|½ pounds||Boneless skinless chicken thighs|
|2 tablespoons||Plus 1/2 teaspoon soy sauce|
|2½ tablespoon||Medium dry sherry|
|½ pounds||Piece jicama|
|5 tablespoons||Vegetable oil|
Cut chicken into ¼-inch thick strips and in a shallow baking dish stir together cornstarch, 1 tablespoon soy sauce, and 1 tablespoon Sherry until combined well. Add chicken to marinade and toss to coat well. Marinate chicken, covered, at room temperature 15 minutes.
Preheat oven to 350 degrees.
In a bowl, whisk together eggs, ½ teaspoon soy sauce, and salt. Peel jicama and cut into sticks about 3-inches long and ¼-inch thick. Cut scallions into pieces about 1½-inches long and halve white pieces lengthwise.
Wrap tortillas in a sheet of foil and heat in oven until hot, about 8 minutes.
While tortillas are heating, heat a 8 to 10-inch heavy skillet, preferably cast iron, over moderately high heat until a bead of water dropped on cooking surface evaporates immediately. Add 1 ½ tablespoons oil, swirling skillet to coat evenly, and heat until hot but not smoking. Stir fry eggs until just cooked through but not browned, about 10 seconds. Transfer eggs to a bowl and break up into bite size pieces.
Carefully wipe out skillet with paper towels. In the skillet heat 1 ½ tablespoons oil until hot but not smoking. Stir fry jicama 30 seconds and add 1 tablespoon Sherry. Add scallions and stir fry 10 seconds, or until jicama is crisp-tender. Add vegetables to eggs. Add remaining 2 tablespoons oil to skillet and heat until hot but not smoking. Stir fry chicken with marinade 1 minute, or until just cook through. Add vegetable mixture with remaining tablespoons soy sauce and remaining ½ tablespoon Sherry and stir fry until heated through.
Divide chicken mixture between 2 plates and serve with tortillas for wrapping.
Yield: 2 servings
Notes: Recipe courtesy of Gourmet Magazine Recipe by: Cooking Live Show #CL9083 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@...> on Apr 4, 1998
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