Chinese Boiled Chicken With Onions - Chow Yow Gai

Total Time: 2 hrs 40 mins Preparation Time: 20 mins Cook Time: 2 hrs 20 mins

Ingredients

• Servings: 6
• 1 (3 lb) chicken, cleaned
• 2 bunches green onions
• 1 tablespoon light soy sauce
• 1 tablespoon sesame oil
• 2 teaspoons salt
• 1/2 cup peanut oil, heated to smoking point

Recipe

• 1 fill a large kettle with water and bring to a boil. (an 8-quart pot two-thirds filled with water works great for a 2 1/2 to 3-pound bird.)
• 2 when the water boils, place the whole cleaned chicken into it. when the water stops boiling, take the chicken out.
• 3 cover the pot and when the water again boils, place the chicken back in the pot. cover the pot and turn off the heat. leave the chicken in the pot and the pot on the burner. after one hour, the chicken is done. remove, and cool.
• 4 debone the chicken and tear the meat into small strips.
• 5 place them on a large platter.
• 6 clean the green onions, and split each onion down the middle. then cut them up into 1/2-inch pieces and place over the mound of chicken.
• 7 pour the soy sauce and the sesame oil over the chicken.
• 8 pour the salt over the onions.
• 9 when you are ready to serve, pour the hot peanut oil over onions and chicken.
• 10 toss like salad and serve.

Brown Sugar Peanut Brittle

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 10
• 2 cups granulated sugar
• 1 cup packed brown sugar
• 1/2 cup corn syrup
• 1/2 cup water
• 1 dash salt
• 1/4 cup butter
• 2 cups raw spanish peanuts
• 1 teaspoon baking soda

Recipe

• 1 in a heavy 3-quart saucepan combine sugars, corn syrup, water, and a dash of salt.
• 2 cook and stir until the sugars dissolve.
• 3 when syrup boils, blend in butter.
• 4 stir frequently after mixture reaches thread stage and candy thermometer registers 230 degrees.
• 5 add peanuts when temperature reaches soft-crack stage, 280 degrees.
• 6 stir constantly until temperature reaches hard-crack stage, 300 degrees.
• 7 remove from heat.
• 8 quickly stir in soda and mix well.
• 9 pour onto buttered 15 1/2 x 10 1/2 x 1" baking pans.
• 10 as candy cools, stretch it by lifting and pulling with two forks from edges to make it thinner.
• 11 break into pieces and cool.

Death By Peanut Butter Cake

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1 (18 1/4 ounce) butter recipe cake mix (i use duncan heinz)
• 1/2 cup real butter
• 1/2 cup creamy peanut butter (jif)
• 4 eggs (room temperature)
• 2/3 cup water
• 1/2 teaspoon real vanilla
• frosting, recipe will follow cake directions

Recipe

• 1 preheat oven to 325 degrees. grease & flour two 9-inch round cake pans.
• 2 1. cream together peanut butter and butter until fluffy. add 1 egg at a time beating after each egg. add ½ of the cake mix and ½ of the water mix well then add other ½ of cake mix and other ½ of water mix until just combined. ( don’t over beat).
• 3 2. bake for about 25 to 30 minutes or until cake springs back when touched. cool cakes on wire rack. frost (recipe below) when cool.
• 4 death by peanut butter frosting:.
• 5 ½ cup real butter (softened).
• 6 1 tab. crisco shorting.
• 7 4 oz cream cheese (softened).
• 8 ¾ cup creamy peanut butter (jif).
• 9 2 tea. real vanilla extract.
• 10 2 cups confectioners’ sugar (i sift for smother results).
• 11 in a large deep bowl, beat butter crisco and cream cheese until light & fluffy add peanut butter and vanilla beat on high speed until fluffy. on low speed, beat in ½ of confectioner’s sugar until mixed then beat in other ½ frost cake
• 12 i top with a chopped reases peanut butter sticks & planters peanuts.

Chinese-style Orange-almond Chicken

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 30 g slivered almonds
• 1 tablespoon peanut oil or 1 tablespoon vegetable oil
• 4 boneless skinless chicken breasts
• 60 g shallots, chopped
• 100 g mushrooms, sliced
• 100 g orange marmalade
• 3 tablespoons soy sauce, low sodium
• 1/4 teaspoon fresh ground black pepper, to taste
• orange slice (optional)

Recipe

• 1 place the almonds in a large non-stick pan and, shaking the pan often, toast over a medium heat for 5 minutes or until fragrant. set aside.
• 2 warm the oil in the same pan over a medium-high heat, add the chicken and, turning occasionally, cook for 5 minutes or until it is cooked through. set aside, and keep warm by covering loosely with foil.
• 3 add the shallots to the pan and cook for 5 minutes or until they have softened.
• 4 add the mushrooms to the pan and cook for 5 minutes or until they have softened.
• 5 stir in the marmalade, soy sauce and freshly ground black pepper, and return the chicken to the pan.
• 6 reduce the heat to low, cover and simmer for 10 minutes or until the juices run clear.
• 7 serve over a bed of steamed rice, topped with the almonds and orange slices.

Creamy Dreamy Apple Dip

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 12
• 16 ounces cream cheese, softened
• 1/2 cup creamy peanut butter
• 1 1/2 cups caramel ice cream topping
• 1 teaspoon vanilla
• apples or fruit

Recipe

• 1 melt cream cheese 15-30 seconds until fully softened, whisk until smooth.
• 2 add in peanut butter and vanilla, whisk.
• 3 add in caramel, stir until smooth.
• 4 serve chilled with fruit.

Chicken Mole In Tortillas

Total Time: 1 hr 15 mins Preparation Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 2 medium onions, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 2 large tomatoes, chopped
• 1 cup chicken broth
• 1/4 cup of canned green chili, chopped
• 2 tablespoons sesame seeds
• 2 tablespoons unsalted dry roasted peanuts
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 teaspoon ground cumin
• 1 teaspoon ground oregano
• 2 teaspoons of ground chili powder (i use a little less than 2 tsp.)
• 1/4 cup golden raisin
• 1/2 lb boneless skinless chicken breast half, cut into 2 inch long by 1/3 inch strips
• 1/2 lb smoked skinless chicken breast, cut into 2 inch long by 1/3 inch strips
• 1/2 ounce unsweetened chocolate, grated or cut into fine pieces
• 8 large flour tortillas
• sour cream, to taste
• chopped cilantro, for garnish (optional)

Recipe

• 1 saute the onions and garlic in the oil for about 10 minutes until tender.
• 2 add the tomatoes, chicken broth and green chiles and simmer, uncovered, for 15 minutes, stirring frequently.
• 3 meanwhile, in a dry iron skillet toast the sesame seeds and peanuts for a few minutes or until they begin to smell roasted; then add the cinnamon, cloves, cumin, oregano and chile powder and toast for just a few seconds.
• 4 remove and cool slightly, and then puree in a food processor or blender with the raisins to form a paste.
• 5 add the"plain" chicken to the sauce and simmer 3 minutes to cook through; then add the smoked chicken and simmer another 3 minutes to warm through.
• 6 add the chocolate and simmer a minute until melted.
• 7 stir in the paste and simmer until thickened.
• 8 meanwhile, warm the tortillas in the oven.
• 9 to assemble: put some spoonfuls of chicken and sauce in the middle of a warm tortilla and roll up.
• 10 top with sour cream (and cilantro, if desired).
• 11 enjoy!

Chinese Beef Or Lamb Stew (red Cooked Meat)

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 2
• 2 lbs stewing beef or 2 lbs lamb shoulder, cube 3/4" - 1"
• oil (vegetable, peanut, canola)
• 1 lb vegetables, cut up (carrots, lo bok, etc)
• 1 medium yellow onion, cut in large chunks - to taste (leek works well too)
• 1 -4 clove garlic, smashed
• 1 piece fresh ginger, peeled and smashed
• 2 star anise (opt for beef)
• 1 -2 piece chinese dried orange rind (opt for beef)
• chile, fresh or dried (optional)
• 2 -4 teaspoons brown sugar (start with the smaller amount and add more if desired)
• 2/3 cup soy sauce (use a combination of light and dark in any proportion)
• 2 teaspoons dry sherry
• 2 cups boiling water

Recipe

• 1 *staranise comes in the form of an eight point star.
• 2 ,each point having an anise seed in it.
• 3 most of them are broken up so use a total of eight points, more or less, to taste.
• 4 **theorange (or tangerine) peel has a slightly bitter taste that i like better with beef but this is personal taste.
• 5 it comes in plastic bags and has a long shelf life.
• 6 start by browning the meat in a few t of oil.
• 7 do it in batches so it gets well caramelized.
• 8 when the last of the meat is well browned, remove it all to a bowl.
• 9 (add more oil as needed).
• 10 add the onion, garlic, ginger, anise, orange peel and chiles to the wok (or pot); keep cooking, stirring frequently, until the onion starts to brown.
• 11 stir in the meat along with the sauce, bring it to a full boil, stir well and reduce heat to simmer.
• 12 cover the pot and simmer for 1 hour (lamb) or 2 hours (beef).
• 13 adjust seasonings, add the vegetables and simmer, covered for another half hour.
• 14 before serving, remove all the pieces of ginger, star anise, orange peel, chile, etc.
• 15 serve with steamed rice or boiled noodles.