TheHungryHippo

prettygirlfood: General Tso’s Chicken Serves 4 as part of a...

Tue, 30 Apr 2013 07:48:26 -0400

General Tso’s Chicken

Serves 4 as part of a multi-course meal, 2 to 3 as a main entree

1 pound boneless, skinless chicken thighs, sliced into 1-inch cubes

1 1/2 cups cornstarch

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

3 cups peanut or vegetable oil for frying, plus 1 tablespoon for stir-frying

8 dried whole red chilis, or substitute 1/4 teaspoon dried red chili flakes

2 cloves garlic, minced

1 teaspoon white sesame seeds, for garnish

Scallions, green parts thinly sliced, for garnish

Marinade:

1 tablespoons soy sauce

1 tablespoon Chinese rice wine or dry sherry

2 egg whites

Sauce:

1/4 cup chicken stock, or substitute water

1 1/2 tablespoons tomato paste

1 tablespoon soy sauce

1 tablespoon rice vinegar

1 teaspoon hoisin sauce

1 teaspoon chili paste

1 teaspoon sesame oil

1 tablespoon sugar

1 teaspoon cornstarch

Prepare the marinade: In a large bowl, combine the soy sauce, rice wine, and egg whites. Coat the chicken to the marinade mixture and let sit for 10 minutes.

Prepare the sauce: In a small bowl, combine the chicken stock, tomato paste, sugar, soy sauce, rice vinegar, hoisin sauce, chili paste, sesame oil, sugar, and the 1 teaspoon of cornstarch. Stir until the sugar and cornstarch are dissolved. Set the sauce aside.

In a large bowl or deep plate, toss the 1 1/2 cups cornstarch with the salt and pepper. Coat the marinated chicken in the cornstarch and shake off any excess before frying.

Heat the 3 cups of peanut or vegetable oil in your wok until it registers 350°F on an instant-read oil thermometer. Working in 2 or 3 batches, add the first batch of chicken cubes and fry until golden brown on the outside and cooked through, about 4 to 5 minutes. Remove the chicken with a slotted spoon and drain on paper towels. Repeat with the rest of the chicken.

Drain the oil into a heatproof container and save for discarding. Wipe the wok with a paper towel to remove any brown bits, but don’t wash.

Reheat the wok or skillet over medium-high heat. Add another 1 tablespoon of oil and swirl to coat the base and sides. Add the dried chilis and garlic to the wok and stir-fry until just fragrant, about 20 seconds. Pour in the sauce mixture and stir until thickened, about 1 to 2 minutes.

Return the chicken to the wok and stir well to coat with sauce. Transfer the chicken to a serving dish. Garnish with white sesame seeds and scallions. Serve with white rice and vegetables.

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Thu, 10 Jan 2013 13:28:27 -0500

f0o0od: Doughnut Pancakes This

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f0o0od:

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This

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ihatepeacocks:

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naomidamnbell:

Quvenzhané Wallis during an interview with Associated Press

Why did you do it? Eerily applicable

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Why did you do it?

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bohemea:

The Girl with the Dragon Tattoo

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Fri, 21 Dec 2012 19:41:50 -0500

staceythinx:

You don’t have to look out the window to know it’s cloudy outside with the Nebula 12 lamp by Micasa LAB, you’ll know by the cloud forming in your living room.

About the project:

In the standard mode, Nebula 12 predicts the weather for the next 48 hours. A threatening low-pressure area is announced by a red cloud, and sunshine is shown in yellow. At the same time, the user can adjust the settings and define the source of information themselves. And the best is: regardless of how dark the cloud is, Nebula 12 never brings any rain. At least, not within one’s own four walls.