LCBO Food & Drink Early Summer 2017
BASICS TAKEOUT AT HOME
4 When all chicken is fried, drain wok of oil and wipe clean. Heat remaining tbsp (15 mL) oil and, when hot, add dried chili peppers, garlic and ginger. Stir-fry until aromatic, about 30 seconds, then add sauce and stir until sauce thickens, 1 to 2 minutes. 5 Return deep-fried chicken to wok with sauce and toss to coat for 2 minutes. Drizzle with ses- ame oil, and garnish with green onions. Serve at once with a side of steamed rice. Serves 2 to 3
2 tbsp (30 mL) cornstarch 1 lb (500 g) boneless, skinless chicken breasts, rinsed, patted dry, cut into bite-sized pieces 3 cups (750 mL) vegetable oil for deep-frying, plus 1 tbsp (15 mL) for stir-frying About 10 small dried red chili peppers 4 garlic cloves, sliced 1 tbsp (15 mL) minced ginger 1 tsp (5 mL) sesame oil 2 green onions, thinly sliced 1 Combine the sauce ingredients in a bowl, whisking to dissolve the tomato paste and sugar. Set aside. 2 Combine soy sauce, eggs, black pepper and cornstarch. Add chicken and evenly coat. 3 Heat 3 cups (750 mL) oil in a wok to around 370°F (188°C). Carefully add chicken to hot oil, a few pieces at a time, and deep-fry until crispy, about 3 to 4 minutes. Remove and drain on paper towel.
Everyone’s favourite chicken comes home to roost! A large, weathered wok comes in handy here, but any large, deep skillet will do. The salty-sweet sauce is addictive, and when paired with rice and a stir-fried green, it’s the perfect homemade take-away meal. SAUCE 2 tbsp (30 mL) dark soy 1 tbsp (15 mL) tomato paste 1 tbsp (15 mL) seasoned rice vinegar 2 tbsp (30 mL) Chinese rice wine or dry sherry 2 tbsp (30 mL) brown sugar ¼ cup (60 mL) water or chicken broth 2 tsp (10 mL) cornstarch mixed with 2 tsp (10 mL) cold water COATING 1 tbsp (15 mL) dark soy sauce 2 eggs, lightly beaten ¼ tsp (1 mL) freshly ground black pepper
WHAT TO SERVE Lucky Buddha Beer LCBO 296525, 6 pk, $14.10 Peninsula Ridge Semi-Dry Riesling VQA LCBO 387043, $13.95
GENERAL TSO CHICKEN
132 FOOD & DRI NK EARLY SUMMER 2017
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