Leeann Chin’S Sesame Chicken
Leeann Chin’s Sesame Chicken
Posted by liz at recipegoldmine
com
Source: Posted by Katie – 9 August 2000 1:36 p
m
This is the best recipe Sesame Chicken recipe!! It’s from a Leeann Chin cookbook
2 whole chicken breasts
1 egg
2 Tbspflour
2 Tbspcornstarch
2 Tbspwater
1 tps salt
2 tpss vegetable oil
1/4 tps baking soda
1/4 tps white pepper
1/2 cup water
1/4 cup cornstarch
1 cup granulated sugar
1 cup chicken broth
3/4 cup vinegar
2 tpss dark soy sauce
2 tpss chili paste
1 tps vegetable oil
1 clove garlic, finely chopped
Vegetable oil for the wok
2 Tbsptoasted sesame seeds
Remove bone & skin from chicken, cut into 2 x 1/2 inch strips
Mix with the first 8 ingredients (egg through white pepper); stir in chicken
Cover & refrigerate 20 min
Mix 1/2 cup water & 1/4 cup cornstarch
Heat next ingredients (sugar through garlic) until boiling
Stir in cornstarch mixture
Remove from heat; keep warm
Heat vegetable oil (about 1 1/2 inches deep) to 350 deg F
Fry about 10 pieces of chicken, adding 1 at a time, 3 min or until light brown
Remove from oil & drain on paper towels
Repeat until all chicken is done
Heat oil to 375 deg F
Fry about 1/2 the chicken 1 minute, or until golden brown
Remove from oil & drain on towel
Repeat with remaining chicken
Heat sauce to boiling, pour over chicken & sprinkle on sesame seeds
Good when made with fun see noodles
Cook those before you do the chicken
6 servings
Chinese Black Bean Sauce
Chinese Black Bean Sauce
Posted by Tiffany at recipegoldmine
com 2/6/2002 9:26 am
Makes about 1 cup
1 cup nonfat, reduced sodium chicken broth
2 Tbspblack bean & garlic sauce
2 Tbspoyster sauce
1 tablespoon cornstarch (for sauce, not marinade)
1 1/2 tpss granulated sugar
1/2 to 1 tps grated peeled fresh ginger, or to taste
1/2 tps dried crushed red pepper, or to taste
2 green onions (scallions), finely minced
To use as a marinade:
In blender mix together broth, black bean & garlic sauce, oyster sauce, sugar, ginger & red pepper until smooth & well blended
Transfer to a container, stir in green onion
To use as a sauce:
In blender, mix together until smooth & well blended all ingredients except green onions
Transfer mixture to small saucepan & stir in green onions
Over low-medium heat, bring mixture to a simmer, stirring constantly, about 1 to 2 min
Drizzle small amount of sauce in center of plates & top with cooked chicken, fish, or meat
Drizzle a small amount of sauce on top
Some commercially prepared sauces are labeled “black bean & garlic sauce” or “black bean sauce”
Either is suitable for this recipe
Per tablespoon: 5 cal; no fat; 1 g carbo; 51 mg sodium
Zucchini Omelet
Zucchini Omelet (Frittata di Zucchine)
A variety of vegetables may be used in place of zucchini
6 eggs
1/4 cup water
3 tablespoons minced parsley
3 tablespoons soft bread crumbs
1 teaspoon salt
1 clove garlic, finely chopped
2 tablespoons olive oil
1 medium zucchini, cut into 1/4-inch slices
All-purpose flour
Grated Parmesan cheese
Beat eggs, water, parsley, bread crumbs, salt and garlic
Heat oil in 8-inch broiler-proof skillet over medium heat until hot
Coat zucchini with flour; cook until golden, about 2 minutes on each side
Pour egg mixture over zucchini
Cook until eggs are thickened throughout but still moist, 3 to 5 minutes
Gently lift edge with fork so that uncooked portion can flow to bottom
Sprinkle with cheese
Set oven to broil or 550 deg F
Broil omelet with top 5 inches from heat until golden brown, 3 to 4 minutes
Loosen edge with spatula; slip omelet, cheese side up, onto serving plate
Yields 3 servings