Buffalo Chicken Cheese Balls Recipe

Ingredients:

• 1 store-bought rotisserie chicken
• 1/4 cup hot sauce (recommended: Frank's Red Hot)
• 1 teaspoon ground black pepper
• 1 3/4 cups sharp Cheddar
• 1/4 cup freshly sliced scallions
• 1 cups all-purpose flour
• 3 eggs, lightly beaten
• 2 cups panko bread crumbs
• Vegetable oil, for frying

Blue Cheese Dip:

• 1 1/2 cups mayonnaise
• 1/2 cup packed blue cheese, broken up
• 1/2 teaspoon hot sauce
• 2 teaspoons Worcestershire sauce
• 1 teaspoon salt
• 1/2 lemon, juiced
• 1 teaspoon chopped garlic

METHOD:

1. Have oil heated to 350 degrees F. 
2. Pick the meat from the chicken and discard the skin. Place the chicken in a large bowl and add the hot sauce, pepper, cheese, and scallions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball.
3. Place the flour, eggs, and bread crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside.
4. When the oil is hot fry the chicken balls in batches. Cook for about 2 minutes per batch. Remove the chicken to paper towel lined plate to drain the excess oil.
5. To make the sauce, combine all ingredients in a large bowl and adjust the seasoning if necessary. Serve the chicken alongside the dipping sauce.

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Fortune Cookies Recipe

Ingredients:

• 8 oz. All−purpose flour
• 2 Tbl. Cornstarch
• 4 oz. Sugar
• 1/2 teas. Salt
• 4 oz. Vegetable oil
• 4 oz. Egg whites
• 1 Tbl. Water
• 2 teas. Vanilla extract.

METHOD:

1. In a deep bowl, mix the following ingredients: 8 oz. Flour, 2 tablespoons corn starch, 4 oz sugar and 1/2 teaspoon salt, blend in 4 oz. oil, 4 oz. Egg whites, 1 tablespoon water and 2 teaspoons vanilla extract, and beat until smooth consistency.
2. Write your own "Fortune" on a piece of paper 2 1/2" by 1/2".
3. Prepared oven to 300F.
4. Scoop a tablespoon of cookie batter and spread evenly into a 4" circle on a well greased baking sheet.
5. Bake cookie for about 14 minutes or until lightly golden brown.
6. Remove one cookie at a time from the oven.
7. You have about 15 seconds working time before the cookie hardens.
8. Place the "Fortune" in the middle of the cookie.
9. Shape the cookie by folding it in half and grasp both ends.
10. Place the finished cookie in a muffin pan with the ends down to hold its unique shape.

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Fried Wontons Recipe

Ingredients:

• 1 lb. Won ton skins
• 1/2 lb. Fresh ground pork
• 1/2 lb. Fresh prawns
• 4 Dried mushrooms, soaked for 2 hours
• 8 Water chestnuts, finely chopped
• 2 Stalks green onions, finely chopped
• 2 small Eggs, beaten
• 1/4 ts Pepper
• 1 1/2 ts Salt
• Yield: About 60 to 70.

METHOD:

• Shell and devein prawns. Mince fine. Stem mushrooms and mince caps.
• Mix with prawns, pork, water chestnuts, green onions, half of the beaten eggs and all of the seasonings.

WRAPPING:

• Place won ton squares on working surface so corners face up, down, left and right.
• Place 1 teaspoon filling in the center of each skin.
• Dip a little of the beaten egg onto the bottom corner, bring top corner to meet bottom corner.
• Press to seal. Moisten left corner and bring right corner to meet it.
• Press to seal. This should give you a little bundle that looks kind of like a nurses hat.

FRYING:

• Heat 4 cups oil in wok. Fry wrapped won ton until golden (about 2 minutes).
• Turn over once.
• Drain and serve hot.

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Lo Mein Noodles Recipe

Ingredients:

• 4 cups cooked Chinese noodles (or very thin spaghetti) rinsed and drained
• 12 oz. diced cooked meat (beef, chicken, pork ... any)
• 1 package frozen French−style green beans (thawed)
• 2 cups fresh bean sprouts
• 3 scallions, chopped
• 1 slice ginger, shredded
• 1 clove garlic, minced
• 1 teas. MSG (Accent)
• 1 teas. sugar
• 1/4 cup soy sauce
• 3/4 cup vegetable oil
• 1/4 teas. sesame oil
• 2 Tbls. sherry

METHOD:

1. Mix together MSG, sugar, and soy sauce. Set aside.
2. Heat wok or pan hot and dry.
3. Add just 3 tablespoons of the vegetable oil and all the sesame oil.
4. Put in ginger and garlic to brown first, then all the other vegetables.
5. Stir and cook for one minute over high heat.
6. Add the sherry.
7. Cover and cook one minute longer.
8. Turn off heat.
9. Remove vegetables, and drain, discard these juices.
10. Set drained vegetables aside.
11. Heat wok or pan dry again.
12. Put in remainder of oil.
13. Turn heat to medium.
14. Add cooked noodles and stir constantly to heat through and to coat the noodles with oil for a couple minutes.
15. Add your choice of meat and reserved vegetables (mix thoroughly.)
16. Add reserved soy sauce mixture and stir until noodles become one even color.
17. Serve.

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Kung Pao Chicken Recipe

 

Ingredients:

• 2 tablespoons oyster sauce
• 1 teaspoon cornstarch
• 3/4 pound boneless, skinless chicken

Sauce:

• 1/4 cup Chinese black vinegar or balsamic vinegar
• 1/4 cup chicken broth
• 3 tablespoons Chinese rice wine or dry sherry
• 2 tablespoons hoisin sauce
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil
• 2 teaspoons chili garlic sauce
• 2 teaspoons sugar
• 2 1/2 tablespoons cooking oil
• 8 small dried red chilies
• 4 teaspoons minced garlic
• 2 stalks celery, diced
• 1/2 red bell pepper, cut into 1−inch squares
• 1 can (8 oz.) sliced bamboo shoots, drained
• 2 teaspoons cornstarch dissolved in 1 tablespoon water
• 1/3 cup roasted peanuts

METHOD:

1. Combine marinade ingredients in a bowl. Cut chicken into 1−inch pieces.
2. Place chicken in marinade and stir to coat.
3. Let stand for 10 minutes.
4. Combine sauce ingredients in a bowl.
5. Place a wok over high heat until hot.
6. Add 2 tablespoons oil, swirling to coat sides.
7. Add chilies and cook, stirring, until fragrant, about 10 seconds.
8. Add chicken and stir−fry for 2 minutes.
9. Remove chicken and chilies from wok.
10. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides.
11. Add garlic and cook, stirring, until fragrant, about 10 seconds.
12. Add celery, bell pepper, and bamboo shoots; stir−fry for 1 1/2 minutes.
13. Return chicken and chilies to wok; stir−fry for 1 minute.
14. Add sauce and bring to a boil.
15. Add cornstarch solution and cook, stirring, until sauce boils and thickens.
16. Add peanuts and stir to coat.

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Shrimp with Snow Peas Recipe

Ingredients:

• 2/3 lb. tiger prawns

Marinade for shrimp:

• 1 1/2 tbsp sherry
• 1/2 tbsp salt
• 1/2 tbsp grated ginger
• 1 1/2 tbsp cornstarch
• 1 tbsp water

Seasoning:

• 1 Tb. chicken broth
• 3 Tb. water
• 1/2 tsp. cornstarch
• 3 Tb. oyster sauce (very important)
• 1 Tb. hoisin sauce

Also Required:

• 1/2 cup vegetable oil
• 1 clove garlic, pressed or minced
• 1/4 tsp. salt
• 1/2 lb. snow peas

METHOD:

1. Shell and devein prawns.
2. Rinse and pat dry with a paper towel.
3. Combine marinade in medium bowl.
4. Add prawns and mix well.
5. Let it stand 30 minutes.
6. Heat wok over medium heat, add oil, and stir fry garlic for 15 secs.
7. Add prawns and stir fry until pink. Remove from wok, and place on plate.
8. Add salt and snow peas to oil in wok.
9. Stir fry 30 secs.
10. Add seasoning sauce and stir slightly until think and bubbly.
11. Add cooked prawns.
12. Stir to coat everything with sauce.
13. Serve hot with cooked rice.

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Foo Yung Recipe

Ingredients:

 

• 6 eggs, beaten well
• 1 cup shredded cooked meat (roast pork, shrimp, almost any!)
• 2 cups fresh bean sprouts (or 1 can)
• 2 scallions, chopped, including the green ends
• 1 medium onion, shredded
• 1 teaspoon sugar
• 1/8 teaspoon ground pepper
• 1 teaspoon MSG (optional)
• 2 tablespoons soy sauce
• 1/2 cup chicken stock or water
• Vegetable oil for frying

METHOD:

 

 

1. Make gravy if desired (recipe follows). Preheat oven to 200F.
2. Line a platter with several thicknesses of paper towel.
3. Mix all ingredients except the vegetable oil together in a mixing bowl.
4. Heat a frying pan hot and dry. Put in vegetable oil to a depth of about 1/2 inch.
5. Keep oil at this level by adding more, as some is absorbed in cooking.
6. Bring oil temperature to medium. Stir up the omelet mixture each time before you take a scoopful of it out, in order to have the proper ratio of liquid and solid ingredients in each.
7. With a ladle or soup scoop, take a scoop of the egg mixture and gently put into the frying pan.
8. When the first omelet has stiffened, gently move it over to make room for the next.
9. The number of omelets you can make at once depends on the size of your frying pan.
10. When one side of the omelet has turned golden brown, turn over gently with pancake turner to fry the other side.
11. When done, transfer from frying pan onto paper−lined platter.
12. Keep warm in oven until all the omelets can be served together.
13. Serve with or without gravy.

 

Gravy:

• 1 1/2 cups chicken stock
• 1 tablespoon cornstarch
• 2 tablespoons soy sauce
• 1 teaspoon MSG (optional)
• 1/8 teaspoon ground pepper
• Pinch of salt

1. Mix all the ingredients together in a saucepan.
2. Bring to a boil slowly with frequent stirring.
3. When gravy has thickened, turn heat to very low to keep it warm until ready to use.

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General Tsao's Chicken Recipe

Ingredients:

Sauce:

• 1/2 cup cornstarch
• 1/4 cup water
• 1+1/2 tsp minced garlic
• 1+1/2 tsp minced ginger root
• 3/4 cup sugar
• 1/2 cup soy sauce
• 1/4 cup white vinegar
• 1/4 cup cooking wine
• 1+1/2 cup hot chicken broth
• 1 tsp monosodium glutamate (optional)

Meat:

• 3 lbs deboned dark chicken meat, cut into large chunks
• 1/4 cup soy sauce
• 1 tsp white pepper
• 1 egg
• 1 cup cornstarch
• Vegetable oil for deep−frying
• 2 cups sliced green onions
• 16 small dried hot peppers

METHOD:

1. Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine, chicken broth and MSG (if desired).
2. Stir until sugar dissolves.
3. Refrigerate until needed.
4. In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper.
5. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly.
6. Add cup of vegetable oil to help separate chicken pieces.
7. Divide chicken into small quantities and deep−fry at 350 degrees until crispy.
8. Drain on paper towels.
9. Place a small amount of oil in wok and heat until wok is hot.
10. Add onions and peppers and stir−fry briefly.
11. Stir sauce and add to wok.
12. Place chicken in sauce and cook until sauce thickens.

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Moo Goo Gai Pan Recipe

Ingredients:

• 4 chicken breast halves (skinned,boned,sliced)
• Salt and pepper
• 4 cloves garlic (minced)
• 2 cups water
• 1 tbsp cornstarch
• 5 tbsp corn oil
• 8-Oz. fresh mushrooms (sliced)
• 4 lb. bok choy or Chinese white cabbage (chopped)
• 2 tbsp sugar
• 4 tbsp soya sauce
• 6 scallions (chopped)

METHOD:

1. In a bowl, toss chicken with the salt and pepper, garlic and cornstarch mixture.Set aside.
2. Heat 3 tablespoons of corn oil in a wok and stir in mushrooms, bok choy/cabbage and sugar for 2 minutes.
3. Cover and cook for 5 minutes.
4. Remove from wok.
5. Heat remaining corn oil in wok. Stir−fry chicken for 2 minutes over high heat.
6. Add soy sauce and mix well.
7. Cover and cook for about 6 minutes, or until the chicken is thoroughly cooked.
8. Mix in the cooked vegetables and scallions.
9. Stir fry together for about 1 minute.
10. Serve hot with rice.

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Chow Mein Noodles Recipe

Ingredients:

• Egg Noodles
• 1/2kg Chicken Bonless
• 1 Cabbage
• Green Onions
• 2 Carrots
• 2 Capsicum
• 1/2 Can Mushrooms
• 1/2 Can bringel
• Salt and Pepper
• Soya Sauce
• Vinager
• Oyester Sauce

METHOD:

1. Boil noodles in 5-Oz water
2. Strain noodles and let them set
3. Cut the boneless chicken into strips
4. In a saucepan add 1/2 cup oil and fry the chicken
5. Add salt, pepper, soya sauce, Oyester sauce and vinager
6. When Chicken is tender, add the vegetables and stir fry for 5 minutes
7. Add Noodles and a pinch of pepper for better taste
8. Mix it well

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Cashew Chicken Recipe

Ingredients:

• 3 Chicken breasts, boned and skinned
• 1/2 lb. Chinese pea pods
• 1/2 lb. Mushrooms
• 4 Green onions
• 2 cups Bamboo shoots, drained
• 1 cup Chicken broth
• 1/4 cup Soy sauce
• 2 tb Corn starch
• 1/2 ts Sugar
• 1/2 ts Salt
• 4 tb Salad oil
• 1 pack Cashew nuts (about 4−oz)

METHOD:

1. Slice breasts horizontally into very thin slices and cut into inch squares.
2. Place on tray. Prepare vegetables, removing ends and strings from pea pods,slicing mushrooms, green part of onions, and the bamboo shoots.
3. Add to tray.
4. Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbls of oil in skillet
5. over moderate heat, add all the nuts, and cook 1 min shaking the pan,
6. toasting the nuts lightly. Remove and reserve. Pour remaining oil in pan, fry
7. chicken quickly, turning often until it looks opaque. Lower heat to low. Add
8. pea pods, mushrooms, and broth. Cover and cook slowly for 2 mins. Remove
9. cover, add soy sauce mixture, bamboo shoots, and cook until thickened,
10. stirring constantly. Simmer uncovered a bit more and add green onions and nuts and serve immediately.

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Vegetable Machurian Recipe

Ingredients:

  

• 2 cups Grated Cabbage
• 2 cups Grated Carrots
• 1 Chopped Spring Onion
• 2 Chopped Green Chilies
• 3-4 Crushed Garlic Flakes
• 2 tbsp Corn Starch or Flour
• Oil for deep frying
• 1 tbsp Soya Sauce
• Salt to taste
• 1 tsp Pepper Powder
• 1 tsp Sugar
• A pinch of ajinomoto
• 2 tbsp oil

 

METHOD:

 

1. Mix grated cabbage and carrots and squeeze the water out from them.
2. Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. corn starch and add few chopped chilies and little salt to it.
3. Make small balls (like koftas) of the mixture .
4. Heat the oil in a kadhai / wok and deep fry the balls till golden brown, drain and keep aside.
5. Now in a separate pan heat 2 tbsp oil.
6. Sauté garlic, green chilies and spring onions.
7. Add water, salt, pepper powder, ajinomoto, sugar and soya sauce. Bring it to a boil.
8. Mix 1 tbsp corn four with half of a cup of cold water and stir into it. Gently add the fried balls to the gravy.
9. Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander.

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