thanks! i really enjoy Chinese, but put whatever is your favorite dish!|||We need warm weather for this:
Rosemary Chicken Breasts
Prep: 10 minutes
Marinate: 30 minutes
Cook: 8 to 10 minutes
Serves: 4
4 skinless, boneless chicken breasts
5 cloves garlic, minced
2 tablespoons minced fresh rosemary (or 1 teaspoon dried)
1 tablespoon Dijon mustard
1 tablespoon lemon juice
½ teaspoon salt
¼ teaspoon freshly-ground black pepper
2 tablespoons olive oil
1. Prepare a hot fire. Rinse chicken with cold water and pat dry; place in a glass baking dish. In small bowl, mix together garlic, rosemary, mustard, lemon juice, salt pepper and olive oil until well blended. Pour over chicken breasts and turn to coat well. Cover and marinate at room temperature, turning once or twice, for 30 minutes. (if you want to marinate longer, place the dish in the refrigerator)
2. Remove chicken breasts from marinade and place on oiled grill set 4 to 6 inches from coals or heat source. Grill chicken, turning once and basting with reserved marinade, until chicken is white throughout but still juicy, 8 to 10 minutes.
Personal note: I like to cook these longer, until the marinade becomes caramelized.|||Japanese Prawn and Cucumber Salad
* 1 medium cucumber
* 12oz raw medium prawns
* 1/4 cup rice vinegar
* 1 tbsp caster sugar
* 1 tbsp soy sauce
* 1 tsp fresh ginger (finely grated)
* 1 tbsp sesame seeds (toasted)
-Halve the cucumber lengthways and remove the seeds with a teaspoon.
-Cut into thin slices, sprinkle with some salt and leave to stand on a plate covered with paper towels for 5 minutes.
-Gently squeeze the moisture from the cucumber and set aside on more paper towels.
-Place prawns in a pan of lightly salted boiling water and simmer for 2 minutes or until just cooked.
-Drain and plunge into a bowl of cold water.
-Allow prawns to cool, then peel and devein them.
-Place vinegar, sugar, soy sauce and ginger in a large bowl and stir till sugar dissolves.
-Add prawns and cucumber and leave to stand for 1 hour.
-Drain prawn and cucumber mixture in a colander.
-Divide the salad among the serving plates and sprinkle with toasted sesame seeds.|||GENERAL TSAO'S CHICKEN
3 tbsp. soy sauce
3 tbsp. rice vinegar
3 tbsp. water
1 lg. garlic clove, minced
1 tsp. finely minced ginger (or 1/4 tsp. powder)
4 chicken breasts, skinned and boned
1 egg, beaten
1 tbsp. cornstarch
2 c. oil
4 dried hot red chilies
1/4 to 1/2 tsp. dried red pepper flakes, optional
Cut chicken into quarter-sized pieces. Combine soy, vinegar, water, garlic, and ginger in bowl; set aside. Combine egg and cornstarch in large bowl and blend well. Add chicken and toss to coat.
Heat oil in wok or deep fryer until very hot. Fry chicken in batches until crisp and brown, 3-4 minutes. Drain chicken on paper towel; pour off all but 1 teaspoon oil.
Add chilies and pepper flakes to oil and toss over high heat several seconds. Return chicken to wok with soy mixture and stir 2 seconds. Serve immediately.
Benihana® Japanese Onion Soup (one of many of my favorites)
by Todd Wilbur
4 cups canned chicken broth
2 cups water
1 white onion
1/2 carrot, coarsely chopped (about 1/4 cup)
1/2 celery stalk, coarsely chopped (about 1/4 cup)
1/2 teaspoon salt
1 cup vegetable oil
1 cup milk
1 cup all-purpose flour
6 medium mushrooms, thinly sliced
4 green onions, diced (green part only)
Combine chicken broth and water in a large saucepan over high heat. Slice the white onion in half, then coarsely chop one half (save the other half for later). Add coarsely chopped onion, carrot, celery and salt to the saucepan and bring to a boil. Reduce heat and simmer for 10 minutes, or until the onions start to become translucent. As the broth simmers, heat up 1 cup of vegetable oil in a small saucepan over medium heat. Slice the remaining white onion into very thin slices. Separate the slices, dip the slices into the milk, then into the flour. Fry the breaded onions, a handful at a time in the oil until golden brown. Drain on a paper towel. When the soup has simmered for 10 minutes, strain the vegetables out of the broth and toss them out. Pour the broth back into the pan and keep it hot over low heat. To serve soup, ladle about 1 cup of broth into a bowl. Drop a few pieces of fried onion into the soup, followed by 6 to 8 mushroom slices (about 1 mushroom each) and a couple pinches of diced green onion. When the fried onions sink to the bottom of the bowl (a couple of minutes), serve the soup. Makes 6 servings.|||My absolute favorite dish is actually a side dish.
Dirty Rice
1 can french onion soup
1 can beef consome
1 1/2 cups uncooked white rice
2 small cans mushrooms ( 1 drained, 1 undrained)
1 small onion sliced
3/4 to 1 stick of butter( try either one and see which one suits you)
salt to taste
Melt butter in a 4 quart dutch oven. Put all ingredients in at one time. Stir. Bake for 45 min. at 350. Let sit for 10 min.|||kung pao chicken is the bessst! but i also like turkey meatloaf alot ha
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