Title: Gordon's Chinese Chicken
Categories: Chicken Chinese
Yield: 4 Servings
| 2 | | Chicken breasts, boneless |
| 2 | | Peppers, sweet, red |
| 1 | | Pepper, hot (optional) |
| | | Onions, spring; "a few" |
| | | Soy sauce to taste |
| | | Duck sauce to taste |
| | | Cornstarch, for thickening |
| | | Oil |
| | | Slivered almonds |
: Take the chicken breasts and remove skin (yuk!). Semi-freeze it, then
cut it into bite-size chunks. Take a couple of red peppers. Chop them up.
You want spicy, chop up a hot pepper. Otherwise, forget it. Chop up some
spring onions. Take some soy sauce, some duck sauce, some cornstarch, some
oil. Mix it up with the chicken in the dish for a while. Throw the whole
thing into a hot, well-greased wok. Stir-fry. Throw some slivered almonds
in there. Do not overcook the chicken or it will be tough. Serve with
rice. Serves: "One very large hungry person" or "3 or 4 small
not-so-hungry persons."
: If your guests throw the chicken back at you, I guess I left something
out. If not, I guess it's okay."
: By: Gordon Peterson Source: TV Dinners and Other Media Munchies
"Note: Amounts will vary according to taste and size of chicken, but
chicken should be lightly coated with the cornstarch, soy sauce mixture.
We've given you Gordon's directions just as he gave them to us."
: Typos by Elizabeth Wood 8/96. From: Elizabeth Wood Date: 07 Jan 97
National Cooking Echo Ä