Recipe - Zupa Kartoflana (Potato Soup)

1 Whole chicken breast; 2 1/2
3 cups when boned and cut
into chunks

MARINADE
2 teaspoon Cornstarch
2 teaspoon Soy sauce
One half Egg white
One half teaspoon Salt

HEAT
4 (up to)
6 Fresh or dried red peppers
2 teaspoon Finely chopped fresh ginger
2 teaspoon Finely chopped garlic

SEASONINGS
2 teaspoon Cornstarch (corn flour)
1 tablespoon Rice wine or dry sherry
1 tablespoon Soy sauce
2 teaspoon Vinegar
2 teaspoon Sesame oil

FRYING
1 cup Oil; approx

Also from my favourite Szechwan cookery book is this recipe inspired by
(General?) Tso:

Preparation:

1. Mix marinade ingredients in order and stir in chicken pieces. Leave at
least 10 mins.

2. Deseed peppers and cut longwise into thin shreds. If using dried ones
soak first.

3. Chop ginger and garlic as finely as possible.

4. Mix seasonings in order.

To cook:

1. Stir fry the drained chicken in the (very hot) oil for 30 secs. or until
white. Remove and drain.

2. Remove oil leaving only 3 Tbss. Reheat until hot, then add pepper ginger
and garlic. [There is a warning at the top of this recipe not to char the
peppers. They are supposed to be bright red and only lightly cooked cb.]
When you notice the aroma of the garlic and ginger (10 15 secs.), add the
prefried chicken pieces. Stir the Seasonings and add them to the wok. Stir,
and when everything is well mixed, remove to a serving bowl and serve hot.
Don't forget the beer. Story: Tso Tsungt'ang [Warning! Do not attempt to
say this with your mouth full of rice!cb], whose name is included in this
dish, was a regional leader of Szechwan during the T'ungchih Restoration
(18621874). His role in the supression of the Nien (18531868) and
Northwest Moslem rebellions (18621873) has made him an extremely unpopular
figure in the People's Republic of China. So there, as in HongKong, this
dish is known as Lajiao Zi Ji, which means "Chicken with Red Peppers".

Cameron, a.k.a. BEGG.4@OSU.EDU (614) 292 4429 Voicemail or FAX

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