Friday Recipe
October 31st, 2003 - 12:40 am
Time to haul out the wok and get ready to go a little Oriental. This one is quick and fun and mostly pain-free (the chili peppers can burn a little).
Szechwan Stir Fry
You’ll need:
2 chicken breasts, skinned and boned and chopped
Tsingtao is a lager.
You might want to try velveting the chicken first – get a pot of boiling water handy, mix a heaped tablespoon of cornflour with two egg whites, dip the chicken bits in the mixture and then chuck them in the boiling water for 45 seconds max. Fish them out with a slotted spoon and they’ll be Chinese restaurant-style tender. You have to reduce the frying time accordingly.