Hi -

Below is a very tasty recipe. I am interested in knowing what region it
is from. I found the recipe in 'The Ultimate Chinese & Asian Cookbook'
and have seen it in other cookbooks from the same publisher, Hermes
House. It appeared in one of their Chinese-only cookbooks, so presumably
its Chinese. However, mixing the chicken pieces with dry spices is, to
me, unusual for Chinese recipes, and the spices themselves, such as
cumin, coriander, and turmeric, seem unusual for Chinese food. Could
there be a Muslim connection, perhaps? Or maybe its from a regional
cuisine with which I am unfamiliar.

Anyway, I'd welcome anyones' ideas or insights. And give the recipe a
try, you won't be sorry!

Cheers,

Ian


Spicy Chicken Stir-fry

The chicken is marinated in an aromatic blend of spices and stir-fried
with crisp vegetables. If you find it too spicy, serve with a spoonful
of sour cream or yogurt. It's delicious hot or cold. Serves 4.

Ingredients

1 pound skinless, boneless chicken breasts
1 bunch scallions
4 celery stalks
2 red bell peppers, seeded
1 yellow bell pepper, seeded
6 ounces zucchinni [optional]
8 ounces mushrooms, coarsely chopped, any variety [optional] (my addition)
6 ounces snow peas or sugar snap peas
1 tablespoon lime juice
1 tablespoon honey
6 Dried Red Peppers (my addition)
peanut or sunflower oil, for frying


Spice Mix
1/2 teaspoon ground turmeric
1/2 teaspoon ground ginger
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 teaspoons ground cumin
1 tablespoon ground coriander
1 tablespoon superfine sugar
1/2 teaspoon white pepper (my addition)
1/2 teaspoon cayenne (my addition)

1. Combine the turmeric, ginger, salt, pepper, cumin, coriander and
sugar in a bowl and mix well.

2. Cut the chicken into bite-sized pieces. Add to the spice mixture and
stir to coat the chicken pieces thoroughly. Set aside.

3. Prepare the vegetables. Cut the scallions, celery and bell peppers
into thin 2-inch-long strips. Cut the zucchini at a slight angle into
thin rounds and trim the snow peas or sugar snap peas.

4. Heat 2 tablespoons of oil in a preheated wok or large frying pan.
Stir-fry the chicken in small batches (som it fries, not steams) until
cooked through and golden brown, adding a little more oil when
necessary. Remove from the pan and keep warm.

5. Add a little more oil to the pan and cook the scallions, celery, bell
peppers, mushrooms and/or zucchini over medium heat for 8-10 minutes, or
until beginning to soften and turn golden. Add the snow peas or sugar
snap peas and cook for another 2 minutes.

6. Return the chicken to the pan, and add the lime juice and honey.
Cook for 2 minutes. Serve immediately, over rice.

NOTES: You can add or subtract almost any vegetable from the recipe and
it will still work, the spice mix is so good. It can be doubled, tripled
or even quadrupled without alteration of the result.