"RobZa" <i...@h...pl> napisał / wrote:

> Znalazlem dwa przepisy pomoze ktos przetlumaczyc?
> 1) GENERAL TSAO'S CHICKEN
>
> 1 egg
> 1 1/2 lbs chicken 3/4 inch cubes
> 1 cup flour
> oil for deep frying
> 3/4 cup water
> 3 tbls corn starch
> 3 tbls dark soy sauce
> 3 tbls white vinegar
> 3 tbls Chinese cooking wine
> 3 tbls sugar
> 1 tsp hoisin sauce
> 2 tbls Chinese chili paste with garlic
> 8 TO 12 black peppercorns
> 1 tbls oil for veggie stir fry
> 2 cloves garlic, minced
> 1 tsp fresh ginger root, shredded
> 1 green pepper seeded and cut into
> short strips
> 1 red pepper seeded and cut into short
> five stalks bok choy, entire sliced
> across grain
>
> 1.Beat egg, dip chicken and coat with
> flour.
> 2.Deep fry till light brown.
> 3.Set aside.
> 4.In bowl, combine water, soy sauce,
> cornstarch, vinegar, wine, sugar,
> hoisin, chili paste, peppercorns (if
> you desire a saucier taste, increase
> sauce ingredients by half).
> 5.Heat tbls oil in wok and add garlic and
> ginger, stir fry for a few seconds
> and then add peppers and bok choy.
> 6.Stir fry for about a minute, being sure
> to under cook.
> 7.Add sauce and meat, stir till sauce
> thickens and coats, remove from heat
> and serve on rice.
>
> Notes: if you use a Chinese imported chili
> paste, beware! You may want to half
> the amount, an exquisite after burn can
> result! American brands of Chinese chili
> paste are tamer and that is what the recipe
> amounts are geared to.
> 2)
> General Tso's Chicken
> Ingredients (4 servings)
> 3/4 lb Boneless chicken breast
> 2 ts Dark soy sauce
> 2 ts Rice wine or dry sherry
> 1 ts Finely chopped ginger root
> 1 ts Cornstarch
> 1 ts Sesame oil
> 1/3 c Oil, preferably peanut
> 2 Dried red chiles cut in half lengthwise
> 1 tb Chopped fresh orange peel OR
> 2 ts - dried citrus peel (soaked & coarsely chopped)
> 1/2 ts Roasted Sichuan peppercorns
> * (finely ground), optional
> 2 ts Dark soy sauce
> 1/4 ts Salt
> 1 ts Sugar
> 1/2 ts Sesame oil
> Instructions
> CUT CHICKEN INTO THIN SLICES 2 inches long, cutting against the grain. Put
> it into a bowl together with the soy sauce, rice wine or sherry,
> ginger, cornstarch and 1 teaspoon sesame oil. Mix well, and then let the
> mixture marinate for about 20 minutes. Heat the oil in a wok or large
> skillet
> until it is very hot. Remove the chicken from the marinade with a slotted
> spoon. Add it to the pan and stir-fry it for 2 minutes until it browns.
> Remove it
> and leave to drain in a colander or sieve. Pour off most of the oil, leaving
> about 2 teaspoons. Reheat the pan over a high heat and then add the dried
> chiles. Stir-fry them for 10 seconds, and then return the chicken to the
> pan. Add the rest of the ingredients and stir-fry for 4 minutes, mixing
> well. Serve
> the dish at once.
>
> RobZa
>
>
>
>dlaczego po angielsku?