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Correo Electrónico
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Ingredientes
- 1 qt vegetable oil
- 1/2 oz ginger root, fresh, sliced
- 3 clove garlic
- 6 lbs chicken, uncooked, cut in cubes
- 16 oz green onions
- 4 lbs green peppers
- 4 lbs mushrooms, pieces and stems
- 1 lb water chestnuts, sliced
- 1 3/4 qts mushroom liquid plus water
- 1 oz chicken base
- 1/4 cup soy sauce
- 5 oz cornstarch
- 1 Tbsp pepper, cayenne
- 1 lb cashew nuts
- 2 oz pimiento, chopped
- 56 oz rice, converted
- 4 1/4 qts water, boiling
- 2 Tbsp salt
- 2 Tbsp margarine or vegetable oil
Direcciones
- Add ginger root and garlic to oil in stock pot. Heat, the remove ginger root and garlic and discard.
- Add chicken to hot oil. Stir fry until chicken turns white and internal temperature reaches 165-degree (3-5 minutes).
- Cut onions into 1-inch lengths. Cut peppers into 1- inch squares. Add to chicken mixture.
- Add and stir fry 1-2 minutes.
- Combine and mix until smooth. Stir into chicken mixture. Cook and stir until thickened, 1-2 minutes.
- Stir in nuts and pimiento.
- Cook rice according to directions. Serve 6 oz chicken over 4 oz rice.
