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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Hot & Sour Chicken (Indo Chinese)   
    Categories: Chicken, Chinese   
         Yield: 1 servings   
      
         1 lb Chicken thighs;   
              - boneless, skinless   
         1 tb Garlic; minced   
       1/2 ts Red chilli powder;   
              - adjust to taste   
       1/2 tb Dark soya sauce   
       1/2 ts Salt   
         1 ts Black pepper; fresh cracked   
     1 1/2 tb White vinegar   
         2 tb Oil; up to 3 tb,   
              - for skillet frying   
      
   MMMMM---------------------------SAUCE--------------------------------   
         6    Fresh garlic pods   
         2    Whole fresh Fresno chiles or   
              - any hot pepper; adjust to   
              - tolerance; de-seed if you   
              - like   
         2 ts Dark soya sauce   
         2 tb Chilli tomato sauce *   
     1 1/2 ts Honey brown sugar;   
              - adjust to taste   
         1 tb Fresh ginger; finely chopped   
         1 ts Pure; untoasted sesame oil   
              - (optional but recommended)   
         1 ts Corn starch   
       1/2 c  Chicken stock,   
              - vegetable stock, or water   
         3 tb Oil; up to 4 tb   
         5    Scallions; white & green   
              - cut separately   
       1/2 c  Red onion; finely chopped   
       1/2 c  Fresh tomatoes;   
              - finely chopped   
       3/4 ts Red pepper flakes;   
              - adjust to tolerance   
              Salt; to taste   
     1 1/2 tb Vinegar; up to 2 tb;   
              - adjust to taste   
      
   MMMMM------------------------FOR GARNISH-----------------------------   
              Scallions; green parts   
              - chopped   
      
     If you would like to deep fry the chicken before adding to the sauce,   
     mix 4 tb all-purpose flour and 1 tb corn starch when you marinate.   
      
     * substitute with Sriracha & 1/2 ts cayenne, or use 1-1/2 to 2 tb   
     Sambal oelek.   
      
     Clean the chicken, pat it dry. Cut the cleaned chicken into bite size   
     pieces. Rub it with garlic, chili, soy sauce, salt & pepper, vinegar   
     and let sit for about 25 to 30 minutes.   
      
     While the chicken is marinating, using your mortar and pestle or mini   
     processor, crush the garlic and Fresno chillies to tiny bits. You   
     could use some water if required for blending.   
      
     In a small bowl, mix up the soy sauce, chili tomato sauce, honey, and   
     sesame oil (if using). In another bowl, mix the corn starch with the   
     stock and set aside.   
      
     In a wide skillet (I used my 12?), heat up 2 to 3 tb oil on high.   
     Pick up the marinated chicken pieces, shake to release vinegar and   
     layer on the skillet and let sear on both sides, flipping in between.   
     Make sure that the chicken pieces cook all the way through. This may   
     take about 7 to 8 minutes or more depending on the size of pieces.   
      
     Once done, transfer the chicken pieces to a plate and reserve the   
     drippings in the skillet itself.   
      
     Add the 3 tb oil into the same skillet and heat it up on medium. Add   
     the crushed garlic chili paste and fry up these for 20 to 30 seconds   
     or so untilyou smell the aroma. Be careful that the garlic does not   
     burn, or else it will be bitter. Next add the chopped onions and   
     scallions (white parts) and cook on medium high for 3 to 4 minutes or   
     until light brown in color. Add the tomatoes next and let cook until   
     they begin to soften. Next, add the ginger along with the soy sauce   
     mix made earlier, let cook 3 to 4 minutes until everything starts   
     looking glossy or until you see bubbles on the sides. Next, add the   
     corn starch mix to the skillet. Reduce the heat to low and let   
     everything simmer for another 2 to 3 minutes until the sauce thickens   
     slightly.   
      
     Next, taste & adjust the salt in the sauce. Sprinkle the red chili   
     flakes & vinegar to the skillet and stir everything well.   
      
     Add the chicken & toss so that the pieces are evenly coated.   
      
     Garnish with chopped green scallions & serve immediately.   
      
     Recipe FROM:    
      
   MMMMM   
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