How To make General Tso's Chicken Peng Teng
-MICHAEKL KEAN VMXU03A 4 Chicken legs
1/2 c Soy sauce
1/2 c Distilled white vinegar
1 cl Garlic; minced
1 ts Ginger root; Peeled & minced
1 ts Cornstarch
1 lg Egg; beaten lightly
1/3 c Corn oil
4 Dried hot chilis; seeded
Bone the chicken legs, including the thighs by scraping the meat from the bone, working downward and keeping close to the bone. Pull the meat down over the bone (pulling it inside out like a glove) and cut it free from the bone. Discard the skin and cut the meat from each leg into 6 pieces. In a bowl combine the soy sauce, vinegar, 1/2 c water, the garlic and ginger root. In another bowl, combine the egg and cornstarch and dip the chicken pieces. Heat the oil in a wok or deep, heavy skillet until very hot, add the chicken and fry it for 4 to 6 minutes, or until it is crisp. Transfer the chicken with tongs to paper towels to drain and pour off all but 1 T of the oil from the wok. Add the soy sauce mixture, the chili peppers and the chicken and cook the mixture over moderately high heat for 2 minutes, or until heated through. Transfer it to a heated serving dish. From Gourmet magazine, date uncertain. MM:MK VMXV03A.
How To make General Tso's Chicken Peng Teng's Videos
Kung Pao Chicken
#HowToCookKUNGPAOCHICKEN
#SPICYFOODRECIPE
#CHINESEFOOD
INGREDIENTS
FOR MARINATING:
Oyster
Light Sauce Soy
Corn flour
pepper powder
INGREDIENTS FOR KUNG PAO CHICKEN;
Spring Onion
Shallot
Garlic
Dried Whole Chilli
Sugar
Rice Vinegar
Vinegar
Oyster
Dark Soy Sauce
Sesame oil
Cup Of Water
Pepper Corn
Paprika
HOW TO MAKE LIBERIAN JOLLOF RICE
INGREDIENTS:
2 Pounds Chicken Wings
2 Pounds Beef Strips
5 Chicken Sausages
2 1/2 Cups Parboil Rice
1 Small Can Tomato Paste
2 Fresh Tomatoes
1 Green Bell Pepper
1 Red Bell Pepper
2 Cups Frozen Mixed Vegetables
1 Large Onion
2 Habanero Pepper
2 Cups Oil to Fry Chicken
1 Spring Onion
Step 1: Wash Rice then Soak Rice in very hot water. Cover pan with foil paper and put in oven to rest for 1 hour.
Step 2: Clean Chicken, Beef and Sausages and Season to taste.
Step 3: Cut up tomatoes, Onion, Bell Peppers, Habanero Pepper and put in blender
Step 4: Fry Beef Strips, Chicken and Sausages
Step 5: Put 2 tablespoon oil in frying pan. Heat up oil and add chopped up onions and 1 whole habanero pepper then fry for 10 minuets.
Step 6: Add blended vegetable and fry for 10 minuet, add can of tomato paste and fry for about 2 minuets.
Step 7: Add Fried Chicken, Sausages and Beef. At the point taste and see if you have enough seasoning.
Step 8: Add mixed vegetable and stir in for a minuet. Then add Rice that had been soaking in the warm water (Do not add water it was soaking in). Stir in for about another 2 minuets to get the sauce incorporated with rice.
Step 9: Cut the stove off, Cover your frying pan very tight with foil paper. Place in your 375 degree pre-heated oven for one hour.
Step 10: After an hour take out your Jolloh Rice give it a quick stir to mix your vegetable that came to the top of the pan.
VOILA: YOUR JOLLOH RICE IS DONE...........ENJOY
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Chicken Adobo w/ Potatoes (Quickie Style)
#chickenadobo #tastyadobo
A traditional adobo calls for a marinating process and best if served the next day. Yes, you heard me, it taste a lot better the following day as the ingredients, sauce, juices have all fully blended together, thus the wonderful taste. But, in this video, we will show you how we can still achieve a great tasting adobo without the long wait, called adobong manok quickie style for this reason.
We also have mentioned a few important things in the video, make sure you take note. If the chicken is frozen, thaw it first. We want to make sure that the inside is fully cooked! Also, do not! open the lid until it boils for a few minutes. This process is where we need to cook the vinegar, otherwise it will have a sour-y undesirable taste.
Ingredients:
2 lbs chicken quarters
2 large potatoes (peeled and chopped)
half cup soy sauce
4 tbsp vinegar
5 cloves garlic (peeled)
salt and pepper to taste
Note:
We skipped the salt in this video as the amount of soy sauce we put has the right amount of saltiness we need.
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The Fascinating History of General Tso's Chicken!
This video is about the origins of General Tso's Chicken
Mugen Multifunction Automatic Pressure Cooker
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