Gingered Chicken With Snow Peas - Country Living Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1: 3 1/2-lb chicken,
1/4 tsp: Salt,
2 tbsp: Vegetable oil,
3/4 lbs: Fresh snow-pea pods,
1 large: Onion, sliced
1 tbsp: Cornstarch,
1 Clove: garlic, finely chopped
3/4 cup: Water,
1/4 cup: Dry sherry,
6: Red radishes, trimmed
2 tbsp: Low-sodium soy sauce,
-and sliced,
1 tbsp: Finely grated peeled fresh,
1/4 lbs: Fresh young pea vines, cut
-gingerroot,
-into 3-inch lengths, opt.
Directions:
1. Remove neck and giblets from chicken and freeze for another
recipe, if desired. Rinse chicken and cut into serving-size pieces,
Remove skin from chicken pieces (except for the wings).
2. In large nonstick skillet, heat oil over medium heat. Add chicken
pieces and brown well on all sides, removing pieces to bowl as they
brown-10 to 15 minutes. Add onion to skillet and saute until
translucent. Stir in garlic, sherry, soy sauce, gingerroot, and salt.
Return chicken to skillet. Cover and simmer chicken over low heat 20
minutes or just until fork-tender, turning pieces occasionally.
3. Meanwhile, remove tips and any strings from pea pods. In cup, stir
cornstarch and water until smooth. Transfer cooked chicken to serving
platter; cover and keep warm.
4. Heat liquid remaining in skillet over high heat to boiling. Add
pea pods and cornstarch mixture; cook, stirring constantly, just
until pods are tender-crisp and sauce thickens. Stir in radishes and
transfer vegetables (but not the sauce if cooking pea vines) to
platter with chicken. Add pea vines, if desired, to sauce in skillet;
cover and cook until wilted and tender-crisp. Transfer to platter
with chicken. Serve immediately.
Country Living/March/91 Scanned & fixed by Di Pahl &
Source from luhu.jp
recipe, if desired. Rinse chicken and cut into serving-size pieces,
Remove skin from chicken pieces (except for the wings).
2. In large nonstick skillet, heat oil over medium heat. Add chicken
pieces and brown well on all sides, removing pieces to bowl as they
brown-10 to 15 minutes. Add onion to skillet and saute until
translucent. Stir in garlic, sherry, soy sauce, gingerroot, and salt.
Return chicken to skillet. Cover and simmer chicken over low heat 20
minutes or just until fork-tender, turning pieces occasionally.
3. Meanwhile, remove tips and any strings from pea pods. In cup, stir
cornstarch and water until smooth. Transfer cooked chicken to serving
platter; cover and keep warm.
4. Heat liquid remaining in skillet over high heat to boiling. Add
pea pods and cornstarch mixture; cook, stirring constantly, just
until pods are tender-crisp and sauce thickens. Stir in radishes and
transfer vegetables (but not the sauce if cooking pea vines) to
platter with chicken. Add pea vines, if desired, to sauce in skillet;
cover and cook until wilted and tender-crisp. Transfer to platter
with chicken. Serve immediately.
Country Living/March/91 Scanned & fixed by Di Pahl &
Source from luhu.jp