Secret siamese chicken

Yield: 3 Servings

Measure Ingredient
1 tablespoon Chopped fresh ginger
2 Cloves garlic; finely minced
2 tablespoons Dark soy sauce
¼ cup Dry sherry
¼ cup Vegetable oil
1 Whole chicken breast
2 tablespoons Vegetable oil
¼ pounds Fresh snow peas; cut diagonally in thirds
¼ pounds Pearl onions; sliced thin
¼ cup Minced fresh basil -or-
2 tablespoons Crushed dried leaf basil (up to)
4 teaspoons Finely minced fresh oriental hot green chile; or other hot chile

Skin & bone chicken breast; cut in 1-inch cubes. Combine ginger, garlic, soy sauce, sherry and ¼ cup oil in a shallow glass bowl. Add chicken cubes and stir well. Cover and let stand 2 hours at room temperature, stirring at least twice. About 10 minutes before serving, heat a wok or very large, heavy skillet until medium-hot, add 2 Tbs oil. When oil is hot, but not smoking, drain chicken, reserving marinade; add to pan and stir-fry 3 minutes or until meat loses pink color. Remove chicken to warmed platter.

Add snow peas, onions and reserved marinade to pan, fry about 2 minutes.

Turn off heat, then evenly mix in chicken, basil and chile. Pour onto platter. Serve over rice; offer Hot Hot Oil (see index) to add to individual servings, if desired. Makes 3 to 4 servings.

From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .

Similar recipes