I was asked for the Chicken Meatloaf recipe, so here it is. Enjoy.
Chicken Meatloaf
Ingredients:
All veggies must be finely minced
*2 lb. ground chicken (I grind it myself and it's virtually fat free)
*3 stalks celery
*1 stalk bok choy
*1/2 tsp. salt
*1 clove garlic, minced
*1 onion, minced
*2 medium eggs, lightly beaten
*1/8 tsp. Chines 5-spice powder
*2 tbs soy sauce
*2 fresh cayenne, or your favorite hot peppers, *minced (optional)
*3 tbs. milk
Combine all ingredients in a large bowl. Grease a loaf pan. Place the meatloaf mixture into the loaf pan and place in a 350' oven and cook until a meat thermometer reads 160' in the loaf center.
When finished, run a knife around all sides, let rest for 10 minutes or so, and turn loaf onto a serving platter. Serve with plumb sauce, or your favorite sweet & sour sauce.
Pineapple Sweet & Sour Sauce
Ingredients:
Chicken bones from one whole d-boned chicken
Skin from the same chicken
1 15 oz. can crushed pineapple with can liqueur
1/2 cup packed brown sugar
2 cups water
apple cider vinegar
1/2 tsp. granulated garlic powder
1/2 onion, finely minced, or 1 tsp. garlic powder
1/4 tsp. ground ginger
a dash of Chinese 5-spice powder
Place the chicken skins in a dry sauce pan over medium heat, along with the bones. Cook until the skins are crispy. Lightly salt it all and stir to brown the bones on all sides. Add the water and cover. cook at a low boil until the liquid is reduced by half. Remove the skins and bones. Taste it. Add salt until it tastes just right to you.
Add the remaining ingredients except the vinegar and stir to dissolve the brown sugar. The sauce should have a bright, sharp flavor, where each ingredient can be tasted, and each is bold. It also should be fairly sweet. Correct the seasonings until you get the flavor just where you want it. But remember, add spices sparingly. You can always add more if you need to. But once you put it in the pot, you can't take it out.
Ok, is it just right? Good. Now add the vinegar, a splash at a time. Stir it in and taste it. You will know when the sweet and sour components are balanced just right.
Finally, make a slurry of two tbs. cornstarch in a 1/4 cup of water. Slowly stir that into the boiling sauce until it develops to the thickness you want. Remove from heat and cover until the rest of your meal is ready.
This sweet & sour sauce goes great with rice, chicken chow mein, egg rolls, spring rolls, chicken meat balls, chicken meat loaf, pork, bbq'd pork, etc. Enjoy.
Seeeeeeeya; Chief Longwind of the North
