Foot and Fire

Chicken: One whole chicken, cleaned (rub salt if desired) Pu erh tea steeped in boiling water, drained Star Anise Pinches of Chinese five-spice In a soup pan, put the whole chicken. Pour tea, just enough to cover the chicken. Put the Star Anise and Chinese Five spice. Bring to boil for 15 minutes, then heat in medium heat for 1 hour and 45 mins. Remove the chicken and place in the serving dish. Reserve stock for gravy. Gravy: 3 cups of stock starch, dissolved in water salt soy sauce black pepper Chicken bouillon (if desired) Strain two to three cups of chicken-tea stock to remove solids. Let boil in a sauce pan, add starch and adjust according to desired consistency. Adjust taste with salt, soy sauce and black pepper. Vegetables: olive oil onion, cubed carrots, cubed potato, cubed Bits and pieces of Mushroom in can, drained raisins or pickles Saute onion in olive oil, add carrots and potato. let cook and add mushrooms and raisins/pickles. Put a little liquid by using the stock. Serve t...

By GERLIE M. UY Chicken pieces, red chili, bell peppers, white onions and halved shiitake mushrooms I had a great time for this recipe as I bought the powdered chili, dried chili and whole shiitake in Beijing, China. Here are the ingredients for the chicken bits and vegetable and chili mix as well as the gravy. Start off the preparation by soaking in hot water 12 pieces of shiitake mushroom until soft. and prepare the chicken below: **Chicken Bites 1kl Chicken breast, cut into bite-size pinches of salt and pepper a pinch of powdered red chili 2 T fish sauce 2 T soy sauce 2 T premium soy sauce 2 T corn starch a small amount of water 1 cup Canola Oil, deepfrying Mix all ingredients and let stand for at least 30 minutes. Deep-fry the chicken and remove excess oil. Set aside in a serving platter. **Vegetable and chili 2 T and 1T oil, leftover from frying 2 medium white onions, cubed 2 Green Bellpepper, seeded and cubed 12 pieces shiitake, halved and hard portion removed 12 dried red c...