MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hot Spicy Chicken (Barbara Wasser's Kosher Kitchen)
 Categories: Oriental, Poultry, Chilies, Vegetables, Wine
      Yield: 2 Servings
 
     12 oz Boned, skinned chicken
      1    Hot chile; chopped
      3    Scallions; sliced 1"
      1    (1/2") pc fresh ginger root;
           - chopped
      3 cl Garlic; chopped
      1 tb Sherry
      2 tb Soy sauce
      1 lg Red bell pepper; cored,
           - sliced
      1 tb Oil
 
  Clean and trim chicken of all visible fat, slice. In a
  large frying pan, saute ginger, garlic, scallions and
  peppers until translucent. Add chicken and continue stir
  frying for a couple of minutes.
  
  Add sherry and 3 tablespoons water. Cover and cook for 5
  to 10 minutes, stirring occasionally. Add the soy sauce
  and cook covered another 5 to 10 minutes. Serve with rice.
  
  For a greater amount of sauce to pour over the rice, use
  more ginger, more garlic, and double the amount of liquid,
  sherry, water, and soy sauce. Additional hot pepper to
  taste may also be added.
  
  I have a wonderful little cook book produced by John Teng
  who operated a little neighborhood Chinese Restaurant in
  Waltham, MA in the 70's and early 80's.
  
  Adapted from John Teng's Cooking
  
  The Jewish-Food List and Archives
  
  Uncle Dirty Dave's Archives
 
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