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GENERAL TSOS CHICKEN RECIPE

GENERAL TSOS CHICKEN RECIPE

GENERAL TSOS CHICKEN RECIPE

This is really really really good! (serves about 8)

Ingredients
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3 lbs boneless skinless chicken breasts, cut into chunks
2 cups green onions, sliced
8 small dried chilies, seeds removed (bird pepper or thai chilies are good)
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Cornstarch slurry
1⁄4 cup soy sauce, low sodium preferred
1 egg, beaten
1 cup cornstarch
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Sauce
1⁄2 cup cornstarch
1⁄4 cup water
1 1⁄2 teaspoons fresh garlic, minced
3⁄4 cup sugar
1⁄2 cup soy sauce
1⁄4 cup white vinegar
1⁄4 cup sherry wine or 1⁄4 cup white wine
14 1⁄2 ounces chicken broth (a can)

Directions

Place sauce ingredients in a quart jar with a lid and shake to mix. If you make this ahead of time just refrigerate until needed, shaking it again when you are ready to use it. This also keeps your dirty dishes down.

Mix cornstarch slurry in a large bowl- the mixture will be strange but trust me it works. It will be VERY thick almost paste like. Add ALL the chicken pieces and stir to coat. Using a fork remove ONE chicken piece at a time and let the excess mixture drip off. YES even though the mixture has a weird consistency it will not stick like paste and the excess will drip off. Add chicken to the hot (350 degree) oil and fry until crispy. Only cook 7 or 8 chicken pieces at a time. You do not want to lower the temp of the oil by cooking too many at a time. You can use a simple cooking or candy thermometer to judge the temp of the oil.

Drain on paper towels. Want them extra crispy? Put them on a rack over a sheet pan. Keep warm- I just put them in the oven with the oven off. Repeating until all chicken is fried.
In a separate wok or large skillet add a small amount of oil and heat to 400 degrees. Again, a candy thermometer works great. (Want less dishes? You can just drain the oil after you fry all the chicken, leave a small amount (about a tsp) in the pan and use the same pan if you like.)
Add green onions and hot peppers and stir fry about 30 seconds.

Stir (or shake jar) sauce mixture, and then add to pan with onions and peppers, cook until thick. Some reviews didn't kniw what "thick" meant. Thick like the same sauce you get at a restaurant.you want it to just coat the chicken. If it gets too thick, add a little water or other liquid. The thickness of the sauce should be similar to what you get when ordering this at a restaurant.
Add chicken to sauce in wok and heat just until the chicken is hot enough for you. It may not even need a minute if you kept the chicken warm. The quicker you serve it the crispier the chicken stays.

Award Winning Dunkaroo Dip Recipe

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Award Winning Dunkaroo Dip Recipe

90 kids, hold on to your dialup internet, frosted tips, and Nickelodeon slime!

Award Winning Dunkaroo Dip Recipe

Ingredients:

You can download this recipe as pdf from here

Dunkaroo Dip Recipe pdf

- 1 box funfetti cake mix (DO NOT add the ingredients that you usually would to actually make the cake - you need just the mix)

- 2 cups plain yogurt

- 1/2 container of cool whip.

Directions:

In a large bowl, mix together cake mix, plain yogurt and Cool Whip until completely combined and you see no more lumps. Cover with plastic wrap and allow to chill for about 4 hours.

Garnish with additional sprinkles if desired and serve with animal crackers or Teddy Grahams.

You can download this recipe as pdf from here

Dunkaroo Dip Recipe pdf

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Almost all of Imgur's food/recipes posts

Ham Fried Rice

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Ham Fried Rice

Last Fall when John and I were on our road trip up the Pacific Coast Highway, we had Chinese takeout for dinner one night. We actually found a restaurant that was willing to deliver to the motel. Score! My expectations for a quality meal were quite low, but beggars can’t be choosers.
I have a personal taste preference barometer that I use to measure the quality of a Mexican or Chinese restaurant. I call it my rice barometer. If the rice at a given restaurant tastes good, then chances are high that the rest of the food will taste good also. It works for me every time.

When the Chinese food arrived at our motel room, I went after the fried rice first and did a double take as the flavors hit my tongue. I literally stared at the rice in the takeout carton as if someone was playing a trick on me.

Never, ever, has Chinese fried rice tasted as good as the rice I was eating at that moment. The flavor was deep and rich and completely undefinable. There was a hint of something that reminded me of sitting around a campfire at night in a quiet forest. It was so delicious!
My rice barometer held true for the rest of the meal, too. Everything I ate was the best of any Chinese food that I had ever eaten. The only sad things about eating that meal were realizing that 1) We would be leaving the next morning and I would never be able to order from the restaurant again, and 2) The probability of me ever being able to reproduce that meal at home was pretty darn low.I’ve been in deep, ham fried rice mourning since October. It’s ridiculous. It’s just rice, for heaven’s sake! I’ve been making fried rice since…well…let’s see…since I found a recipe 30 years ago on the back of a package of rice. Oh, but that recipe is no longer in service. It’s kingdom has been overthrown because I’m wearing my big girl panties now. I have learned that there’s more to Chinese flavors than soy sauce.
In this rice I replace traditional soy sauce with hoisin, sesame seed oil and oyster sauce. Joo gonna love it, baby!
Ham Fried Rice
Prep Time: 15 minutesCook Time: 10 minutesTotal Time: 25 minutesYield: 4-6 servingsThis delicious ham fried rice is flavored with oyster sauce, sesame seed oil and hoisin sauce. This is a great way to use up leftover rice.
Ingredients
3 tablespoons oyster sauce
1 tablespoon sesame seed oil
2 teaspoons hoisin sauce
2 tablespoons peanut oil
1 cup yellow onion, small dice
2 medium carrots, diced
3/4 cup diced ham (I used a small portion of a ham steak)
3 cloves fresh garlic, minced
1/2 cup frozen green peas
2 eggs, lightly beaten
4 cups cold, cooked brown jasmine rice (white rice is also fine)Please see "Notes" below.
Instructions
In a small bowl, mix together the oyster sauce, sesame seed oil, and hoisin sauce. Set aside.
Break up cold rice with a spoon, spatula, or your clean hands. Set rice aside.
Heat a wok pan to hot over high heat. Carefully add the peanut oil and tilt wok so that the oil covers the interior sides and bottom of the wok.
Add the onions, carrots and ham. Quickly stir fry for 2 minutes.Lower heat a little if necessary. Add the garlic and continue to stir fry for an additional minute. Add the frozen peas and stir to distribute evenly.
Pour the beaten eggs over the vegetable and ham mixture. Stir fry ingredients just until eggs are set. Add the rice and continue to stir fry until rice is heated through.
Pour the sauce mixture over the rice mixture. Stir fry until the sauce mixture is evenly distributed and rice is hot.
Serve immediately. Some guests may want to add additional sauces or oils. Suggested: soy sauce, oyster sauce, or sesame seed oil. Additional hoisin sauce may not work well because it is sweet.

Notes
Freshly cooked rice does not hold up well when using for fried rice. For the best outcome, the rice should be prepared a day in advance and refrigerated. Just prior to using for fried rice, remove from refrigerator and break up rice clumps with a spoon, spatula, or your clean hands.
Substitutions. The ham can be replaced with chicken or shrimp.
Recipe by Terri @ that's some good cookin' Ham Fried Rice

Well, this looks just like a Caribbean cruise! I love the color of this cutting board. Look how it makes those orange carrots pop! The ham looks a little questionable, but the carrots–WOW! Ham Fried Rice

This is brown Jasmine rice. Jasmine is a wonderful aromatic rice and works so well with Asian cuisine. Whatever kind of rice you use, be sure that it has spent some time chilling in the refrigerator before you use it to make fried rice. Freshly made rice will turn mushy when used in making fried rice. Don’t let mush happen to you; use day old, cold rice! Oh, I almost forgot to tell you. Break up the rice after it comes out of the fridge. Use a spoon, spatula, or even your clean hands. Note: Hands work really well. Ham Fried Rice

Turn a burner up to high and heat up a wok or wok pan until it is quite hot (not smoking hot…smoking hot scares me because of the fire hazard). Add the oil to the wok and swirl the wok so that the oil coats the inside. There is not a picture of me swirling the oil around the wok because there is no way I was going to swirl hot oil in a hot wok and try to take a picture of that process at the same time. Add the onions, carrots and ham to the wok and stir fry for a minute or two; then add the garlic and stir fry for another minute. Ham Fried Rice

Add the peas. Frozen is fine. They defrost and cook to the perfect stage of perfectness in a wink. Ham Fried Rice

Pour the beaten eggs over the vegetables and ham. Ham Fried Rice

Stir things around a lot. Ham Fried Rice

Keep stirring. The egg is cooking, so don’t stop stirring. Ham Fried Rice

Okay, stop. The egg should still look moist. Don’t cook it until it looks like the Mojave. It you do overcook it, nothing bad will happen, probably. Ham Fried Rice

Now it is time for the rice. Dump it in the wok on top of all of the other good stuff. Look how that rice is just falling out of the bowl. It reminds me of kids jumping on the bed or dog piling while I’m sitting on the bed trying to type something on the computer. Yeah. I don’t want to ever have to take one of those Rorschach tests. “Terri? What does this picture remind you of?” “Umm…that one looks like an 18 month old smashing eggs on the kitchen floor one by one.” “And this one?”