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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

 

Chinese Pineapple Chicken


chicken, chinese

1 lb chicken parts
1 stalk celery
1 can 8-oz. chunk style pineapple
1/2 cup water
1/2 tablespoon catsup
1 tablespoon rice vinegar
1 1/4 tablespoon sugar
1 dash of salt
1 teaspoon cornstarch for thickening
2 teaspoon cold water for thickening
2 cup oil for deep frying
----MARINADE----
1/2 teaspoon salt
1/2 teaspoon sugar
1 teaspoon thin soy sauce
1 dash of pepper
1 thin slice ginger, chopped
----BATTER----
1 large egg
1 tablespoon water
2 1/2 tablespoon flour
3 tablespoon cornstarch

1. Skin and bone chicken. Cut intl 1 1/2" cubes. 2. Sprinkle chicken with each of the ingredients listed under "marinade," mix well and marinate for 1/2 hour. 3. Cut celery into 1 1/2" pieces; then, cut each piece lengthwise into strips, juilenne style. 4. Drain pineapple, saving the juice. 5. Prepare batter by beating the egg, adding the water, flour and cornstarch. Mix thoroughly. 6. Heat oil to 350 degrees in a small saucepan. 7. Dip chicken in batter and drop into the hot oil. Deep-fry for 10 minutes. Remove and drain off excess oil. 8. In wok, combine pineapple juice, water, catsup, vinegar, sugar and dash of salt. Bring to a boil. 9. Add celery, chicken and pineapple. Cook for 1 minute over high heat. 10. Add thickening made by combining cornstarch and cold water. Cook for 1 minute and serve. SOURCE: Chopsticks, Clever, and Wok.