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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

 

Moo Goo Gaipan #2


chicken, chinese

1 lb boneless, skinless chicken breast
1 tablespoon soy sauce
1 tablespoon fresh grated ginger
1 tablespoon corn starch
1 head/bunch fresh bok choy
1/2 lb to 3/4 lb fresh mushrooms
1/2 lb fresh snow peas, stringed & halved
2 cup chicken stock/bouillon
2 tablespoon corn starch
2 tablespoon to 3 tb peanut oil

Remove any fat or tendons from the chicken and slice into pieces 1/4" by 1" or so (this works better if chicken is partially frozen). Mix chicken with next three ingredients and allow to marinate while you are preparing the vegetables. Wash bok choy thoroughly, trim off the tough ends of the leaves and part of the base, and chop into bite-size pieces including the green parts. Slice the mushrooms. Cut the snow peas in half or slice after the tips and strings have been removed. Mix the stock and the corn starch in a shaker Heat oil in wok until its almost smoking and then stir fry the chicken until its almost cooked through. Then add the vegetables and stir fry until the bok choy leaves get sort of wilted down. Pour in the stock/cornstarch mixture that was shaken just before pouring it in. Stir constantly until the sauce thickens. Serve immediately over cooked rice. Note: You can add bamboo shoots, sliced water chestnuts and all sorts of other stuff to this but I like the plain version best. About the only thing I change is to throw in some Mrs. Dash, which isn't very Chinese, but heh! Enjoy. Posted by: Mike Hackmann 6/93