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03-20-2012, 11:58 AM
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#1
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Chef Extraordinaire
Join Date: Apr 2009
Posts: 12,182
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Ms. Mofet's Sesame Chicken
Ms. Mofet's Sesame Chicken
4 Servings- Peanut oil or Canola oil (for frying)
For the Chicken - 1.5 to 2 lb (about 3 or 4 large depending on size) boneless/skinless (or cut off bone) chicken breasts
- 1/4 cup soy sauce
- 1 TBS brown sugar
- 2 - 3 drops sesame oil or to taste
- 2 drops Hot chili sesame oil (or 1 shake red pepper flakes) - or to taste
- 1 TBS sherry wine (optional)
- Cornstarch to coat chicken
For the Sauce- 1/4 cup honey
- 1/4 cup soy sauce
- 1/3 cup chicken broth
- 1 - 2 TBSP sesame oil - or to taste
- 2 - 3 tsp Fresh ginger root (or 1 tsp ground ginger) or to taste; grated or minced fine
- 1 or 2 large clove garlic (about 1/2 TBS) or to taste; grated or minced fine
- 1 TBSP brown sugar
- 2 TBSP Apricot preserves
- 2 drops Hot chili sesame oil (or 1 shake red pepper flakes) - or to taste
- Slurry of 3 - 4 tsp cornstarch dissolved in 1/4 cup water
Note: I use a microplane (rasp type) grater for the garlic and ginger.
Garnish - 1 TBS Sesame Seeds or to taste - toasted in a dry pan till golden
- 2 Green Onions or to taste - white & green parts sliced
- Cut chicken into 1 inch cubes
- Combine chicken ingredients EXCEPT cornstarch and let marinate for at least 30 minutes in the refrigerator.
- Drain chicken (discard marinade) and toss/coat in cornstarch.
- 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).
- Add chicken in small batches to oil and keep moving it around until completely cooked (180°F).
- Remove from pan and drain on brown paper bag or paper towel.
- Combine all sauce ingredients EXCEPT cornstarch in a sauce pan and bring to a boil.
- Slowly add cornstarch slurry to the sauce and heat and stir until desired thickness.
- Add the chicken to the sauce and toss to coat.
- Place on serving dish.
- Sprinkle with toasted sesame seeds and green onions.
Note: You can use a deep fryer if you want. Fill, heat and cook the chicken following the users guide/directions.
(You can substitute pork for the chicken)
__________________
There is freedom within, there is freedom without Try to catch the deluge in a paper cup There's a battle ahead, many battles are lost
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03-20-2012, 12:29 PM
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#2
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,741
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This looks really good. Copied and pasted. Thanks.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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03-20-2012, 12:34 PM
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#3
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Chef Extraordinaire
Join Date: Apr 2009
Posts: 12,182
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Thank you Andy.
__________________
There is freedom within, there is freedom without Try to catch the deluge in a paper cup There's a battle ahead, many battles are lost
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03-20-2012, 01:33 PM
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#4
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Head Chef
Join Date: Nov 2009
Location: SW Florida
Posts: 2,008
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My daughter, who is a better cook than I, is coming to visit. I'll copy this and save it -- we'll cook it together. Thanks.
__________________
No matter how simple it seems, it's complicated.
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03-20-2012, 10:16 PM
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#5
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Executive Chef
Join Date: Jan 2011
Location: in my kitchen
Posts: 3,794
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I'm going to copy it and then I'm going to tell everybody it's my favorite family recipe!
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03-20-2012, 10:30 PM
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#6
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Chef Extraordinaire
Join Date: Apr 2009
Posts: 12,182
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I hope you all enjoy it. Let me know.
__________________
There is freedom within, there is freedom without Try to catch the deluge in a paper cup There's a battle ahead, many battles are lost
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03-21-2012, 07:26 AM
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#7
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Head Chef
Join Date: Feb 2009
Location: Louisiana
Posts: 2,499
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I am really liking the sauce part especially the Apricot preserves. I will be trying this soon.
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03-21-2012, 10:53 AM
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#8
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Head Chef
Join Date: May 2009
Location: Landlocked in Southwest U.S.
Posts: 1,131
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Thank you, msmofet, I've copied it and printed out a hard copy. Looks like something I could eat for breakfast, lunch, dinner, dessert, appetizer, or snack!
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03-21-2012, 11:05 AM
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#9
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Chef Extraordinaire
Join Date: Apr 2009
Posts: 12,182
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Thank you and let me know what you think.
__________________
There is freedom within, there is freedom without Try to catch the deluge in a paper cup There's a battle ahead, many battles are lost
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03-21-2012, 12:57 PM
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#10
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Assistant Cook
Join Date: Mar 2012
Location: Maryland
Posts: 9
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I love Chinese food. I will making this on friday but I will not be frying the chicken just Browning it up. Makes it a little healthier... Lol!
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03-21-2012, 01:05 PM
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#11
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Executive Chef
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 4,039
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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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03-21-2012, 09:22 PM
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#12
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Executive Chef
Join Date: Jan 2011
Location: in my kitchen
Posts: 3,794
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Quote:
Originally Posted by powerplantop
I am really liking the sauce part especially the Apricot preserves. I will be trying this soon.
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I liked the apricot preserves too. I don't know why that seems Asian to me but it does.
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03-22-2012, 02:39 AM
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#13
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Executive Chef
Join Date: Oct 2010
Posts: 3,191
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Quote:
Originally Posted by Andy M.
This looks really good. Copied and pasted. Thanks.
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+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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03-22-2012, 06:39 AM
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#14
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Chef Extraordinaire
Join Date: Apr 2009
Posts: 12,182
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Quote:
Originally Posted by Bolas De Fraile
+1 its 07.05 and I could murder a plate of this after I finish with the sweet and sour. 
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Thank you bolas
__________________
There is freedom within, there is freedom without Try to catch the deluge in a paper cup There's a battle ahead, many battles are lost
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Ms. Mofet's Sesame Chicken
msmofet
[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 (180°F). [/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]https://www.discusscooking.com/attachments/photobucket/img_1121472_0_cb4e4ed004f0b1c8b2f3b2e52c7c4141.jpg[/IMG][/FONT][/COLOR]
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