2 pounds chicken wings, wings and drummettes separated
1/4 cup soy sauce
2 tablespoons canola oil
2 tablespoons dry sherry or Chinese rice wine
3/4 cup Coca-Cola (not diet or anything flavored!)
2 scallions, chopped
A few pinches of freshly ground black pepper
Put the chicken wings in a large bowl and pour half of the soy sauce on top. Turn the wings so they are well-coated and allow them to marinate for 10 to 15 minutes at room temperature.
Heat a wok or large deep skillet over medium-high heat. Sear the chicken wings until they are golden brown on each side but not cooked through, about 3 minutes each side. Pour in the other half of the soy sauce, the sherry, and the Coke and bring the liquid to a simmer. Simmer the wings uncovered for 15 to 20 minutes, until the liquid is reduced to a glaze.
Season the chicken with black pepper. Transfer the chicken to a plate, garnish with scallions, and serve.
2 Tbls. butter OR margarine
2 Tbls. thinly sliced scallions / green onions
1 cup heavy cream
1 1/2 cups salad shrimp
1 cup frozen baby peas – thawed
1 1/2 tsp. garlic salt
salt and pepper – to taste
1 box gemelli pasta – prepared as directed
Melt the butter in a large broad saucepan or deep skillet. Add the scallions and cook, stirring, until wilted, about 2 minutes. Add the heavy cream and heat until boiling. Boil until slightly thickened and reduced to about 3/4 cup, about 5 minutes. Season with salts and pepper.
Add pasta to the heavy cream with shrimp and peas. Stir until heated through over low heat.
1/2 cup soy sauce
1/2 cup sugar
1/4 cup rice vinegar
3 cloves garlic (grated on a microplane grater about 3 teaspoons)
1/4 cup scallions (thinly sliced)
1/4 cup chopped cilantro (roughly)
2 tsps oil (toasted sesame seed)
Whisk all ingredients together in a small bowl until sugar is dissolved. Serve with fried chicken strips.
2/3 cup hot chicken broth
1/3 cup granulated sugar
1/4 cup cornstarch mixed with 2 Tbls. water
1/4 cup soy sauce
1/4 cup dry sherry
2 Tbls. white vinegar
1 tsp. minced garlic
1 tsp. minced ginger
1 1/2 lbs. boned, skinned chicken thighs – cubed
2 Tbls. soy sauce
1/2 tsp. white pepper
1 egg – beaten
1/2 cup cornstarch
1/2 cup vegetable oil
1 tsp. sesame OR peanut OR vegetable oil
1 cup diced scallions
2-6 sm. dried chili pepper – chopped
Combine broth, sugar, cornstarch/water mixture, 1/4 cup soy sauce, sherry, vinegar, garlic, ginger; refrigerate until needed.
Mix together chicken, 2 Tbls. soy sauce, white pepper, and egg. Stir in cornstarch until chicken is coated evenly. Stir in 1/2 cup vegetable oil to separate chicken pieces.
Deep-fry chicken in 350 degree oil until crispy. Drain chicken on brown paper bags.
Place 1 tsp. oil in wok and heat until wok is hot. Add scallions and peppers and stir-fry briefly.
Pour refrigerated mixture and chicken into wok. Simmer and stir until sauce is thick.