Tuesday, May 18, 2010

China Paradise

Where: Kent’s
Who: Kent, Caitlin, Jillian, Gordon, Leah, John, Ben, Petey

BBQ Pork with hot mustard
Sweet Venison-Pork Egg Rolls with hoisin dipping sauce
Wonton Soup
Asian Chicken and Noodle Salad
Lemon Chicken (served over hot white rice)

We ate on Kent’s back porch (new outdoor furniture!) and had a little fire as well. The food was fabulous, as always! Cait made the salad and many of the wontons for the soup. Ben was initiated into the club (next time we will make him cook!).

Lemon Chicken

2 chicken breast halves, cut into bite-size pieces
2 TBS corn starch
2 TBS soy Sauce
1 whipped egg white

Juice of 2 large lemons, plus zest of one lemon
1 TBS of soy sauce
1 TBS rice wine
1 tsp sugar

Chopped zucchini, baby corn, green onions and/or snow peas

Sprinkle chicken pieces with corn starch and stir until well mixed. Mix soy sauce and egg white, then pour over chicken and mix well. Heat sesame oil in large wok, add chicken and sauté until brown on all sides.

Meanwhile, stir together sauce ingredients. When chicken is browned, remove from wok and set aside. Pour sauce into wok and bring to a boil. Add chicken and any chopped veggies you have chosen to add. Cook until sauce thickens. Serve over hot rice.

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