Text 8249, 63 rader
Skriven 2008-06-02 23:32:38 av Carol Shenkenberger (14355.cooks)
   Kommentar till text 7583 av Jim White (1:123/789.0)
Ärende: Gizzards
================
    
 >  CS> Stolen!  But I think I will adapt it a bit.  Chicken stock vice water.
 >  CS> Perfect would be the leftover 'stock' from my adobo boiled chicken, cut
 >  CS> perhaps with 1 cup of that and 1 of water.  Omit bay leaf and add just 
 >  CS> little vinegar (2 TS?).  Perhaps a mildish balsalmic vinegar?
 > 
 > All you cooks are making me HUNGRY!!  I'm gonna have to cut back on my visit
 > here or end up at 300 lbs!!

Guilty!  Don made gizzards that way a few nights ago and they were delicious. 
 We used a white wine vinegar as it seemed a better match once it was
developing.  Just a touch, at 2 TS was perfect.

Anyways, just for you, a theme set i havent done in a bit.  Low-fat (or fat
reduced) cookery items.  See the bottom of the posts for specific tips on
some of these.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: 10 Minute Szechuan Chicken
 Categories: Low-cal, Chicken, Chinese
      Yield: 4 Servings
 
      4    Chicken breasts*; skinned an
      3 tb Cornstarch
      1 tb Vegetable oil
      3    Cloves garlic; minced
      5 tb Soy sauce (low salt)
  1 1/2 tb White-wine vinegar
      1 ts Sugar
    1/4 c  Water
      6    Green onions; cut into 1" pi
    1/8 ts Cayenne or to taste
 
  Cut chicken *(these are 1/2 breasts, as you buy them in the market)
  into 1 1/2 inch cubes. Lightly toss with cornstarch in bag to coat.
  Heat oil in skillet or wok; stir-fry chicken and garlic until lightly
  browned. Add soy sauce, vinegar, sugar and water.
  
  Cover and cook 3 minutes or until chicken is cooked through. Add green
  onions and cayenne; cook uncovered about 2 minutes longer.
  
      221    calories per serving. Posted to MC-Recipe Digest V1 #267
  
  Date: Tue, 29 Oct 1996 22:51:17 +0800 (HKT)
  
  From: Sweeney <sweeney@asiaonline.net>
 
MMMMM


This one takes really well to the addition of fresh green beans or brocolli. 
I actually use the brocolli stems in this one for the extra 'crunch' factor.
Use olive oil for the vegetable oil (works better in this one) and you
probably want to up the cayenne to double at least.  Since I never get
chicken breasts, this is done with chicken thighs here (bone in because I'm
too lazy to debone them most of the time).

In place of cayenne, 'old bay' works rather nicely.
          xxcarol
--- SBBSecho 2.12-Win32
 * Origin: Shenks Express (1:275/100)