Chicken in Chinese brown sauce

This is a spicy chicken recipe to be served over rice. The coating the chicken is fried in before placed in the brown sauce may also be used to make sweet ‘n sour chicken.

Boil or steam rice as you are cooking the chicken.

Sauce ingredients

2 teaspoon cooking oil
2 tablespoons Hoisin sauce
1 tablespoon vinegar
2 tablespoons white granulated sugar
1 teaspoon pepper
5 1/2 tablespoons soy sauce
1 tablespoon ketchup
2 teaspoon garlic powder
2 teaspoon ginger
1 1/2 tablespoons cooking wine
3 tablespoons water

Directions

Put oil in saucepan and heat. Add remaining ingredients. Bring to a boil and simmer for three minutes. Set aside.

Chicken ingredients

Boneless chicken strips
1 cup all purpose flour
Ground black pepper, ground ginger, and garlic powder- a small amount each to season flour
1/2 cup milk
2 eggs

Heat oil in a Fry Daddy or some type of deep fat fryer or add 1/2 inch oil to a skillet and heat to deep fry temperature.

Cut each chicken strip into 3-4 small pieces. In a bowl mix the milk and eggs and whip together with a fork. Place the flour and spices in a bowl and mix well.

Using tongs, dip the chicken pieces into the egg and milk mixture. Dredge through the flour mixture thoroughly coating the chicken and then drop into the deep fat fryer or skillet. Fry until a deep golden brown. If you are using a skillet be sure to turn chicken to brown it evenly on both sides. When done remove chicken from oil to a paper towel covered plate to drain the excess oil. Repeat this process until all the chicken has been fried.

(This same method of frying the chicken may be used to make sweet ‘n sour chicken. Instead of continuing with the steps below, serve over rice and provide sweet ‘n sour sauce for dipping.)

Return the brown sauce to heat, add the chicken and stir until all chicken pieces are coated in the brown sauce and heated through. Serve over rice.

Brisket is not just about corned beef

Brisket is one of the toughest and most flavorful cuts of beef. It lends itself well to corning, which we all know, and goes great with cabbage. In order to do a beef brisket in the oven it has be cooked slowly to allow the connective tissues in the meat to break down. This cut should have plenty of fat to baste the roast as it is cooking.

4 pounds of brisket
1/4 cup olive oil
1 onion sliced thin
2 bay leaves
2 teaspoon salt
2 cups beef stock
2 cloves of garlic whole
5 red potatoes cut into 4 pieces
4 large carrots cut in 4 pieces each
2 small purple turnips cut into chunks
2 parsnips cut in chunks
1 sweet potato cut in pieces

Place the roasting pan on the burner at medium heat. Add the olive oil and meat and brown the brisket on both sides. Add the next five ingredients into the pan and cover tightly with aluminum foil. Place in a 325 degree oven for 2 hours.

Raise the temperature of the oven to 400 degrees, place the vegetables in the pan and replace the aluminum foil back on tight. Cook for an additional half hour and then remove the foil. Cook for an additional 30 minutes. Remove the pan from the oven and let the meat rest for five minutes.

Take the brisket out and slice at an angle. Put the meat on a large platter and arrange the vegetables around the meat. Pour any juice that is left over top and serve.

With long slow cooking the beef brisket should be literally falling apart. This is a meal that is perfect for a fall or winter dinner with it long cooked flavor and all the nutrients supplied by the vegetables. It is as comforting as it is delicious.