General tos chicken

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 1/4 cup white wine
14 1/2 ounces chicken broth (a can)

Directions:

1
Place 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.
2
Mix 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 lower 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.
3
Drain on paper towels. Keep warm- I just put them in the oven with the oven off. Repeating until all
chicken is fried.
4
In 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.
5
Add green onions and hot peppers and stir fry about 30 seconds.
6
Stir 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.
7
Add chicken to sauce in wok, and cook until all is hot and bubbly. The quicker this is done the crispier
the chicken stays.
8
Serve over rice.

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General Tos Chicken THE BETTER ONE
1 pound chicken thighs, boneless
1 tablespoon light soy sauce
1 egg, lightly beaten
freshly ground black or white pepper, to taste
Cornstarch, as needed
Sauce:
2 tablespoons dark soy sauce
1 tablespoon rice vinegar
2 teaspoons Chinese rice wine or dry sherry
1 tablespoon granulated sugar
3 tablespoons chicken broth or water
1 tablespoon minced ginger
2 teaspoons minced garlic
2 teaspoons cornstarch for thickening sauce, optional
Other:
3 green onions (spring onions, scallions)
5 to 10 small dried red chilli peppers, according to taste
3 4 cups oil for deep-frying and stir-frying, as needed

Preparation:
1. Cut the chicken into 1-inch cubes. Combine the chicken cubes with the egg, soy sauce, and pepper.
Add enough cornstarch to nicely coat the chicken, using cooking chopsticks or your fingers to mix it in.
2. Combine the sauce ingredients in a bowl, stirring to dissolve the sugar. Set aside. Thinly slice the
green onions.
3. Heat the oil in a wok to between 350 and 360 degrees Fahrenheit (175 - 180 degrees Celsius). Drop
the chicken cubes into the hot oil, a few pieces at a time, and deep-fry until crispy (3 to 4 minutes).
Remove the chicken cubes and drain on paper towels.
4. Drain and clean out the wok. Heat 2 tablespoons oil. When the oil is hot, add the sliced green onions
and the dried chili peppers. Stir-fry until aromatic (about 30 seconds).
5. Add the deep-fried chicken cubes back into the wok. Stir-fry until the chicken cubes are browned
(about 1 minute).
6. Push the chicken up to the sides of the wok. Give the sauce a quick restir and add into the middle of
the wok. If you added cornstarch to the sauce, stir it continually for 1 - 2 minutes to thicken.
7. Mix the sauce with the chicken. Cook and stir for another 2 minutes, stirring, until the chicken is nicely
coated with the sauce. Serve immediately.
PERFECT DUMPLINGS
Ingredients:
Jiaozi dough:
3 cups all-purpose flour
up to 1 1/4 cups cold water
1/4 teaspoon salt
Filling:
1 cup ground pork or beef
1 TB soy sauce
1 teaspoon salt
1 TB Chinese rice wine or dry sherry
1/4 teaspoon freshly ground white pepper, or to taste
3 TB sesame oil
1/2 green onion (spring onion), finely minced
1 1/2 cups finely shredded Napa cabbage
4 tablespoons shredded bamboo shoots
2 slices fresh ginger, finely minced
1 clove garlic, peeled and finely minced

Preparation:
Stir the salt into the flour. Slowly stir in the cold water, adding as much as is necessary to form a smooth
dough. Don't add more water than is ncessary. Knead the dough into a smooth ball. Cover the dough
and let it rest for at least 30 minutes.

While the dough is resting, prepare the filling ingredients. Add the soy sauce, salt, rice wine and white
pepper to the meat, stirring in only one direction. Add the remaining ingredients, stirring in the same
direction, and mix well.

To make the dumpling dough: knead the dough until it forms a smooth ball. Divide the dough into 60
pieces. Roll each piece out into a circle about 3-inches in diameter.

Place a small portion (about 1 level tablespoon) of the filling into the middle of each wrapper. Wet the
edges of the dumpling with water. Fold the dough over the filling into a half moon shape and pinch the
edges to seal. Continue with the remainder of the dumplings.

To cook, bring a large pot of water to a boil. Add half the dumplings, giving them a gentle stir so they
don't stick together. Bring the water to a boil, and add 1/2 cup of cold water. Cover and repeat. When
the dumplings come to a boil for a third time, they are ready. Drain and remove. If desired, they can be
pan-fried at this point.

FRIED RICE
3 cups cold leftover cooked rice
1/2-1 cup oleo
1 medium onion (chopped)
2 stalks celery (chopped)
2 carrots (diced)
1 cup frozen peas
3 eggs (beaten)
1/4-1/2 cup soy sauce (to taste)
pepper

Cowboy Casserole.
1pounds ground beef (I used 80/20)1medium onion, chopped3cloves garlic, chopped1can (15.25oz)
whole kernel corn, drained1can condensed cream of mushroom soup 2cups cheddar cheeseshredded
cup milk 4tablespoons sour cream 1bag (30 oz) frozen tater tots (I used Ore-Ida Crispy Crowns)