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- Path: decwrl!recipes
- From: ast@cs.vu.nl (Andy Tanenbaum)
- Newsgroups: alt.gourmand
- Subject: RECIPE: Sweet and sour chicken
- Message-ID: <10818@decwrl.DEC.COM>
- Date: 10 Jul 87 06:06:09 GMT
- Sender: recipes@decwrl.DEC.COM
- Organization: Vrije Universiteit, Amsterdam, Holland
- Lines: 102
- Approved: reid@decwrl.UUCP
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- .RH MOD.RECIPES-SOURCE CHICKEN-SSOUR1 M "2 FEB 87" 1987
- .RZ "EASY SWEET AND SOUR CHICKEN" "A nice Chinese dinner you can make at home"
- .IH "Serves 2\-3"
- .IG "1 lb" "boneless chicken breast" "500 g"
- .IG "1 tsp" "chopped ginger" "5 ml"
- .IG "1" "egg white"
- .IG "\(12 tsp" "salt" "2.5 ml"
- .IG "2 tsp" "cornstarch" "10 ml"
- .IG "\(12 cup" "vegetable oil" "12 cl"
- (peanut oil is best, but sunflower is good too)
- .IG "1" "green pepper"
- (bell pepper)
- .IG "6" "carrots"
- .IG "12 oz" "canned pineapple chunks" "350 g"
- (drained, but reserve
- .AB "\(12 cup" "12 cl"
- of the juice.
- .SH SAUCE
- .IG "2 tsp" "sherry" "10 ml"
- .IG "2 tsp" "light soy sauce" "10 ml"
- .IG "1 Tbsp" "vinegar" "15 ml"
- .IG "1 tsp" "sugar" "5 ml"
- .IG "1 Tbsp" "cornstarch" "15 ml"
- .IG "1 tsp" "salt" "5 ml"
- .PH
- .SK 1
- Cut up the chicken into bite-sized chunks.
- .SK 2
- Combine ginger, egg white,
- .AB "\(12 tsp" "2.5 ml"
- salt,
- .AB "2 tsp" "10 ml"
- cornstarch, and
- .AB "1 tsp" "5 ml"
- oil. Add the chicken chunks and stir until the chicken is well coated.
- .SK 3
- Wash green pepper. Discard seeds and stem. Cut into strips
- .AB "1\(mu\(14 inches" "3 cm\(mu5 mm" .
- .SK 4
- Peel carrots. If they are thick, cut in half lengthwise.
- Cut diagonally into pieces about
- .AB "1 inch" "3 cm"
- long. Cook the carrots in boiling water for 3\-5 minutes, depending how
- crunchy you like your carrots.
- .SK 5
- Drain pineapple chunks, saving
- .AB "\(12 cup" "12 cl"
- of the juice.
- .SK 6
- Prepare the sweet and sour sauce by mixing sherry, soy sauce,
- vinegar, sugar, reserved pineapple juice,
- .AB "1 Tbsp" "15 ml"
- cornstarch, and
- .AB "1 tsp" "5 ml"
- salt. Stir well and set aside.
- .SK 7
- Heat
- .AB "3 Tbsp" "50 ml"
- of oil very hot in a wok or deep cast iron pan. Peanut oil is best since it
- has a high smoking point. Stir-fry the chicken by putting a small batch
- (e.g., 5 pieces) of the cubed chicken in the wok and stirring continuously
- until golden brown. Remove to a dish. Repeat until all the chicken has been
- cooked, adding small amounts of oil as it gets used up.
- .SK 8
- Heat
- .AB "1 Tbsp" "15 ml"
- oil in an empty wok. Stir fry the parboiled carrots and the green pepper for
- 30 seconds.
- .SK 9
- Add the chicken and the pineapple chunks to the vegetables in the wok.
- Stir 1 minute or until well mixed and reheated.
- .SK 10
- Add sweet and sour sauce to wok. Stir until thickened.
- .NX
- Serve with rice. I serve this recipe to company all the time and am amazed
- at how many people don't realize that you can cook Chinese food at home. It
- is always a big hit. The recipe works equally well with lean pork, tofu
- cubes, or soy beans instead of the chicken.
- .PP
- Don't forget to start cooking the rice so it will be done at the same time
- as the chicken.
- .SH RATING
- .I Difficulty:
- easy.
- .I Time:
- 45 minutes.
- .I Precison:
- measure the sauce ingredients.
- .WR
- Andy Tanenbaum
- Dept. of Math and Computer Sci., Vrije Universiteit, Amsterdam, HOLLAND
- ast@cs.vu.nl seismo!mcvax!cs.vu.nl!ast
-
-