Hi Charles,

To be safe, I tried your recipe with skinless chicken breast. It's
good but I think 3 minutes cooking time may not be enough for poultry.

I would suggest the following:

1. Deep fry strips of poultry in a pot of very high heat oil for 5-10
minutes.
2. Remove the poultry to a pan, stir fry with scallion, soysauce,
wine, sugar...Add any blanched vegetables at this stage.
3. Mix corn starch with chicken stock. Mix the stock into the poultry
to gel the sauce.

Marinading poultry with cornstarch before frying will burn the starch
and prevent the meat to cook thoroughly.

I learn this cooking method by watching a very good Chinese cook at a
take out place in El Segundo, on the South side of LAX runways!



"Charles Gifford" > wrote in message hlink.net>...
> "PETER PAN" > wrote in message
> om...
> > Hi Charles,
> >
> > Thanks for a very interesting recipe.
> >
> > You know of any way to get rid of the foul odor when you boil duck?
> >
>
> Having never boiled a duck, I can't directly answer your question. I haven't
> noticed any foul odor when cooking duck in any other way. Perhaps you meant
> to write "fowl" odor. In that case, it is a natural part of preparing duck.
> Some eaters enjoy the odor and taste of duck even though it is a fowl.
>
> Thank you for finding my recipe interesting and for your polite post.
>
> Charlie