Recipe #197 Fried Egg Rolls

Fried Egg Rolls

From Kaitlyn Phillips

Part 1:
1/2 cup shredded meat: pork loin, beef, or chicken (about 1/4 lb.)
1 tsp. cooking wine or sherry (I'd leave this out!!)
1 tsp. cornstarch
1/4 tsp. salt

Part 2:
4 cup shredded cabbage
1 cup shredded celery
1/2 cup shredded carrot

Part 3:
1 Tbsp. sugar
1 tsp. salt
1/4 tsp. pepper
1 tsp. sesame oil

16 egg roll skins
Part 4: (for flour paste)
2 Tbsp. flour
2 Tbsp. water

Peanut or salad oil for deep frying
Part 5:
2 Tbsp. soy sauce
2 Tbsp. white vinegar
1 Tbsp. shredded ginger root

Add 1 to the shredded meat and mix thoroughly. Heat the wok then add 4 Tbsp. oil, stir-fry the mean until the color changes. Remove and drain.

Put the ingredients in 2 in boiling water and cook for 10 seconds; remove and drain the vegetables. Add the meat and 3. Toss lightly, divide the mixture into 16 portions (filling).

To wrap the egg rolls, place the egg roll skin on working surface. Place a portion of the filling in the middle of the egg roll skin. Fold the lower third of the egg roll skin over the filling. Fold in the two ends and wrap filing. Moisten the top edge of the egg roll skin with mixture. Continue to wrap the egg roll skin. Rolls should be about 4 inches long.

Heat the wok, then add the oil. Heat the oil for deep-frying. Deepfry the egg rolls over medium heat for 4 minutes, or until they are golden brown. Remove and drain. Combine ingredients of 5 and use as a dipping sauce.

Makes enough for about 16 egg rolls.

Vegetables can vary for taste. Use egg rolls at room temperature, not frozen. Wing Hing brand is recommended. :) ENJOY!

Recipe #189 Lemon Chicken

Ingrediants:
* Use any number of boneless, sinless chicken breast
* Kosher salt and freshly ground black pepper
* Flour for dredging
* 3 tablespoons extra-virgin olive oil
* 1 large onion, thinly sliced
* Peel of half a lemon, white pith removed, cut into very thin strips
* 2 large garlic cloves, minced
* 1 1/2 teaspoons fresh rosemary leaves
* As much honey as you feel needed to counter the tartness
* 1/4 cup freshly squeezed lemon juice (you can never really have enough lemon juice. Don't be modest)
* 1 cup chicken broth, homemade or canned low-sodium ( I use 2 cans of chicken broth)

Directions

Preheat the oven to 400 degrees F.

Season the chicken with salt and pepper. (J Robb's trick is throwing in a couple pinches of sugar in the flour) Dredge in the flour and pat off the excess. Heat a large skillet or frying pan over medium heat and add 2 tablespoons of the oil. Add the chicken skin-side down and saute until golden brown, about 5 minutes per side. Remove the chicken from the skillet and reserve.

Discard the oil and wipe the pan out with a paper towel. Add the remaining 1 tablespoon oil and heat over medium-low heat. Add the onion and cook until golden, about 10 to 12 minutes. Add the lemon zest, garlic, and rosemary, and cook for 2 minutes more. Add the honey, lemon juice, and broth, increase the heat and bring to a simmer.

Use a slotted spoon to transfer the onions to a 9- by 13-inch ovenproof casserole, and spread them out. Arrange the chicken, in a single layer on the onions. Pour the cooking liquid over the chicken. Season with salt and pepper to taste. Bake in the oven, basting every 15 minutes, until cooked through, about 45 minutes. Remove from the oven and serve.

Recipe #25 Sweet n. Sour Chicken

Sweet n. Sour Chicken (Jes)

1 lb. boneless skinless chicken breasts, cut into pieces
1 bag (16 oz.) frozen stir fry vegetables
1 can (8 oz.) pineapple chunks in juice, undrained
1 can (10.5 oz.) low sodium chicken broth
2 cups white rice, uncooked
½ cup sweet n. sour sauce

Heat 1 Tbsp oil in large skillet on medium-high heat. Add chicken, cook and stir 5 minutes or until cooked. Add vegetables and pineapple with juice, mix well. Stir in chicken broth, bring to boil. Stir in rice, cover, remove from heat. Let stand 5 minutes until most liquid is absorbed and rice is tender.

Recipe #22 Sweet and Sour Chicken

Sweet & Sour Chicken (Megs)

4 boneless, skinless chicken breasts
3 T. sugar
2 T. vegetable oil
2 T. soy sauce
1 chopped onion
2 T. lemon juice
3 T. ketchup
1/8 tsp. black pepper
1 T. cornstarch

Saute chopped onion in large pan on medium heat. In small bowl, combine ketchup, sugar, soy sauce, lemon juice and black pepper. Add to onion. Add chicken. Bring to boil, cover and simmer for 25-35 minutes, until chicken is done. Remove chicken to serving plate. Dissolve cornstarch with 2 tablespoons water, add to pan with sauce. Bring sauce to a boil, stirring constantly until thickened. Pour sauce over chicken before serving.