Monday, February 19, 2007

Sweet and Sour Chicken; Fried Rice; Asian sides

Harvey Moy's Sweet and Sour Chicken
I found this recipe through the Journal-Sentinel. We love Harvey Moy's Chinese food!

Harvey Moy's Sweet and Sour Chicken

1 1/2 C. flour
1 1/2 C. cornstarch (divided)
3/4 t. baking powder
1 egg
6 C. water (about) (divided)
2 C. sugar
1 C. vinegar
1 can (20 oz.) pineapple chunks, drained
2 green bell peppers, cored and cut into small triangle sections
2 tomatoes, cut into small triangle sections
Corn or peanut oil for frying
2 to 2 1/2 lbs. boneless skinless chicken breasts (cut into pieces 2-inches long and 1/2-inch thick)
Salt and pepper to taste
1/4 C. sesame seeds (browned in a dry pan over medium heat for 30 seconds)
Hot cooked rice (optional)
Make breading and sweet sour sauce first.

To make breading:
In medium bowl, combine flour, 1 cup cornstarch and baking powder. Add egg and 13/4 cups water. Mix until smooth using electric mixer. Consistency should be very thick and just slowly drip from beater.

To make sweet sour sauce:
In large saucepan, boil 4 cups water. Reduce heat to medium and add sugar and stir until sugar dissolves. Add vinegar and stir in. Increase heat to high.

In small bowl, mix together remaining 1/2 cup cornstarch and 1/4 cup water. Pour cornstarch mixture slowly into sugar/vinegar mixture and cook over high heat stir until sauce starts to boil, then thicken to medium gravy. Add pineapple, peppers and tomatoes and cook 30 seconds. Set aside and keep warm.

Pour oil into large wok to depth of 3 to 5 inches. Heat oil to 350° F.

Season chicken pieces with salt and pepper if desired. Place in breading mixture, making sure all pieces are lightly coated. Once oil is reaches 350° F., individually place coated chicken strips in hot oil. Cook only 1/4 to 1/2 of the chicken at a time. Cook 5 to 7 minutes, or until pieces are golden brown and cooked through. Remove chicken from oil with slotted spoon and let drain on paper toweling. Keep warm. When oil again reaches 350° F. finish remaining chicken strips.

To serve:
Set chicken pieces atop rice, if using, top with sweet sour sauce. Garnish with sesame seeds.

Makes 4 servings.

Fried Rice
I thought I'd posted this before, but cannot find it, so maybe not!

Saute in oil:
sliced green onion
freshly chopped ginger
other meats or veggies of your choosing (ham, chicken, leftover cooked veggies, etc.)

Scoot that over to the sides of the pan, pour in more oil, and dump in:
cooked and cooled rice (white or brown)

Saute until it is warm throughout and starting to get crispy. Pour rice wine and soy sauce (to taste--and until it's lightly brown) over the rice.

Beat 1 or more eggs (depends on the amount of rice you have and how eggy you like it) and pour the egg over the warm rice mixture. Stir quickly to avoid getting big chunks of egg.

Stir in additional veggies (I do peas and/or sugar snap peas and carrots) and heat through.
Pagoda Cafe crab rangoons and cream cheese wontons

Dole Asian Crunch salad mix
Sauteed Stir Fry vegetables

No comments: