Ingredients
-
1
-
1
-
-
2
-
1
-
1
-
1
-
1
-
1/2
-
1
-
-
-
-
-
Directions
Chicken With Cucumbers, Based on a recipe from The Joy of Chinese Cooking by Lo Mei Hing and Sun Tzi Hsi. Written in Japan in 1981. Translated and printed in Milan, Italy in 1983. One of the few dishes I make more than once a year., Mere minutes before this was finished, I was nearly convinced it wouldn’t happen. The fried chicken was dry, the cucumbers sat there looking ready for salad, and the sauce seemed to have nothing to do with either. Together, though, they worked! I had never cooked cucumbers before, but they were good. They had a texture like softer zucchini or smoother onion, and picked up some of the flavors of the sauce and wine. used sake, which made it taste like a Japanese rendition of Chinese food, but then, that’s what it is. Thanks for something tasty and a bit different (though less so than it might sound at first)., Based on a recipe from The Joy of Chinese Cooking by Lo Mei Hing and Sun Tzi Hsi. Written in Japan in 1981. Translated and printed in Milan, Italy in 1983. One of the few dishes I make more than once a year.
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Steps
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1
Done
|
Cut the Cucumber in Half Lengthwise, Then Cut Diagonally in 1/4-Inch Slices. |
|
2
Done
|
Combine the Soy Sauce, Sugar, Salt and Pepper as a Sauce. |
|
3
Done
|
Set Aside. |
|
4
Done
|
Cut the Chicken Into Thin Diagonal Slices at a 45 Angle. |
|
5
Done
|
Dip the Chicken Slices Into the Egg, Then Into the Cornstarch; Rest Slices on Wax Paper. |
|
6
Done
|
Heat the Oil Over Medium-Low Heat. |
|
7
Done
|
Gently Fry the Chicken in Single Layer Batches. |
|
8
Done
|
Remove and Drain on Paper Towels or Brown Paper Bag. |
|
9
Done
|
Add More Oil If Necessary. |
|
10
Done
|
Fry Ginger Until It Gives Off Its Aroma. |
