Esta es una exhibición prevé de cómo se va ver la receta de 'Chicken With Charred Red Pepper And Cashew' imprimido.

Receta Chicken With Charred Red Pepper And Cashew
by Global Cookbook

Chicken With Charred Red Pepper And Cashew
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 1/2 lb Boned chicken breast
  • 2 tsp Cornstarch (corn flour)
  • 2 tsp Soy sauce
  • 1 Tbsp. Rice wine or possibly dry sherry
  • 1/2 x -(up to)
  • 1 x Egg white
  • 1/2 tsp Salt
  • 10 x (or possibly more) dry red peppers
  • 2 tsp Finely minced fresh ginger
  • 1 x Green onion
  • 1/4 c. Cashews or possibly peanuts or possibly
  • 2 tsp Cornstarch (corn flour)
  • 2 tsp Rice wine or possibly dry sherry
  • 1 x -(up to)
  • 2 Tbsp. Soy sauce
  • 1 tsp Vinegar
  • 1 x -(up to)
  • 2 tsp Sugar
  • 2 tsp Sesame oil (optional - author prefers to omit it)
  • 4 Tbsp. Oil

Direcciones

  1. Gong-bao Ji-ding (Chicken with Charred Red Peppers and Cashews)
  2. Cut meat into 1" pcs.
  3. Make marinade in order given, stir in chicken, and leave for at least 15 minutes.
  4. Trim peppers, shake out seeds. Chop ginger very finely. Slice onion into 3/4" lengths.
  5. Mix seasonings in small bowl in order given.
  6. To cook:1. Fry peppers till they start to char. Turn up the heat until peppers blacken, add in chicken, reduce heat to medium.
  7. Stir fry till chicken is white, then add in ginger and onion. Cook for a few seconds, then add in nuts and seasonings (give it a quick stir first).
  8. When sauce has thickened slightly, and is glaze-like, remove to serving dish and serve warm.