Chinese, International, Stir-Fry
comments 3

One From Column B …

Recently Sung, a good friend of mine from Taiwan, asked why I don’t write about good Chinese recipes. A fair enough question… The truth? I don’t know any.

I mean, I make a killer Fragrant Crispy Duck and a passable Peking Duck – but that’s pretty much the extent of my repertoire. Anything else I try just ends up being a generic stir fry… and you don’t need me to tell you how to do that.

And… since I’m being perfectly honest,  if I want Mu Shu Pork or Mongolian Beef – I’m going to go someplace that knows how to make it right, and not waste the fifteen bucks in groceries to make an inedible copy. I’m all for Cooking the World, but sometimes you just have to admit someone does  something better than you… and besides, I love those little white boxes.

But Sung’s question stuck with me, and while I’ve been recuperating from last week’s wedding I thought I’d relax by putting my spin on a Take Out Classic…. Chicken with Snow Peas – and see if I could make something as good (if not better) than a Column B special.
(You’ll have to get your own egg-roll.)

Chicken With Snow Peas
Serves 2
Ingredients
1 Cup Skinless Chicken Breast – Cut into 1/4″ Medallions (About 2 Good-sized Chicken tenders will do the trick)
1 Cup Snow Peas
1/2 White Onion – Sliced
1/4 Cup Water Chestnuts – Sliced
1 Scallion – Cut into rings
1/2 Cup Cooking Oil
Marinade:
1 Tablespoon Light Soy Sauce
1 Teaspoon Tequila
1 Teaspoon Rice Vinegar
1/2 Teaspoon Toasted Sesame Oil
2 Teaspoons Tapioca Starch
Sauce:
1/2 Cup Water
1 Teaspoon Tequila
1 Teaspoon Rice Vinegar
1 Tablespoon Oyster Sauce
1/2 Teaspoon Sugar
1/2 Clove Garlic – Minced
1/2 Teaspoon Grated Ginger
2 Teaspoons Tapioca Starch
Other Tools:
Wok
Slotted Spoon
Whisk
2 Small Bowls

  • Cut the chicken into medallions
  • Prepare the marinade in one of the bowls and whisk well
  • Add the chicken, cover and let sit for 30 minutes
  • Prepare the sauce – add all the sauce ingredients to the other bowl – whisk well and set aside
  • Prepare the Vegetables – String the peas, slice the onion into 1/4″ slices, slice the chestnuts and scallion
  • Heat to wok and oil on high until very hot and add the chicken – Move the chicken about in the oil constantly to prevent from sticking – Cook for 2 to 3 minutes, or until the chicken is just cooked through. You don’t want the meat to brown.
  • Remove the chicken with a slotted spoon and set aside
  • Discard all but 2 tablespoons of oil and return the wok to the cook-top
  • Add the peas, onion and chestnuts and saute until the pods are bright green and the onions begin to loosen (about 3 minutes)
  • Whisk the sauce once again to suspend all the starch and pour into the middle of the hot pan
  • Turn and coat the vegetables until the sauce begins to thicken, then add the chicken back to the wok
  • Mix the ingredients to coat well and remove from the heat.
  • Serve with a big bowl of steamed white rice

3 Comments

  1. I love chicken with snow peas. And your right. Its hard to post an Asian inspired recipe that doesn't default to stir fry (not that I don't love a great stir fry). 

  2. I agree… I love ordering take out..but I am a cheapo from the word go and it really gets to me that I can't make everything on the menu…. one day, though….As for the  marmalade, I've been looking at what could have happened – Cooked up another batch and the only thing I can see is that you may have had the temp to high on the cook top. I know elevations and humidity can make a difference to out come. If you want to try it again, I can check to see if there are still some on the  trees and send you a batch…. or I can just send you a jar of the marmalade  🙂

  3. Ironic that some things you just go to take out thought you might make the killer version at home.  I always think it is an "indulgence" to order in chinese or variations of Asian cuisine.  Love the post!  Still trying to figure out how I carmalized that marmalade……

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