Subj : BH&G 2156
To   : ALL
From : DAVE DRUM
Date : Sat Mar 20 2021 17:10:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Asian Vinegar Chicken
 Categories: Poultry, Oriental, Greens, Citrus, Pasta
      Yield: 4 Servings
 
      8    Dried mushrooms (1 1/3 c),
           - like shiitake or wood ear
           - mushrooms
      1 lb Skinned, boned chicken
      4    Green onions; sliced
      1    Stalk lemon grass; in 2"
           - lengths
           +=OR=+
      1 ts Fine shredded lemon peel
    1/2 ts Salt
    1/2 ts Pepper
    1/4 c  Water
      2 tb Cider or white vinegar
      2 ts Grated fresh ginger
      1    Tablespoonboil
      6 cl Garlic; minced
      4 c  Sliced bok choy
      1 md Onion; chopped
      2 tb Fish sauce
      1 ts Sugar
      2 c  Hot cooked Chinese egg
           - noodles
      1 sm Red bell pepper; in
           - bite-size strips
 
  In a small bowl cover mushrooms with warm water. Let soak
  for 30 minutes. Rinse well and squeeze to drain
  thoroughly. Thinly slice mushroom caps. Discard stems. Set
  sliced caps aside.
  
  Meanwhile cut chicken into thin bite-size strips. In a
  medium bowl stir together green onions, lemon grass or
  lemon peel, salt, and pepper. Stir in chicken. Let stand
  for 15 minutes.
  
  For sauce, in a small bowl stir together water, vinegar,
  and ginger. Set aside.
  
  Pour cooking oil into a wok or large skillet. (Add more
  oil as necessary during cooking.) Preheat over medium-high
  heat. Stir-fry garlic in hot oil for 15 seconds. Add bok
  choy and onion; stir-fry for 2 to 3 minutes or until
  crisp-tender. Remove bok choy mixture from the wok.
  
  Add half of the chicken mixture to the hot wok. Stir-fry
  for 2 to 3 minutes or until no pink remains. Remove
  chicken from the wok. Repeat with remaining chicken
  mixture. Return all chicken to the wok. Discard lemon
  grass, if used. Push chicken from the center of the wok.
  
  Add sauce to the center of the wok. Cover and cook for 1
  minute. Uncover wok. Add fish sauce, sugar, and mushrooms.
  Cook and stir for 2 minutes or until sauce is slightly
  reduced. Return bok choy mixture to the wok. Stir all
  ingredients together to coat with sauce. Cook and stir for
  1 to 2 minutes more or until heated through. Serve
  immediately over hot cooked noodles. Sprinkle with red
  sweet pepper strips, if desired.
  
  Makes 4 to 5 servings.
  
  Better Homes & Gardens | February 2014
  
  MM Format by Dave Drum - 06 February 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

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