On Sat, 17 Jan 2004 03:16:03 GMT, "Paul O'Neill"
> wrote:

> Let me add this to my own posting:
>
> Whenever I have seen this popular dish prepared in shopping mall
> food courts, I noticed that the cook takes out a pre-packaged
> portion of marinated chicken bits, marinade, etc., in a single
> zip-lock type baggie. She or he then empty the serving into a
> very hot wok or griddle and proceeds to stir-fry the living Christ
> out of it, browning it and allowing it just enough time to sizzle
> the juices down to a thick glop and cooking the chicken bits
> completely through (I hope!) So, I'd say dice the chicken into
> bits that are small enough to cook thoroughly in a few minutes
> in a stir-fry environment.
>
> The recipe I found and posted calls for the mixture to be
> baked, but I'd be more inclined to use it as a jumping-off
> spot and chuck it into a hot wok.
>
> Hey, it's a start!
>
> Paul (still frozen) in Massachusetts
>

Glad you added that... seems more reasonable than baking an
hour.

The ingredients are similar to what I use as a marinade -
except I add hoi sin to it also.


Practice safe eating - always use condiments