The Everyday Wok Cookbook by Lorna Yee

Author:Lorna Yee [Yee, Lorna]
Language: eng
Format: epub
ISBN: 978-1-57061-839-0
Publisher: Sasquatch Books
Published: 2012-11-05T16:00:00+00:00

In a wok, combine the oil, shallots, and garlic. Over medium-high heat cook until the shallots and garlic turn golden brown and fragrant, about 2 to 3 minutes. Add the chicken, water chestnuts, and mushrooms. Cook, stirring, until the chicken and vegetables are cooked through, 6 to 7 minutes.

Serve the chicken with the lettuce, sticky rice, and dipping sauce.

WEEKEND COQ AU VIN

Coq au vin evolved from a favorite dish of French peasants, who invented this luscious, hearty stew when their roosters grew too old for much else. After hours of cooking at a low temperature, the once tough and stringy meat became soft and meltingly tender, while the red wine sauce reduced and thickened into a full-bodied, glossy liquid perfect for spooning over wide noodles or sopping up with crusty bread. Though not many of us have roosters scratching around in our backyards anymore, this dish has stood the test of time. When I feel that first lick of winter frost in the air, I like to make up a nice pot of this coq au vin and invite some of our best friends over for dinner. What makes this particular recipe extra special is that you begin by roasting the vegetables and the chicken for a short time to caramelize them, which adds another dimension of flavor.

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