DRUNKEN CHICKEN

from David Frizzell

Recipe

Ingredients:	1 bottle or 3 cups Chinese rice wine (Shooshing) or dry sherry 2 cups water 2 boneless, skinless chicken breasts (6 to 8 ounces each) 2 Tablespoons soy sauce ¼ cup finely slivered green onions, including tops ¼ cup fresh cilantro, coarsely chopped 2 Tablespoons vegetable oil 3 Tablespoons fresh ginger, thinly slivered 2 Tablespoons fresh red or green jalapeno or Fresno chilies, thinly slivered

Directions:	1. In a deep 3 or 4 quart pan over high heat, bring wine and 2 cups water to a boil. 2. Add chicken and return to a boil. 3. Remove from heat, cover tightly, and let stand until chicken is no longer pink (approximately 15 -18 minutes). 4. Lift chicken from cooking liquid and let stand until chicken and liquid are cool. This can be done the day before. 5. Cut chicken crosswise into ¼ inch thick slices. Arrange slices slightly overlapping on a small platter. 6. In a small bowl, mix soy sauce with 3 Tablespoons of the cooking liquid. Drizzle evenly over chicken. (Either reserve and store remaining cooking liquid for another use, or discard). 7. Sprinkle green onions and cilantro over chicken. 8. Pour oil into a 6 or 8 inch fry pan over high heat. In about 30 seconds, the oil should ripple. Add ginger and chilies, stirring until they sizzle, about 10 to 15 seconds. Spoon mixture evenly over chicken. Makes 8 to 10 small plate servings.

Ingredients:

1 bottle or 3 cups Chinese rice wine (Shooshing) or dry sherry
2 cups water
2 boneless, skinless chicken breasts (6 to 8 ounces each)
2 Tablespoons soy sauce
¼ cup finely slivered green onions, including tops
¼ cup fresh cilantro, coarsely chopped
2 Tablespoons vegetable oil
3 Tablespoons fresh ginger, thinly slivered
2 Tablespoons fresh red or green jalapeno or Fresno chilies, thinly slivered

Directions:

1. In a deep 3 or 4 quart pan over high heat, bring wine and 2 cups water to a boil.

2. Add chicken and return to a boil.

3. Remove from heat, cover tightly, and let stand until chicken is no longer pink (approximately 15 -18 minutes).

4. Lift chicken from cooking liquid and let stand until chicken and liquid are cool. This can be done the day before.

5. Cut chicken crosswise into ¼ inch thick slices. Arrange slices slightly overlapping on a small platter.

6. In a small bowl, mix soy sauce with 3 Tablespoons of the cooking liquid. Drizzle evenly over chicken. (Either reserve and store remaining cooking liquid for another use, or discard).

7. Sprinkle green onions and cilantro over chicken.

8. Pour oil into a 6 or 8 inch fry pan over high heat. In about 30 seconds, the oil should ripple. Add ginger and chilies, stirring until they sizzle, about 10 to 15 seconds. Spoon mixture evenly over chicken.

Makes 8 to 10 small plate servings.