Saturday, February 21, 2009

Chinese Cooking

General TSO's Chicken

1lb boneless skinless chicken thighs (cut into 1” chunks)
5 dried red chili peppers
3 green onions (sliced)
3 eggs (beaten)
½ cup cornstarch
oil (for frying)
1 ½ tablespoons rice vinegar
2 tablespoons rice wine
3 tablespoons sugar
3 tablespoons soy sauce
2 teaspoons cornstarch

Cooking Instructions:

Step 1: In a large mixing bowl combine cornstarch and beaten eggs. Mix well to create a batter. Add chicken bits and coat thoroughly.

Step 2: To make the sauce- in a small bowl combine rice vinegar, rice wine, soy sauce, sugar and cornstarch. Mix well and set aside.

Step 3: Heat deep fryer or wok to 375 degrees and deep fried chicken bits in batches. Drain on paper towels.

Step 4: Add 1-2 tablespoons of oil to your wok. Add dried chili peppers to your wok and stir fry for 30 seconds. Add chicken bits to the wok and stir fry for a couple minutes.

Step 5: Add sauce mixture to the wok and cook stirring until the sauce becomes thickened and bubbly. Garnish with green onions and serve.


1 pkg. spring roll pastry
1 lb. chicken, cut into tiny pieces
2 carrots, grated
2 small onions, thinly sliced
1/2 head of cabbage, shredded
2 cups bean sprouts
2 Tbs. soy sauce
1 tsp. sesame oil
1 egg

Cook chicken in the sesame oil & when done add vegetables. Cook til vegetables are done. Add Vegetables. Cook til vegetables are tender. Crack an egg in a dish and set aside for sealing eggrolls.

Take a pastry fill with 1/2 cup of filling and wrap up corner over the filling. Dip finger into egg white and wet corners of pastry fold sides like a envelope and roll it up. And set aside. Do not stack or they may stick together. Deep fry in a deep fryer until golden brown. Serve with Sweet & Sour sauce.

Egg Drop Soup

4 cups chicken broth or stock
2 eggs, lightly beaten
1 -2 green onions, minced
1/4 teaspoon pepper
Salt to taste
A few drops of sesame oil (optional)
In a saucepan, bring the 4 cups of chicken broth to a boil. Add pepper and salt, and the sesame oil. Cook for about another minute.
Very slowly pour in the eggs in a steady stream. To make shreds, stir the egg rapidly in a clockwise direction for one minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form.
Garnish with green onion and serve.

Fried Rice

1 cup Jasmine white rice (makes three cups when cooked)
1 white onion, sliced
1 small carrot, chopped
2 eggs
2-3 cloves of garlic, minced
3/4 cup ham, diced
1/2 cup soy sauce
Canola oil
Salt & Pepper

Prepare one cup of Jasmine white rice. Put vegetables into a wok with a little canola oil. Cook til tender. Push vegetables over to one side. Crack eggs and lightly scramble til light and fluffy. Add Ham and cooked rice. Stir together add soy sauce, garlic cloves, Salt & pepper. Cook alittle longer and stir. Ready to serve.

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