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Szechuan Chicken –365 days Chinese healthy food for June 23
Szechuan Chicken
Ingredients for Szechuan Chicken / 4 people
4chicken breasts (or turkey)
1tablespoon of chili paste
6tablespoons water
3tablespoons cornstarch
3tablespoons oil (sesame
olive…)
Forthe marinade:
2shallots
4tablespoons soy sauce
4tablespoons dry white aperitif
2teaspoons sugar
1small piece of ginger or 2 level teaspoons ground ginger
Achievement
DifficultyEasy
Preparation10 mn
Baking15 mn
Rest30 mn
Totaltime 55 min
PREPARATION Szechuan Chicken
1Cut the chicken into cubes of 1 to 2 cm,not more. Cut diced shallots and ginger.
2Pour all the marinade ingredients in a large freezer bag. Add the diced chickenand mix the bottom of the bag to mix well. Close bag chasing a maximum air andmarinate at least 30 minutes.
3Place a fine strainer over a hollow container and pour the entire contents ofthe bag: thus recovers well filtered juice marinade.
4Heat the oil over high heat in a skillet or wok. Sauté the diced chicken 4-5minutes, stirring frequently. Add the marinade and mashed peppers. Do not salt:soy sauce marinade is already enough. Simmer 7-8 minutes.
5Mix the cornstarch and water and add this mixture over the chicken. Stir andsimmer for 2 minutes.
Finally
Servewith fragrant rice (basmati or Thai) or a mixture of sautéed vegetables 2 or 3minutes in a pan with olive or sesame oil.
Festive Cheese Ball Recipe
Ingredientsfor Festive Cheese Ball Recipe
2 c Shredded cheddar cheese1 pk (3 oz) creamcheese3 tb Mayonnaise1/2 ts Worcestershire sauce1 ts Sherry extract1 ds Onion salt1 ds Garlic salt1 ds Celery salt1/4 c Chopped ripe olives3 tb Minced dried beef3 tb Minced fresh parsley
FestiveCheese Ball Preparation
Combinecheeses, mayonnaise, Worcester-shire sauce, sherry extract and onion, garlicand celery salts. Blend until smooth. Add olives. Cover and chill until firm.Shape cheese mixture into a ball. Combine dried beef and parsley; roll ball inbeef and parsley. Cover and chill. VARIATIONS: For a different taste,substitute finely chopped pecans or chopped ripe olives for dried beef. Notes:This cookbook was acquired at a junk sale. It captured my interest because ofthe annotated comments beside the recipes. The original owner had made commentsor just check marks beside certain recipes. I will include these as I scan.
Basque Baguette Recipe
Ingredientsfor Basque Baguette Recipe
3 Red bellpeppers, large1/2 lb Ripe tomatoes; sliced1 ts Superfine sugar1 Baguette; cut into 1/2 ; thick slices2 ts Tomato puree1 ts Sweet paprika2 tb Red wine vinegarSaltFreshly ground pepper6 tb Sun-dried tomato oil
BasqueBaguette Preparation
To roast thepeppers, preheat an oven to 400 F.Cut peppers in half lenthwise. Remove ribs and seeds. Place cut-side down ontoan ungreased baking sheet, flattening with hand. Roast until blistered andblackened, about 40 minutes, turning peppers several times during cooking.Remove the peppers from the oven, place into a paper bag, seal and let stand 20minutes. Peel and cut peppers into strips. Dust the tomato slices lightly withthe sugar. Toast the bread slices. In a bowl mix together the tomato puree,paprika, garlic and vinegar. Salt and pepper to taste. Whisk in the Sun-DriedTomato Oil, pouring in a thin drizzle. To serve, place the pepper strips and atomato slice on each bread slice. Top each with a tablespoon of the pureemixture.