Over high heat, return to a
boil; cover and simmer over low heat for another 30 minutes
or until leg joint moves easily and juices run clear with
no hint of pink when thigh is pierced. Remove roaster and
cool slightly; cut into small pieces. Serve hot, at room
temperature or chilled, arranging on a bed of cabbage and
garnishing with carrot curls and hot pepper flowers. Soy
sauce mixture may be boiled and then passed as a dipping
sauce.
Note: Sauce mixture can be used over and over again. Skim
off fat; refrigerate up to a week or freeze several months.
Bring to a boil before reusing.
STIR-FRY IN A NOODLE BASKETServes 8-10
1 boneless roaster breast, cut into 1/2-inch cubes (about 4
cups)
6 tablespoons soy sauce, divided
2 tablespoons dry sherry
2 tablespoons cornstarch, divided
4 scallions, cut into 1/2-inch slices (3/4 cup)
2 teaspoons minced fresh gingerroot
2 cloves garlic, minced
3 tablespoons cider vinegar
2 teaspoons sugar
2 teaspoons Chinese sesame oil
1/4 teaspoon Cayenne pepper
5 tablespoons vegetable oil, divided
3 cups broccoli flowerets (1 small bunch), blanched
1 1/2 cups sliced carrots (about 3), blanched
3/4 cup sliced water chestnuts
1 can (8-ounces) straw mushrooms, drained, or 1 can (8-
ounces) whole button mushrooms, drained
1/2 cup dry roasted cashew nuts
NOODLE BASKET (recipe follows)
In large bowl, combine breast cubes, 2 tablespoons soy
sauce, sherry, and 1 tablespoon cornstarch; toss until well
mixed and set aside.
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