Chinese sweet sour chicken
Ingredients for Chinese sweet sour chicken/ 4 people
a
can of tomato paste
2
beautiful chicken fillets
Chinese
rice vinegar
peanut
oil
vegetable
oil or sesame
1
green pepper and red pepper
the
vinegar sauce English style Lee & Perrins (Worcestershire sauce)
white
sugar and end (according to quantities below)
1
large onion
1
egg
salt
pepper
cornstarch
Chinese
rice
Optional:
1 can pineapple juice or 5 slices fresh pineapple and / or a box of lychees.
Achievement
Preparation
1 h
Baking
35 minutes
Rest
25 minutes
Total
time 2 h
Challenging
PREPARATION Chinese sweet sour chicken
1
Make the sauce: In a bowl, put 3 large tablespoons of tomato paste. Add 3
teaspoons Worcestershire sauce, then 6 tablespoons rice vinegar and as much
sugar. One can opt for dried for moin sweet plums result. Mix together and set
aside.
2
chicken marinade: (20 to 25 minutes). In a bowl, mix 1 egg, 1 teaspoon sugar,
ground pepper and 1 teaspoon cornstarch. Dip chicken cut into pieces of 2.5 cm by 2.5 cm. Refrigerate.
3 Frying
chicken after marinating time. For this, the first dive in the cornstarch
making sure to coat all sides. Pour 3/4 of a bottle of peanut oil in a wok
(beware of burns!) And heat. Review for doneness by dipping a little marinade
soaked in starch making sure it makes good bubbles. When it’s good, plunge
gradually pieces marinated chicken and rice covered in oil. Slowly because they
are not sticking together. When they took a good golden color, it’s good, they
are cooked.
4 Fry
vegetables in vegetable oil or sesame oil. A few minutes later, the onions are
translucent, it’s cooked!
5 Then
add the chicken and pineapple / litchees possible … Mix and add the sauce.
Mix everything well and let it cook … It is not necessary that the dish is
too wet. The sauce should not be the main element of the dish.
Finally Chinese sweet sour chicken
Serve
with cooked Chinese rice with traditional Chinese way.
Clams with Spicy Butter Recipe
Ingredients
36
Cherrystone Clams
1/2 lb Butter, Room Temperature
1/4 c Chopped Shallots
1
tb Chopped Garlic
1/2
ts Tabasco Pepper Sauce
1
tb Worcestershire Sauce
1
tb Dijon Mustard
2
tb Chopped Fresh Parsley
2
tb Chopped Fresh Basil Leaves
Salt
To Taste
Pepper
To Taste
Clams
with Spicy Butter Preparation
When
renowned chef Pierre Franey visited Avery
Island, he observed some
age-old local commercial enterprises ~ crawfish farming, oyster shucking and
boudin making ~ with great curiosity and enthusiasm. Here he brings his
incomparable touch to cherrystone clams, best enjoyed with a loaf of crusty
French bread and a carafe of wine. The southermers defer to the Yankees on this
one. Preheat the broiler. Open the clams and arrange them neatly on half shells
on a baking sheet. In a small bowl, cream the butter with the remaining
ingredients. Spoon the mixture evenly over the clams. Place them under the
broiler for 1 minute. Serve immediately with French bread. From: The Tabasco
Cookbook.
Smoked Salmon Canapes Recipe
Ingredients
1/2
(8 Oz.) Pkg. Neufchatel
1/2
ts Worcestershire Sauce
Cheese
Softened 1
tb
Ground Black Pepper
1/2
ts Grated Lime Rind
2 oz Smoked Salmon Cut Into
1/4
ts Onion Powder
36
Thin Strips.
1
1/2 lb Jicama, Unpeeled
3
Lime Wedges
Smoked
Salmon Canapes Preparation
Combine
Cheese, Lime Rind, Onion Powder & Worcestershire Sauce in A Small Mixing
Bowl; Beat At Medium Speed Of An Electric Mixture Untilsmooth. Set Aside. Cut
Jicama Into 1/4 in. Thick
Slices; Cut Slices Into 18 (2 Inch) Sqares. Cut Each Square in Half Diagonally
To Make 36 Triangles. Discard Remaining Jicama. Rub The Longest Side Of Each
Triangle With A Lime Wedge. Dip Side Of Triangle in Pepper. Repeat Procedure
With Remaining Triangles. Pipe OR Spoon Aobut 1 t. Cheese Mixture Onto Each
Triangle. Top With A Salmon Strip.
More smart health recipe for July 16 (Not Chinese
recipe)
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