Egg Roll Stuffed Chicken

Sounds delicious doesn't it?  It is!  There is a hot topic for me involved in this recipe.  It is the whole dark meat vs. white meat, thing.

Let's just talk chicken for a minute.  By the way, I wish I had chickens, although I am scared of them if one bit me, I could just eat it.  How bad can that turn out?  Not really, the reality is I would name them try to dress them, and hug them VERY much against their will.  They would be in family photos and it would be way over the top.  That is how I am with animals.  I would never be able to live with myself knowing that my chicken son "Chuck" was on the dinner table.  I just couldn't.  Wait, this isn't the chicken conversation I wanted to have.

The conversation I wanted to have involved, white, dark, bone in, boneless, skin on, skinless, etc.....  Everyone has a very distinct preference it seems.  I used to prefer just white boneless meat until boneless thighs came along, and since I grew up and started cooking, I realize you can't beat the flavor of a piece of bone in chicken.  Regardless of what you prefer, please trust me when I tell you that just because it is white mean does NOT mean it has to be dry!  I hear so often, "Oh I don't like white meat, it is to dry".  That would mean it was overcooked.  Why is it that some people will overcook the CRAP out of anything they can get in an oven or on a grill?  Thermometers are our friends!  The point is, this recipe does call for boneless chicken.  I used thighs as we love them but you choose what you would like.  Either way it will be healthy, and tasty, and served on a bed of rice (fried rice) you will have people thinking you are a culinary legend!

Here is what you will need
7-9 boneless skinless thighs or breasts.  (Pounded thin or butterfly the breasts to easier rolling)
1 tsp. vegetable oil
1, 1lb bag of shredded coleslaw mix with carrots
1 tsp. minced garlic
1 tsp. dried ginger
3 T soy sauce
1/4 tsp. white pepper (regular pepper will also do)
 2 T. additional vegetable oil

Preheat your oven to 350 degrees F.  If you are using chicken breasts, either butterfly them open or pound them thinner for easier rolling.  I used thighs and this made 8-9 but using breasts, go with 7 or so.  Set aside.

In a large high sided skillet or wok, heat up your 1 tsp of vegetable oil.  Add in the cabbage mix, and garlic and saute for 3 minutes.  Add in the rest of the ingredients, ginger and soy sauce.

Stir to combine and continue stirring until the cabbage is soft and reduced by half.  Turn off heat and let it cool completely.

Place a large spoonful of mixture into the center of each piece of chicken and roll it up.  Use toothpicks if you need them to stay together better.

Place seam side down on a baking sheet.  Do with with all of the chicken.  Now, use a paper towel and wipe out your pan, place your 2 tablespoons of oil and let it get hot again.  Place 2 or 3 pieces of chicken at a time, seam side down in the oil and let them brown for approximately 3 minutes on each side.

Just get some good color on them and then place back onto the baking sheet.  When you are done, bake them for 25-30 minutes until chicken is cooked through.

Serve on some rice for a tasty dinner!!!  Check out the recipe suggestions below for other options to go with this meal!

ENJOY!

If you like this recipe, you might like....
Egg Drop Soup
Chicken Spring Rolls
Wonton Soup

Fortune Cookies!

I am SO excited about these.  Let me gather myself, or medicate or something before I get started!  The possibilities with these are endless, colors, flavors, fortunes, ACCKK!!

Ok.  Ready.

Only in America can we get this little gem for dessert at a Chinese restaurant, but they don't serve it in China!  HA!

Fortune cookies are as traditional as pumpkin pie in the United States.  They were allegedly created in California, but many different people claim to have made the first ones.  It doesn't really matter to me, what baffles me is how many different ones I have eaten.  Some are sweet, some are not, some taste like paste, some taste like vanilla, some are light golden, some have been brown, but didn't taste of chocolate.  I mean, it is crazy how many versions of these there must be in the world!  And don't even mention that little "add ons".  You know the little words you add on to the end of your fortune?!  I know you know what I am talking about!

If you don't have a buddy to help you, please only make 2 at a time.  They MUST be hot, (I burned my hands) when you form them or you get a cracked mess!  You can purchase white cotton gloves that would make these much easier on your hands. 

I think these would be adorable if you use food coloring, you can tailor them to any occasion or event.  The fortunes could be advice, questions, etc.  I just think they could be adorable for so many events!! I couldn't help be want to try these, it was so fun printing different "fortunes". They take a little fanangling but are so well worth the time!!  Enjoy these sweet, vanilla-ee, crunchy treats!!

Here is what you will need:
-2 large egg whites
-1 tsp vanilla
-3 tbsp vegetable oil
-1/2 cup all purpose flour
-1 1/2 tsps cornstarch
-Pinch of salt
-3 tsps water
-1/2 cup sugar
-muffin tin
-cup or bowl
-White cotton gloves (optional) These babies are HOT when you have to handle them, so you have to wear gloves or suck it up!  I sucked it up, of course. HA
-12-14 "fortunes" written or typed out and cut into as small of a strip as possible, you may have to fold them in half, it is no biggie!

Preheat your oven to 300 degrees.  In a small bowl whip egg whites until frothy. Add in the rest of the ingredients and whisk until a smooth batter forms. 

I sprayed my cookie sheet a few times but, likely didnt NEED to.  You have to work really fast here.  I did 2 cookies at a time, trust me, it is best.  If you have someone to help you, maybe 3 at a time. 

 

Use a tablespoon worth of batter (approx), using the back of the spoon spread to about a 3 inch circle.  It should be really thin and you can see the pan through it in some parts.  Bake for 10 minutes, the edges will be brown.  Take them out, working like a MADWOMAN or MADMAN, use a spatula to get them up, flip them over and put your fortune in the center, fold in half and then bend in half over a cup. 

If you don't work incredibly fast, they will cool to much and crack on you both ways!  Immediately place in a muffin tin to help it hold the shape until completely cooled.  LIke this.........

Here is where I really messed up.  I forgot to take photos of the process!!! ACK!!  I was able to snap a few after to demonstrate as best as I could! There are many YouTube tutorials on it if you can't figure it out. 

This recipe, I changed up a bit is the only one that I found came out really crispy when completely cooled. These are delish and you could dip them in chocolate, use food coloring to make colored cookies, or use lemon or orange or lime juice instead of water.  The possibilities are endless, I just chose to go with a traditional cookie the first time around!

Your "wants to dip these in chocolate"chefwannabe

Crab Cheese Wontons

The sun is shining so bright today.  You know Mother Nature has one hand on her hip, and using the other hand to point and laugh, right?  Because it is cold as crap outside, but from inside you think it might be ok for shorts and flip flops.  You put said items on to go to the store and people look at you funny.  I mean if you DID it, they would look at you funny.  WHAT?  Ok, so yea, I DID.  They are all dressed up like Eskimos.  Pfftttt.

Anyway, I FINALLY got this recipe.  I know you can find these recipes anywhere, but the right amount of this and that, is an art, and my friend Leng is on it.  She made these for us so long ago, back when we were friends in Jersey!  She and her husband and family live back in Vegas, we are back in Nebraska, so I knew my only immediate chance of getting them again was a Facebook email and making them myself!  Thankfully Facebook had taken its meds that day and the email was delivered.  When I saw how easy this was I couldn't believe it.  Easy AND awesome. You know how we feel in our family about Chinese food.  I mean seriously, we should just change our last name to like, hmm, I wonder what the Asian version of "Smith" is.  Seriously when I just said that the first name that came to mind was "Long Duck Dong".  A complete 80's teen.  Did anyone else want to BE Molly Ringwald?  Anyone else want to marry JAKE RYAN? Sorry, off topic.

Anyway, so do you call these crab cheese wontons or crab rangoon.  I always called them crab cheese wontons when they were from a real Chinese restaurant and crab rangoon when they were mall Chinese.  What do you call them? 

Here is Leng's recipe for,  Crab Cheese Wontons,.  Thanks so much for letting me share Leng!! I did add an extra ingredient on accident, grabbed the wrong bottle but loved it so gonna through it in!

1 pkg wonton wrappers
1/4 cup crab meat FINELY chopped (real or fake!)
4 ounces softened cream cheese
1 tsp worchestire sauce
1/2 tsp soy sauce
1/4 tsp garlic powder
1-2 green onions,  minced
1/4 tsp sriracha (or any hot sauce) OPTIONAL

Combine softened cream cheese, worchestire, soy sauce, garlic powder, green onion and hot sauce.  Fill your wontons with 1/2 tsp of the mixture in the center and fold however, you like them folded.  Just make sure to run water around all the edges so it seals well and no cheese leaks out. Prepare all wontons before frying!!

Now prepare your oil  I use peanut oil.  Put 3-4 inches in a heavy medium sauce pan.  Heat oil to 350 degrees.  Make sure to fry only a few at a time so you don't overcrowd.  This should make between 22-28 wontons.  (I think, LOL)  I did double fry a few of mine just see the difference.  I fried them, let them cool, and then fried a second time.  Was ok but not worth the time.  Drain on paper towels, or newspapers!  Sprinkle with salt when they come out if you wish!!  I would do it though!  I mean I DID do it. You know what I mean.

 

Use your favorite dipping sauce OR, don't use any at all!  Word to the wise, only make as many as you will need or eat, they aren't as good reheated!  I guess you could REfry them, but.....you get what I am saying!

Your "more Chinese takeout recipes than you can stand"chefwannabe

 

PS. If you don't groove on CRAB cheese wontons, try my regular FRIED WONTONS!

Asian Chicken and Vegetable Soup w/Egg

There isn't much background on this one.  I am tired of plain vegetable soup, I love Chinese food, (my husband is OBSESSED going on like 35 years now and no end in sight as you all know).  And it is DIVINE my friends.  It reminds me of when I mix half Hot and Sour Soup and half Egg Drop Soup.  Yea, it is a marriage of sorts..........a beautiful one at that!

I used my favorite Asian inspired veggies, homemade stock, but please feel free to use store bought.  Instead of using some flavor boosters I would get at the Asian Market I decided to keep it simple with things I know you ALL can get near and far, city and country, etc.  Aren't I nice?  No, I really try to always do that, I am not always successful but, I think I keep it pretty real, real food, real folks that whole thing.  I would also love this with pork.  I would not love this with beef.  If you use pork, make your stock a half and half combo of chicken and beef, it makes it pork like.  Or just use chicken.   I also used ginger powder and onion powder, I don't like biting down on bits of either, but I wanted the flavor in this soup.

I also took the time to julienne  my veggies in long(ish) thin strips.  I like the look, I like the texture, and to me, it matters.  I also cut my water chestnuts into sticks.  I got the already sliced ones, stacked a few and made sticks.  If you want a chunkier soup, well you just cut things the way YOU like them!

I am hoping you will love this as much as we do, you can really change the veggies out for whatever you want but you will then turn it back into vegetable soup and didn't we say we were bored of plain old veggie soup?  We as in "I"?  Doesn't it bug you when people say that.  A waitress will as just you, "what are WE having today".  Why does that bug me?  Anyhoodle, onward we go, to Asian Chicken and Vegetable Soup.  Super love!

You will need:
2 1/2 quarts of chicken stock
1/4 cup shao hsing wine (optional)
1/2 cup soy sauce
1 tbsp onion powder
1 tsp ground ginger
3 eggs
1 cup (8ozs) bamboo shoots
1 cup (8ozs) water chestnuts
10-14 ounces bean sprouts
1 lg carrot (mine was HUGE)
3 stalks celery
1 cup of sliced mushrooms.  I prefer and only use fresh, you canned if you like
2 cups COOKED chicken cut SMALL!
Salt and pepper to taste
red pepper flakes, optional

Prep all veggies.  Heat stock, wine (if using), soy sauce, onion powder, and ginger until boiling.  Add in all veggies and let simmer with the lid on for 20 minutes.  In a small bowl whisk eggs with salt and pepper to taste.  Remove lid after 20 minutes and using a spoon stir in circles while drizzling in the egg mixture.  Add chicken and let simmer 5 more minutes.  Serve!

Remember my veggies were cut long and thin so you may need an extra 10 minutes if you left them chunkier!

Enjoy this healthy and DELICIOUS soup!

"Faux" Mein

Great name, isn't it?  Thanks honey!  My husband came up with this, during our discussion on what to name it.  I love it!  And it is exactly what it is!  I labeled the photo as CHICKEN but, that is because I used chicken, you will see you can choose any protein you wish!

I LOVE lo mein.  I was out of the usual pasta I use for lo mein.  I use soba noodles or pancit canton noodles.  I realize not everyone has access to specialty pastas and since we didn't feel like running to the Asian Market, I used spaghetti.  I also am trying to reduce my sodium.  When I spent a couple of days really paying attention to the amount of sodium in my food I almost died.  I wanted to cut down on the amount of sodium, I mean using soy sauce, you can't cut it all out, but all of my products are low sodium.

You all know I am a carb fein, it is impossible for me to say no to pasta.  You can keep trying to convince me all you want about wheat pasta, but I tried it.  I don't buy your "you get used to the flavor".  Nope, I have made enough changes in our diets, to NOT have to choke down whole wheat pasta.  I made like 12 typos in that last sentence just trying to get my fingers to TYPE "whole wheat pasta".  The point is, that is not going to change for me.  This isn't of course all of your usual lo mein suspects but it is what I had on hand and what I love is that you can add any veggies you like or need to use up.  Same with the protein, use pork or beef or no meat!  This is just a method you can use, when you need a quick, VERY budget friendly meal.  I also added some heat to mine, but as always, that is easily omitted. 

Here we go for this easy, budget friendly, tummy satisfying, faux mein!

12 ounces spaghetti
2-3 chicken breasts, thighs, pork, beef, or tofu.
2 tbsp low sodium soy sauce
2 cloves garlic minced/crushed
1/2 tsp ginger
1/2 cup grated carrots
OPTIONAL-
2 cups veggies of your choice.  Divided or all the same, no matter. 
1 tsp red pepper flakes or minced dried red chili's
1 cup low sodium chicken stock
Additional 2 tbsp low sodium soy sauce
2 tbsp Unagi Sauce (if you can't find this, just use dark soy sauce, or extra reg soy)

Cut your meat into think slices and then strips.  You want them to cook quickly while you stir fry them.  When you have them cut, place them in a bowl, add 2 tbsp soy sauce, ginger, red pepper flakes and garlic.  Mix together and let sit at least 15 minutes.  In the meantime boil your spaghetti.  Drain it and then rinse immediately with cold water for this recipe.  Let is sit in the colander and just drain and dry while you prepare the rest of your ingredients.  In that same pot you boiled your pasta in or a large wok, add in 2 tbsp peanut or vegetable oil .
In a large wok or same pot you boiled your pasta in, add in 2 tbsp peanut oil.  Add in your meat and stir fry until it is cooked completely through.  Add in veggies of your choice and cook another 2 minutes.  Now add in your chicken stock.  Let simmer a couple of minutes to slightly reduce.  Add your pasta and toss, also add in 2 more tbsp soy sauce and unagi sauce.  When all the pasta is covered in the "sauce" it is ready to serve! 

I LOVED this, I would loved it more with green onions and bok choy but, next time.  There is no heavy "sauce", it just is really good and light.  I enjoy writing you recipes that you can change up to meet your families tastes and dietary needs.  My husband was dying for mushrooms in it.  My goal is to add more lean protein and veggies than pasta.  I am not there yet, because I was low on veg, but that is my ultimate goal with this recipe.  I say to add 2 cups of veggies as an option but the reality is, add all the veggies you want! 

Easy, quick and really stretches the buck.  Try my FAUX MEIN soon!

Your "how can you go wrong with Faux Mein" chefwannabe

Chicken Fried Rice!

You have asked for it.  I have asked you for your tips and tricks.  I have experimented and I think I have it.  The best chicken fried rice I can produce is no longer a secret!

That being said, can I just tell you how it has been the week from HELL?  My husband was in an accident that was not his fault.  Insurance ridiculousness, other drive (cop) lied about what happened.  They finally busted him on it, got the truth and now our car is headed to the hospital on Tuesday for major ($4,000) worth of) work, possibly more once they get started.  I have spent more time on the phone, ripping behinds this week, than I have my entire life.  I pulled out my inner Jerry Springer a few times, I am not proud, but dammit, sometimes you have to do what you have to do.  ESPECIALLY when I knew my husband wasn't at fault.   Anywho, we will be on the road as planned to visit my son in Hineseville, GA.  He is stationed at Ft. Stewart and we are looking forward to laughing, cooking, sightseeing, and making wonderful memories.  I miss that kid so much.  It doesn't matter how old they get, you miss them when they aren't near you.  We will however, be driving a beautiful rental, provided by my new "friends" at American Family Insurance.  Shoutout to James.....HOLLA James.....*insert eye roll and growling noise*

Ok without further delay, let us get on with this recipe.  So many requests for it lately, decided to get on the ball and make you, my amazing friends happy! 

Oh wait, first let's talk about the rice.  I used minute rice.  Yes...I did.  I don't think the kind of rice you use is nearly as important as what you do with the rice, cook it in and afterwards.  As most of you know I shop often in my local Asian Market.  I buy (sodium laden I am sure but don't care) wonton soup base.  I add it to my water when I am boiling it for rice.  You can add some soy sauce, use chicken stock, whatever, just make sure you do something with the rice.  Add some ground ginger or a slice of regular ginger so it infuses.  Cook rice per your package directions.  THEN.....are you listening?  Put it in the Frigidaire overnight.  Make this rice ahead of time.  You could even make it in the morning and use it at night.  You have to do this, it makes the rice dry out a bit more so it is not sticky at all, separates so easily and is perfect.  Now moving on...

Ingredients
3 cups rice (precooked measure so making accordingly)
1 carrot grated
4 boneless skinless chicken thighs (or use breasts), sliced into small strips and marinated for as long as you want in 3 tbsp soy sauce.
1/4 cup peas
3 eggs (whisked, salted and peppered)
1/2 tsp grated or minced garlic
soy sauce to taste

In a wok or nonstick pan add in 2 tbsp peanut oil.  (use veg if you want).  Heat for 2 minutes on high and add in chicken.  Pour all the juices from the soy sauce in as well.  Cook for 3-4 minutes stirring constantly until cooked all the way through

Remove chicken and put in a bowl and set aside.  Add eggs to pan and scramble completely and then remove from the pan into a bowl.

Add in rice, carrots and garlic.  Stir for 2-3 minutes.  Add in more soy sauce if you choose to taste!

Add into the rice mixture, the eggs, and the chicken and the peas.  Stir constantly!  Fry for 2 more minutes add more soy sauce at any time according to what you like.  Remember the rice should have great flavor to begin with so you don't have to use much!!

Serve and enjoy!  Change out the chicken for pork or beef or use no meat at all.  Use green onion, or veggie stock as well!

Your "chicken fried rice couldn't be easier"chefwannabe

He likes it! He likes it! Garlic Chicken w/Bok Choy Stir Fry

He LIKES it!  My husband LOVED it!

I fight a battle everyday.  It is getting, not my CHILD, but my HUSBAND to eat vegetables.  He hates them.  He can come up with all kinds of false stories of his dad making him eat vegetables.  Pffttt I say.  His dad had nothing to do with it!  He just hates them, so instead of owning it, he blames having to eat them as a kid all the time as an excuse.  I don't buy it, not for a second!

There are a few veggies he will eat.  He will eat corn on the cob, a few green beans here or there, lettuce, carrots of they are grated tiny, raw spinach as a salad and bok choy.  Well here is the deal folks, I cook veggies, ALOT.  I sit at the table and out of the corner of my eye, see him shove the veggies in his mouth and takes a big drink.  He won't chew them, he just swallows them whole.  HOW ridonkulous is this?  It ticks me off and cracks me up at the same time. 

I had bought a ton of bok choy for shrimp tacos and needed to use the rest up.  I had some boneless skinless thighs needing used so of those 2 factors this was born.  I was sure he would tell me he wasn't hungry, because he does that sometimes if he doesn't like what I have cooked.  And let me just clarify in the 12 years we have been together I don't think I have ever purposely made him a meal he didn't like.  Anyway, when I told him what was for dinner, he was all gung ho, "I love dark meat chicken and I love bok choy".  Followed by this tone of panic, asking, "how are you going to cut the carrots"?  "Are you putting ceeeeellleerryy in it"?  Oh. Em. Gee.  I informed him I wasn't "going there" and he could eat or not but it was what I was making for dinner.  I will be damned if he didn't stand and dish up his plate, picking out every green pepper and every piece of celery AND carrots since I didn't grate them.  I found it amazing he could actually pick it all out and it was fine, those are my fav's so it left more for me!  He had 2 helpings so I don't figure it was so bad.  In fact he told me he loved it and would be glad to eat it again.  I may have turned him to the veggie side!
Now that I have called out my adorable husband, let me just make sure you know how cool he really is.  He really isn't such a baby, I just like to tease him a ton about it. 
Change these veggies out for what you have on hand or need to use up!  No problemo!

Get your pen and paper here is what you need to grab at the store:

2 tbsp peanut oil
2 regular size heads of bok choy, or 6 baby bok choy. (cut up)
4 bonesless skinless chicken thighs, cut into thin strips
1 bell pepper cut into strips
2 stalks of celery cut on a diagonal into pieces
1 large carrot grated or julienned
1 cup cold water
1 tbsp cornstarch
2 tsps garlic, minced
2 tsp ground ginger
Soy Sauce

Add your cornstarch and 1 tbsp soy sauce to your cold water.  Mix completely and set aside.  Pour some soy sauce over your cut up chicken, and add ginger, toss together.  In a nonstick pan or wok, add in peanut oil.  Let it heat up about 1-2 minutes.  Add in chicken and stir. 

Spread it out into as close to 1 layer as you can and keep it moving.  You should be cooking over high heat and in order to keep it from burning keep it moving!  Saute until cooked all the way through.  Add in carrots, celery and green peppers. 

Keep stirring and add some more soy sauce over the veg.  Keep it moving guys!!  Stir fry until veggies become SLIGHTLY tender but still crisp!  Add in garlic, keep it moving! 

Look at those gorgeous greens!

After 1 minute more, add in bok choy.  It will seem like alot but it will wilt way down!  Pour over the water mixture and keep tossing and stirring!  Once bok choy has wilted down, you are ready to eat!  Serve with rice!

You know how we are about Chinese food.  Add this to our collection of great at home recipes!!!

Your "ain't ever gonna change him & don't really want to"chefwannabe

Coulda, Woulda, Shoulda been....General Tso's Chicken

But WAIT.  Don't let the title deter you from trying this recipe!  It was really great!  Ok, let me explain.

You know when you go into or call your favorite Chinese place for takeout, how you can just taste your favorite dish in your mind?  You know just how your favorite version tastes and when you try to recreate it at home, you work and you plot, and you measure and you taste and you remember all the flavors in that dish.  Then you are sure you nailed it, you get it on a plate and you take that first bite..BUT.....as you are lifting your fork you smell that it doesn't SMELL exactly the same.  You immediately know you biffed this one and decide to taste it anyway and it is really really GOOD!!  But it is NOT the same as your favorite takeout.  Complete disappointment, yet at the same time, it really is good.  Oh the mind games!!!


Now what???


Do I blog it, because it was actually really delish or do you just try again tomorrow after you go to the Asian market?  No, because you wanted to make this dish with ingredients every single reader could obtain, not only if they are in a metro area or had an Asian Market accessible to them.  


Final decision.  Blog it.  There are so many versions of General Tso's Chicken out there, I am sure this isn't alot different than many of them, it just wasn't what MY favorite tastes like!  


So here is what you will need for my version of General Tso's Chicken which my husband says tasted more like a BBQ chicken.  Pffttt.  Do husbands really have to be SO honest ALL the time?  Completely overrated.


(I am going to write this out in parts.  What you need for each part instead of one big ingredient list because SO much is divided.)


CHICKEN MIXTURE
2 lbs boneless skinless thighs.  (I used breasts, because I had them on had, but thighs will definitely be better) cut into 1 inch cubes.
1 egg, beaten
1/4 cup soy sauce
1 cup cornstarch (set aside)
1 cup flour (set aside to roll pieces in before frying)

Put this all in a bowl and mix to combine.  Cover and let sit in the fridge until you are ready for it!

SAUCE
3/4 cup chicken broth/stock
2 T soy sauce
2 T hoisin sauce
1 tsp white pepper
2 tbsp white vinegar
1/2 cup sugar
2 1/2 T cornstarch
1 clove of garlic (grated or incredibly finely minced)

Mix to completely combine and set aside until ready!

OPTIONAL
3 green onions cut into 1 inch pieces
2 dried chili's cut in half for alot of heat left whole for less heat
1 tbsp finely minced ginger or 1 tsp ground ginger

Heat 3 cups of peanut oil to 360 degrees.

1.

2.

While it is heating, take chicken from the fridge and mix in cornstarch you had set aside.  Mix it completely it should be thick.  Put flour in a bowl and roll each piece of chicken lightly in the flour before frying.  Fry in a single layer, and be patient.  It may take you 4 batches or it might take you 6 or 7 batches.  Fry chicken for 3=5 minutes until it is brown and drain on paper towels.  Continue with all chicken!

In another lg pot, add 2 T of oil from your frying pot.  Toss in chili's and green onion saute for 1 minute, constantly moving around.

Now pour in sauce, if the temperature is where it should be, the sauce will almost immediately start to thicken, stir for 10 seconds if it does and toss in chicken.

Stir until coated and serve!  If your heat isn't quite high enough just stir continuously until your sauce does begin to thicken!

Serve with white rice!

Give it a try, it might not have come out to my flavor expectations but it certainly wasn't a bad thing!!

Your "General Tso would be so upset at me"chefwannabe

Chris

Chicken Spring Rolls

HOLA!!  Wrong language I know but I don't know Hello in Chinese and honestly I am to tired to learn.

We have a serious issue here.  It is out of control.  If my husband isn't eating Chinese out, he is requesting I make it at home.  WHEN WILL THE MADNESS STOP?!!?  I love it too but can't we just have spaghetti again?!!?

So I decided to make spring rolls.  Who doesn't love spring rolls?  Well, I do and I wanted to create the magic at home!  I am convinced I can invent a way to fry stuff without oil.  I will get back to you on it.....

Here is what you will need for my version of the spring roll folks...

 

1/2 lbs ground chicken

2 green onions, minced

1/4 cup carrots, grated

1 cup bok choy, shredded

1/4 tsp white pepper (or black)

1 clove of garlic, grated

1/8 tsp ground ginger

2 tsp soy sauce

Spring roll wrappers

peanut oil for frying

Brown your chicken, season with salt pepper, garlic salt, and ginger.  I felt like I needed both garlic and regular salt, yes, I know, cut one out if you choose or use garlic powder instead. When it is done transfer to a bowl, you will add the bok choy, carrots, soy sauce and green onions.  Combine thoroughly. Open your spring roll wrappers and keep them covered with a damp paper towel so they don't dry out.  Here is what you do next!



1.

2.

3.

Here they are, I got 7 spring rolls but I would just shoot for 6 next time!

Heat 2-3 cups of peanut oil to 350 degrees.  Fry approximate 2 minutes on each side or until they have reached the color you want.  Remember everything inside is already cooked!

Your "building her own ChinaTown" chefwannabe

Chris

Amazing Wonton Soup

I don't have time to beat around the bush here.  This wonton soup is the best I have ever had.  You got me?  I don't even want to drink water right now and risk losing the flavor and happiness it gave me!  Yea, I know, sort of teeters on freaky eh?  Well I am kind of stretching the truth about that part but really, I consider myself a connoisseur of wontons and frankly, I have never had any, more flavorful and perfect.

So obviously IF YOU CAN IMAGINE, we had Chinese food for dinner AGAIN.  My husband is clearly out of control on this whole thing but it is no surprise, he has been for quit some time.   I have been craving some good wonton soup that I have yet to find where I am.  It has been a gloriously beautiful day, and cooking just seemed in the air!!!  I am fine tuning my cooking techniques of Chinese food nicely if I must say so myself.  

This wonton soup makes 28 wontons.  Don't ask me how many are left over.  I will lie.  No, I am not above it.  

Also, for the wonton soup broth, you can do one of 2 things.  I am usually a maker of all things homemade when it comes to broth especially BUT I got this package at the Asian Market and decided to try it.  It was AMAZING.  I am sure it is salt laden and terrible, but this is one time, I didn't care.
  

For a homemade broth, I would use 6 cups of chicken stock, let it simmer with one whole stock of celery, 1 green onion and a tsp of soy sauce.  Let simmer 30 minutes or so before you put your wontons in.  


For the wontons you will need:

1/2 lb ground pork (or chicken/turkey)
2 tbsp FINELY minced green onion
1 SMALL carrot grated with a micro plane  (I added it last min so it isn't in the photo)
1 egg
1 tsp dark soy sauce or 2 tsp regular
1/4 tsp ground ginger
1 pkg wonton wrappers

Mix meat mixture completely.  Get a small bowl of water and add a sprinkle of cornstarch in it, you will use this for sealing.   It will seem very wet, bordering on slimy, but it is perfect!  Take your wonton wrappers, and cover them with a damp paper towel so they don't dry out.  There are several ways to fold these.  Place a small amount of the filling in the center of the wrapper.  Here are some photos illustrating (so to speak) different ways to fold them.  No laughing.  

When you are done place them on a plate, and keep on truckin' until they are all done!

Make sure your broth is boiling before you place the wontons in.  Put them in one at a time moving a spoon around the pot constantly so nothing sticks.  When they rise to the top they are done.  I boiled mine about 10-12 minutes.  You don't want mushy, slimy wontons so don't over cook!

You can slice some green onions into one inch pieces, turn vertically and cut into some onion grass for the top!

This was after we had eaten some so definitely not the full pot!

The flavor of these is amazing and I am 100% positive I can do nothing to improve on these, EVER.  They are that good.  

Enjoy guys, thanks for reading and let me know what recipes you try!!

Your "wonton wonder-woman"chefwannabe

Chris