Tangy Pasta Nests and Vegetables
| Christmas Recipes
Cooking receipe to make Tangy Pasta Nests and Vegetables under category Christmas Recipes. You may find some video clips related to this receipe below.2 cups frozen loose-pack cauliflower, broccoli, andcarrots6 oz. fettuccine3 tablespoons butter (or margarine)2 tablespoons all-purpose flour1 teaspoo
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Corn Dogs
| Copycat Complete
Cooking receipe to make Corn Dogs under category Copycat Complete. You may find some video clips related to this receipe below.1 lb. hot dogs4 cups vegetable oil1/2 cup flour1/2 cup cornmeal1 tsp. baking powder1/2 tsp. salt1/2 tsp. sugar1 Tbsp. vegetable shortening1/3 cup milk1 egg8-10 wooden skewer
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Rhubarb Crumble Recipe
| Pies And Pastries
Type: Rhubarb Crumble Free Cooking Recipe - Pies And Pastries Good stuff! Ingredients / Directions 3 cup(s)s diced rhubarb1 cup(s) granulated sugar1/2 teaspoon salt1 tablespoon instant tapioca1/2 teaspoon cinnamon1 cup(s) oatmeal1/4 cup(s) flour1/3 cup(s) brown sugar1/4 cup(s) butter
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ginger marinated pork salad
| General Recipes
Cooking receipe to make ginger marinated pork salad under category General Recipes. You may find some video clips related to this receipe below.ginger marinated pork saladwith green tea noodles shitake mushrooms and sesame 400g pork loin trimmed of all sinew 1 thumb ginger finely grated plus 1/2 thu
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Cooking receipe to make crispy chicken dumplings under category General Recipes. You may find some video clips related to this receipe below.
crispy chicken dumplings
chinese
northern region
225g boneless chicken breasts skinned
2 egg whites
2 teaspoons cornflour
2 teaspoons dry sherry or rice wine
1 teaspoon fresh ginger finely chopped
2 teaspoons spring onions finely chopped
1 teaspoon salt
2l0ml groundnut oil
25g cornflour for dusting
sauce
1 tablespoon cider vinegar or chinese white rice vinegar
2 teaspoons garlic finely chopped
1 tablespoon dark soy sauce
1 teaspoon Chilli Oil (optional)
Chop and then blend the chicken with the egg whites cornflour sherry or rice wine ginger spring onions and salt in a liquidiser or food processor until you have a fine paste.
Alternatively you could chop the chicken with a sharp knife or cleaver until it is very fine and then incorporate it with the other ingredients in a bowl.
Rub 1 tablespoon of the oil on a deep plate (this is to keep the mixture from sticking) and put the chicken mixture on it.
Set up a steamer or put a rack into a wok or deep pan and pour in 5cm of water.
Bring the water to the boil and then set the plate of chicken mixture into the steamer or onto the rack.
Cover it with a lid and steam gently for about 15 minutes or until the chicken firm and cooked. Remove the chicken and let it cool.
Divide the chicken mixture into bite sized pieces and dust them lightly with the cornflour.
Mix the sauce ingredients together and set them aside.
Heat the oil in a pot wok or deep frying pan until it is hot and then fry the chicken pieces for 2 minutes or until they are golden brown.
Drain them on kitchen paper. (You may have to do this in two batches.) Arrange the chicken pieces on a warm serving platter pour the sauce over the top and serve.
Although two techniques are involved here the first step (the steaming) can be done up to a day in advance.
Serves 3
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