12
4-1/2
6
1
4
3
2
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1
2
2
1
1
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2
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oz
oz
cl
in
oz
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T
T
T
T
T
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T
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Chicken meat
Shitakes (1)
Garlic
Ginger root
Onion
Scallions
Red Chili (2)
-- Sauce
Soy Sauce
Fish Sauce (3)
Rice Vinegar
Palm Sugar
Stock
--------
Oil
-- Condiment
Chili Vinegar (4)
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Prep - (30 min)
- Cut CHICKEN into bite size slices about 1/4 inch thick.
- Stem MUSHROOMS cut into slices about 1/8 inch wide. If fresh
Shitakes soak in water for 20 minutes, drain and wring out lightly.
- Crush GARLIC and chop fine. Slice GINGER thin
crosswise and chop fine. Mix.
- Cut ONION lengthwise into narrow wedges, angle cut
SCALLIONS into 1 inch lengths, split bulb ends if large.
Core CHILIS and cut into shreds. Mix all.
- Mix together all Sauce items.
Run - (15 min)
- Heat OIL in a wok or large sauté pan and fry
Garlic mix until garlic is starting to color.. Stir
Chicken and fry stirring until chicken has lost all it's raw
color.
- Stir in Mushrooms and fry stirring until well distributed.
- Stir in Onion mix until well distributed, then stir in
sauce mix and simmer until onions are crisp tender, just a minute or
few.
- Serve hot with plenty of steamed Jasmine rice. I always serve
Thai-Chinese recipes with,
Thai Chili Vinegar Sauce for those who like it even more
Thai.
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