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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.

 

Stir-fried Minced Chicken


chicken, chinese

1/2 lb boned chicken breast
1/2 cup diced mushrooms *
1/2 cup diced ham
1 cup diced bamboos shoot
1 cup diced white leeks (optional)
1/2 cup green beans (cooked)
2 eggs
3 oz rice noodles
1 cup oil
20 mandarin dan bing **
----TO MARINATE----
1/4 teaspoon salt
1 tablespoon cornstarch
1 tablespoon cold water
----SEASONING SAUCE----
1 teaspoon salt
1 1/2 tablespoon soy sauce (light)
2 teaspoon cornstarch
1 teaspoon sesame oil
2 tablespoon soup stock
3/16 teaspoon black pepper

** *(or soaked black mushrooms) **(or spring roll skin) 1. Heat oil until very hot. Deep fry the rice noodles until puffed and golden (only 2 or 3 seconds for each side). Put on a platter. Crush them with a fork or chopsticks. 2. Cut the chicken into 1/4 inch cubes. Marinate with salt, cornstarch and water at least 20 minutes. Then fry with 1 cup of hot oil only 30 seconds and drain. 3. Make a thin pancake with the beaten eggs, cut into 1/4 inch cubes. 4. Heat 3 tablespoons of oil in a pan. Stir fry the mushrooms, the bamboo shoot, the green beans, and the ham. After 1 minute add fried chicken, egg cubes, and seasoning sauce. Stir fry over high heat until mixture thickens. Then, add the white leeks. Turn off the heat right away. Put on platter over fried rice noodles. 5. Serve with Mandarin Dan Bing or spring roll skin which will be used to wrap around the meat and noodle mixture. NOTE: The recipe for "Dan Bing", a thin Chinese pancake, can be found on page 231 of Volume I of Pei Mei's Chinese Cook Book. Pei Mei's Chinese Cook Book Volume II by Fu. Pei Mei Printed by Chiu-Yu Printing Co, Ltd (1974)