(It was actually an accident that I posted this on Chinese New Year --it must have been something in the air...)
Egg Rolls
2 Bags coleslaw mix
3 Chicken breasts cooked (boiled and shredded is how I do it) or the equivalent meat of a rotisserie chicken shredded (much tastier, but don't get one with any special flavoring like rosemary or barbecue.)
2 T Soy sauce
2 T Wok oil (can be bought near the soy sauce -this is a key ingredient, it's infused with garlic and other spices)
Heat slowly in large pan with lid until cabbage is tender.
Let cool in fridge for an hour or so --if you don't, the steam will turn the wrappers into mush (yeah... learned from experience.)
Wrap in large egg roll wrappers (can be found in the produce section near the tofu and wontons and foreign foods) follow directions on back of package. This recipe can fill two packages of wraps (about 23 egg rolls each).
Fry in 1-2 in. of oil until just barely golden. Keep temperature around 300-350 deg. F. (We use our electric skillet to keep the temperature of the oil from getting too hot. I'm sure you could do it on the stove, or in a deep fryer too.)
These are my favorite egg rolls, I actually didn't ever like egg rolls before this recipe came along, and I think they're even better than those at the restaurants. They're also really easy--no shredding cabbage for me (wrapping takes the longest actually). Leftovers can be heated in the microwave until warmed through, and then put under the broiler or in a toaster oven for a few minutes to get the outsides crispy again. Yum!
Sweet and Sour Sauce
In saucepan combine:
1 tsp Ketchup
2/3 c Brown sugar (mix with ketchup so ketchup doesn't clump and float)
1/4 c White vinegar
2/3 c Pineapple juice or Mandarin orange juice --or both if you're doubling (drained from the can you get exactly 2/3 cup)
1 tsp Soy Sauce
Boil together, then to thicken add
1/4 cup cold water and 2 Tb Corn Starch mixed
Boil until desired thickness -may add pineapple tidbits at this point if you like.
I've been through quite a few sweet and sour recipes but this is my favorite. It's not like the red stuff you get at buffets, more like what you'd get at Fong's in Rexburg. I also always double this if I'm making the whole meal.
2 Bags coleslaw mix
3 Chicken breasts cooked (boiled and shredded is how I do it) or the equivalent meat of a rotisserie chicken shredded (much tastier, but don't get one with any special flavoring like rosemary or barbecue.)
2 T Soy sauce
2 T Wok oil (can be bought near the soy sauce -this is a key ingredient, it's infused with garlic and other spices)
Heat slowly in large pan with lid until cabbage is tender.
Let cool in fridge for an hour or so --if you don't, the steam will turn the wrappers into mush (yeah... learned from experience.)
Wrap in large egg roll wrappers (can be found in the produce section near the tofu and wontons and foreign foods) follow directions on back of package. This recipe can fill two packages of wraps (about 23 egg rolls each).
Fry in 1-2 in. of oil until just barely golden. Keep temperature around 300-350 deg. F. (We use our electric skillet to keep the temperature of the oil from getting too hot. I'm sure you could do it on the stove, or in a deep fryer too.)
These are my favorite egg rolls, I actually didn't ever like egg rolls before this recipe came along, and I think they're even better than those at the restaurants. They're also really easy--no shredding cabbage for me (wrapping takes the longest actually). Leftovers can be heated in the microwave until warmed through, and then put under the broiler or in a toaster oven for a few minutes to get the outsides crispy again. Yum!
Sweet and Sour Sauce
In saucepan combine:
1 tsp Ketchup
2/3 c Brown sugar (mix with ketchup so ketchup doesn't clump and float)
1/4 c White vinegar
2/3 c Pineapple juice or Mandarin orange juice --or both if you're doubling (drained from the can you get exactly 2/3 cup)
1 tsp Soy Sauce
Boil together, then to thicken add
1/4 cup cold water and 2 Tb Corn Starch mixed
Boil until desired thickness -may add pineapple tidbits at this point if you like.
I've been through quite a few sweet and sour recipes but this is my favorite. It's not like the red stuff you get at buffets, more like what you'd get at Fong's in Rexburg. I also always double this if I'm making the whole meal.
Batter-Fried Chicken (for sweet and sour chicken)
1 c flour
1 c milk
1 tsp baking powder
1/2 tsp salt
1 egg
Heat oil to 350-375 deg. F
Dip dry chicken breast pieces (cut into 1in. cubes or finger size strips) in batter and fry til golden.
Make sure the pieces of chicken aren't too thick, or you'll have to really brown them to cook them through, but don't make them too thin, or the chicken will be dry and leathery. The batter will easily cover 3 large chicken breasts, (judge about 1/3 of a chicken breast per adult). Let the chicken cool on a cooling rack over some paper towels to catch the excess oil (same for the egg rolls).
Doesn't that look so yummy!?
Now, Andrea just needs to post her excellent recipe for Fried Rice (hint hint) pictured above, and to counteract the carbs, add a favorite steamed vegetable, and voila! the perfect Chinese dinner!
It's a lot of work, but it's so worth it! Just give yourself at least 2-3 hours to get everything ready and cooked, and prepare as much as possible beforehand --cooking and shredding the chicken for the egg rolls can be done the day before, in fact the filling for the egg rolls can be refrigerated overnight --just don't wrap them until you're ready to fry them, and it probably wouldn't hurt the fried rice to be rewarmed the next day either.
Also, if you're like me, and you don't want your house to smell like fried food for days, invest in an electric skillet and plug it in outside to do the cooking. Please be careful with the hot oil! I'd hate to hear that anyone got hurt because of this recipe. If you use your skillet for the egg roll filling and wash it, make sure it is completely dry (like even turn it on warm for a bit to evaporate any water off), cause any molecule of water that is in the pan will make the oil sputter and pop. Keep a spatter guard handy and wear an apron.
It's a lot of work, but it's so worth it! Just give yourself at least 2-3 hours to get everything ready and cooked, and prepare as much as possible beforehand --cooking and shredding the chicken for the egg rolls can be done the day before, in fact the filling for the egg rolls can be refrigerated overnight --just don't wrap them until you're ready to fry them, and it probably wouldn't hurt the fried rice to be rewarmed the next day either.
Also, if you're like me, and you don't want your house to smell like fried food for days, invest in an electric skillet and plug it in outside to do the cooking. Please be careful with the hot oil! I'd hate to hear that anyone got hurt because of this recipe. If you use your skillet for the egg roll filling and wash it, make sure it is completely dry (like even turn it on warm for a bit to evaporate any water off), cause any molecule of water that is in the pan will make the oil sputter and pop. Keep a spatter guard handy and wear an apron.
