Szechuan Chicken –365 days Chinese healthy food for June 23

Szechuan Chicken

Ingredients for Szechuan Chicken / 4 people

4
chicken breasts (or turkey)

1
tablespoon of chili paste

6
tablespoons water

3
tablespoons cornstarch

3
tablespoons oil (sesame

olive
…)

For
the marinade:

2
shallots

4
tablespoons soy sauce

4
tablespoons dry white aperitif

2
teaspoons sugar

1
small piece of ginger or 2 level teaspoons ground ginger

Achievement

Difficulty
Easy

Preparation
10 mn

Baking
15 mn

Rest
30 mn

Total
time 55 min

PREPARATION Szechuan Chicken 

1
Cut the chicken into cubes of 1 to 2 cm,
not more. Cut diced shallots and ginger.

2
Pour all the marinade ingredients in a large freezer bag. Add the diced chicken
and mix the bottom of the bag to mix well. Close bag chasing a maximum air and
marinate at least 30 minutes.

3
Place a fine strainer over a hollow container and pour the entire contents of
the bag: thus recovers well filtered juice marinade.

4
Heat the oil over high heat in a skillet or wok. Sauté the diced chicken 4-5
minutes, stirring frequently. Add the marinade and mashed peppers. Do not salt:
soy sauce marinade is already enough. Simmer 7-8 minutes.

5
Mix the cornstarch and water and add this mixture over the chicken. Stir and
simmer for 2 minutes.

Finally

Serve
with fragrant rice (basmati or Thai) or a mixture of sautéed vegetables 2 or 3
minutes in a pan with olive or sesame oil.

Festive Cheese Ball Recipe

Ingredients
for Festive Cheese Ball Recipe

2 c Shredded cheddar cheese
1 pk (3 oz) cream
cheese
3 tb Mayonnaise
1/2 ts Worcestershire sauce
1 ts Sherry extract
1 ds Onion salt
1 ds Garlic salt
1 ds Celery salt
1/4 c Chopped ripe olives
3 tb Minced dried beef
3 tb Minced fresh parsley

Festive
Cheese Ball Preparation

Combine
cheeses, mayonnaise, Worcester-shire sauce, sherry extract and onion, garlic
and celery salts. Blend until smooth. Add olives. Cover and chill until firm.
Shape cheese mixture into a ball. Combine dried beef and parsley; roll ball in
beef and parsley. Cover and chill. VARIATIONS: For a different taste,
substitute finely chopped pecans or chopped ripe olives for dried beef. Notes:
This cookbook was acquired at a junk sale. It captured my interest because of
the annotated comments beside the recipes. The original owner had made comments
or just check marks beside certain recipes. I will include these as I scan.

Basque Baguette Recipe

Ingredients
for Basque Baguette Recipe

3 Red bell
peppers, large
1/2 lb Ripe tomatoes; sliced
1 ts Superfine sugar
1 Baguette; cut into 1/2
; thick slices
2 ts Tomato puree
1 ts Sweet paprika
2 tb Red wine vinegar
Salt
Freshly ground pepper
6 tb Sun-dried tomato oil

Basque
Baguette Preparation

To roast the
peppers, preheat an oven to 400 F.
Cut peppers in half lenthwise. Remove ribs and seeds. Place cut-side down onto
an ungreased baking sheet, flattening with hand. Roast until blistered and
blackened, about 40 minutes, turning peppers several times during cooking.
Remove the peppers from the oven, place into a paper bag, seal and let stand 20
minutes. Peel and cut peppers into strips. Dust the tomato slices lightly with
the sugar. Toast the bread slices. In a bowl mix together the tomato puree,
paprika, garlic and vinegar. Salt and pepper to taste. Whisk in the Sun-Dried
Tomato Oil, pouring in a thin drizzle. To serve, place the pepper strips and a
tomato slice on each bread slice. Top each with a tablespoon of the puree
mixture.