CookEatShare также доступен на языке:
English
Закрыть
Самая большая кухня в мире
Выберите язык
Русский
English
Español
日本語
Italiano
Языковые настройки
Зарегистрироваться
Войти
Главная
Рецепты
Пользователи
Подборки и руководства
Группы
Мои страницы
Recipe box
News
Add Recipe
Hot-and-Sour Chicken with Brussels Sprouts
by
Pamela Steed Hill
Текущий рейтинг: 4.0
1
2
3
4
5
6
7
8
9
10
click to rate
1 голос
| 508 визитов
0 отзывов
|
0 комментариев
Pin It
Add to Recipe Box
Print Recipe
Рецепт
Reviews/Comments
Close this frame
%20and%20sourness%20from%20the%20vinegar%20and%3C/p%3E%3Cp%3Elime%20juice.%20Sugar%20tempers%20the%20hot%20and%20sour%20ingredients%20with%20a%20little%20sweetness.%3C/p%3E%3Cp%3ETwo%20keys%3C/p%3E%3Cp%3Eto%20stir-fry:%20Make%20the%20sauce%20first%20and%20set%20it%20aside%20so%20that%E2%80%99s%3C/p%3E%3Cp%3Eit%20ready%20to%20go%20toward%20the%20end%20of%20cooking.%20Cut%20all%20the%20vegetables%20and%20meats%20into%3C/p%3E%3Cp%3Esimilar%20bite-sized%20pieces%20before%20turning%20on%20the%20heat.%20Once%20the%20wok%20is%20hot,%3C/p%3E%3Cp%3Edinner%20comes%20together%20quickly.%3C/p%3E%3Cp%3Ejuice%20of%201%3C/p%3E%3Cp%3E7%20ingredients%20(through%20sesame%20oil)%20in%20a%20medium%20bowl.%20Set%20aside.%3C/p%3E%3Cp%3EWhisk%20the%20water%3C/p%3E%3Cp%3Eand%20cornstarch%20in%20a%20separate%20bowl.%20Set%20aside%20and%20whisk%20again%20just%20before%20using.%3C/p%3E%3Cp%3EHot%20and%20Sour%20SauceFor%20the%20Chicken%20and%20Brussels%20Sprouts%3C/p%3E%3Cp%3EPlace%20the%3C/p%3E%3Cp%3Echicken%20in%20a%20bowl%20and%20sprinkle%20with%20cornstarch.%20Toss%20or%20stir%20to%20coat.%3C/p%3E%3Cp%3EHeat%20a%20wok%3C/p%3E%3Cp%3E(or%20deep%20skillet)%20over%20medium-high%20heat%20and%20add%201%20tablespoon%20of%20peanut%20oil.%20Add%3C/p%3E%3Cp%3Ethe%20chicken%20and%20stir-fry%20until%20just%20cooked%20through,%20about%208%20minutes.%20Remove%20to%3C/p%3E%3Cp%3Ea%20bowl%20and%20wipe%20out%20the%20wok.%3C/p%3E%3Cp%3ECornstarch%20Coated%20Chicken%20Chicken%20Beginning%20to%20CookStir-Fried%20Chicken%20Add%20the%3C/p%3E%3Cp%3Eremaining%202%20tablespoons%20of%20peanut%20oil%20to%20the%20wok%20and%20add%20the%20Brussels%20sprouts,%20Thai%3C/p%3E%3Cp%3Echiles,%20garlic,%20and%20ginger.%20Stir-fry%203%20minutes.%3C/p%3E%3Cp%3EAdd%20the%20red%3C/p%3E%3Cp%3Ebell%20pepper%20and%20white%20parts%20of%20the%20scallions.%20Stir-fry%203%20minutes.%3C/p%3E%3Cp%3EReturn%20the%20chicken%3C/p%3E%3Cp%3Eto%20the%20pan%20and%20add%20the%20sauce.%20Stir-fry%201%20minute.%20Re-whisk%20the%20water%20and%20cornstarch%3C/p%3E%3Cp%3Eand%20stir%20into%20the%20wok%20mixture.%20Cook%20until%20slightly%20thickened,%20about%202%20minutes.%3C/p%3E%3Cp%3ESprouts%20Mixture%20Beginning%20to%20Cook%3C/p%3E%3Cp%3EStir-Fried%20Sprouts%20Mixture%3C/p%3E%3Cp%3EBell%20Pepper%20and%20Scallions%20AddedThickened%20Sauce%3C/p%3E%3Cp%3ETo%20serve,%20divide%20the%20noodles%20among%204%20shallow%3C/p%3E%3Cp%3Ebowls%20or%20plates.%20Divide%20the%20chicken%20mixture%20on%20top%20and%20garnish%20with%20the%20dark%20green%3C/p%3E%3Cp%3Eparts%20of%20the%20scallions.%20Serve%20right%20away.%3C/p%3E%3Cp%3EHot-and-Sour%20Chicken%20with%20Brussels%20Sprouts%3C/p%3E){kind=link}