Mu Shu Chicken
Recipe By:
Serving Size: 1
Cuisine: Uncategorized
Main Ingredient: Chicken
Categories: Tortilla, Soy Sauce, Sherry, Scallion, Chicken, Corn
-= Ingredients =-
1/2 pound of boneless skinless chicken
1 teaspoon of cornstarch
2 tablespoons Plus 1/2 teaspoon of soy sauce
2 1/2 tablespoons of medium dry sherry
2 large eggs
1/4 teaspoon of salt
1/2 pound piece of jicama
3 scallions
4 flour tortillas
5 tablespoons of vegetable oil
-= Instructions =-
Cut chicken into 1/4-inch thick strips and in a shallow baking dish stir together cornstarch, 1 tablespoon soy sauce, and 1 tablespoon Sherry until combined well. Add chicken to marinade and toss to coat well. Marinate chicken, covered, at room temperature 15 minutes.
Preheat oven to 350ºF. In a bowl, whisk together eggs, 1/2 teaspoon soy sauce, and salt. Peel jicama and cut into sticks about 3-inches long and 1/4-inch thick. Cut scallions into pieces about 1 1/2-inches long and halve white pieces lengthwise.
Wrap tortillas in a sheet of foil and heat in oven until hot, about 8 minutes. While tortillas are heating, heat a 8 to 10-inch heavy skillet, preferably cast iron, over moderately high heat until a bead of water dropped on cooking surface evaporates immediately.
Add 1 1/2 tablespoons oil, swirling skillet to coat evenly, and heat until hot but not smoking. Stir fry eggs until just cooked through but not browned, about 10 seconds.
Transfer eggs to a bowl and break up into bite size pieces. Carefully wipe out skillet with paper towels. In the skillet heat 1 1/2 tablespoons oil until hot but not smoking.
Stir fry jicama 30 seconds and add 1 tablespoon Sherry. Add scallions and stir fry 10 seconds, or until jicama is crisp-tender. Add vegetables to eggs. Add remaining 2 tablespoons oil to skillet and heat until hot but not smoking. Stir fry chicken with marinade 1 minute, or until just cook through. Add vegetable mixture with remaining tablespoons soy sauce and remaining 1/2 tablespoon Sherry and stir fry until heated through. Divide chicken mixture between 2 plates and serve with tortillas for wrapping. Yield: 2 servings
Notes: Recipe courtesy of Gourmet Magazine Recipe by: Cooking Live Show #CL9083 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@comteck.com> on Apr 4, 1998
Recipe By:
Serving Size: 1
Cuisine: Uncategorized
Main Ingredient: Chicken
Categories: Tortilla, Soy Sauce, Sherry, Scallion, Chicken, Corn
-= Ingredients =-
1/2 pound of boneless skinless chicken
1 teaspoon of cornstarch
2 tablespoons Plus 1/2 teaspoon of soy sauce
2 1/2 tablespoons of medium dry sherry
2 large eggs
1/4 teaspoon of salt
1/2 pound piece of jicama
3 scallions
4 flour tortillas
5 tablespoons of vegetable oil
-= Instructions =-
Cut chicken into 1/4-inch thick strips and in a shallow baking dish stir together cornstarch, 1 tablespoon soy sauce, and 1 tablespoon Sherry until combined well. Add chicken to marinade and toss to coat well. Marinate chicken, covered, at room temperature 15 minutes.
Preheat oven to 350ºF. In a bowl, whisk together eggs, 1/2 teaspoon soy sauce, and salt. Peel jicama and cut into sticks about 3-inches long and 1/4-inch thick. Cut scallions into pieces about 1 1/2-inches long and halve white pieces lengthwise.
Wrap tortillas in a sheet of foil and heat in oven until hot, about 8 minutes. While tortillas are heating, heat a 8 to 10-inch heavy skillet, preferably cast iron, over moderately high heat until a bead of water dropped on cooking surface evaporates immediately.
Add 1 1/2 tablespoons oil, swirling skillet to coat evenly, and heat until hot but not smoking. Stir fry eggs until just cooked through but not browned, about 10 seconds.
Transfer eggs to a bowl and break up into bite size pieces. Carefully wipe out skillet with paper towels. In the skillet heat 1 1/2 tablespoons oil until hot but not smoking.
Stir fry jicama 30 seconds and add 1 tablespoon Sherry. Add scallions and stir fry 10 seconds, or until jicama is crisp-tender. Add vegetables to eggs. Add remaining 2 tablespoons oil to skillet and heat until hot but not smoking. Stir fry chicken with marinade 1 minute, or until just cook through. Add vegetable mixture with remaining tablespoons soy sauce and remaining 1/2 tablespoon Sherry and stir fry until heated through. Divide chicken mixture between 2 plates and serve with tortillas for wrapping. Yield: 2 servings
Notes: Recipe courtesy of Gourmet Magazine Recipe by: Cooking Live Show #CL9083 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@comteck.com> on Apr 4, 1998
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