Recipe - Hot Anchovy Dip (Bagna Cauda)

1 pound Skinless boneless chicken
breast
1 cup Water
2 tablespoon Soy sauce
2 tablespoon Apple juice
2 teaspoon Cornstarch
One half teaspoon Bottled hot pepper sauce
1 tablespoon Peanut oil
2 Cloves minced garlic
2 teaspoon Minced fresh ginger root
One half cup Peanuts
1 lg Leek; cleaned & cut into 2"
strips
3 cup Hot cooked rice
6 small Red ried chili peppers

From: srasheed@juno.com (Sam M Rasheed)

Rinse chicken; pat dry with paper towels. Cut chicken into bite size
strips; set aside. For sauce, in a cup combine watate, soy sauce, apple
juice, cornstarch, and hot pepper sauce; set aside. Add oil to wok or 12
inch skillet. Preheat over medium high heat. Stir fry garlic and ginger
root in hot oil for 15 seconds. Add leeks and if desired, chili peppers.
Stir fry for 1One half minutes or till leeks are crisptender. Remove leek
mixture from wok. Add chicken pieces to wok and stir fry for 34 minutes or
until no longer pink. Stir sauce; add to center of wok. Cook and stir till
thickened and bubbly. Return cooked vegetables to wok. Stir to coat. Cook
and stir about 1 minute or till heated through. Stir in peanuts. serve
immediately over hot rice. 3 servings.

Posted to JEWISHFOOD digest by dsabraham@juno.com (Deena Abraham) on Nov
12, 1998, converted by MM_Buster v2.0l.