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Chinese sweet sour chicken-Chinese food and natural health for July 16
Chinese sweet sour chicken
Ingredients for Chinese sweet sour chicken/ 4 people
acan of tomato paste
2beautiful chicken fillets
Chineserice vinegar
peanutoil
vegetableoil or sesame
1green pepper and red pepper
thevinegar sauce English style Lee & Perrins (Worcestershire sauce)
whitesugar and end (according to quantities below)
1large onion
1egg
salt
pepper
cornstarch
Chineserice
Optional:1 can pineapple juice or 5 slices fresh pineapple and / or a box of lychees.
Achievement
Preparation1 h
Baking35 minutes
Rest25 minutes
Totaltime 2 h
Challenging
PREPARATION Chinese sweet sour chicken
1Make the sauce: In a bowl, put 3 large tablespoons of tomato paste. Add 3teaspoons Worcestershire sauce, then 6 tablespoons rice vinegar and as muchsugar. One can opt for dried for moin sweet plums result. Mix together and setaside.
2chicken 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 Fryingchicken after marinating time. For this, the first dive in the cornstarchmaking 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 marinadesoaked in starch making sure it makes good bubbles. When it’s good, plungegradually pieces marinated chicken and rice covered in oil. Slowly because theyare not sticking together. When they took a good golden color, it’s good, theyare cooked.
4 Fryvegetables in vegetable oil or sesame oil. A few minutes later, the onions aretranslucent, it’s cooked!
5 Thenadd 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 istoo wet. The sauce should not be the main element of the dish.
Finally Chinese sweet sour chicken
Servewith cooked Chinese rice with traditional Chinese way.
Clams with Spicy Butter Recipe
Ingredients
36Cherrystone Clams
1/2 lb Butter, Room Temperature
1/4 c Chopped Shallots
1tb Chopped Garlic
1/2ts Tabasco Pepper Sauce
1tb Worcestershire Sauce
1tb Dijon Mustard
2tb Chopped Fresh Parsley
2tb Chopped Fresh Basil Leaves
SaltTo Taste
PepperTo Taste
Clamswith Spicy Butter Preparation
Whenrenowned chef Pierre Franey visited Avery Island, he observed someage-old local commercial enterprises ~ crawfish farming, oyster shucking andboudin making ~ with great curiosity and enthusiasm. Here he brings hisincomparable touch to cherrystone clams, best enjoyed with a loaf of crustyFrench bread and a carafe of wine. The southermers defer to the Yankees on thisone. Preheat the broiler. Open the clams and arrange them neatly on half shellson a baking sheet. In a small bowl, cream the butter with the remainingingredients. Spoon the mixture evenly over the clams. Place them under thebroiler for 1 minute. Serve immediately with French bread. From: The TabascoCookbook.
Smoked Salmon Canapes Recipe
Ingredients
1/2(8 Oz.) Pkg. Neufchatel
1/2ts Worcestershire Sauce
CheeseSoftened 1
tbGround Black Pepper
1/2ts Grated Lime Rind
2 oz Smoked Salmon Cut Into
1/4ts Onion Powder
36Thin Strips.
11/2 lb Jicama, Unpeeled
3Lime Wedges
SmokedSalmon Canapes Preparation
CombineCheese, Lime Rind, Onion Powder & Worcestershire Sauce in A Small MixingBowl; Beat At Medium Speed Of An Electric Mixture Untilsmooth. Set Aside. CutJicama Into 1/4 in. ThickSlices; Cut Slices Into 18 (2 Inch) Sqares. Cut Each Square in Half DiagonallyTo Make 36 Triangles. Discard Remaining Jicama. Rub The Longest Side Of EachTriangle With A Lime Wedge. Dip Side Of Triangle in Pepper. Repeat ProcedureWith Remaining Triangles. Pipe OR Spoon Aobut 1 t. Cheese Mixture Onto EachTriangle. Top With A Salmon Strip.
More smart health recipe for July 16 (Not Chineserecipe)