Recipes published in ‘Anderson’

Chicken Chow Mein #1

Recipe

12 Sep

Title: CHICKEN CHOW MEIN #1
Categories: Chinese, Chicken
Yield: 4 servings

1/2 lb Dried or fresh egg noodles
1/4 lb Boneless chicken breasts,
– skinned
2 ts Light soy sauce
2 ts Rice wine or dry sherry
1 tb Oil, preferably peanut, plus
1 ts Oil, preferably peanut
1 ts Finely chopped garlic
2 oz Snow peas, trimmed
1 oz Smithfield ham or prosciutto
-finely shredded
1 ts Light soy sauce
1/2 ts Granulated sugar
1 tb Finely chopped scallions
2 ts Sesame oil

IF YOU’RE USING DRIED NOODLES, cook according to
package instructions, then cool them in cold water
until you’re ready to use them. If you’re using fresh
Chinese noodles, boil them for 3-to-5 minutes, then
immerse in cold water. Using a cleaver or sharp knife,
slice the chicken into shreds 2 inches long. Mix
chicken with the 2 teaspoons of light soy sauce and
rice wine or sherry in a small bowl. Mix well. Let the
chicken marinate at room temperature about 10 minutes.
Heat a wok or large skillet. Add the 2 teaspoons of
oil, then the chicken shreds. Stir-fry about 2
minutes, then transfer to a plate. Clean the wok.
Drain the noodles, shaking off as much water as
possible. Reheat the pan, add the 1 tablespoon of oil
and garlic. Stir-fry for 10 seconds, then add the snow
peas and ham. Stir-fry about 1 minute, then add the
noodles, sugar, 1 teaspoon of soy sauce and scallions.
Continue to stir-fry about 2 minutes, then return the
chicken to the noodle mixture. Continue to stir-fry
about 3 to 4 minutes or until chicken is cooked. Add
the sesame oil and give the mixture a few final stirs.
Turn onto a warm platter and serve at once.

KEN HOM PRODIGY GUEST CHEFS COOKBOOK

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Filed under: Anderson, Portuguese, Soups

Couscous Des Legumes

Recipe

6 Dec

Couscous Des Legumes

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Onion — coarsely chopped
4 Garlic cloves — chopped
2 To 3 tablespoons olive oil
1 teaspoon Cumin
1 teaspoon Paprika
1/2 teaspoon Curry powder
1/2 teaspoon Coriander
1/4 teaspoon Cinnamon
1/4 teaspoon Turmeric
1/4 teaspoon Powdered cloves
1/4 teaspoon Ground coriander
1/4 teaspoon Ground dried ginger
3 Tomatoes — chopped (canned
-OK)
6 cup Broth of choice
1 sm Sweet potato, peeled — cut
-into 1 or 2-inch chunks
1 sm Carrot, peeled — cut into
1/2 -inch slices
1 md Or 2 smallish new potatoes
-cut in chunks
1 sm To medium turnip, peeled
-cut into 1-inch chunks
1/2 Head green cabbage — cut
-into chunks
-Handful green beans
-trimmed — cut into 2-inch
-lengths — or 1/2 cup
-frozen green beans
2 Zucchini, trimmed — cut into
3/4 -inch slices or chunks
1 Green pepper, stemmed
-seeded — cut into strips
1 cup Cooked — drained chick-peas
-(canned OK)
2 cup Couscous grains
2/3 cup Raisins
3 tablespoon Butter
1 To 2 tablespoons orange
-flower or rose water

Saute onion and garlic in olive oil until softened, then stir in spices and
cook a few moments to bring out the flavors. Add tomatoes, broth, sweet
potato, carrot and potatoes. Simmer for 15 minutes, then add remaining
vegetables and simmer another 15 minutes, or until vegetables are tender.
Add chick-peas and remove from heat.

Combine couscous and raisins in a large bowl or saucepan.

Remove 2 cups of the broth from the vegetable stew and bring to a boil,
pour it over the couscous and raisins, cover, and let stand for 10 minutes.
Add butter and fluff with a fork.

To serve: Mound couscous on a platter, then sprinkle with orange flower or
rose water, and ladle on vegetables and broth. Serve immediately.

Serves 6.
Marlena Speiler writing in the San Francisco Chronicle, 6/24/92.

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Filed under: Anderson, California, Meats

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Chicken Chow Mein #1

Couscous Des Legumes

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