Tuesday, January 26, 2010

Sesame Chicken



  • 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons water
  • 1 teaspoon vegetable oil
  • 1 dash sesame oil
  • 1 pound skinless, boneless chicke breast meat - cubed (you can use more than this--I used about 1 1/2 lb.)
  • 1 can chicken broth
  • 1 1/3 cup white sugar
  • 2 tablespoons distilled white vinegar
  • 2 tablespoons dark soy sauce (regular soy sauce will do)
  • 2 tablespoons sesame oil
  • 1 teaspoon chile paste (or if you don't like it as spicy, a few dashes of red pepper flakes will work)
  • 1 clove garlic, minced
  • 1/4 cup cornstarch
  • 1/2 cup water
For Frying 
  • 1 quart olive oil for frying (you don't really need a quart... I say about 2 cups, if you want to pan-fry, which I find easier. It's also less of a waste.
  • 2 tablespoons toasted sesame seeds

  1. Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and a dash of sesame oil; stir until smooth. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes. 
  2. Meanwhile, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Dissolve 1/4 cup cornstarch into 1/2 cup of water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep sauce warm.
  3. Heat olive oil in a deep fryer or large saucepan to a temperature of 375 degrees F (190 degrees C).
  4. Drop in the battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes. Drain on a paper towel lined plate. To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce overtop. Sprinkle with toasted sesame seeds to garnish.
Serve with Jasmine rice, and enjoy! We loved this recipe when I made it. It was splendid.

Adapted from this recipe at The original recipe called for sherry, which I didn't have, and I don't think that I'll be going to a liquor store...ever! :)

Saturday, January 9, 2010

Super Amazing Fantastic Banana Bread

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup butter
  • 3/4 cup brown sugar
  • 1 tsp vinegar
  • 11/2 tsp vanilla
  • 2 eggs, beaten
  • 2 1/3 cups mashed overripe bananas (about 4-5)
If you like nuts/are not allergic to them, you may add 1/2 cup of walnuts to the dry mixture before combining. Dredging the nuts in the mixture will help them to not sink to the bottom of the pan.

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan (or mini-loaf pans).
  2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas, vanilla, and vinegar until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan (until about 2/3 full)
  3. Bake in preheated oven for 60 to 65 minutes (for 9x5; check at 45 for smaller loaf pans), until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
Icing (Okay, so I know that this will sound really weird, but just trust me)

  • 1 Tbsp melted butter
  • water
  • powdered sugar

  • Combine butter with enough powdered sugar and water to make a thin-ish icing. Spread over warm banana bread.
Remember, if you have any questions, feel free to contact me! :)

Chicken and Dumplings

  • 4 skinless, boneless chicken breast halves 
  • 2 tablespoons butter 
  • 2 (10.75 ounce) cans condensed cream of chicken soup 
  • 1 onion, finely diced (if you don't have an onion, a packet of onion soup mix works great) 
  • 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces 
  1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover. 
  2. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center, about 30 minutes (imagine that).

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