Chinese: Hot & Spicy Chicken (Ma La Tze Gee Recipe




Chinese: Hot & Spicy Chicken (Ma La Tze Gee Ingredients

4 tbsp oil
1 scallion
2 to 3 hot peppers
1 tbsp shredded ginger
1 tbsp sherry
2 tbsp light soy sauce
2 lb fryer
1/2 cup chicken broth
1 tbsp light soy sauce
2 tbsp wine vinegar
1 tbsp sugar
1/2 tsp salt
1 to 2 teaspoons anise pepper
1 tbsp cornstarch

A Recipe for
Chinese: Hot & Spicy Chicken (Ma La Tze Gee

 

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This is a recipe for Chinese: Hot & Spicy Chicken (Ma La Tze Gee from the recipe cookbook of Recipes-to-go (Asian)


sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.




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Food Tip
Use lean ground beef such as ground round (known as extra lean) or ground sirloin (known as lean) for casseroles, chili, tacos, spaghetti sauces and skillet dishes




Chinese: Hot & Spicy Chicken (Ma La Tze Gee

Food Tip
Roast, bake, grill, braise, broil or stir-fry more often. Fry less often.







Chinese: Hot & Spicy Chicken (Ma La Tze Gee Directions

Cut chicken into bite-sized pieces, marinate 15-20 minutes in ginger,
sherry, soy sauce mixture.

Cut scallion and hot peppers diagonally into 1-inch pieces. Grind
anise pepper to powder. Mix chicken broth, soy sauce, wine vinegar,
sugar, salt and pepper.

Heat oil. Add scallion, and stir fry several times. Add ginger,
sherry, soy mixture and chicken to scallions and hot pepper, and
stir-fry for 1-2 minutes more. Add chicken broth mixture, mix well.
Cook over low heat until chicken pieces are tender. Add cornstarch
to thicken. Serve.

Serves: 1

 

 

 

 

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