Quoting Dale Shipp to Dave Drum <=-

I use "Oriental" for Chinese, Japanese, Thai and Vietnamese dishes. I
use "Asian" for dishes from the Indian sub-continent (aka South Asia).

After some discussion with Michael Loo, I have stopped using the term Oriental and use Asian for all of those areas if I am not using a
single country name.. His opinion was that the term Oriental was offensive to many -- and I accepted his opinion.

I have Japanese and Filipino relatives and numerous Japanese,
Korean, and Vietnamese friends. Oriental isn't "nigger" offensive
but it is certainly "negro" rude in modern times.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Orange Chicken with Red Chiles (China)
Categories: Chinese, Chicken, Chilies, Wine
Yield: 2 Servings

MARINADE:
1/2 tb Cornstarch
1 tb Dry vermouth or white wine
1/2 lb Boneless chicken breast, cut
Into 1/2 inch pieces
SAUCE:
1/2 tb Minced ginger
1/2 tb Minced garlic
1 Green onion, minced
1/2 ts Ground Sichuan peppercorns
1 tb Dry vermouth or white wine
2 tb Soy sauce
1 tb Hot bean sauce
2 tb Dried orange peel, soaked in
Hot water for 1/2 hour and
Shredded
2 ts Sugar or honey
1/2 ts Sesame oil
STIR-FRY:
2 tb Peanut oil
6 sm Dried hot red chiles, such
As Japones or de Arbol

This chicken and chile dish is a standard in western China, where
the flavors of poultry and citrus are often combined. Any small,
dried red chiles may be used in this recipe. Serve it over steamed
rice or rice pilaf.

Combine the ingredients for the marinade in a bowl, stir well, and
add the chicken. Let sit for 30 minutes. Combine all the sauce
ingredients in a bowl, stir well, and set aside. Heat the wok over
high heat. Add the peanut oil and when it just begins to smoke,
add the chiles and marinated chicken. Stir-fry for about 1 minute.
Add the sauce and stir-fry for an additional 30 seconds. Remove
the chiles before serving.

Recipe by: J. Reed [ASIAN-RECIPE]
Source: www.fieryfoods.com
Posted by: Westher in RFC

MMMMM

Cheers

Jim


... In the 50's sea weed wasn't a food.

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