Subj : Back To School Dinner 02
To   : All
From : Dave Drum
Date : Sat Aug 30 2025 06:25:54

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Three-Cup Chicken
 Categories: Poultry, Vegetables, Herbs, Chilies
      Yield: 4 Servings
 
      3 tb Sesame oil
      1    (3") piece of ginger; peeled
           - in 12 coins
     12 cl Garlic; peeled
      4    Whole scallions; trimmed, in
           - 1" pieces
      3    Dried red peppers
           +=OR=+
      1 ts Red-pepper flakes
      2 lb Chicken thighs; in bite-size
           - pieces
      1 tb Unrefined or light brown
           - sugar
    1/2 c  Rice wine
    1/4 c  Light soy sauce
      2 c  Fresh Thai or regular basil
           - leaves
 
  Heat a wok over high heat and add 2 tablespoons sesame
  oil. When the oil shimmers, add the ginger, garlic,
  scallions and peppers, and cook until fragrant,
  approximately 2 minutes.
  
  Scrape the aromatics to the sides of the wok, add
  remaining oil and allow to heat through. Add the
  chicken, and cook, stirring occasionally, until it is
  browned and crisping at the edges, approximately 5 to 7
  minutes.
  
  Add sugar and stir to combine, then add the rice wine
  and soy sauce, and bring just to a boil. Lower the heat,
  then simmer until the sauce has reduced and started to
  thicken, approximately 15 minutes.
  
  Turn off the heat, add the basil and stir to combine.
  Serve with white rice.
  
  By Sam Sifton
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "A thing worth having is a thing worth cheating for." W. C. Fields
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