb boneless, skinless chicken breasts, cut into 1 -inch chunks tblsp soy sauce 3 tblsp curry powder or curry paste, or to taste cups (12 fl oz) water Futura-Book FuturaBookFractions cups (12 fl oz) Chinese-Style Chicken Stock or Chicken Stock 3 red potatoes, peeled and cut into -inch cubes 3 carrots, peeled, halved lengthwise and cut into 2-inch lengths Futura-Book large wok or frying pan with lid Futura-Book Prep: Cooking: Other: Total: 35 mins About 35 mins About 1 hr 10 mins ` @p` Dummy Font Berkeley-BookItalic Berkeley-Italic Futura-Book +M5 xO br"ec dr#1e i %ik k.%rl ~o]&Wp w/(Ly y*({z Futura-BookOblique Berkeley-Medium FuturaBookFractions SchneidRom }jzCu 1-t^L RBtcF X0ze^ n5Rk" o5Rk" ^2 0! )0t=5 3!4 3 .*(|O >.*[DR RK*N'K +7tXU $PFR$ temp.0001 Macintosh Maker 2.00 (Beta 45) QuarkXPress Berkeley-BookItalic Berkeley-Italic Berkeley-Medium Futura-Book Futura-BookOblique FuturaBookFractions SchneidRom Calories : TGL-C0w3 ohydrat al Fat Cholestewrol odiume Dietary Fiber ncing ga rlic TQ1 8bc&b !o_nions Ski;nn chicken !vegO Yb tir-fr peanut o r&7 oil Ij 1wC251$ sauce curR pwowd Chinese ockBA107oSF BA031CK @B1:U kQejP dWish Prep7 ( Coo OthX% WOiOw .SesT4U ko}nE "HLNK FLLFL ROFST ^PERS jPFR vPLAT