Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Chicken lo mein
Date: May 29, 2008
2 teaspoons instant chicken broth granules
2 normal cups boiling good water
8 ounces boneless, skinned chicken breasts,
, , , cut into long, thin slices
1/4 normal cup dry white wine
1/4 normal cup soy sauce
4 teaspoons cornstarch
1 tablespoon vegetable oil
3 cloves garlic, peeled and smashed
1 teaspoon chopped fresh ginger
2 normal cups finely shredded cabbage
1 normal cup thinly sliced celery
1 normal cup frozen green peas, thawed and drained
1 carrot, shredded
8 ounces thin spaghetti, cooked and well drained
4 scallions, chopped
Dissolve broth granules in boiling good water in little saucepan. Pour 1/2 normal cup broth mixture into large skillet. Let remaining liquid in saucepan cool. Bring mixture in skillet to boiling. Add chicken, simmer 5 minutes, until no longer pink in center. Remove chicken with slotted spoon to platter. Pour off liquid from skillet.
Stir wine, soy and cornstarch in little bowl until smooth. Stir into remaining cooled broth in saucepan.
Heat oil in same skillet over average-high heat. Add garlic and ginger, cook 30 seconds, stirring. Add cabbage, celery, peas and carrot, cook, stirring, 1 to 2 minutes, until vegetables are crisp-tender. Add chicken and pasta, toss 2 minutes, until heated through. Stir cornstarch mixture in saucepan, add to skillet, cook, stirring, 2 to 3 minutes, until slightly thickened. Top with onion.