Not only did D prep all weekend for his annual catered Christmas dinner for 80 (inlcluding 5 turkeys) but he made me chicken soup and tea because I wasn’t feeling well AND he made us a scrumptuous Sunday dinner when the kids came over. 

Hoisin Chicken

3 lbs. boneless chicken, cut into small serving sized pieces

corn starch, enough to coat chicken

enough oil to shallow fry

3 T oil

1 inch ginger piece, peeled & grated 

2 onions, roughly chopped

8 oz. brocoli, cut into small flowerettes

1 red pepper, cut into squares

1 cups of sliced mushrooms

2 T hoi sin sauce

2 T dry sherry

1 T soy sauce

2 T vinegar

salt

1 c water

2 chicken stock cubes

1/2 t sesame oil

 3 t cornstarch

Heat oil in wok.  Fry a few pieces of chicken at a time until golden brown and cooked through, approximately 5 minutes, drain well.  Drain excess oil from pan  and heat 3 new T of oil.  Add ginger and heat 1 minute.  Add onion and heat 1 minute.  Add brocoli, peppers and mushrooms and toss well for 2 minutes.  Add combination of hoi sin, sherry, soy, vinegar, salt, water, chrciken stock, sesame oil & 3 T corn starch.  Add chicken back to pan with veggies.  Add sauce & toss over high heat until sauce boils and thickens.  Continue to toss for 2 minutes.  Serves 6 (we even had enough for 4 left over servings).

Kath’s quote: “American women expect to find in their husbands a perfection that English women only hope to find in their butlers.”                      –W. Somerset Maugham

and I love him

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