Whisk egg white, vinegar, cornstarch, and salt together in a bowl until marinade is smooth. Add chicken; cover with plastic wrap and marinate in the refrigerator, about 30 minutes.
Bring water and oil to a boil in a pot over high heat. Reduce heat to medium.
Pour excess marinade off the chicken. Add chicken to the pot; boil until white on the outside but still raw in the middle, about 1 minute. Strain off excess liquid.
Store in the refrigerator in a sealed container until ready to use, up to a few hours. Heat until chicken is no ...
Preheat oven to 350 degrees F (175 degrees C). Cut chicken into about 1 inch X 2 inch pieces.
In a large nonporous glass dish or bowl, combine the soy sauce, maple syrup, sherry, ginger and five spice powder. Mix together. Add chicken pieces and toss to coat. Cover dish and refrigerate for 20 minutes, turning once, to marinate. After 20 minutes, drain chicken, reserving marinade. Boil reserved marinade in a small saucepan for 5 minutes to remove risk of bacteria.
Meanwhile, spread sesame seeds out evenly on an aluminum foil-lined cookie ...
If you don't have Chinese sesame paste, I usually use
reate a dry, non-sticky restaurant style rice.
Drain rice, making
Mix together biscuit mix and cheese. Add enough water to mix well (little less than 1 cup).
Drop by teaspoon onto greased sheet.
Top with butter and sprinkle with \"Restaurant Style Garlic Bread Sprinkle.\"
Bake at 400\u00b0 for 7 to 9 minutes.
If using store bought restaurant style chips*, place them in an
Add all the ingredients to broth.
Bring to a boil.
Simmer for 1 hour.
This is good served with the restaurant style Tostitos.
've found to the Restaurant-Style Mexican Boracho Beans that I
inutes.
Cut pork 'silk' style (into strips about 2 inches
s part of a family-style meal with a variety of
Preheat oven to 350 degrees F (175 degrees C).
Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.
In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese, and cream cheese.
Bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.
In a medium size sauce pan add cornstarch, broth, pineapple juice, ketchup, rice wine, Amaretto, soy sauce, fish sauce, vinegar, ginger and sugars ; whisk to combine until smooth.
On medium heat, whisk mixture and bring to a boil until thickened. Add food coloring and mix inches Serve hot over favorite entree or side dish.
Cook's Note: You can use this recipe for canning for long term storage by doubling or tripling the recipe, also, if canning, you want to use 1 rounded tablespoon \"Clear Jel\" (cook type) in place of the cornstarch. ( ...
he buns.
The Chinese-style roast pork (Chinese: char siu; Japanese: yakibuta
Mix marinde together and add chicken.
Marinate chicken in refrigerator from 1 hour to 24 hours.
Mix the flour, cornstarch, baking powder, eggs, vegetable oil and water to make the batter smooth.
Remove chicken from marinde.
Combine marinade, with the 2 tablespoons of water, melted butter, food coloring, and slowly whisking in 2 tablespoons of corn starch in a sauce pan over medium heat.
Stirring often for 15-20 minutes or until thickened.
Dip chicken pieces into batter and fry until golden brown.
You can then place the ...
raw garlic (for true Northern Chinese style eating!), chili sauce, or cut
Whisk mustard, water, and white pepper together in a bowl.
Place rice in fine-mesh strainer set over bowl. Rinse under running water, swishing with hands until water runs clear. Drain thoroughly.
Bring rinsed rice, water, and salt to boil in saucepan over medium-high heat. Cook, uncovered, until water level drops below surface of rice and small holes form, about 5 minutes.
Reduce heat to low, cover, and cook until rice is tender and water is fully absorbed, about 15 minutes. Serve.
Mix together the warm water, 1/2 teaspoons sugar and yeast in an 8 oz. measuring cup. Let stand until it rises to the 8 oz. level (about 20 minutes).
Sift flour, cake flour, sugar and salt into a large mixing bowl. Add shortening, yeast mixture and milk. Knead mixture 5 minutes to form a dough.
Cover with a damp cloth and set dough in a warm place. Allow the dough to rise for 3 hours.
Heat oil in a wok or large frying pan and stir-fry pork for 2 minutes. Add 2 tablespoons water, salt, sugar, soy sauce, oyster sauce and hoisin sauce. ...
asket, steam the mushrooms and Chinese-style sausage 15 to 20 minutes
he sugar, salt, dry mustard, Chinese five-spice powder, pepper, cinnamon