Subj : Re: Cookware (part #2)
To   : Sean Dennis
From : Carol Shenkenberger
Date : Tue Apr 30 2024 15:16:47

  Re: Re: Cookware (part #2)
  By: Sean Dennis to Carol Shenkenberger on Mon Apr 29 2024 11:54 am

 > -=> Carol Shenkenberger wrote to Sean Dennis <=-
 > 
 >  CS> That one makes me smile!  It's not actually Asian but it is simple and
 >  CS> fast.  I just typed it up (adding missing ingrediets from the
 >  CS> directions) and locally it's 64cents a serving.
 > 
 > I think most "Chinese" food that Americans think is Chinese isn't much like
 > how Taco Bell is far from "Mexican" food.
 > 
 > I dunno if this is an authentic Chinese recipe...
 > 
 > MMMMM----- Recipe via Meal-Master (tm) v8.06
 > 
 >       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.
 > 
 >   Recipe By     :
 > 
 >   From: Sweeney <sweeney@asiaonline.Net>date: Tue, 29 Oct 1996 22:51:17
 >   +0800 (
 > 
 > MMMMM
 > 
 > -- Sean
 > 
 > ... Those who think they know it all often upset those of us who do.

Absolutely ours tend to be 'westernized'.  We refused to trade with China for a
long time so genuine Chinese Americans had to 'make do'.  Some of those 'make
do' are actually better and are quite popular there and Taiwan.

Here's the recipe using popular Chinese products.  It's quite similar.

4 chicken breasts
3 TB corn starch
1 TB cooking oil (canola or peanut likely, coastal China might be palm)
4 cloves garlic minimum, might be 7-8
1.5 TB chinkian vinegar
5 TB soy sauce (pearl river likely)
1 ts sugar (should be more)
1/4 c water
6 green onions
1/8 ts sichuan chili powder (should be more)

Here's what's it is likely served with.  Rice as a bed, vegetables Gai Lan

I'm not sure what else.

   xxcarol
--- SBBSecho 2.11-Win32
 * Origin: Shenks Express (1:275/100)

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