Hong Kong-Art Huhn
Dieses großartige Abendessen Rezept ist mit freundlicher Genehmigung von Michael Schulson.
Quelle: Die Martha Stewart Show, Juli Sommer 2007
Portionen
Dieses großartige Abendessen Rezept ist mit freundlicher Genehmigung von Michael Schulson.
Quelle: Die Martha Stewart Show, Juli Sommer 2007
Portionen
Brock
27.04.2023 @ 04:26
This great dinner recipe is courtesy of Michael Schulson. Source: The Martha Stewart Show, July Summer 2007. 4 servings. Ingredients: 4 tablespoons peeled and chopped ginger, 1 bunch of scallions, only white parts, crushed, 1 tablespoon chopped garlic, 3 tablespoons coarse salt, 2 tablespoons sugar, 1 1/4 cups grape seed oil, 1/2 cup Shao Xing (Chinese wine), dry sherry or white wine, 4 tablespoons cornstarch, 4 boneless chicken breast halves, 1/4 cup finger chilies, Thai birds eye chilies or 1 red bell pepper, sliced on the bias, 1/2 cup mushrooms, thinly sliced, 1/2 cup canned sliced bamboo shoots, well rinsed, 1 cup chicken broth, 1/4 cup soy sauce, 15 pieces Thai or regular basil, well rinsed. Directions: 1. In a medium bowl, mix 2 tablespoons ginger, scallions, garlic, salt, sugar, 1 cup grape seed oil, 1/4 cup Shao Xing, and 3 tablespoons cornstarch. 2. Place the chicken in a shallow dish and pour the mixture over it. Chill for at least 1 hour and up to 6 hours. 3. Preheat oven to 375 degrees. Transfer chicken to a baking sheet and roast for 8 minutes; set aside. 4. Heat a wok over high heat; add 3 tablespoons grape seed oil. Add the remaining 2 tablespoons ginger and chilies; cook until golden brown, 30 seconds. Add mushrooms and cook until tender, about 1 1/2 minutes. Add the remaining 1 tablespoon oil and bamboo shoots, stirring constantly, and cook for 2 minutes. 5. Add the remaining 1/4 cup Shao Xing and reduce until thickened, about 1 minute. Add chicken broth and soy sauce; bring to a boil. In a small bowl, whisk the remaining tablespoons of cornstarch with 1 teaspoon of water, add to the wok, and stir until the mixture thickens. Season with basil and remove from heat. 6. Cut the chicken and evenly distribute it on 4 plates. Pour over the sauce; serve immediately.