Eight Jewel Chicken Recipe - Cooking Index
Eight Jewel Chicken Recipe - Cooking Index
| 2 | Chicken ; breasts - butter | |
| Marinade | ||
| 3 teaspoons | 15ml | Soy sauce |
| 3 teaspoons | 15ml | Rice wine - or dry sherry |
| 4 teaspoons | 20ml | Corn starch |
| Marinate for a half an hour. | ||
| 2 | Green peppers - cut into (medium) | |
| 2 | Yellow onions - diced (medium) | |
| 1/2 cup | 118ml | Straw mushrooms |
| 2 | Bok choy - diced | |
| 1/3 cup | 78ml | Water chestnuts - sliced |
| 1/3 cup | 78ml | Raw peanuts |
| Sauce | ||
| 2 tablespoons | 30ml | Ketchup |
| 1 tablespoon | 15ml | Oyster sauce - (or light soy |
| 2 tablespoons | 30ml | Wine |
| 1 | Hot pepper flakes | |
| Cornstarch solution to thick | ||
| Essentials | ||
| Peanut oil - (appx 3-4 tbs) | ||
| 2 cups | 292g / 10oz | Garlic - fresh crushed |
| 1 tablespoon | 15ml | Ginger - fresh shredded |
Heat wok/pan high Add peanuts, stir for 30 seconds, remove.
Add some oil, garlic and ginger, stir Add chicken, stir momentarily Add the 8 jewels (onions first, bok choy leaves last)
Add sauce, let it begin to bubble, thicken.
Serve.
PRONTO! CHRISTOPHER NEILL (CTCH95C)
Source:
Jeff Smith
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