About Me

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MS Gulf Coast, United States
I am a Christian wife, mother and grandmother. I love to sew and create new and innovative items to share with my customers. The most popular area of my store is my Walnut Grove section which features clothing reminiscent of "Little House on the Prairie". Please take a moment to visit my store and see my latest creations. www.pattisoriginals.etsy.com

Wednesday, May 11, 2011

Chinese Faves

Our family absolutely loves Japanese and Chinese food-even the kids love it.  I thought I would share a couple of our favorite recipes.  They are not authentic Chinese recipes but they sure are good. . .

Sweet and Sour Chicken

2 ½ cups cut up cooked chicken
1 egg, slightly beaten                                      ½ cup sugar
¼ cup cornstarch                                            1 green pepper, cut into 1” squares
2 tablespoons shortening                                 ¼ cup water
1 can (13 ½ oz) pineapple chunks,                 2 tablespoons cornstarch
    drained (reserve syrup)                              1 teaspoon soy sauce
½ cup vinegar                                                   1 can (16 oz) small carrots,
3 cups hot rice                                                      drained

Toss chicken and egg until all pieces are coated.
Sprinkle ¼ cup cornstarch over chicken; toss until all pieces are coated.
Melt shortening in medium skillet.  Add chicken pieces; cook over medium heat until brown.  Remove chicken from skillet and set aside.
Add enough water to reserved pineapple syrup to measure 1 cup.  Stir liquid, vinegar and sugar into skillet.  Heat to boiling, stirring constantly.  Stir in green pepper; heat to boiling.  Reduce heat; cover and simmer 2 minutes.
Blend water and 2 tablespoons cornstarch; stir into skillet.  Cook stirring constantly, until mixture thickens and boils.  Boil and stir 1 minute.  Stir in pineapple chunks, soy sauce, carrots and chicken; heat through.  Serve over rice.  4 servings
If you like shish-ka-bobs try these:

Hawaiian Chicken

3 whole chicken breasts, cut into 1” cubes
20 oz can pineapple chunks, reserve juice
1 cup packed light brown sugar
1/3 cup soy sauce
¼ cup butter
green and red pepper chunks

Drain pineapple, reserving juice.  Boil reserved juice, 1 cup brown sugar and soy sauce for 5 minutes.  Stir in butter.  Pour over chicken.  Chill 1 hour.  Remove chicken.  Cook marinade until syrupy.  Skewer chicken, pineapple and pepper chunks.  Brush with syrup.  Broil turning and brushing until chicken is done, about 10-12 minutes.  Serves 4
These are 2 recipes that my family really likes and I hope yours will also!

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