Post by Mrs. M on Jun 4, 2002 11:25:30 GMT -6
Mrs. M's Special Recipes...
Chicken with Mangoes
![]()
abe.www.ecn.purdue.edu/~agenhtml/agenmc/china/images/cfood/cwm.gif [/img]
Notes from Mrs. M
I’m pleased to be back writing my cookery column here in GZW Hotwire, and I thank everyone for their kind wishes and patience.
I thought I’d treat you this week after making you want two weeks, so this weeks recipe is very special. It’s one of my favourite recipes, as mango is one of my favourite fruits. This is quite a difficult meal to make, but I promise that it’s worth it. I recommend preparing everything before you start cooking as it makes it so much easier.
Ingredients
1 cup (250ml) all-purpose flour
1 3/4 cups (430ml) water
1/2 (2ml) teaspoon salt
1/4 (1ml)teaspoon baking powder
3 whole chicken breasts
1 piece fresh ginger root (2x1 inches or 5x2.5 cm)
8 green onions
1 can (15 ounces or 425g) mangoes
3 cups (750ml) vegetable oil
3 tablespoons (45ml) white vinegar
3 tablespoons (45ml) dry sherry
4 teaspoons (20ml) soy sauce
2 teaspoons (10ml) sugar
2 teaspoons (10ml) corn-starch
2 teaspoons (10ml) instant chicken bouillon granules
1 teaspoon (5ml) sesame oil
Method:
1) Combine flour, 1 cup (250ml) of the water, the salt and baking powder in a medium size bowl. Beat with whisk until blended. Let stand 15 minutes.
2) Cut skinless and boneless chicken into 1/4 inch (1 cm) wide strips. Mix them into flour mixture.
3) Cut ginger into wafer-thin slices. Cut onions into 1/2 inch (1.5cm) pieces. Drain mangoes and cut into 1/2 inch wide (1.5cm) strips.
4) Heat vegetable oil in wok over high heat until it reaches 375F (190C). Add chicken, one strip at a time. Cook until golden, in about 3 to 5 minutes.
5) Leave about 1 tablespoon (15ml) oil in the wok. Reduce heat to medium. Add ginger to oil in wok. Stir-fry until ginger is light brown.
6) Combine remaining 3/4 cup (180ml) water, the vinegar, sherry, soy sauce, sugar, cornstarch, bouillon and sesame oil. Carefully add to ginger all at once. Cook and stir until mixture boils. Add onions. Reduce heat and simmer 3 minutes.
7) Mix chicken and mangoes into soy sauce mixture. Cook and stir 2 minutes. Serve immediately.
OOC:
Plaigerised from: abe.www.ecn.purdue.edu/~agenhtml/agenmc/china/cfood.html
This recipe comes from a very good chinese cookbook written in English.
I highly recommend the
Chinese Cooking Class Cookbook
By the editors of Consumer Guide
published by Beekman House New York
Chicken with Mangoes
Notes from Mrs. M
I’m pleased to be back writing my cookery column here in GZW Hotwire, and I thank everyone for their kind wishes and patience.
I thought I’d treat you this week after making you want two weeks, so this weeks recipe is very special. It’s one of my favourite recipes, as mango is one of my favourite fruits. This is quite a difficult meal to make, but I promise that it’s worth it. I recommend preparing everything before you start cooking as it makes it so much easier.
Ingredients
1 cup (250ml) all-purpose flour
1 3/4 cups (430ml) water
1/2 (2ml) teaspoon salt
1/4 (1ml)teaspoon baking powder
3 whole chicken breasts
1 piece fresh ginger root (2x1 inches or 5x2.5 cm)
8 green onions
1 can (15 ounces or 425g) mangoes
3 cups (750ml) vegetable oil
3 tablespoons (45ml) white vinegar
3 tablespoons (45ml) dry sherry
4 teaspoons (20ml) soy sauce
2 teaspoons (10ml) sugar
2 teaspoons (10ml) corn-starch
2 teaspoons (10ml) instant chicken bouillon granules
1 teaspoon (5ml) sesame oil
Method:
1) Combine flour, 1 cup (250ml) of the water, the salt and baking powder in a medium size bowl. Beat with whisk until blended. Let stand 15 minutes.
2) Cut skinless and boneless chicken into 1/4 inch (1 cm) wide strips. Mix them into flour mixture.
3) Cut ginger into wafer-thin slices. Cut onions into 1/2 inch (1.5cm) pieces. Drain mangoes and cut into 1/2 inch wide (1.5cm) strips.
4) Heat vegetable oil in wok over high heat until it reaches 375F (190C). Add chicken, one strip at a time. Cook until golden, in about 3 to 5 minutes.
5) Leave about 1 tablespoon (15ml) oil in the wok. Reduce heat to medium. Add ginger to oil in wok. Stir-fry until ginger is light brown.
6) Combine remaining 3/4 cup (180ml) water, the vinegar, sherry, soy sauce, sugar, cornstarch, bouillon and sesame oil. Carefully add to ginger all at once. Cook and stir until mixture boils. Add onions. Reduce heat and simmer 3 minutes.
7) Mix chicken and mangoes into soy sauce mixture. Cook and stir 2 minutes. Serve immediately.
OOC:
Plaigerised from: abe.www.ecn.purdue.edu/~agenhtml/agenmc/china/cfood.html
This recipe comes from a very good chinese cookbook written in English.
I highly recommend the
Chinese Cooking Class Cookbook
By the editors of Consumer Guide
published by Beekman House New York