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From: https://littlemsandsailing.files.wordpress.com/2015/03/finnigan-cookbook.pdf | |
Sui-mi Ji -- Chicken with Peanuts and Cabbage (Good Food of Szechwan & Marcy) | |
3 whole chicken breasts, about one lb. each when boned | |
MARINADE: | |
3 Tbs cornstarch | |
3 Tbs rice wine or dry sherry | |
3 Tbs soy sauce | |
1 1/2 cp crushed peanuts (salted) | |
12 fresh or dried red peppers | |
3/4 head round cabbage | |
1/2 cp chopped green onion | |
3 Tbs finely chopped fresh ginger | |
3 Tbs pressed garlic | |
3 Tbs hot bean sauce | |
SEASONINGS: | |
1/4 cp cornstarch | |
1/4 cp rice wine or dry sherry | |
1/2 cp soy sauce | |
4 tsp vinegar | |
4 tsp sugar | |
8 tsp sesame oil | |
2 2/3 cp oil | |
TO PREPARE: | |
1. Bone chicken breasts and cut meat into 1/2 or 3/4 inch pieces. | |
Z. Make marinade by mixing cornstarch with wine and soy sauce. | |
3. Mix marinade with chicken and let stand at least 15 minutes. | |
4. Crush peanuts with side of cleaver (pressing down on horizontal blade with the | |
heel of your hand) or chop them. The peanuts should be crushed to rice-grain size but not powdered. | |
5. Cut peppers in half lengthwise and remove seeds with tip of knife. | |
Cut peppers into slivers. Set aside with peanuts. | |
6. Press garlic, chop ginger finely, chop onions coarsely, and cut cabbage into | |
pieces about 1 inch X 1 inch after removing the core. | |
7. Mix SEASONINGS, first mixing the cornstarch with wine and vinegar, then adding other ingredients. | |
TO COOK: | |
1. Heat 1/2 cp. cooking oil in wok or large frying pan until very hot. | |
2. Add cabbage and stir-fry very quickly. Remove and drain when cabbage starts | |
to soften and looks slightly cooked. Arrange the cabbage on platter leaving a | |
space in the center. | |
3. Heat 1/2-3/4 cp. cooking oil in wok until very hot. Add chicken pieces and | |
cook quickly, If necessary use more oil and drain later, or cook chicken | |
a few pieces at a time. | |
4. when chicken is white add ginger, garlic, onion, peanuts, and peppers. Stir | |
briefly, then add hot bean sauce. | |
5. Cook, stirring, for another 10-15 seconds, or until the hot bean sauce is | |
well-distributed and you can smell the ginger and hot bean sauce. | |
6. Then stir the SEASONINGS and add them to the wok. | |
7. Cook for a few more seconds, stirring, then remove the contents of the wok | |
to the center of the serving dish betwen the piles of fried cabbage. | |
8. Serve hot. | |
NOTE: | |
An alternate method of cooking is to use slightly less pre-fried cabbage and | |
to add it after the hot bean sauce but before the SEASONINGS. |
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