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Recipe by: imene
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See below ingredients and instructions of the recipe
8 oz Chicken Breast
1/2 Cabbage
2 tb Fried Peanuts
2 Chilies
5 c Oil
1 tb Chili Nam Yuey
2 ts Salt
Slice Chicken breast on a slant. Pat with the flat side of the Chinese
cleaver. Dice. Rinse cabbage. Remove hard stems. Cut into 3/8"
squares. Remove skin from the fried peanuts. Crush to small granules.
Rinse chilies. Mince. Heat oil in a wok. Fry diced chicken and diced
cabbage briefly. Remove when the color of the chicken changes. Save 3
tb oil in the wok. Stir fry Chili Nam Yuey for a few seconds. Add
diced chicken and cabbage. Mix well. Add the crushed peanuts, minced
chilies and salt. Stir fry well. Remove and serve.
Note: Szechuanese pickled cabbage and chilies can be used to replace
cabbage and chilies. This dish will taste even better because of the
unique special flavour of Szechuanese pickles. You can replace
peanuts with pine seeds if this dish is served at a banquet.
From The Chinese Regional Cuisine Series, Szechuan Cooking. Posted by
James Lor.
English celebrity chef also known as The Naked Chef. BBC food television shows.
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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