Conference turris::cooks

210.0. "CHICKEN: Sweet and Sour" by ASGMKA::PAGE () Fri Jan 17 1986 03:49

Ingredients are:

1 1/4 pounds boneless chicken
2 tablespoons soy sauce
1/4 cup plus 1/2 teaspoon sugar
3/4 teaspoon salt
pinch black pepper
1/2 cup plus 2 tablespoons cornstarch
2 large green bell peppers
2 long carrots
2 long celery sticks
1 small clove of garlic
1/2 cup chicken stock in broth
3 tablespoons distilled white vinegar
2 tablespoons of rice wine
1/2 cup of water
1/2 cup of all purpose flour
4 cups of vegetable oil
3 tablespoons peanut oil
1 1/2 cups fresh or canned drained pineapple chunks
1 tablespoon sesame oil
------------------------- Instructions follow --------------------------

  -1-	Cut chicken into 3/4 inch pieces.
 	Mix egg yolk, 1 tablespoon soy sauce, 1/2 teaspoon each sugar,
 	and salt and the black pepper in medium bowl; stir in chicken.
	Sprinkle with 1 tablespoon cornstarch;stir to mix well.  Marinate
	at room temperature for 30 minutes.

  -2-	Cut green bell peppers, carrots and celery into 1/4 inch pieces.
	Lightly pound garlic with flat side of cleaver.

  -3-	Mix 1 tablespoon cornstarch with 1/4 cup sugar and 1/4 teaspoon
	salt in small bowl.  Stir in stock, vinegar, rice wine and 1
	tablespoon soy sauce.

  -4- 	Heat WOK over high heat 20 seconds; add vegetable oil and heat
	to 350 degrees.  Using 1/3 of chicken pieces at a time, add to
	WOK.  Stir gently.  Fry until crisp, golden and cooked through
	4 to 5 minutes.  Remove chicken with  strainer; drain on paper
	toweling.  Reheat oil to 350 degrees and repeat with remaining
	chicken.  Remove oil from WOK; wipe clean.

  -5- 	Heat WOK over high heat 15 seconds; add 2 tablespoons peanut
	oil and heat until hot, about 30 seconds.  Scatter in peppers,
	celery and carrots and garlic and stir-fry 2 minutes; remove
	with slotted spoon to place and throw out the garlic.

  -6-	Add 1 tablespoon peanut oil to WOK; heat till hot.  Reduce heat
	to medium.  Add pineapple, stir-fry 30 seconds.  Stir stock 
	mixture; add to WOK.  Increase heat to high; cook and stir until
	sauce thickens and bubbles for 1 minute.  Drizzle with sesame
	oil; stir 2 or 3 times.  Return peppers, celery, carrots and
	chicken to WOK and stir just until coated with sauce.

Serve on bed of rice.                                       Makes 4 servings.

enjoy!

    SWEET & SOUR CHICKEN
    
    1   16OZ JAR OF GRAPE JELLY
    1   CAN OF HENIZ CHILI SAUCE.
    CHICKEN WINGS OR WHATEVER.
    
    PLACE CHINKEN WINGS IN BAKING PAN 13X9X1"  COOK ON LOW HEAT 300
    DEGREE FOR 45 MIN. THEN DRAIN OF FAT. 
    MELT JELLY AND CHILI SAUCE IN SAUCE PAN, THEN SPREAD OVER CHICKEN
    WING RETURN TO 350 DEGREE OVEN AND FINISH COOKING FOR ABOUT 1 HR.
    TURNING AND BASTING EVERY 15-20 MIN. 
    
    
    

    The grape jelly/Heinz chili sauce recipe also works for hot dogs.
    Just cup up the weiners in small bite size chunks and simmer in
    sauce until hot.  They make delicious hors'd'ouvres for a party,
    etc.  I make this in a crock pot.
    

    		Sweet and Sour Chicken
    
    Here's a fast delicious way to take the hum drum out of chicken...
    
    4 skinless chicken breasts
    1 can cranberries
    1 btl of Catalina dressing
    1 pkg of onion soup mix 
    
    Mix the cranberries, catalina dressing and onion soup mix in a bowl.
    Pour over the chicken breasts (this sauce can be used twice so only
    pour half the mixture and save the rest for another time).  Marinate
    for a day (best done in the morning, ready when you get home)..
    Bake in 325 degrees oven for 45 minutes, basting occasionaly.  Serve
    with parsley rice and baby carrots...