Sesame Chicken Potstickers

 

Photo Source: damndelicious.net

Love Asian food!  I've never made potstickers and look forward to giving it a try.

This is another recipe that is perfect for making a batch and putting some in the freezer for another meal if you are cooking for one or two.

Click here to go to the recipe source page.  Check out the rest of damndelicious.net recipes, this website is outstanding and must not be missed.

Chinese Cooking Essentials

One of my favorite dishes is fried rice.  In all my years of trying to perfect making it, I still have not reached that goal.  

It seems like maybe I have not spent enough time studying the concepts of chinese cooking.  After reading an excellent article from The Cooking Channel on Chinese Cooking Essentials, the realization hit me that I am way too under informed about ingredients used.

Click here to go to the article from The Cooking Channel.

Bacon, Egg and Shrimp Fried Rice

Anything that contains rice catches my attention, although I must admit I have never tried jasmine rice.

Shrimp Fried Rice is my favorite, and the addition of bacon sounds delicious.

The price of sesame oil has kept us from trying out a fried rice dish cooked with it and I wonder . . . does it really make that much of a difference?

INGREDIENTS

• 1 1/2 tablespoons peanut or vegetable oil
• 3 eggs, lightly beaten
• 4 ounces pancetta or bacon, diced
• 1 clove garlic, minced
• 1 teaspoon peeled and grated fresh ginger
• 4 ounces bay shrimp

• 4 ounces fresh or frozen peas (about 3/4 cup)
• 2 cups cooked jasmine rice (preferably day old)
• 1 tablespoon light soy sauce
• 1 teaspoon toasted sesame oil
• Sea salt and freshly ground white pepper
• 2 scallions, chopped

DIRECTIONS

Heat a wok over high heat. Add 1 tablespoon peanut oil. Add the eggs, reduce the heat a bit and stir-fry for 1 to 2 minutes to scramble. Remove and set aside. 

Reheat the wok and add the remaining 1/2 tablespoon peanut oil. When the oil is hot, add the pancetta, garlic and ginger, then stir quickly. Once the pancetta begins to turn brown, 1 to 2 minutes, add in the shrimp and peas and stir-fry for 1 to 2 minutes more. 

Add the cooked rice and stir well to break it up in the wok. Add the scrambled eggs back in, season with the light soy and toss to coat the rice. Add in the toasted sesame oil and season with salt and pepper. Serve immediately garnished with chopped scallions.

Source

Honey Chicken

I love chinese take out!

Honey Chicken is one of those items that I usually

order to go with my fried rice and egg rolls.

This recipe is so quick and easy, especially if you

use the chicken tenderloins that come in a bag

frozen . . . defrost and prepare!

Now I just need to learn how to make awesome

fried rice . . . still haven't found a good recipe :(

Ingredients

• 1 cup all-purpose flour
• 1 ¹/2 tablespoons baking powder
• ¹/2 teaspoon salt
• ³/4 cup water
• ¹/3 cup sesame seeds
• Vegetable oil for frying
• 1 ¹/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
• ¹/2 cup honey
• 2 garlic cloves, minced
• ¹/4 teaspoon soy sauce
• 
  

Instructions

1. In a large bowl, make a batter by combining the flour, baking powder, salt, and water; mix well.
    
2. In a large deep skillet, toast the sesame seeds over medium-high heat, until golden. Remove from the skillet and set aside.
    
3. Reduce the heat to medium, add 1/4 inch oil to the skillet, and heat the oil until hot but not smoking. Dip the chicken pieces in the batter, coating completely, then cook in batches for 2 to 3 minutes per side, or until golden. Drain on a paper towel-lined platter.
    
4. Meanwhile, in a medium saucepan, warm the honey, garlic, and soy sauce over low heat for 4 to 6 minutes, stirring occasionally. Place the chicken in a large bowl and pour the warm honey sauce over it. Sprinkle with sesame seeds, and toss until the chicken is well coated. Serve immediately.

Source:  Mr. Food