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Jan 19 2014

Ginger Chicken

INGREDIENTS
one and a half pound chicken
1 tbsp corenwijn (or sherry or rye or some rich flavored fucken booze)
1 tbsp corn starch
fresh ground black pepper
salt
2 tbsp soy sauce
1 tbsp rice wine vinegar
1 tbsp corenwijn
2 tsp cornstarch
3 tbsp chicken stock
one can sliced water chestnuts
one can sliced bamboo shoots
one can sliced baby corn
one bell pepper, sliced
some sliced scallions
a fuckeloade each diced ginger and garlic
light olive oil
dried Thai bird eye chiles
half pound flat rice noodles

Before beginning cooking: Whisk 1 tbsp corenwijn, 1 tbsp cornstarch, salt, and black pepper together, and then marinate the chicken (diced) in it for at least 30 minutes. Whisk together 2 tbsp soy sauce, 1 tbsp rice wine vinegar, 1 tbsp corenwijn, 2 tsp cornstarch, and three tbsp chicken stock and set aside. This is the finishing sauce.

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Sautee the garlic and ginger with crushed dried Thai bird eye chiles.

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Add the chicken to the pan and sautee until it is no longer pink on the outside.

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Add all the vegetables except for the scallions, and continue to sautee until the peppers have lost their solid crunch.

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Add the finishing sauce and cook until it thickens. Add some additional soy sauce if it needs more salt.

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Boiled rice noodles.

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Serve the chicken on top of the noodles.

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YUMMY!!!!!

1 comment

  1. 1
    rq

    I should know better by now, and I still do it. I still look at your food posts at the most inappropriate times. Apparently, I never learn.

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