I'll share my recipe, if you'll share yours, February 27, 2011

13 years ago

Kung Pao Chicken Recipe from FoodGawker

HereÃ¢ÂÂs the recipe you all might have been waiting for Ã¯Â¿Â½Ã¯Â¿Â½" the legendary Kung Pao Chicken! I have wanted to make this for the longest time but have just finally got around to doing so now. Kung Pao chicken first originated in central-western China and has become very popular in the United States. This is the westernized version of kung pao chicken consisting of wok fried chicken pieces, roasted peanuts, scallions and a spicy sauce. For those of you that have been waiting for a Chinese chicken recipe that doesnÃ¢ÂÂt use a deep fryer Ã¯Â¿Â½Ã¯Â¿Â½" this is it. Even though you can deep fry the chicken pieces this time we are frying the chicken in the wok. Some versions of Kung Pao chicken use vegetables such as zucchini or red bell peppers. This recipe doesnÃ¢ÂÂt call for those but you can add them if you wish. Serve on top of white rice.

Ingredients:

1 lb boneless-skinless chicken breasts (cut into 1Ã¢ÂÂ pieces)

1 tablespoon cornstarch

2 teaspoons sesame oil

3 tablespoons green onions (chopped)

3 garlic cloves (minced)

ÃÂ½ teaspoon crushed red pepper flakes

ÃÂ½ teaspoon powdered ginger

2 tablespoons rice wine vinegar

2 tablespoons soy sauce

2 teaspoons sugar

1/3 cup dry roasted peanuts

Cooking Instructions:

Step 1: combine chicken and cornstarch in a small bowl and toss to coat. Heat sesame oil in wok over medium heat, add chicken and stir fry 5-7 minutes or until no longer pink inside. Remove chicken from wok.

Step 2: Add green onions, garlic, red pepper flakes and powdered ginger to the wok and stir fry for 15 seconds.

Step 3: Combine vinegar, soy sauce and sugar in a small bowl. Mix well and add the sauce to the wok.

Step 4: Return chicken to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly. Top with additional green onions if desired and serve over white rice.

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Comments (2)

Cricketm
13 years ago
Tortellini Soup

INGREDIENTS

2 pounds crosscut flanken short ribs, cut into single rib portions
3 beef bouillon cubes
1 small onion, diced
1Ã¢ÂÂ1/2 cups 'baby' carrots, sliced into circles
3 stalks celery, diced
3 pressed cloves garlic
1 medium Idaho potato, peeled and diced
2 vineripe tomatoes, diced
Black pepper
1 9 ounce package refrigerated prepared cheese tortellini or 2 heaping cups)
2 Tablespoons parsley, chopped
Grated pecorino for serving

PREPARATION:

1.Place the meat in a deep pot and cover with cold water. Bring to a boil, then simmer until meat is tender, skimming impurities from the top as needed. Pull the meat out and set aside until cool enough to handle. When cool enough, remove from bones and cut or pull apart into bitesized pieces. Build the soup in the remaining beef liquid.
2.Add 23 cups of water to the beef broth and bring to a simmer. Add 3 bouillon cubes to the soup. Add the reserved meat, onion, carrots, celery, garlic, potato, tomato, and some grindings of pepper. Simmer until all is tender, about 45 minutes. Add the tortellini and cook until done per package instructions. Stir in parsley. Serve topped with grated cheese.
patti43
13 years ago
Another foodgawker recipe. It said it's a winter salad, but I'd like it anytime.

MUSTARD CHICKEN SALAD (Barefoot Contessa)

4 bone-in chicken breast halves*
Olive oil
Coarse salt and fresh ground pepper
5 cups small brocolli florets
1 1/2 cups mayonnaise
1/2 cup Dijon mustard
1/4 cup whole grain mustard
2 tablespoons white wine vinegar
2 tablespoons minced fresh tarragon
1 pint cherry tomatoes, halved

Preheat oven to 350. Place chicken in a baking pan lined with foil and rub with olive oil. Sprinke liberally with salt and pepper and roast for 45 minutes. Cool, discard skin and tear chicken meat into bite-sized pieces. *Or buy a roasted chicken at the market.

Fill a large bowl with ice water and bring a large pot of water to a boil. Add broccoli to the boiling water and cook until crisp-tender, about one minute. Drain and place the brocolli in the bowl of ice water.

Make the dressing by whisking the mayo, mustards, vinegar 1 tablespoon salt and 1 1/2 teaspoons salt together. Add enough dressing to the chicken to moisten well. Add the tarragon, broccoli and tomatoes and mix gently to combine. If you have time, cover and let sit in fridge for a couple of hours so the flavors can develop even more. Serve at room temperature.
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I'll share my recipe, if you'll share yours, February 27, 2011

Comments (2)

Cricketm

patti43

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