Featured Cookbook

ORDER/INFO

1. Orange Chicken with Red Chiles

2. Homemade "Tobasco" Sauce

3. Chile and Herb Salt Substitute

Book Description

The Chile Pepper Encyclopedia has the answer to just about any question one could ask about chile peppers. Which chiles are the hottest? What country did the first chile plants come from? What popular brand of dandruff shampoo is made with chile peppers? Can chiles really be used to cure headaches? Even the most devoted "chile-heads" will be satisfied.

... (more)

The Chile Pepper Encyclopedia : Everything You'll Ever Need To Know About Hot Peppers, With More Than 100 Recipes

Authors: Dave Dewitt

Date: April 1999

ISBN: 0688156118

Publisher: Morrow Cookbooks

Paperback

ORDER/INFO

This chicken and chile dish is a standard in western China, where the flavors of poultry and citrus are often combined. Dried orange peel is available in Asian markets. Any small, dried red chiles may be used in this recipe. Serve it over steamed rice or rice pilaf.

Makes 2 Servings
Heat Scale: Medium

• For the marinade

• 1/2 tablespoon cornstarch

• 1 tablespoon rice wine (or substitute dry vermouth or white wine)

• 1/2 pound boneless chicken breast, cut into 1/2-inch pieces

• For the sauce

• 1/2 tablespoon minced fresh ginger

• 1/2 tablespoon minced garlic

• 1 whole scallion, minced

• 1/2 teaspoon ground Sichuan peppercorns

• 1 tablespoon rice wine (or substitute dry vermouth or white wine)

• 2 tablespoons soy sauce

• 1 tablespoon hot bean sauce

• 2 tablespoons dried orange peel, soaked in hot water for 1/2 hour and shredded

• 2 teaspoons sugar or honey

• 1/2 teaspoon sesame oil

• To stir-fry

• 2 tablespoons peanut oil

• 6 small dried hot red chiles, such as Japones or de arbol

1. In a bowl, combine the ingredients for the marinade, stir well, and add the chicken. Let site for 30 minutes.

2. In another bowl, combine all the sauce ingredients, stir well, and set aside.

3. To stir-fry, heat a wok over high heat. Add the peanut oil and when it just begins to smoke, add the chiles and drained marinated chicken. Cook, stirring, for about 1 minute. Add the sauce and cook, stirring for an additional 30 seconds. Remove the chiles before serving.

More From This Book:

1. Orange Chicken with Red Chiles

2. Homemade "Tobasco" Sauce

3. Chile and Herb Salt Substitute

Home - Request a Recipe - Index - Women for Women International - Kiva.org - Hunger Relief - Organ Donation  

Copyright 1995 - 2008 The Kitchen Link, Inc. All Rights Reserved

http://www.recipelink.com - Privacy  - Contact