Thursday, September 29, 2011
Friday, September 23, 2011
1/2 cup cornstarch (corn flour)
1/4 cup water
1+1/2 tsp minced garlic
1+1/2 tsp minced ginger root
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup cooking wine
1+1/2 cup hot chicken broth
3 lbs deboned dark chicken meat, cut into large chunks
1/4 cup soy sauce
1 tsp white pepper
1 cup cornstarch (corn flour)
Vegetable oil for deep-frying
2 cups sliced green onions
16 small dried hot peppers
Mix 1/2 cup cornstarch with water.
Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine, and chicken broth .
Stir until sugar dissolves.
Refrigerate until needed.
In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper.
Stir in egg.
Add 1 cup cornstarch and mix until chicken pieces are coated evenly.
Add cup of vegetable oil to help separate chicken pieces.
Divide chicken into small quantities and deep-fry at 350 degrees until crispy.
Drain on paper towels.
Place a small amount of oil in wok and heat until wok is hot.
Add onions and peppers and stir-fry briefly.
Stir sauce and add to wok.
Place chicken in sauce and cook until sauce thickens.
Lisa C. . . . .
Friday, September 16, 2011
- 3 cups chopped yellow onions
- 2 tablespoons good olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
- 1/3 cup Worcestershire sauce
- 3/4 cup chicken stock
- 1 1/2 teaspoons tomato paste
- 5 pounds ground turkey breast
- 1 1/2 cups plain dry bread crumbs
- 3 extra-large eggs, beaten
Preheat oven to 325 degrees F.In a medium saute pan, over medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until translucent, but not browned, approximately 15 minutes.
Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature.
Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl.
Mix well and shape into a loaf on an ungreased sheet pan.
Bake for 1 1/2 hours until the internal temperature is 160 degrees F. and the meatloaf is cooked through.
**A pan of hot water in the oven under the meatloaf will keep the top from cracking.
**I also like to make them in muffin tins.. The gremlins love them and the leftovers freeze easier.. (Who doesn't LOVE individual servings..
Lisa C. . . . .