Text 11546, 70 rader
Skriven 2011-05-31 00:15:41 av Sean Dennis (1:18/200)
  Kommentar till text 11528 av NANCY BACKUS (1:261/1381)
Ärende: Card Sharps 354
=======================
Hello, NANCY.

Monday May 30 2011 at 14:53, you wrote to me:

 NB> I'll keep it in mind.  :)

If you want really good non-buffet Chinese food in JC, there is a little
hole-in-the-wall place on South Roan Street called "Magic Wok".  Their food is
great, prices good, and you get a lot of food for the money.  What is funny is
that the main "waitress", an elderly Chinese woman from the Szechuan province
(?) in China who I believe is a friend of the owner's wife, always brings us
two menus.  The first one is the regular menu and the second is nothing but
Szechuan-style food.  She calls the first menu "fake" and the second menu "real
food". <G>

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: CHICKEN SZECHUAN-STYLE WITH SESAME PASTE
 Categories: Chinese, Chicken, Appetizers
      Yield: 6 Servings

      2    Whole chicken beasts,
           Skinned and boned
      2 tb Szechuan peppercorns
      4 tb Sesame paste
      3 tb Green tea
      2 tb Wine vinegar
  2 1/2 ts Soy sauce
      3 tb Peanut oil
      2 ts Crushed red pepper *
      3    Slices fresh ginger, minced
      1    Scallion (white part only),
           Chopped
      1 cl Garlic, minced fine
  1 1/2 tb Dry sherry or
           Shaoshing wine
    1/2 ts Cayenne pepper
           Lettuce leaves

  *  or you substitute 2 whole chili peppers, crushed. In a pot, poach
  the chicken breasts in a little boiling water for 10 minutes until
  white and opaque. In a dry frying pan, toast the Szechuan peppercorns
  over moderate heat, then crust or grind them; set aside. Remove the
  chicken breasts from the pot, drain and cool them.  Slice them, then
  shred the slices into julienne pieces. In a mixing bowl, combine the
  sesame paste and green tea (or the peanut butter and sesame oil --
  See NOTE). Add the vinegar and soy sauce; blend well. Add the peanut
  oil, red pepper, ginger, scallion, garlic, sherry, cayenne pepper,
  and the peppercorns. Mix all ingredients very well. Toss the chicken
  strips in this sauce, to coat. Refrigerate until 20 minutes before
  serving. Pass the chicken and the lettuce leaves separately, and let
  each guest place a small portion of the chicken in the middle of a
  lettuce leaf and roll it up like an egg roll to eat using fingers.
  Makes 6 appetizer servings.

  NOTE:  The authentic recipe calls for green tea to thin the sesame
  seed paste,but you may substitute chicken broth, or simply water, if you
  prefer.  Another substitution you may make if you wish is peanut butter
  for the sesame seed paste along with sesame oil instead of green tea.
  This dish is served cold or at room temperature and can be made a day
  ahead. -- Verdi

MMMMM

Later,
Sean

... A man's house is his hassle.
--- GoldED/2 3.0.1
 * Origin: Paragon BBS - 423.434.0851 - paragon.darktech.org (1:18/200)