• Back 2 Skool Dinners - 02

    From Dave Drum@1:18/200 to All on Tue Sep 10 19:58:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Three-Cup Chicken
    Categories: Poultry, Vegetables, Herbs, Chilies
    Yield: 4 Servings

    3 tb Sesame oil
    1 (3") piece of ginger; peeled
    - in 12 coins
    12 cl Garlic; peeled
    4 Whole scallions; trimmed, in
    - 1" pieces
    3 Dried red peppers
    +=OR=+
    1 ts Red-pepper flakes
    2 lb Chicken thighs; in bite-size
    - pieces
    1 tb Unrefined or light brown
    - sugar
    1/2 c Rice wine
    1/4 c Light soy sauce
    2 c Fresh Thai or regular basil
    - leaves

    Heat a wok over high heat and add 2 tablespoons sesame
    oil. When the oil shimmers, add the ginger, garlic,
    scallions and peppers, and cook until fragrant,
    approximately 2 minutes.

    Scrape the aromatics to the sides of the wok, add
    remaining oil and allow to heat through. Add the
    chicken, and cook, stirring occasionally, until it is
    browned and crisping at the edges, approximately 5 to 7
    minutes.

    Add sugar and stir to combine, then add the rice wine
    and soy sauce, and bring just to a boil. Lower the heat,
    then simmer until the sauce has reduced and started to
    thicken, approximately 15 minutes.

    Turn off the heat, add the basil and stir to combine.
    Serve with white rice.

    By Sam Sifton

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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