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From: nemo@rochester.UUCP (Wolfe)
Newsgroups: net.cooks
Subject: Re: Yet another chicken recipe request
Message-ID: <7919@rochester.UUCP>
Date: Wed, 10-Apr-85 09:44:09 EST
Article-I.D.: rocheste.7919
Posted: Wed Apr 10 09:44:09 1985
Date-Received: Fri, 12-Apr-85 06:11:53 EST
References: <5108@cbscc.UUCP>
Organization: U. of Rochester, CS Dept.
Lines: 15

> How about some of your favorite chicken recipes for the wok.
> I am also interested in fried rice and stir-fry vegetables recipes.
> 
> I just bought a wok and am ready to throw away my skillet.
> 
> Corinna Owens

Two tips on chicken in the wok (besides the obvious that it cooks fast).
One is that to get the sort of surface that many stir-fry dishes have on
their meat, add some corn starch to the marinade.  The chicken won't seem
to be breaded or anything, but the thin layer retains more of the juices,
etc.  The other is for a very crispy coating, try using egg whites.  It is
also a very thing coating, but is definitely there.  For this sort of dish,
fry the chicken first, then cook veggies and add chicken at the end.
Nemo