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On 16 Jan 2007 at 21:23, Beth wrote:
> I am looking for a receipe for Beer Brittle. I hope you can help me.
> Beth
Hello Beth,
See below for two kinds.
Phaed
Beer Peanut Brittle
2 cups sugar
2 tablespoons lemon juice (no pulp)
water
2 cups peanuts
2 tablespoons butter
1/2 cup warm beer
Put in thick bottomed saucepan with highsides/ 2 cups sugar in bottom
with the lemon juice.
Put enough water in just to cover.
Place over high heat-this will boil for about ten minutes until the
sugar turns to a light caramel.
DO NOT STIR.
While the sugar is boiling take 2 cups of peanuts and lightly crush
them and place in the oven (400 degrees) to dry out. When the sugar
looks like its supposed to, remove from heat and add 2 T of butter.
let it sit 10 seconds before mixing with wooden spoon.
There will be a lot of steam. As soon as the butter is melted add the beer.
Stand back and let steam. Stir, When mixture is homogeneous, add peanuts,stir.
Pour mix onto greased baking sheet-let cool 2 hours-break apart.
-------------------------------
Beer Brittle Recipe
2 c. sugar
1 c. light corn syrup
1 c. Negro Modelo (or your favorite flavorfull beer)
1/2 tsp salt 1/8 tsp (or more to taste)
1 ground chipotle chili
1 tsp. baking soda
1 tbs. butter
1 tsp. vanilla.
Butter 2 cookie sheets. In large saucepan, combine sugar, corn syrup, and
beer. Cook until sugar dissolves, stirring constantly. Add peanuts, salt,
and chipotle chili. Cook to hard-crack stage (300f), stirring occasionally.
Add soda, butter, and vanilla; mix well. Pour onto prepared cookie sheets;
while warm pull (or push) to desired thickness. When cool, crack into pieces.
On 14 Jan 2007 at 20:07, Carol wrote:
> My husband wants this b'stilla for his birthday (which is Tuesday).
> I have almost every month of Bon Appetit but cannot find May of 1997.
> The index for the year says it is on page #50.
>
> The ingredients are chicken (or squab), eggs and almonds in a phyllo
> dough dusted with powdered sugar.
>
> Thank you.
> Carol
>
Hi Carol,
Well, I don't have a collection of cooking magazines, and there is no site
on the Internet where one can search for a magazine recipe by issue.
The publishers of "Bon Appetit" and "Gourmet" do have a site with recipes
from those magazines for about the last 20 years, searchable by recipe name.
There was not, however a b'stilla recipe from "Bon Appetit" on that site.
There were two such recipes from Gourmet.
That site is: Epicurious
The two recipes are below, along with another b'stilla recipe that I found
elsewhere.
Phaed
Squab B'stilla
8 saffron threads
3 squabs (about 3 lb total)
1 teaspoon salt
1/4 teaspoon black pepper
1 1/2 tablespoons olive oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
5 teaspoons finely chopped seeded fresh jalapeño chile
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/4 cup dry Sherry
1 1/4 cups reduced-sodium chicken broth
1 cup water
3 large eggs
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh cilantro
1 tablespoon vegetable oil
1/2 cup sliced almonds (1 1/4 oz)
5 tablespoons unsalted butter, melted
6 (17- by 12-inch) phyllo sheets, thawed if frozen (then unrolled)
1 1/2 teaspoons confectioners sugar
Make filling:
Heat a dry 12-inch heavy skillet over low heat and toast saffron 1 minute,
then transfer to a small dish and crumble. Reserve skillet.
Cut off wings from squabs with a sharp small knife and discard, then cut
off legs with thighs.
Using kitchen shears, cut out backbone and ribs and discard. Cut breasts
in half lengthwise with shears. Pat legs and breast halves dry and sprinkle
with salt and pepper.
Heat olive oil in skillet over moderately high heat until hot but not smoking,
then brown squab in 2 batches, skin side down first, turning over once, about
6 minutes total per batch, transferring as browned to a platter.
After second batch is browned, return all squab pieces to skillet along with
onion, garlic, jalapeño, cumin, ginger, saffron, and 1/2 teaspoon cinnamon,
then sauté, stirring, 1 minute.
Add Sherry and boil 30 seconds, scraping up any brown bits. Add broth and water
and simmer, covered, turning squab over once or twice, until tender, about 40
minutes.
Transfer squab with tongs to a platter and reserve cooking liquid in skillet.
When squab is cool enough to handle, discard skin and bones and finely shred
meat, then toss with 3 tablespoons cooking liquid and cover loosely with foil.
Boil remaining cooking liquid in skillet (without straining) over moderately
high heat, stirring frequently, until sauce is very thick and reduced to about
1/2 cup, 12 to 15 minutes, then transfer to a 1 1/2- to 2-quart heavy saucepan.
(Do not skim fat from sauce.)
Whisk together eggs and 1/4 cup sauce in a bowl until combined, then whisk
into remaining sauce in saucepan and cook over moderately low heat, stirring
constantly with a wooden spoon or heatproof rubber spatula, until eggs just
set into very soft curds, 5 to 7 minutes. (Mixture will have the consistency
of very soft oatmeal.) Immediately transfer egg mixture to a bowl and stir
in parsley and cilantro. Cool to room temperature, stirring occasionally.
Assemble and bake b'stilla:
Put oven rack in middle position and preheat oven to 375°F.
Heat vegetable oil in a 10-inch skillet over moderate heat until just hot,
then fry almonds, stirring frequently, until golden, 2 to 3 minutes. Drain
almonds and cool on a paper-towel-lined plate.
Brush a 9-inch round cake pan with some of butter. Cover stack of phyllo with
plastic wrap and a dampened kitchen towel. Keeping remaining phyllo covered,
place 1 sheet on a work surface and brush with butter. Fold in half crosswise
and butter again. Repeat with another sheet, buttering, folding, and buttering,
then place over first sheet crosswise. Repeat with 2 more sheets, buttering,
folding, and buttering, then placing each sheet on top of the previous one in
a star pattern to form a round. (Sheets should not align.) Lift stacked phyllo
and gently fit into bottom of cake pan and halfway up side.
Sprinkle almonds over phyllo, then stir squab into egg mixture and spread evenly
in phyllo shell.
Put 1 of remaining sheets of phyllo on a work surface and brush with butter.
Fold in half crosswise and butter again. Fold in half (to quarter) and brush
with butter. Repeat with remaining sheet phyllo and lay over first sheet
crosswise. Place over center of filling. Bring edges of phyllo from side of
pan up over filling and quartered top sheets.
Bake b'stilla until golden brown, 20 to 30 minutes. Cool in pan on a rack
5 minutes, then invert onto a platter and let stand 5 minutes.
Sift confectioners sugar over top of b'stilla, then remaining 1/4 teaspoon
cinnamon. Cut into wedges.
Cooks' note:
B'stilla can be baked 2 hours ahead and left in pan, uncovered. Reheat in a
preheated 350°F oven about 10 minutes.
Makes 6 servings.
Gourmet
November 2004
-------------------------------------------
Individual B'stillas (Moroccan Chicken And Almond Pies)
For the almond sugar:
1/2 cup blanched whole almonds, toasted and cooled
3 tablespoons granulated sugar
1 teaspoon cinnamon
For the filling:
1/4 teaspoon saffron threads, crumbled
2 tablespoons hot water
1 medium onion, chopped (about 1 1/4 cups)
2 garlic cloves, cut into thin strips
1 1/2 sticks (3/4 cup) unsalted butter
3/4 teaspoon ground ginger
1/2 teaspoon freshly ground black pepper
2 pounds chicken parts (about 1 whole breast, 2 thighs, and 2 legs)
1 1/2 cups low-salt chicken broth
3 large eggs, beaten lightly
1/4 cup plus 2 tablespoons chopped fresh parsley leaves
3 tablespoons chopped fresh coriander
1 1/2 tablespoons fresh lemon juice, or to taste
18 sheets (about 1 1/2 packages) phyllo (preferably Number 4 ultra-thin)
confectioners' sugar and cinnamon for sprinkling
2 teaspoons ras el hanout
For the ras el hanout: (moroccan spice blend)
1/2 teaspoon aniseed
1 teaspoon fennel seeds
8 whole allspice berries
seeds from 8 cardamom pods
8 whole cloves
15 whole black peppercorns
1 stick cinnamon, broken in half
1 tablespoon sesame seeds
1 teaspoon coriander seeds
1/2 teaspoon cumin seed
a pinch dried red pepper flakes
a pinch ground mace
1 tablespoon ground ginger
1 teaspoon freshly ground nutmeg
To make the almond sugar:
In a food processor grind fine almonds, granulated sugar, and cinnamon.
Almond sugar may be made 1 day ahead and kept covered in a cool dark place.
To make the filling:
In a small bowl combine saffron with hot water and let stand 10 minutes.
In a heavy 4-quart kettle sauté onion and garlic in 3 tablespoons butter
over moderately high heat, stirring occasionally, until onion is golden,
about 4 minutes. Reduce heat to moderate and add ginger, ras el hanout,
and pepper. Cook mixture, stirring, 3 minutes.
Add chicken parts, broth, and saffron mixture and simmer, covered, turning
the chicken once, until chicken is very tender and cooked through, 25 to 35
minutes. Let chicken stand in cooking liquid off heat 30 minutes. Transfer
chicken to a plate, reserving cooking liquid and solids, and, when cool enough
to handle, shred chicken, discarding skin and bones.
Measure reserved cooking liquid and solids and if necessary boil, stirring
occasionally, until reduced to about 1 3/4 cups. Reduce heat to moderate and
add eggs in a stream, whisking. Cook mixture, stirring, until eggs are set,
about 3 minutes. Remove kettle from heat and pour egg mixture into a coarse
sieve set over a bowl. Let mixture drain undisturbed 10 minutes before discarding
liquid. Transfer egg mixture to a bowl. Stir in chicken, parsley, coriander,
lemon juice, and salt and pepper to taste and chill. Filling may be made 1 day
ahead and kept chilled, covered.
Preheat oven to 425°F. and butter 2 large shallow baking pans.
In a small saucepan melt remaining 9 tablespoons butter and keep warm but not hot.
Cut phyllo sheets in half lengthwise and stack between 2 sheets wax paper. Cover
wax paper sheets with a kitchen towel. On a work surface arrange a half sheet of
phyllo with short side facing you and brush with melted butter. On this, layer
and brush 3 more half sheets of phyllo in the same manner.
Sprinkle 1 tablespoon almond sugar on short side of phyllo nearest you to
cover about 2 1/2-by 4-inch area, leaving a 1-inch border on 3 edges.
Put 1/3 cup chicken mixture over almond sugar and spread out slightly.
Top chicken mixture with 1 more tablespoon almond sugar and roll up filling
in phyllo, folding in sides after first roll. Transfer b'stilla immediately.
Form 8 more b'stillas in the same manner with remaining phyllo, butter, almond
sugar, and chicken mixture, chilling each b'stilla as it is made. B'stillas may
be prepared up to this point 4 hours ahead and kept chilled, covered lightly
with plastic wrap once cold.
Bake chilled b'stillas in oven until tops and ends are puffed and browned,
15 to 20 minutes. Cool b'stillas slightly on a rack. Sprinkle b'stillas with
confectioners' sugar and cinnamon and serve warm.
To make the ras el hanout:
In a spice grinder or cleaned coffee grinder grind fine aniseed, fennel seeds,
allspice berries, cardamom seeds, cloves, peppercorns, cinnamon stick, sesame
seeds, coriander seeds, cumin seed, and red pepper flakes, In a small bowl stir
together ground spice mixture, mace, ginger, and nutmeg until combine well.
Ras el hanout may be stored in a tightly closed jar in a cool dark place up to
6 months. Makes about 1/4 cup.
Makes 9 b'stillas, to serve 6 with second helpings.
Gourmet
August 1994
--------------------
B'stilla (Shredded Chicken Pie)
Serves: 8
Ingredients: 19
Cuisine: Moroccan
Category: Poultry
Ingredients:
1- 3 lb chicken (FILLING)
1 bunch cilantro, chopped
2 tablespoons vegetable oil
1-1/2 cups water
some ground cinnamon
8 oz unsalted butter
1 cup confectioners' sugar, extra
1 large onion, finely chopped
1/4 teaspoon ground turmeric
1 teaspoon ground ginger
5 eggs, lightly beaten
:SAUCE AND PASTRY
some ground pepper
1 cup ground almonds
1 large bunch flat leaved parsley, chopped
1/4 teaspoon ground saffron
1 1 teaspoon ground cinnamon
1 cup confectioners' sugar
1 lb filo pastry
some ground cinnamon
Directions:
1 Preheat oven to 350 F. Place chicken, onion, parsley, cilantro, turmeric,
saffron, oil, ginger and cinnamon in a roasting dish with water. Bake for
1-1/2 hours. Remove the chicken from pan and cool. Shred flesh, discard skin
and bones.
2 Skim fat from liquid in roasting pan and transfer to medium-sized
pan. Bring liquid to a simmer and add beaten eggs, sugar, cinnamon and pepper,
to taste. Cook until thick.
3 Preheat oven to 375 F. Grease an 8 inch pie dish.
4 Place a sheet of filo in prepared dish. Brush lightly with melted butter.
Place a second sheet on top and brush with butter. Repeat layering and light
buttering with seven more sheets, sprinkling some of the combined ground a
almonds, cinnamon and confectioners' sugar on the last sheet. 5 Spread egg
mixture and chicken filling on top, fold over pastry edges and brush again
with butter. Butter and layer four more sheets, cut into a round and cover pie.
Butter more sheets of filo and form into rose shapes. Place on top of pie and
brush with melted butter. 6 Bake for 30-45 minutes until golden brown. Sprinkle
with rest of combined almond mixture.
On 13 Jan 2007 at 18:28, cherrie wrote:
> Hi Phaedrus,
> My name is Cherrie (pronounced like the fruit,
> really) Here is my request.
> I just read the request from 2/2005 from the person
> who described a meat dish in Kososva. The name of the
> dish is Burak, and she described it perfectly. My
> husband is from Serbia, and although we can purchase
> Burak from local Serbian and Bosnian stores, he likes
> to cook things himself and have it available when we
> want it! Can you find the traditional Serbian or
> Croatian receipe for Burak? A thousand thank yous if
> you can locate it!!!!
>
Hi Cherrie,
Your request points up some of the difficulties of this job. The original
questioner in 2005 to whom you refer said they were Serbian, but didn't
know the name. I already had recipes for them on my site from 2001, but I
didn't remember them without the name. You spell the name as burak, but it's
not listed that way on the Internet. Rather, it's spelled burek or borek on
every site that I find it on. It's actually a dish of Turkish origin that
became popular in the Balkans. The filling can be meat, cheese, or vegetables
such as spinach or eggplant.
The original 2001 recipes that I had are at:
4/21/01
And below are two more, one calling itself Serbian and the other Croatian.
Phaed
Serbian Meat Burek
2 sticks (1 cup) butter, melted, plus 2 tablespoons for sauteing onions
3 medium-size yellow onions, chopped; or 1 large Bermuda or Vidalia onion, chopped
1 pound ground beef
1 pound ground pork
1 package dry onion soup mix
Salt and freshly ground black pepper, to taste
4 large eggs
1/2 pound filo dough, thawed according to package directions
8 ounces mozzarella cheese, shredded (optional)
Place 2 tablespoons butter in a Dutch oven and heat. Add the onions and saute
until translucent. Add the beef, pork and the onion soup mix. Cook the meat
until thoroughly browned. Season with salt and black pepper. Pour off the fat
and set the meat mixture aside to cool. In a large measuring cup with a spout,
beat the eggs well; set aside.
Heat the oven to 350 degrees.
Place 4 sheets of phyllo dough in the bottom of a 13- by 9-inch baking pan,
brushing each sheet with melted butter. Cover the dough with one-half of the
meat mixture and one-third of the mozzarella, if desired. Drizzle some of the
beaten egg over the cheese.
Cover the egg with 3 sheets of phyllo dough, brushing each with melted butter.
Cover with half of the remaining meat mixture, one-half of the mozzarella, if
desired, then drizzle with some of the beaten egg.
Add another layer of 3 sheets of phyllo as before, followed by the remaining
meat and cheese, if desired. Drizzle more of the egg on top, but reserve some
for the final layer.
Complete the dish with 4 layers of phyllo, each brushed with butter. Pour the
remaining egg over the top. Bake, uncovered, for 45 minutes to 1 hour or until
nicely browned. Let rest before cutting into squares to serve.
-----------------------------------------------------
Meat pie - burek
This dish, of Turkish origin, is very popular in Croatia as a light meal which
people buy to eat on the go. There is also a cheese version.
- filo pastry
Filling:
- 150g/5.5oz lean beef
- 150g/5.5oz onion
- salt
- pepper
- 40g/1.5oz oil
Fry the finely chopped onions and minced meat in oil. Add the salt and pepper.
Grease a round baking tray and put a layer of pastry in it. Cover with a thin
layer of filling and cover this with another layer of filo pastry which must
be well coated in oil. Put another layer of filling and cover with pastry.
When you have five or six layers, cover with filo pastry, bake at 200ºC/392ºF
for half an hour and cut in quarters and serve.
On 17 Jan 2007 at 0:58, Terrie wrote:
> Hi
> My mom used to make a dish called "Montana Sombreros". It was ground
> beef, browned, some tomato paste, sauteed onions and was served over
> corn chips and topped with grated cheese...I suppose I COULD
> approximately reproduce it...but if you've run across it, I'd sure
> like to have it again. It had NO beans in it. Thanks Terrie
>
>
Hi Terrie,
Well, I can't find but one mention of "Montana Sombreros". That mention is
in a description of an old cookbook that's for sale.
However, that recipe sounds an awfully lot like "Texas Sombreros", and there
are a lot of recipes for those around. See below.
Phaed
Texas Sombreros
1 tsp. Accent, salt
1 tsp. salt
1 tsp. steak sauce
1-2 tsp. chili powder
1 lb. ground chuck
1/2-1 c. chopped onion
1 tbsp. margarine
1 (16 oz.) can tomatoes
1 (8 oz.) can tomato sauce
Sprinkle seasonings over ground chuck in bowl. Saute onion in margarine
in skillet until tender. Add ground chuck mixture. Cook until brown,
stirring until crumbly. Add tomatoes and tomato sauce, mixing well.
Simmer for 30 minutes. Serve over corn chips. Top each serving with
hot sauce, shredded lettuce, grated cheese, chopped onion and tomatoes,
sliced avocados, warm refried beans as desired. Yields 4-6 servings.
See also: 07/14/08
> On 2 Jan 2007 at 18:10, Amber wrote:
>
> > I used to belong to an awesome cooking site that is gone now, however,
> > one person was an American living with his Chinese DW and FIL in
> > China. He'd watch his FIL cook and write down the recipes with notes
> > and post them. If you'd like them, let me know.
> >
> > Thanks
> > Amber
> > Denver
Hi Amber,
Of course I would. Send 'em on!
Phaed
Beef and Broccoli in Oyster Sauce
3/4 lbs. beef strips (approx. 1 1/2" length, pencil-thin, preferably tender cut)
2 cups broccoli florets (approximation)
2 tbsp. soy sauce
2 tsp. sugar
1/4 tsp. black pepper
1 egg white (beaten until frothy)
1 tbsp. cornstarch
2 tbsp. sherry
1/4 cup Chinese oyster sauce* (available in oriental grocery stores)
* This is an approximation. The idea is to use just enough sauce to coat the
beef strips and broccoli. I know that we definitely used no more than 1/3 cup.
Place beef strips in a mixing bowl. Add soy sauce making sure that it is
evenly distributed. Next,sprinkle sugar and black pepper on meat, carefully
massaging spices into beef strips. Mix in egg white, then carefully sprinkle
cornstarch, slowly massaging the cornstarch into the meat. After you are
finished, you should not be able to see cornstarch on meat. Set in fridge for
at least 2-3 hrs.
Just before you are ready to cook the meat, par boil broccoli for about 30 sec.
(for greener color). Remove from water, drain and set aside. Next stir-fry
broccoli in hot oil with a clove or two of crushed garlic (I used garlic press).
After broccoli is cooked (until crisp-tender), add a little oil and stir-fry
beef being careful not to overcook it. Just after meat browns, add the sherry.
When meat is thoroughly cooked, add the broccoli and oyster sauce stirring to
coat meat and broccoli (about 1 min). Serve over white rice.
------------------
Cantonese Steamed Fish
About 1 1/2 tsp. salt for salting med.-sized fish
3 tbsp. grated ginger (can also chop into fine strands which is more authentic
from an aesthetic standpoint)
1/2 onions chopped in long thin strands (optional)
3 tbsp. SEASONED CHINESE SOY SAUCE FOR SEAFOOD**
1 tbsp. regular soy sauce
2 tbsp. oil (can also use 1 tbsp. ea. peanut and veg. oil or all peanut oil)
1 tsp. sesame oil
Several hours before steaming score fish (make diagonal slits) and sprinkle
salt evenly on all surfaces. Set fish in fridge. When ready to steam, spread
ginger on outside and inside of dish (this gets rid of fishy smell). Unless
fish is very large, steam time SHOULD NOT EXCEED 10 min. My father-in-law was
quick to point out that most people over steam their fish, making it too dry! (
the one we did the other day weighed about 1 1/2 pounds and was scrumptious
after steaming for exactly 10 min.!!!)
Before fish is steamed, mix soy sauce ingredients and set aside. While fish
is steaming, mix oils and heat until hot, but not smoking. Turn off fire and
wait until fish is done. When fish is done, pour off excess liquids and place
onion strands on fish (we didn't use onions. Then pour hot oils evenly over fish.
Lastly, pour soy sauce mixture over and inside the fish, basting with the
runoff sauce mixture for a minute or two. Serve hot.
**This ingredient is essential. You can use just regular soy sauce, but the
flavor is not as good. I'm 100% sure that all oriental grocery store sell this.
You may luck out and find it in the regular supermarket. The brand name is
LEE KUM KEE.
Also, may of you may be skeptical as to whether or not the soy sauces can
penetrate the fish in just a short period of time. Believe it or not, it works!
The hot oils must open up the pores of the fish.
-------------- Original message ---------
Chinese Chicken & Broccoli w/Brown Sauce
I made this recipe this evening and it was sooooo yummy! My father-in-law
taught me how to make this sauce just before he left and I made myself test
it before posting just to make sure I had memorized everything correctly.
This sauce is pretty simple and will go well with beef or chicken and any
green vegetable. My family loved the robust flavor of this sauce and the
nice afterglow it leaves in your mouth. Enjoy!
Regards,
Cookin' Dad
Chinese Chicken & Broccoli w/Brown Sauce
About 4-5 cups of chopped chicken breast
About 3-4 cups broccoli florets
Clove of garlic
Sauce Ingredients
1/4 cup regular soy sauce
1/4 cup white soy sauce (light colored--available in Chinese grocery
store)
1/4 cup Chinese Oyster Sauce
3/4 cup LOW SODIUM chicken broth*
1 tbsp. minced garlic (the finer the better)
1 tbsp. minced ginger (the finer the better)
1 tbsp. sherry or white wine (I used sherry)
2-3 tbsp. hot oil (to be added to sauce to give it a glossy, transparent look)
About 1 1/2 tbsp. cornstarch mixed with water (for thickening sauce)
About 3-4 hours (or earlier) before frying, sprinkle chicken with a little salt
(NO MORE THAN HALF THE AMOUNT you would normally use to salt it). Sprinlkle
about 2 tbsp. cornstarch on chicken to tenderize it. You can also add a little
water if chicken is not wet enough. Set in fridge.
You can also make sauce at this time and allow flavors to mix. I waited until
the last minute and the sauce was still GREAT!!!
When ready to start cooking, par boil broccoli for about 30 sec. Drain and
set aside (this step allows veggies to stay greener). Next, stir-fry broccoli
with clove of garlic (place garlic in hot oil just before broccoli to heighten
aroma). After broccoli is done (crisp tender) drain excess oil and set aside.
Add a little more oil to wok or skillet and saute chicken until done (took me
about 5 min.). When chicken is done, remove from skillet and drain excess oil.
The final step involves pouring the sauce into wok and, just before it comes
to boil, add cornstarch mixture. Allow to simmer for a few minutes. When mixture
has thickened, add hot oil and stir well. Lastly, add the chicken and broccoli
and stir until well coated. Serve over rice.
*IMPORTANT: If you cannot find low sodium chicken broth, you may have to mix
about 1/4 cup of water, or more, to your sauce or it will be too salty. The
chicken broth in Taiwan is very salty, so I had to add almost 1/2 cup water.
You shouldn't have this problem in the states, but overseas TSR friends please
beware.
-----------------------------------
Chinese Chicken in Garlic Sauce
Someone requested this the other day and it just so happens that my
father-in-law taught me how to make it. However, he didn't measure and
worked very quickly, so I--uh--missed a few important steps. The ingredients
in the sauce are small in number, but it is not an easy sauce to imitate.
I made it the first time two days ago and it was good--but not as good as
my father-in-law's. Tonight, I made a few adjustments and this version is
pretty close--quite good, especially if you like garlic. The chicken was
also very tender--so tender my wife made a comment.
Hope everyone enjoys this.
Regards,
Cookin' Dad
Chicken and Broccoli in Garlic Sauce
3 cups chopped chicken breast meat
4 cups broccoli florets (approximation)
Marinade
1/2 tsp. salt
2 tbsp. cornstarch
2 tsp. sherry
Sauce Ingredients
1 1/2 cups chicken broth (use low sodium; I couldn't, so I used
1/2 cup water to dilute sauce)
2 tsp. white soy sauce (light color)
1 tsp. oyster sauce
2 tbsp. white wine (I may increase to 3-4 tbsp. next time to see what happens)
1 tbsp. garlic, minced fine as possible (if you don't like strong garlic flavor,
can be cut back to 1-2 tsp.; I used 1 tsp. two days ago)
1/4 tsp. sesame oil
About 1 1/2 -2 tbsp. cornstarch mixed with water for thickening sauce About
2 tbsp. hot oil (to give sauce transparent glossy look)
About 3 hrs. before cooking time, sprinkle chicken with salt. Next sprinkle
cornstarch and splash a little water on if necessary. Be sure to mix well.
I believe that is why the chicken was record-tender today. I really made an
effort to massage cornstarch into meat. After you are done with the cornstarch,
lightly sprinkle sherry (or white wine) and massage nuggets for a minute or so.
Place in fridge.
Next make sauce ingredients mixing everything except, of course, cornstarch
and hot oil. Set aside to allow flavors to mix. When ready to cook, place
chopped broccoli on a platter, separating the tops from the stalks as best
as possible. After you have heated oil, throw in clove of garlic followed by
stalks only. After they have cooked for a few minutes, throw in rest of
broccoli and stir-fry until crisp tender. Remove from wok and set aside.
For the chicken, add a bit of oil to wok and stir fry until done. Remove
chicken from wok and set aside. If necessary, clean wok before adding sauce
ingredients. When sauce is poured into wok, it will be slightly brown, but
it lightens up a bit after cornstarch and oil are added. Once you mix it
with chicken and broccoli, it will be brownish-whitish and transparent.
Anyhow, as you feel the sauce in wok starting to heat up, add cornstarch
mixture. After sauce starts to thicken, add hot oil and stir well before
adding chicken and broccoli. Once chicken and broccoli are added, stir
well to make sure that they are evenly coated. This recipe makes a fair
amount of sauce, so enjoy! We served this recipe over rice tonight.
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