Well
me in the world premiere of the blog, with a recipe brétema ( http://lasrecetasdebretema.blogspot.com/2008/11/ spaghetti-chop-Suei-of-chicken-55p-una.html ) and then published on his blog Gynger ( http://elrincondeginger.blogspot.com/2008/11/tallarines-con-chop -suey-in-pollo.html ), I will copy the recipe (it's a bit changed) with your permission Gynger edit copy your recipe and my changes.
Ingredients (2 persons) (to me went to 3 servings) :
Noodles (I did a whole package of noodles, so again, do only half)
2 ct oil (I put 2 cd)
1 carrot (The spent by the robot, and when I do carrot salad)
1 can sliced \u200b\u200bmushrooms 1 onion
julienned 1 red bell pepper ½ (tb were spent by the robot)
1 ts ginger
100 gr. chicken breast 1 CD (***)
sugar 1 ct *
cornstarch 1 / 4 cup unsweetened soy sauce white wine
salt water, and pepper.
Each serving for 7 spots left me more or less.
Preparation: We
boiling salted water to cook spaghetti. while it heats to a boil, soften in a nonstick skillet ( I did in a wok pan ) and very thoroughly, cut into julienne scallions. When poached, add the peppers and carrots in finite strips. Let brown and add the mushrooms. Browse the 100 gr. tb chicken into thin strips and brown. At this point we take white wine and boil down. Pour the ginger ct, and let it soak in the aroma and flavor for a water momento.El the pasta is boiling and cook them so that no oil, only with salt, while stipulating the manufacturer, the slip and vegetables reservamos.En once the wine has reduced, we add a mixture with about 75 ml soy sauce, the cornstarch ct, the cd of sugar and 200 ml of water. Let thicken slightly. (If we see that not thick enough (should be like cream more or less of fat) then add another ct. Cornstarch diluted in cold water cd and scored). We tested salt (you know that soy is salty, so not add any salt at this point, and if it is needed, one adds more) and once in the right spot thick, laying the top and spaghetti together all jumping.
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