Post by Kenj on Sept 17, 2009 23:58:21 GMT -5
Utensils needed: a large wok, WOODEN -i prefer bamboo- cooking utensils for wok, rice steamer. Stuff you need: 1lb of boneless skinless chicken breast cut into half inch wide strips two inches long, flour, salt and pepper to taste, bok-choy, baby corn, snow peas, green and orange peppers, pineapple tidbits, onion, FOUR drops of Frostbite hotsauce <-hot stuff. Its 200 times hotter than a jalapeno on the pepper heat index use sparingly-, soy sauce, pineapple juice, brown sugar, asian 5 spice, ginger. Okay i dont ever use measurements when i cook japanese/asian cuisine so bear with me and add according to your taste/preference. Basically cut the chicken as mentioned add salt and pepper to the flour to taste. Cut the burner on medium high adding a small bit of oil to wok. Batter the chicken and cook done setting aside for now. In a small sauce pan add about half a cup of pineapple juice about 5 dashes of soy sauce, the frostbite hotsauce, 5 spice, and ginger bringing to a boil when you bring to a boil reduce heat to simmer adding the brown sugar every few minutes stirring until you get a slightly syrupy reduction at this stage add the chicken to the reduction marinating and getting the chicken permeated with it. Put small grain "sticky" rice in the cooker cooking while adding to the wok the said vegetables and pineapple tidbits with soy sauce dashes cooking to al dente firm but done. Pull up the chicken then from reduction adding to the wok mixing it all up until heated throughly. By then the rice should be done. The reduction you can use as the rice sauce if desired. Now you have a heat filled twist to a stir-fry.