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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.

 

Kung Pao Chi


chicken, chinese

1 lb chicken breast, boned
1 cut into 1 cubes
4 tablespoon soy sauce
1 1/2 tablespoon cold water
1 cornstarch
1/4 teaspoon garlic salt
4 dried red chiles
1 or more to taste
1 tablespoon white wine or sherry
1 tablespoon sugar
1/2 teaspoon salt
1 teaspoon sesame oil
1 oil for deep frying
1 teaspoon chopped peeled ginger root
1/2 cup peanuts

Combine chicken, 2 tablespoons soy sauce, cold water, 1 1/2 tablespoons cornstarch and garlic salt in bowl. Stir evenly in one direction and let marinate 30 minutes. Remove tips and seeds from chiles, then cut in 1-inch pieces. Combine remaining 2 tablespoons soy sauce, wine, sugar, 1 teaspoon cornstarch, salt and sesame oil in small bowl. Heat 2 to 3 inches oil in wok to 400F. Add chicken and fry 30 seconds. Remove chicken and drain off all but 2 tablespoons oil. Heat oil and fry chiles until black. Add ginger root and chicken, stirring and tossing together. Add soy-wine mixture and cook, stirring, just until thickened. Remove from heat and sprinkle with nuts. 1992 The Los Angeles Times