Chicken

Answer 1

Get chicken from farm. No eat chicken. Best frandz with el chicken. When ze chicken ded u burry it in the underground of da bachyard and put big funeral because poor chicken best frand ded. Ze chicken lived good life ;C

Answer 2

Ingredients

• 1 ea Chicken Breast
• MARINADE 1 tb Soy Sauce
• 1 ts Cornstarch
• SAUCE 1 tb White Vinegar
• 1 tb Soy Sauce
• 1 tb Dry Sherry
• 1/2 ts Sugar
• 1/2 ts Salt
• 1 ts Cornstarch
• 1 x -Vegetable Oil for
• blanching 3 ea Dried Red Chili Pods
• SEASONINGS 1 ea Green Onion (white part)
• 1/2 ts Ginger, fresh, minced
• 1 ea Garlic Clove, minced
• 2 ts Sesame Oil

Pound chicken slightly with a mallet to tenderize; then cut into 3/4 by 3/4 inch pieces. Combine marinade ingredients with chicken in the order listed; set aside. Combine sauce ingredients thoroughly; set aside. To oil-blanch, set wok over high heat for about 1 minute. Add 2 cups oil and heat to 350 degrees. Add chicken and blanch for 3 or 4 minutes until golden brown. Remove and drain, reserving oil. To stir-fry, remove all but 2 tablespoons oil from wok. Reheat, swirling pan to coat sides. Add chili pods and seeds; stir-fry for about 30 seconds until browned. Return chicken and add seasonings, stir- frying for another 30 seconds. Pour in sauce and cook until thickened. To serve, stir in sesame oil. Chili pods are browned to produce the aroma while the seeds are used to make the dish spicy and hot. Take care not to burn the seeds or let them get too dark. Converted by MMCONV vers. 1.50

Answer 3

Ingredients

• 1 c Peanuts
• 1 lb Chicken; breast, cut 1 pcs
• Marinade; chicken: 2 ts Rice wine ;or dry sherry
• 1 ts Cornstarch
• 1 ts Sesame oil
• 1 1/2 tb Dark soy sauce
• 2 tb Red wine vinegar
• 2 ts Sugar
• 2 tb Peanut oil;or corn oil
• 1/2 ts Salt
• 8 Sm Red Chile,;dried, seeded
• 2 ts Ginger; fresh minced
• 2 c Garlic; minced
• 1 Bell pepper; seeded, cut in

ROAST THE PEANUTS IN A 325F oven until golden brown (about 10 minutes). Re- move and set aside. To make marinade, mix together rice wine, cornstarch and 1 teaspoon Asian sesame oil. In a bowl, toss the chicken with the marinade; set aside until ready to cook. In a small bowl, mix well soy sauce, vinegar, sugar and other teaspoon of sesame oil. Over medium heat, preheat wok until hot. Add oil, salt and dried red chiles; cook until chiles are charred (about 15 seconds). Add ginger and garlic; stir-fry until fragrant and lightly browned (about 30 seconds). Increase to high heat, add bell peppers and stir-fry for 30 seconds. Add the chicken into the wok and stir-fry a minute or until the cubes feel firm to the touch and are opaque white in color. It should take no more than a total of 2 minutes. Now stir in sauce mixture; toss and stir until it thickens into a glaze (about 30 seconds). Remove wok from heat. Add reserved roasted peanuts, fold together. Serve hot. Selden, here is my version of General Tso Chicken, which is also known as Kung Pao Chicken. When charring the chile peppers, be sure the ventilation is on and avoid breathing the strong chile fumes. The charring creates a desirable smoky flavor. Serves 4 to 6 with other dishes. GUEST CHEF (EXPT46B)

Answer 4

Yummy

Answer 5

animal