Extreme Cuisine

-halves 1 c Dried tomato bits

1/4 c Lemon juice

1/4 c Chicken stock

1 tb Grated lemon peel

1 tb Rosemary

x Salt and pepper Place dried tomato bits in bottom of a baking dish or pan.
Place chicken one layer deep over tomato bits.
Pour lemon juice and stock over chicken.
Sprinkle lemon peel, rosemary, salt and pepper over all.
Cover and bake at 350~ until tender, about 40 to 45 minutes.
Before serving, spoon juices over top of chicken.

1 lb Lean ground pork

1/4 c Cracker crumbs

1/4 c Water

1 ts Sage

1 ts Salt

1/2 ts Thyme

1/2 ts Oregano

1/4 ts Freshly ground pepper

1 pn Ground cloves

The two step cooking procedure ensures the removal of most of the fat.
Combine ground pork and cracker crumbs.
Stir in water, sage, salt, thyme, oregano, pepper and cloves.
Mix until thoroughly combined.
Divide into 12 portions.
Form each into a sausage-shaped roll or flat patty.
(Wet hands with cold water to make the job easy and fast.) Place in a cold, lightly oiled frypan.
Cook over medium heat, turning often, about 4 min each side until just beginning to brown and pieces are no longer pink.
Remove to paper towels and blot to absorb any fat.
Wrap.
Store in refrigerator up to 5 days or in freezer up to 2 months.
Or cook a second time and serve immediately.
To serve: Return sausages or patties to a clean, cold frypan.
Cook over medium heat, turning once or twice, about 4 min until sausages are brown and crisp.
(Cook frozen sausages in the same manner, allowing about 2 min longer for cooking.
Each sausage or patty - 59 calories, 1 protein choice 1 g carbohydrate, 7 g protein, 3 g fat.
Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not tested by Elizabeth Rodier Nov 93 Suggestion for Pork Pies: Stir-cook the ground pork mixture in the frying pan, place it in a plastic colander to drain off most of the fat and blot with paper towels.
Spread the pork mixture in a baking dish (try 8″ pyrex), add fat-free gravy if needed for liquid.
Top with about 2 1/4 cups seasoned breadcrumbs.
Bake at 350-375 F until crumbs are lightly browned.
1/12 recipe = 10 grams carbohydrate, 9 grams protein, 4 grams fat, 113

calories.
Compare with 1/12 recipe Betty Crocker Pork Pies made with 1 lb sausage and 1 c cooked ham, cream of chicken soup, apples, pastry: 19.5 gm carbohydrate, 10 gm protein, 15 grams fat, 250 calories.

1 lb Cranberries

2 Generous cups granulated

-sugar brandy Wash and drain cranberries.
Place in a jelly roll pan or on a cookie sheet with sides.
Sprinkle with sugar until berries are covered.
Broil, stirring several times for first few minutes, 6-8 inches below burner.
(Stirring prevents sugar from crystallizing.) Continue broiling until berries have popped, this takes several minutes.
Pour into a storage container and add generous amount of brandy.
Stir lightly, cover and refrigerate. Will keep indefinitely in refrigerator.
Good with turkey or chicken.
Makes about 6 cups.
Origin: A Taste of Oregon Shared by: Sharon Stevens

2 tb Butter

1 Onion, chopped (Or 1 cup

-chopped leeks, white Part only) 1/2 ts Minced fresh sage

1/2 ts Minced thyme leaves

2 ts Minced fresh garlic

2 tb Minced sweet green pepper

2 tb Flour

1 1/2 To 1 3/4 cups strongly

-flavored chicken stock, -heated 2 c Cooked chicken cut into

-3/4-inch chunks 1 tb Chopped sweet marjoram

1 c Yellow turnip, peeled and

-cut into 1/2-inch Pieces 2 c Waxy potatoes, peeled and

-cut into 1/2-inch Pieces 2 c Carrots, peeled and cut into

-1/2-inch pieces Salt Cayenne pepper Melt the butter in a heavy -saucepan and add the onion, -sage and thyme Cook, stirring frequently, for about 3 minutes.
Stir in the garlic and green pepper; cook for an additional 2 minutes.
Remove from the heat and stir in the flour.
Cook for a minute or two to remove the floury taste, then pour in the chicken stock, stirring constantly.
The stock should thicken slightly.
Add the chicken and sweet marjoram and set aside.
Meanwhile, cook the turnip and potatoes in boiling water for 5 minutes.
Add the carrots and cook for 3 minutes more. Remove the pan from the heat and let the vegetables sit in the water while you make the biscuits or roll out the pie crust. BISCUIT TOPPING: 2 cups flour 2 1/2 tsp baking powder 5 Tbl shortening 3/4 cup milk Stir together the flour and baking powder. Cut in the shortening with a pastry blender until it is the size of small peas.
Stir in the milk with a fork.
Pat the dough together. If you overmix it, the dough will be tough.
Pat the dough to a 1-inch thickness.
Cut the biscuits with a biscuit cutter or a straight-sided glass dipped in flour.
TO ASSEMBLE THE PIE: Drain the vegetables and add them to the chicken mixture.
Taste the mixture and season with salt and a generous pinch of cayenne pepper.
Pour the filling into a deep pie plate.
Top with the biscuits (OR the crust; see the Variation).
Place on a cookie sheet (in case the sauce drips) and bake in a preheated 400 F oven for 15 minutes or until the biscuits are browned.
VARIATION: PARSLEY CRUST “The amount of liquid depends upon the amount of moisture in the air.
One trick in making pie crust is to add just enough liquid so that the dough barely holds togather.
Then let it sit in the refrigerator for 20 minutes.
The flour particles will swell and absorb the liquid and you will have a more tender crust.” 1 cup flour 4 Tbl shortening 2 to 3 Tbl water, milk, or chicken stock Place the flour in a bowl.
Cut in the shortening with a pastry blender.
Little by little, add the liquid, tossing the mixture with a fork.
Add the parsley, press together and place in the refrigerator for 20 minutes.
Roll out on a floured surface.
Place over the pie, cut air vents, and crimp the edges.
Bake in a preheated 425 F oven for 15 to 20 minutes.
Let the pie set for a minute before

serving VARIATION: Replace the potatoes with 2 cups of raw zucchini, cut into 1 inch pieces.
Add the chicken stock along with the chicken.

3 pt Chicken stock

1/2 oz Dried Cepes

Salt & pepper to taste
—–OPTIONAL—–
1 tb Dry Madeira

Put stock - which should be home made and reasonably clear, and not oversalted, in a saucepan and start heating gently while you wash the dried cepes (porcini in Italian) in a sieve.
Add the cepes to the stock and when boiling, turn down to a very gentle simmer. Don′t cover, and allow to simmer until reduced to 2/3 volume. Strain and allow to settle, as the cepes always give out a little sand, no matter how carefully you wash them.
When ready to serve, decant from the sediment, reheat and season.
Add the optional madeira and serve.

3 lg Portobello mushrooms;

-stems removed 2 tb Olive oil

1 ts Olive oil

Salt & freshly ground pepper 8 md Boneless chicken breasts

With skin 1 c Dry white wine

1/2 c Chicken stock

1/2 c Heavy cream

Recipe by: Food &amp Wine Jan-96 1.
Preheat oven to 425F. Arrange the mushrooms, stemmed side down on

a baking sheet.
Brush the mushrooms with 1 teaspoon olive oil and season with salt and pepper.
Roast for about 12 minutes or until tender.
Thinly slice the mushrooms and transfer to a plate. 2.
Heat the remaining 2 tablespoons olive oil in a large skillet.

Season the chicken breasts wiith salt and pepper and add half the breasts to the skillet, skin side down.
Cook over moderately high heat, turning once, until well browned, about 5 minutes. Transfer to a plate and repeat the process with the remaining breasts.
Pour off the fat from the skillet.
Return all the chicken to the skillet, lower the heat to moderate, cover and cook until opaque throughout, about 5 minutes longer.
Transfer the chicken to a large plate and keep warm.
3.
Add the white wine to the skillet and boil over high heat,

stirring to scrape up any browned bits, until reduced by half, about 5 minutes.
Add the chicken stock and reduce by half, about 3 minutes.
Add the cream and continue boiling until reduced by half, about 3 more minutes.
Stir in the mushrooms and season with salt and pepper.
Set each chicken breast on a large plate and spoon the sauce over and serve.

3 lb Roaster Chicken

3 Garlic*

1 tb Cajun Spices,

3/4 c Of Olive oil**

1 c All purpose flour**

Preheat oven to 325 *large heads of (about 50 cloves) **or as needed As the coating hardens and bakes on the chicken, the flavors and juices are all sealed in..
Best chicken you ever ate.
Put peeled garlic cloves in blender with 1/2 cup of olive oil and Cajun spices.
Blend until creamy consistency, add more oil if needed. Place the oil and garlic mixture in a large bowl.
Add flour slowly, mixing until a very heavy, thick, smooth mud like consistency is achieved.
With string, tie the chicken wings and the legs tight against sides of carcass.
Using a spatula, completely coat chicken with Garlic Mud, as evenly as possible, using it all.
Fill in all crevices between wings and legs.
Place on a rack, breast side up, in a pan and put in preheated oven.
Roast whole chicken about 1 1/2 to 2 1/2 hours or until coating is browned well.
If using cutup chicken, coat each piece very well, place on a rack and roast for a shorter time, until chicken coating is brown.
Serve chicken with the crisp pieces of Garlic coating ..
I would suggest using a vertical roaster.
It is a wire stand that the chicken slips down on and is vertical.
Set your bottom rack as low as possible to accommodate in oven.
Even a lower heat setting with a longer roast time is even better.
>>> This is a modification of an old Chinese recipe called Beggers 01/05/92 5:35 PM Chicken.
They used mud to encase it…Then

put into a hot bed of coals to cook….
FROM: MARTY FEINS (BGNJ11A)

——————————-SEASONING MIX——————————-
1 1/2 ts Black pepper

1 ts Onion powder

1/2 ts White pepper

1 ts Salt

1 ts Garlic powder

1/2 ts Ground cayenne pepper

——————————MAIN INGREDIENTS——————————
1/2 lb Bacon, minced

2 c Pork, beef or chicken stock

1 c Honey

5 tb Orange juice (1/2 orange)

2 tb Lemon juice (1/4 lemon)

2 tb Minced garlic

4 tb Unsalted butter

1 1/2 c Chopped onions

1 1/2 c Bottled chili sauce

3/4 c Dry roasted pecans, chopped

Rind & pulp from 1/2 orange Rind & pulp from 1/4 lemon 1 ts Tabasco sauce

Combine the seasoning mix ingredients in a small bowl and set aside.
In a 2-quart saucepan fry the bacon over high heat until crisp.
Stir in the onions, cover pan, and continue cooking until onions are dark brown, but not burned, about 8 to 10 minutes, stirring occasionally.
Stir in the seasoning mix and cook about 1 minute.
Add the stock, chili sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic, and Tobasco, stirring well.
Reduce heat to low; continue cooking about 10 minutes, stirring frequently.
Remove orange and lemon rinds. Continue cooking and stirring about 15 minutes more to let the flavors marry.
Add the butter and stir until melted.
Remove from heat.
Let cool about 30 minutes, then pour into a food processor or blender and process until pecans and bacon are finely chopped, about 10 to 15 seconds.
This sauce may be used to barbecue chicken, pork or ribs.
Makes about 5 Cups.
From Paul Prudhomme’s “Louisiana Kitchen”

1 Chicken Fryer (2-3 Lbs.)

Cut Up, Skin & Fat Removed 1/2 ts Salt

1/8 ts Pepper

1 c Skim Milk

1 c Cornflake Crumbs

2 cl Garlic Minced

Preheat Oven To 400 F.
Season Chicken With Salt, Pepper & Garlic.
Dip Into Milk & Roll in Cornflake Crumbs.
Place in Lightly Pam Sprayed Baking Dish Being Careful That The Pieces Do Not Touch.
Bake 45 Min.
OR Until Tender.
(Fat 5.6.
Chol.
79.)

4 cups chicken or vegetable stock 1 can (19 oz) lentils, drained, or 2 cups cooked 2 stalks celery, chopped 2 small onions, minced 2 small cloves garlic, minced 4 cups chopped fresh spinach, packed (10 oz bag) 1 Tbsp lemon juice salt and pepper Curried Yogurt

Notes: If using dried lentils, follow lentil soup recipe except substitute 2/3 cup dried brown lentils for canned lentils and add 4 cups water with lentils.
Cover and cook for 25 minutes or until lentils are tender, complete as in recipe.

In saucepan, bring stock, lentils, celery, onions and garlic to boil; reduce heat, cover and simmer for 5 minutes.
Add spinach and simmer for 5 minutes.
Add spinach and simmer for 3 minutes.
Add lemon juice; season with salt and pepper to taste.
(If thicker soup is desired, remove half and puree in food processor or blender return to saucepan and heat through).

Ladle soup into bowls; swirl dollop of curried yogurt into each.

Nutritional Analysis: Calories 136 Total fat 2g (13% calories) Sat fat trace Fibre 4g Protein 12g CHO 19g Cholesterol 1 mg Sodium 825 mg

Makes: 5 servings, about 1 cup each

1 c Oil

1/3 c Vinegar

4 Eggs

1 tb Bell’s seasoning

1 ts Salt

1/4 ts Pepper

1 tb Parsley flakes

Oregano Add ingredients to a bowl with a lock top.
Add one piece of meat at a time (either chicken, pork, beef or venison) and shake vigor- ously to mix ingredients.
Then add the rest of the meat and let marinate overnight in the refrigerator.
If you charcoal the meat over a grill or open fire, baste with the marinade each time you turn, and the meat will form a marinade crust.
It’s great. Source: George Fassett, Cyberealm BBS, Watertown NY Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 1992 315-786-1120

1/4 c Almonds, sliced

1 Medium onion, sliced

1 Stalk celery sliced

1 Carrot sliced

1 Sprig parsley

1 Small bayleaf

1 ts Salt

1/2 ts Pepper

1 ts Rosemary

10 3/4 oz Condensed chicken broth

1 c Water

4 12 oz chicken breasts

1/3 c Honey

Green grapes optional Watercress optional The day ahead, arrange sliced almonds in a single layer in a shallow baking pan.
Broil 1 minute or until almonds are golden brown.
Watch as almonds burn very quickly.
May have to stir them several times.
Transfer and cover for next day.
In a 6 qt.
kettle, combine onion, celery, carrot, parsley, salt, pepper, rosemary, bay leaf, undiluted chicken broth and water.
Bring mixture to a boil and add the chicken breasts and cover.
Simmer 30 minutes or until chicken is tender.
Remove from heat and place immediately in the refrigerator to chill overnight.
Next day, place chicken mixture over low heat and cook until chicken is heated through, about 10 minutes.
Remove chicken from broth and place skin side up in a large, shallow baking pan.
Spoon 1 cup chicken broth into the pan.
Strain remaining broth; discard vegetables and save broth for use in other recipes for soups or stews.
Using a pastry brush, brush chicken with half of the honey.
Broil, 4 inches from heat source, for 2 minutes.
Brush again with honey and broil until hicken is glazed and golden brown.
Remove chicken from broiler and arrange the honey-glazed breasts on a heated platter.
Sprinkle with sliced almonds and garnish, if desired, with green grapes and crisp watercress.
Serve immediately.

1 lb Mushrooms,rinsed & drained

2 tb Butter or margarine

1 Large onion,chopped

1/2 ts Dried thyme leaves

1/4 c All-purpose flour

6 c Chicken broth,reg-strength

1 Dried bay leaf

1 c Whipping cream

3 tb Dry sherry

Salt Pepper

Mushroom soup is so readily available in cans that it seldom occurs to the cook to make it from scratch.
The canned product is, in fact, so universal, reliable, and chameleon-like in flavor that it has become the base of a thousand casseroles.
If you seek a more intense mushroom flavor, however, look no further.
Erid Lie, tooting his own horn, claims to have the answer to your prayers right here.
Flour plays a part in the thickening of this soup, but the basic body and emphatic statement of mushroom flavor come from cooking part of the mushrooms with onions until they are mellow and lightly browned, then pureeing them.
The flavor is further enhanced by adding sliced mushrooms before the final heating. ?????????????????? ?????? 1.
Chop half the mushrooms thinly slice the remaining

mushrooms and set aside.
2.
Melt butter in a 5-6 quart pan over medium-high

heat; add chopped mushrooms, onion, and thyme.
Stir often until the vegetables are lightly browned, 15-20 minutes.
Mix flour with vegetables.
3.
Pour into a blender or food processor; whirl,

adding as much broth as needed to get the mixture smoothly pureed.
Pour mixture back into pan; add remaining broth, sliced mushrooms, bay leaf, and cream.
4.
Bring soup to a boil on high heat, stirring

frequently.
Reduce heat to low and simmer to blend flavors, about 10 minutes.
Add sherry, salt, and pepper to taste.
Make about 8 cups.
~ Eric Lie, Edmonds, WA

4 c Chicken broth

1 tb Plus 2 teaspoons nuoc mam

-(Vietnamese fish sauce) 1/2 ts Sugar

1/4 ts Salt

1 tb Vegetable oil

6 Shallots, chopped

2 Garlic cloves, chopped

8 Ounces lump crab meat,

-picked over and drained Freshly ground black pepper 2 tb Cornstarch or arrowroot,

-mixed with 2 tb Cold water

1 Egg, lightly beaten

15 oz White asparagus spears *

1 tb Shredded coriander

1 Scallion, thinly sliced

* cut into 1-inch sections with canning liquid reserved This soup was probably created by some homesick Frenchman.
White asparagus (a French import), packed in jars or cans, is used for this recipe.
Traditionally, crumbled, salted duck egg yolk is added to season the soup.
If white asparagus is unavailable, use frozen or fresh asparagus (in this case, add the fresh asparagus to the broth from the very beginning and cook until tender, before adding the remaining ingredients).
Combine the broth, 1 tablespoon of the fish sauce, the sugar and salt in a 3 quart soup pot.
Bring to a boil.
Reduce the heat and simmer.

Meanwhile, heat the oil in a skillet.
Add the shallots and garlic and stir-fry until aromatic.
Add the crab meat, the remaining 2 teaspoons fish sauce and black pepper to taste.
Stirfry over high heat for 1 minute.
Set aside.
Bring the soup to a boil. Add the cornstarch mixture and stir gently until the soup thickens and is clear.
While the soup is actively boiling, add the egg and stir gently.
Continue to stir for about 1 minute.
Add the crab meat mixture and asparagus with its canning liquid; cook gently until heated through.
Transfer the soup to a heated tureen.
Sprinkle on the coriander, scallion and freshly ground black pepper.
Yield: 4 to 6 servings.
From “The Foods of Vietnam” by Nicole Rauthier. Stewart, Tabori & Chang.
1989.

Posted by Stephen Ceideberg; May 24 1993.

——————————–REGULAR LOAF——————————–
1/2 c Water

1 1/2 c White bread flour

1/2 c Wheat bread flour

2 t Dry milk

2 1/2 tb Honey

1/2 t Salt

1/4 c Chicken broth, cannd/low slt

1 2/3 tb Gourmet mustard

1 t Chives, dried

1 t Fast rise yeast ***OR***

2 t Active dry yeast

———————————LARGE LOAF———————————
3/4 c Water

2 c White bread flour

1 c Wheat bread flour

1 tb Dry milk

1/4 c Honey

1 t Salt

1/2 c Chicken broth, cannd/low slt

2 1/2 tb Gourmet mustard

2 t Chives, dried

2 t Fast rise yeast ***OR***

3 t Active dry yeast

+++ 8 slices for regular/12 for large SUCCESS HINTS: ~————-
Grey Poupon Country Dijon Mustard is good in this recipe, but experiment with different brands.
DO NOT USE DRY MUSTARD! This recipe can be made with the regular and rapid bake cycles.
CALORIES: 149 PROTEIN: 14% CHOLESTEROL: 0.1 mg CARBOHYDRATES: 82% SODIUM: 255 mg FAT: 4%

Remove tenderloins to platter.
If sauce is a little thin, continue to cook until it has the consistency to coat the back of a spoon. Slice meat and arrange on serving platter.
Add dill to sauce and spoon over sliced meat.
Serve immediately.

6 Chicken thighs (1 1/2 to 2

-lbs), skinned and boned All purpose flour seasoned -with salt and pepper to Taste for (dredging) 3 tb Butter

3 tb Olive oil

1/2 c Dry white wine

1 tb Lemon juice

1/2 c Whipping cream

1/2 ts Dried thyme

Salt and pepper to taste 2 tb Minced fresh parsley, plus 2

-T for garnish 1 Lemon, sliced (garnish)

1 tb Capers, rinsed and drained

-(garnish) Place chicken between sheets of plastic wrap, and with heavy wooden mallet, pound evenly and gently until about 1/4″ thick.
Dredge with seasoned flour.
In a large skillet, heat 1 1/2 tablespoons each butter and oil.
Add as many pieces of chicken as will fit without crowding.
Cook quickly, just until meat loses pinkness when slashed, about 1 1/2 minutes per side.
Place on hot platter; keep warm.
Cook remaining pieces, adding more butter and oil as needed; add to platter and keep warm.
(chicken may be placed in 200 degree oven while sauce is prepared.
Add wine and lemon juice to skillet and simmer over moderately high heat, stirring to blend in browned particles.
Boil, reducing to about half.
Add whipping cream, thyme, and parsley; boil until sauce thickens slightly.
Pour any meat juices from warming platter into sauce. Adjust sauce for seasoning to taste.
Pour over meat and garnish with parsley, lemon slices and capers.
Serves 6.
NOTE: Chicken breasts or veal may be substituted.
SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93

——————————-WHAT’S COOKING——————————-
4 Chicken breasts, boneless

1 c Yogurt

1/4 c Sour cream

1/2 ts Lime peel, grated

1/2 ts Oregano leaves

1/4 ts Celery salt

1/4 ts Garlic powder

1/4 ts Coriander, ground

1/4 ts Parsley, chopped

1/4 ts Thyme leaves

3 tb Lime juice

Preheat oven to 375.
Remove skin from chicken breasts.
Grease roasting pan, place chicken breasts in it and set aside.
Combine all other ingredients.
Baste chicken breasts with mixture and bake for 20 minutes.
Remove from oven.
Turn chicken breasts, baste with sauce and bake 15 minutes longer, until meat is tender.
Turn off oven.
Cover chicken with foil and let stand in oven 10 minutes. Remove aluminum foil, arrange chicken breasts on serving dish and serve hot.
Posted on GEnie by J.APPLEBURY [Jim & Deb] MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook echo

1 stewing chicken (about 6 pounds) — cut up

2 quarts water

1 large onion — quartered

1 cup chopped fresh parsley

1 rib celery — sliced

5 cubes chicken bouillon

5 whole peppercorns

4 whole cloves

1 bay leaf

2 teaspoons salt

1/2 teaspoon pepper

dash dried thyme 2 medium carrots — thinly sliced

Noodles: 1 1/4 cups all-purpose flour

1/2 teaspoon salt

1 egg

2 tablespoons milk

In a large kettle, combine the first 12 ingredients; bring to a boil.
Reduce heat; cover and simmer for 2 1/2 hours or until the chicken is tender.
Remove chicken from broth cool.
Debone chicken; cut into chunks.
Strain broth and skim fat; return to kettle.
Add chicken and carrots.
For noodles, mix flour and salt in a medium bowl.
Make a well in the center.
Beat egg and milk; pour into the well.
Stir together, forming a dough.
Turn dough ono a floured surface; knead 8-10 times.
Roll into a 12-in.
x 9-in.
rectangle. Cut to 1/2-in.
strips; cut the strips into 1-in.
pieces.
Bring soup to a simmer; add noodles.
Cover and cook for 12-15 minutes or until

1 ea Chicken Breast

-MARINADE 1 tb Soy Sauce

1 ts Cornstarch

-SAUCE 1 tb White Vinegar

1 tb Soy Sauce

1 tb Dry Sherry

1/2 ts Sugar

1/2 ts Salt

1 ts Cornstarch

1 x -Vegetable Oil for

-blanching 3 ea Dried Red Chili Pods

-SEASONINGS 1 ea Green Onion (white part)

1/2 ts Ginger, fresh, minced

1 ea Garlic Clove, minced

2 ts Sesame Oil

Pound chicken slightly with a mallet to tenderize; then cut into 3/4 by 3/4 inch pieces.
Combine marinade ingredients with chicken in the order listed; set aside.
Combine sauce ingredients thoroughly; set aside.
To oil-blanch, set wok over high heat for about 1 minute.
Add 2 cups oil and heat to 350 degrees.
Add chicken and blanch for 3 or 4 minutes until golden brown.
Remove and drain, reserving oil.
To stir-fry, remove all but 2 tablespoons oil from wok.
Reheat, swirling pan to coat sides.
Add chili pods and seeds; stir-fry for about 30 seconds until browned.
Return chicken and add seasonings, stir- frying for another 30 seconds.
Pour in sauce and cook until thickened.
To serve, stir in sesame oil.
Note: Chili pods are browned to produce the aroma while the seeds are used to make the dish spicy and hot.
Take care not to burn the seeds or let them get too dark.
Converted by MMCONV vers.
1.50