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Chili - 5 Spice Chicken Chili Post by :andreas Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2164

Click below to download : Chili - 5 Spice Chicken Chili (Format : PDF)

Chili - 5 Spice Chicken Chili

1 lb boneless, skinless, chicken breasts
4 tbs cornstarch
2 tsp cornstarch
1 tsp salt
1/2 tsp chinese 5 spice powder
1/4 tsp 5 spice powder
1/2 c chicken stock
2 tsp sugar
1 tbs soy sauce
1/2 tsp sesame oil
1 tsp vinegar
1 tsp dry sherry
1 tsp black pepper
1 tbs cold water
1/2 c peanut oil
15 dried red chilies, seeded ( he always liked more than 15)
2 cloves garlic, finely chopped
2 tsp fresh ginger, finely chopped
4 scallions, chopped

Cut chicken into bite sized pieces. Mix the 4 tbs cornstarch, salt and 1/2 tsp 5 spice powder in a shallow dish. Tossin the chicken to coat. In a separate bowl, mix the chicken stock, sugar, soy sauce, sesame oil, vinegar, wine, pepper, and remaining 5 spice powder. In another bowl mix remaining cornstarch ad water.

Heat oil in wok on high until very hot. Add chicken, 1/3 ata time and fry until brown. Remove and drain on paper towels. Pour off all but 2 tbs oil. Add chillies, garlic and ginger. Stir fry briefly for 45 sec. Add scallions and stir very briefly. Add stock mixture and bring to a boil.
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10 fresh Poblano chiles (about 2 pounds) 3 thin slices bacon 1/2 cup coarsely chopped onion 2 garlic cloves, minced 1 t Ancho chile molido or chili powder (available in Latin American markets) 1/2 t salt 2 T masa harina (available in Latin American markets) 2 pounds boneless pork, cut in 1/2-inch cubes 3 cups chicken stock 1/2 t ground cumin (optional) Salt and pepper Over gas flame or on barbecue grill roast chiles until charred on all sides. Put in a paper bag for 20 minutes. Peel off blackened skin, remove seeds & membranes, chop in coarse pieces. In a