Subj : Re: Hot & Sour Chicken
To   : Ben Collver
From : Dave Drum
Date : Fri Jun 06 2025 05:33:00

-=> Ben Collver wrote to All <=-

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

 BC>       Title: Hot & Sour Chicken (Indo Chinese)
 BC>  Categories: Chicken, Chinese
 BC>       Yield: 1 servings

 BC>       1 lb Chicken thighs;
 BC>            - boneless, skinless
 BC>       1 tb Garlic; minced
 BC>     1/2 ts Red chilli powder;
 BC>            - adjust to taste
 BC>     1/2 tb Dark soya sauce
 BC>     1/2 ts Salt
 BC>       1 ts Black pepper; fresh cracked
 BC>   1 1/2 tb White vinegar
 BC>       2 tb Oil; up to 3 tb,
 BC>            - for skillet frying

Hay! Another version of H&S Chicken. I do like me some hot & sour. It's
how I rate Oriental/Chinese restaurantsb- on their H&S soups. My archives
yielded this version - which is different enogh that I'll keep this one
to go with what I already have.

This one doesn't start out nearly as zippyas your version.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hunan Hot & Sour Chicken
 Categories: Poultry, Vegetables, Herbs, Chilies, Wine
      Yield: 4 Servings
 
      2 ts Cornstarch
           +=MIXED WITH=+
      2 ts Dry sherry
    1/4 ts (ea) salt & pepper
      1 lb Chicken; skinned, boned, in
           - bite-size pieces
  3 1/2 tb Oil
      1 tb Minced garlic
      2 ts Minced fresh ginger
      1 tb Fermented black beans;
           - rinsed, drained
      1 sm Bell pepper; seeded in 1"
           - pieces
      1 md Carrot; thin sliced
      8 oz Sliced bamboo shoots
      1 tb Water

MMMMM-----------------------COOKING SAUCE----------------------------
      2 ts Cornstarch
    1/2 ts Crushed red pepper
    1/2 ts Salad oil
      2 tb Soy sauce
  2 1/2 tb White wine vinegar
    1/2 c  Chicken broth
 
  CHICKEN: In a bowl, combine cornstarch, sherry, salt and
  pepper. Add chicken and stir to coat, then stir in 1 1/2
  teaspoons of oil and let stand for 15 minutes to marinate.
  
  Prepare cooking sauce by blending all ingredients in
  another bowl, set aside.
  
  Place a wok or wide frying pan over high heat. When pan
  is hot, add 2 tb of oil. When oil begins to heat, add
  garlic, ginger, and black beans. Stir once, then add
  chicken and stir-fry until chicken is opaque (about 3
  minutes).
  
  Remove chicken from pan. Add the remaining 1 T oil to
  pan. When oil is hot, add green pepper, carrot and
  bamboo shoots. Stir-fry for 30 seconds. Add water and
  stir-fry for 1 1/2 minutes.
  
  Return chicken to pan. Stir cooking sauce, add to pan,
  and cook, stirring, until sauce bubbles and thickens.
  
  If you like food that produces watery eyes and a burning
  mouth, pass a little bowl of hot pepper & black bean
  sauce.
  
  RECIPE FROM: https://recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I came, I searched, I found .... now I've mislaid it!
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