Dish of Chicken with Tripe
(click to enlarge)

Chicken with Tripe


China
Serves:
Effort:
Sched:
DoAhead:  		 2 w/rice
**
3 hrs
Yes		 A very interesting contrast of textures united by a pleasing overall flavor, this dish goes very well with long grain rice. In China it is made with Pork Tripe, but Beef Tripe can be used.

1
-------
2
3
1
2-1/2
-------
6
-------
1/2
ar
1/2
2
-------
2
1
1
2-1/2
1/2
#
---
cl
oz
T
T
---
oz
---
t

in

---
T
T
c
T
T
Tripe (1)
-- Marinade
Garlic
Leek
Soy Sauce
Rice Wine (2)
----------------
Chicken Meat (3)  
-- Dressing
Salt
Cornstarch
Ginger
Scallions
--------------
Oil
Oil
Stock, strong (4)
Rice Wine (2)
Sesame Oil, dark
Do Ahead   -   (1-1/4 hrs or more - 25 min work)
  1. Prepare PORK TRIPE and partially cook. Find complete instructions on our Pork Stomach page. Cook until tender but not mushy. If using Beef Tripe see the similar instructions on our Beef Tripe page.
  2. Score TRIPE part way through, both sides at right angles. Cut into short strips about 1/2 inch by 1-1/2 inch. Refrigerate until needed.
Prep   -   (1-1/4 hrs - 20 min work)
  1. Crush GARLIC and chop small. Slice LEEK (white and light green) very thin. Mix all Marinade items and massage into Tripe. Marinate for 1 hour.
  2. Cut CHICKEN into thin slices about 1-1/2 inch by 1 inch. Rub with Salt and lightly powder with Cornstarch.
  3. Shred GINGER fine. Chop SCALLIONS fine. Toss both in with the Chicken.
Run   -   (30 min)
  1. In a wok or spacious sauté pan heat 2 T OIL over moderate heat and fry Chicken, stirring until it has completely lost its raw color. Remove and set aside, leaving the Oil behind.
  2. Add another 1 T of Oil, increase the heat to high and stir fry Tripe for 5 minutes.
  3. Return Chicken to the pan. Stir in Stock and Rice Wine. Cover and simmer 10 minutes.
  4. Sprinkle with Sesame Oil and serve.
NOTES:

  1. Tripe:

    the 1 pound specified will end up at about 1/2 pound by time it's cooked tender. In China this would be made with pork tripe (pork stomach) For details see our Pork Stomach page. It can also be made with Beef Tripe, which is more available to most Americans, but the time for the Do-Ahead step will be different . Blanket or honeycomb can be used. For details see our Beef Tripe page.

  2. Rice Wine:

      Use a good drinkable Rice Wine, not that horrid "cooking wine". If you don't have it, use a dry Sherry. Sake is made of rice but not considered a good substitute, it's beer, not wine. For details see our Chinese Rice Wine page.

  3. Chicken Meat:

      Weight is skinless and boneless. I always use thigh/leg meat which has better flavor and texture than the cardboard breast meat we get around here.

  4. Stock:

      This can be Chicken or Pork stock, and in either case should be fairly strong.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch tt=to taste ar=as required
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