Sunday, December 27, 2009

General Tso's Chicken and Chicken and Egg Soup

Today we cracked open our new book "Mastering the Art of Chinese Cooking" by Eileen Yin-Fei Lo. First up was General Tso's Chicken. Even though the directions state not to use chicken breast or it won't be authentic, we used it anyway. We also substituted Japanese Sake for the Shaoxing wine. The dish was a hit, but the next time we make it, we will double the sauce.

We also made a dish from another new book just purchased "Iron Chef Chen's Knockout Chinese" by Chen Kenichi. We went with the Chicken and Egg Soup. It was good as well, except while we started out with the food processor to liquidize the chicken, the mixture was transferred to the blender to complete the job. It worked much better. It looks almost like the picture in the book!

And a little bit about Buddy's people: Dad is active duty Air Force and we are stationed at Kadena AB, in Okinawa, Japan. There is the mom and then two teens, K#1 and K#2.

And the obligatory shot of Buddy assuming his position waiting patiently for dinner.

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