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Old 03-21-2012, 01:05 PM   #11
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Ms M-- Thanks for your several Asian recipes. I especially like Sesame Chicken. I made this as a special dish, I think it was around Valentine's day. It's about time to make it again. I copied/ saved your recipe and want to try it soon.

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Old 03-21-2012, 09:22 PM   #12
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Originally Posted by powerplantop View Post
I am really liking the sauce part especially the Apricot preserves. I will be trying this soon.
I liked the apricot preserves too. I don't know why that seems Asian to me but it does.

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Old 03-22-2012, 02:39 AM   #13
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Originally Posted by Andy M. View Post
This looks really good. Copied and pasted. Thanks.
+1 its 07.05 and I could murder a plate of this after I finish with the sweet and sour.
I was married by a judge, I should have asked for a jury.
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Old 03-22-2012, 06:39 AM   #14
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Originally Posted by Bolas De Fraile View Post
+1 its 07.05 and I could murder a plate of this after I finish with the sweet and sour.
Thank you bolas

Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain. -Dave Barry
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chicken, recipe

Ms. Mofet's Sesame Chicken [FONT=Calibri][SIZE=3][B][U]Ms. Mofet's Sesame Chicken[/U][/B][/SIZE][/FONT] [COLOR=gray][FONT=Calibri] [/FONT][/COLOR] [COLOR=#333333][FONT=Verdana]4 Servings[/FONT][/COLOR] [LIST] [*][COLOR=#333333][FONT=Verdana]Peanut oil or Canola oil (for frying)[/FONT][/COLOR] [/LIST][COLOR=#333333][FONT=Verdana][B]For the Chicken [/B][/FONT][/COLOR] [LIST] [*][COLOR=#333333][FONT=Verdana]1.5 to 2 lb (about 3 or 4 large depending on size) boneless/skinless (or cut off bone) chicken breasts[/FONT][/COLOR] [*][COLOR=#333333][FONT=Verdana]1/4 cup soy sauce[/FONT][/COLOR] [*][COLOR=#333333][FONT=Verdana]1 TBS brown sugar[/FONT][/COLOR] [*][COLOR=#333333][FONT=Verdana]2 - 3 drops sesame oil or to taste[/FONT][/COLOR] [*][COLOR=#333333][FONT=Verdana]2 drops Hot chili sesame oil (or 1 shake red pepper flakes) - or to taste[/FONT][/COLOR] [*][COLOR=#333333][FONT=Verdana]1 TBS sherry wine (optional)[/FONT][/COLOR] [/LIST] [LIST] [*][COLOR=#333333][FONT=Verdana]Cornstarch to coat chicken[/FONT][/COLOR] [/LIST][COLOR=#333333][FONT=Verdana][B]For the Sauce[/B][/FONT][/COLOR] [LIST] [*][COLOR=#333333][FONT=Verdana]1/4 cup honey[/FONT][/COLOR] [*][COLOR=#333333][FONT=Verdana]1/4 cup soy sauce[/FONT][/COLOR] [*][COLOR=#333333][FONT=Verdana]1/3 cup chicken broth[/FONT][/COLOR] [*][COLOR=#333333][FONT=Verdana]1 - 2 TBSP sesame oil - or to taste[/FONT][/COLOR] [*][COLOR=#333333][FONT=Verdana]2 - 3 tsp Fresh ginger root (or 1 tsp ground ginger) or to taste; grated or minced fine[/FONT][/COLOR] [*][COLOR=#333333][FONT=Verdana]1 or 2 large clove garlic (about 1/2 TBS) or to taste; grated or minced fine[/FONT][/COLOR] [*][COLOR=#333333][FONT=Verdana]1 TBSP brown sugar[/FONT][/COLOR] [*][COLOR=#333333][FONT=Verdana]2 TBSP Apricot preserves[/FONT][/COLOR] [*][COLOR=#333333][FONT=Verdana]2 drops Hot chili sesame oil (or 1 shake red pepper flakes) - or to taste[/FONT][/COLOR] [/LIST] [LIST] [*][COLOR=#333333][FONT=Verdana]Slurry of 3 - 4 tsp cornstarch dissolved in 1/4 cup water[/FONT][/COLOR] [/LIST][COLOR=#333333][FONT=Verdana][B][U]Note[/U][/B]: I use a microplane (rasp type) grater for the garlic and ginger.[/FONT][/COLOR] [COLOR=#333333][FONT=Verdana] [/FONT][/COLOR] [COLOR=#333333][FONT=Verdana][B]Garnish[/B] [/FONT][/COLOR] [LIST] [*][COLOR=#333333][FONT=Verdana]1 TBS Sesame Seeds or to taste - toasted in a dry pan till golden[/FONT][/COLOR] [*][COLOR=#333333][FONT=Verdana]2 Green Onions or to taste - white & green parts sliced [/FONT][/COLOR] [/LIST][LIST=1] [*][COLOR=#333333][FONT=Verdana]Cut chicken into 1 inch cubes[/FONT][/COLOR] [*][COLOR=#333333][FONT=Verdana]Combine chicken ingredients [B]EXCEPT[/B] cornstarch and let marinate for at least 30 minutes in the refrigerator.[/FONT][/COLOR] [*][COLOR=#333333][FONT=Verdana]Drain chicken (discard marinade) and toss/coat in cornstarch. [/FONT][/COLOR] [*][COLOR=#333333][FONT=Verdana]Heat 2 inches oil in heavy 10 inch frying pan (I used cast iron) till a drop of water sizzles when it hits the oil (stand back and be careful when doing this). [/FONT][/COLOR] [*][COLOR=#333333][FONT=Verdana]Add chicken in small batches to oil and keep moving it around until completely cooked (180F). [/FONT][/COLOR] [*][COLOR=#333333][FONT=Verdana]Remove from pan and drain on brown paper bag or paper towel.[/FONT][/COLOR] [*][COLOR=#333333][FONT=Verdana]Combine all sauce ingredients [B]EXCEPT[/B] cornstarch in a sauce pan and bring to a boil. [/FONT][/COLOR] [*][COLOR=#333333][FONT=Verdana]Slowly add cornstarch slurry to the sauce and heat and stir until desired thickness.[/FONT][/COLOR] [*][COLOR=#333333][FONT=Verdana]Add the chicken to the sauce and toss to coat.[/FONT][/COLOR] [*][COLOR=#333333][FONT=Verdana]Place on serving dish.[/FONT][/COLOR] [*][COLOR=#333333][FONT=Verdana]Sprinkle with toasted sesame seeds and green onions.[/FONT][/COLOR] [/LIST][COLOR=#333333][FONT=Verdana][B][U]Note[/U][/B][B]: [/B]You can use a deep fryer if you want. Fill, heat and cook the chicken following the users guide/directions.[/FONT][/COLOR] [COLOR=#333333][FONT=Verdana] [/FONT][/COLOR] [COLOR=#333333][FONT=Verdana](You can substitute pork for the chicken)[/FONT][/COLOR] [COLOR=#333333][FONT=Verdana] [/FONT][/COLOR] [COLOR=black][FONT=Calibri][IMG]http://i396.photobucket.com/albums/pp48/msmofet/Food%20Two/011311_sesame_chicken.jpg[/IMG][/FONT][/COLOR] 3 stars 1 reviews
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