Jackie (aenilwen) wrote in creativecookery,
Jackie
aenilwen
creativecookery

Marqueline's 18 month Anniversary!

So... to make things cheaper and more corny and romantic, Mark and I will be cooking the following thing's together this weekend.




P.F. CHANG'S Soothing Chicken Lettuce Wraps
Servings: (recipe for ONE below, multiply as needed)

8 dried shiitake mushrooms
1 tsp cornstarch
2 tsp dry sherry
2 tsp water
salt and pepper
1 1/2 pounds boneless, skinless chicken
5 tbsp oil
1 tsp fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
2 small dried chilies, (optional)
1 (8 oz) can bamboo shoots, minced
1 (8 oz) can water chestnuts, minced
1 package cellophane Chinese rice noodles, prepared according to package

Cooking Sauce:
1 tbsp hoisin sauce
1 tbsp soy sauce
1 tbsp dry sherry
2 tbsp oyster sauce
2 tbsp water
1 tsp. sesame oil
1 tsp. sugar
2 tsp. cornstarch

Iceberg lettuce "cups" leaves ( I tryed the Iceberg lettuce and did not like it so I changed it to a bibb or other leaf lettuce )

Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and discard woody stems. Minces mushrooms. Set aside.

Mix all ingredients for cooking sauce in bowl, and set aside.

In medium bowl, combine cornstarch, sherry water, soy sauce, salt, pepper, and chicken. Stir to coat chicken thoroughly. Stir in 1 tsp. oil and let sit 15 minutes to marinate.

Heat wok or large skillet over medium high heat. Add 3 TBSP oil, then add chicken and stir fry for about 3-4 minutes. Set aside.

Add 2 TBSP oil to pan. Add ginger, garlic, chilies(if desired), and onion; stir fry about a minute or so.

Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes.

Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened and hot. Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles. Spoon into lettuce leaf and roll.




Sweet & Sour Chicken - Serves 4

1/4 cup packed brown sugar
1/4 cup vinegar
2 tablespoons soy sauce
1 can (20 oz) pineapple chunks in juice, drained
1 medium green pepper, cut in rings*
4 skinless, bonless chicken breast halves
Reynolds cooking bag - 2 tablespoons flour

Preheat oven to 350 degrees.

Shake flour in oven bag & place in 13 x 9 baking pan.

Add sugar, vinegar and soy sauce to bag. Squeeze bag to blend in flour. Add pineapple and green pepper to bag. Add chicken to bag. Turn bag to coat chicken with sauce. Arrange ingredients in an even layer.

Close bag; cut 6 1/2" slits in top.

Bake until chicken is tender, 30 - 35 minutes.


I'm looking for another Sweet and Sour chicken recipe if anyone knows on one that'd be great. Ooh! and a dessert recipe to go with these would be splendiferous as well.
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