Guest guest Posted May 3, 2010 Report Share Posted May 3, 2010 Pick out a recipe in a book or online - send the list the link - and we'll brainstorm it. Mara > Anyone have any good chinese food recipes? Ramesh Prasad's Specific Carbohydrate book has some asian recipes. > And then I was thinking of trying to replicate general > tso's chicken, but I have NO idea how I would do that =) > > Thanks! > > Peace =) > Alyssa 16 yo > UC April 2008, dx Sept 2008 > SCD June 2009 (restarted) > Azathioprine 75 mg 1x per day > Prednisone 30 mg 1x per day > > > > > > > > > > > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 3, 2010 Report Share Posted May 3, 2010 Pick out a recipe in a book or online - send the list the link - and we'll brainstorm it.Great! Here's one for General Tso's Chicken:http://www.recipezaar.com/recipe/General-Tsos-Chicken-164706Ingredients3 lbs boneless skinless chicken breasts, cut into chunks2 cups green onions, sliced8 small dried chilies, seeds removed (bird pepper or thai chilies are good)CORNSTARCH SLURRY1/4 cup soy sauce, low sodium preferred1 egg, beaten1 cup cornstarchSAUCE1/2 cup cornstarch1/4 cup water1 1/2 teaspoons fresh garlic, minced3/4 cup sugar1/2 cup soy sauce1/4 cup white vinegar1/4 cup sherry wine or white wine14 1/2 ounces chicken broth (a can)Directions1Place sauce ingredients in a quart jar with a lid and shake to mix. If you make this ahead of time just refrigerate until needed, shaking it again when you are ready to use it. This also keeps your dirty dishes down.2Mix cornstarch slurry in a large bowl- the mixture will be strange but trust me it works. It will be VERY thick almost paste like. Add chicken pieces to coat. Using a fork remove ONE chicken piece at a time and let the excess mixture drip off. YES even though the mixture has a weird consistency it will not stick like paste and the excess will drip off. Add chicken to the hot (350 degree) oil and fry until crispy. Only cook 7 or 8 chicken pieces at a time. You do not want to raise the temp of the oil by cooking too many at a time. You can use a simple cooking or candy thermometer to judge the temp of the oil.3Drain on paper towels. Keep warm- I just put them in the oven with the oven off. Repeating until all chicken is fried.4In a separate wok or large skillet add a small amount of oil and heat to 400 degrees. Again, a candy thermometer works great. You can fry all the chicken, drain the oil to the desired amount and use the same pan if you like.5Add green onions and hot peppers and stir fry about 30 seconds.6Stir sauce mixture, and then add to pan with onions and peppers, cook until thick. If it gets too thick, add a little water. The thickness of the sauce should be similar to what you get when ordering this at a restaurant.7Add chicken to sauce in wok, and cook until all is hot and bubbly. The quicker this is done the crispier the chicken stays.8Serve over rice. Peace =)Alyssa 16 yo UC April 2008, dx Sept 2008SCD June 2009 (restarted)Azathioprine 75 mg 1x per dayPrednisone 30 mg 1x per day Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 3, 2010 Report Share Posted May 3, 2010 I see honey as a sub for the sugar, fine pecan flour for the cornstarch, but the soy sauce? no clue here- maybe some red wine with asian spices like ginger? PJ > > > Pick out a recipe in a book or online - send the list the link - > > and we'll brainstorm it. > > > Great! Here's one for General Tso's Chicken: > > http://www.recipezaar.com/recipe/General-Tsos-Chicken-164706 > Ingredients > 3 lbs boneless skinless chicken breasts, cut into chunks > 2 cups green onions, sliced > 8 small dried chilies, seeds removed (bird pepper or thai chilies are > good) > CORNSTARCH SLURRY > 1/4 cup soy sauce, low sodium preferred > 1 egg, beaten > 1 cup cornstarch > SAUCE > 1/2 cup cornstarch > 1/4 cup water > 1 1/2 teaspoons fresh garlic, minced > 3/4 cup sugar > 1/2 cup soy sauce > 1/4 cup white vinegar > 1/4 cup sherry wine or white wine > 14 1/2 ounces chicken broth (a can) > Directions > 1Place sauce ingredients in a quart jar with a lid and shake to mix. > If you make this ahead of time just refrigerate until needed, shaking > it again when you are ready to use it. This also keeps your dirty > dishes down. > 2Mix cornstarch slurry in a large bowl- the mixture will be strange > but trust me it works. It will be VERY thick almost paste like. Add > chicken pieces to coat. Using a fork remove ONE chicken piece at a > time and let the excess mixture drip off. YES even though the mixture > has a weird consistency it will not stick like paste and the excess > will drip off. Add chicken to the hot (350 degree) oil and fry until > crispy. Only cook 7 or 8 chicken pieces at a time. You do not want to > raise the temp of the oil by cooking too many at a time. You can use a > simple cooking or candy thermometer to judge the temp of the oil. > 3Drain on paper towels. Keep warm- I just put them in the oven with > the oven off. Repeating until all chicken is fried. > 4In a separate wok or large skillet add a small amount of oil and heat > to 400 degrees. Again, a candy thermometer works great. You can fry > all the chicken, drain the oil to the desired amount and use the same > pan if you like. > 5Add green onions and hot peppers and stir fry about 30 seconds. > 6Stir sauce mixture, and then add to pan with onions and peppers, cook > until thick. If it gets too thick, add a little water. The thickness > of the sauce should be similar to what you get when ordering this at a > restaurant. > 7Add chicken to sauce in wok, and cook until all is hot and bubbly. > The quicker this is done the crispier the chicken stays. > 8Serve over rice. > > Peace =) > Alyssa 16 yo > UC April 2008, dx Sept 2008 > SCD June 2009 (restarted) > Azathioprine 75 mg 1x per day > Prednisone 30 mg 1x per day > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 3, 2010 Report Share Posted May 3, 2010 There's a sub for soy sauce in Raman Prasad's book. It's not bad. > I see honey as a sub for the sugar, fine pecan flour for the cornstarch, but the soy sauce? no clue here- maybe some red wine with asian spices like ginger? > > PJ > > >> >>> Pick out a recipe in a book or online - send the list the link - >>> and we'll brainstorm it. >> >> >> Great! Here's one for General Tso's Chicken: >> >> http://www.recipezaar.com/recipe/General-Tsos-Chicken-164706 >> Ingredients >> 3 lbs boneless skinless chicken breasts, cut into chunks >> 2 cups green onions, sliced >> 8 small dried chilies, seeds removed (bird pepper or thai chilies are >> good) >> CORNSTARCH SLURRY >> 1/4 cup soy sauce, low sodium preferred >> 1 egg, beaten >> 1 cup cornstarch >> SAUCE >> 1/2 cup cornstarch >> 1/4 cup water >> 1 1/2 teaspoons fresh garlic, minced >> 3/4 cup sugar >> 1/2 cup soy sauce >> 1/4 cup white vinegar >> 1/4 cup sherry wine or white wine >> 14 1/2 ounces chicken broth (a can) >> Directions >> 1Place sauce ingredients in a quart jar with a lid and shake to mix. >> If you make this ahead of time just refrigerate until needed, shaking >> it again when you are ready to use it. This also keeps your dirty >> dishes down. >> 2Mix cornstarch slurry in a large bowl- the mixture will be strange >> but trust me it works. It will be VERY thick almost paste like. Add >> chicken pieces to coat. Using a fork remove ONE chicken piece at a >> time and let the excess mixture drip off. YES even though the mixture >> has a weird consistency it will not stick like paste and the excess >> will drip off. Add chicken to the hot (350 degree) oil and fry until >> crispy. Only cook 7 or 8 chicken pieces at a time. You do not want to >> raise the temp of the oil by cooking too many at a time. You can use a >> simple cooking or candy thermometer to judge the temp of the oil. >> 3Drain on paper towels. Keep warm- I just put them in the oven with >> the oven off. Repeating until all chicken is fried. >> 4In a separate wok or large skillet add a small amount of oil and heat >> to 400 degrees. Again, a candy thermometer works great. You can fry >> all the chicken, drain the oil to the desired amount and use the same >> pan if you like. >> 5Add green onions and hot peppers and stir fry about 30 seconds. >> 6Stir sauce mixture, and then add to pan with onions and peppers, cook >> until thick. If it gets too thick, add a little water. The thickness >> of the sauce should be similar to what you get when ordering this at a >> restaurant. >> 7Add chicken to sauce in wok, and cook until all is hot and bubbly. >> The quicker this is done the crispier the chicken stays. >> 8Serve over rice. >> >> Peace =) >> Alyssa 16 yo >> UC April 2008, dx Sept 2008 >> SCD June 2009 (restarted) >> Azathioprine 75 mg 1x per day >> Prednisone 30 mg 1x per day >> > > > > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 3, 2010 Report Share Posted May 3, 2010 fine pecan flour for the cornstarchDo you think almond flour or coconut flour would work? I can get my almonds into flour in the fp (sort of), but my pecans go straight from meal to butter without hitting the flour stage. Peace =)Alyssa 16 yo UC April 2008, dx Sept 2008SCD June 2009 (restarted)Azathioprine 75 mg 1x per dayPrednisone 30 mg 1x per day Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 3, 2010 Report Share Posted May 3, 2010 Either would be fine. PJ > > > fine pecan flour for the cornstarch > > > Do you think almond flour or coconut flour would work? I can get my > almonds into flour in the fp (sort of), but my pecans go straight from > meal to butter without hitting the flour stage. > > Peace =) > Alyssa 16 yo > UC April 2008, dx Sept 2008 > SCD June 2009 (restarted) > Azathioprine 75 mg 1x per day > Prednisone 30 mg 1x per day > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 4, 2010 Report Share Posted May 4, 2010 There's a a Deen recipe that is close imho. It's just fried chicken with honey, butter and pecan pieces poured over it. I know pecan pieces don't go but maybe you could sub red chilies and find the right crust. Either would be fine. PJ> > > fine pecan flour for the cornstarch> > > Do you think almond flour or coconut flour would work? I can get my > almonds into flour in the fp (sort of), but my pecans go straight from > meal to butter without hitting the flour stage.> > Peace =)> Alyssa 16 yo> UC April 2008, dx Sept 2008> SCD June 2009 (restarted)> Azathioprine 75 mg 1x per day> Prednisone 30 mg 1x per day > Quote Link to comment Share on other sites More sharing options...
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