Difference between revisions of "Directory:KJ Kitchens/Sesame Chicken"
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=== Ingredients: === | === Ingredients: === | ||
* 1 pound boneless [[Recipe Ingredient:=chicken]] (or pork or steak) | * 1 pound boneless [[Recipe Ingredient:=chicken]] (or pork or steak) | ||
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* 1 tablespoon [[Recipe Ingredient:=sesame oil]] | * 1 tablespoon [[Recipe Ingredient:=sesame oil]] | ||
* 2 tablespoons vegetable oil | * 2 tablespoons vegetable oil | ||
| − | * 4 ounces small [[Recipe Ingredient:=mushrooms], quartered | + | * 4 ounces small [[Recipe Ingredient:=mushrooms]], quartered |
* 1 large [[Recipe Ingredient:=green bell pepper]], seeded and cut into strips | * 1 large [[Recipe Ingredient:=green bell pepper]], seeded and cut into strips | ||
* 4 [[Recipe Ingredient:=scallions]], chopped diagonally | * 4 [[Recipe Ingredient:=scallions]], chopped diagonally | ||
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* few drops of [[Recipe Ingredient:=tabasco sauce]] | * few drops of [[Recipe Ingredient:=tabasco sauce]] | ||
* 1-inch piece fresh [[Recipe Ingredient:=ginger]], grated | * 1-inch piece fresh [[Recipe Ingredient:=ginger]], grated | ||
| − | * 1 [[Recipe Ingredient:=garlic]] clove, crushed | + | * 1 [[Recipe Ingredient:=garlic]] clove, crushed |
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=== Directions: === | === Directions: === | ||
1. Trim the meat and cut into thin strips about 1/2 x 2 inch. | 1. Trim the meat and cut into thin strips about 1/2 x 2 inch. | ||
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[[Recipe Contributor:=KJ Kitchens]] | [[Recipe Contributor:=KJ Kitchens]] | ||
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[[Page Of::Directory:KJ Kitchens|KJ Kitchens]] | [[Page Of::Directory:KJ Kitchens|KJ Kitchens]] | ||
[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Chinese Recipes]] | [[Category:Chinese Recipes]] | ||
Latest revision as of 21:44, 11 May 2010
Ingredients:
- 1 pound boneless chicken (or pork or steak)
- 2 tablespoons sesame seeds
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 4 ounces small mushrooms, quartered
- 1 large green bell pepper, seeded and cut into strips
- 4 scallions, chopped diagonally
- boiled rice, to serve
Marinade:
- 2 teaspoons cornstarch
- 2 tablespoons Chinese rice wine or dry sherry
- 1 tablespoon lemon juice
- 1 tablespoon soy sauce
- few drops of tabasco sauce
- 1-inch piece fresh ginger, grated
- 1 garlic clove, crushed
Directions:
1. Trim the meat and cut into thin strips about 1/2 x 2 inch.
2. Make the marinade. In a bowl, blend the cornstarch with the rice wine or dry sherry, then stir in the lemon juice, soy sauce, Tabasco sauce, ginger and garlic. Stir in the strips, cover and leave in a cool place for 3-4 hours.
3. Place the sesame seeds in a wok or large frying pan and dry-fry over moderate heat, shaking the pan, until the seeds are golden. Set aside.
4. Heat the sesame and vegetable oils in the wok or frying pan. Drain the meat, reserving the marinade, and stir- fry a few pieces at a time until browned. Remove with a slotted spoon.
5. Add the mushrooms and green pepper and stir-fry for 2-3 minutes. Add the scallions and 1 minute more.
6. Return the meat to the wok or frying pan, together with the reserved marinade, and stir over a moderate heat for a further 2 minutes, or until the ingredients are evenly coated with glaze. Sprinkle the sesame seeds on top and serve immediately with boiled rice.
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Name: KJ Kitchens/Sesame Chicken
<sharethis /> KJ Kitchens
