PREPARE; Sweet And Sour Fried Chicken With Mashed Potatoes

Koreans know and enjoy their fried chicken.

Including the three major "S's" of taste in all my dishes: sweet, sour and savory. This crispy chicken has them all.

For a thicker mash, add cold butter into the hot mash off the heat and keep stirring until the cold butter is fully emulsified with the mash.

Instead of cornstarch, you can use potato starch or rice starch.

Ingredients

- Mashed Potatoes

- 10 cups salted water

- 2 russet potatoes

- 1/2 cup milk, warmed

- 5 tablespoons unsalted butter, cubed

- Salt, to taste

- Ground white pepper, to taste

CHICKEN

- Vegetable oil, frying oil

- 1 cup cornstarch

- 1/2 teaspoon salt

- 1/2 teaspoon freshly ground black pepper

- 2 teaspoon finely minced ginger

- 2 pounds chicken wings, legs and thighs

SWEET AND SOUR SAUCE

- 2-3 tablespoons gochujang (Korean chili paste)

- 1 tablespoon apple cider vinegar

- 1/4 cup honey

- 2 tablespoons soy sauce

- 2 tablespoons minced garlic

- 3 dried red chile peppers, seeds only

GARNISH

- 1 teaspoon sesame seeds

- 1 teaspoon chopped green onion

Preparation

For the mashed potatoes:

1. Place twater in a large pot over high heat and bring to a boil. Add the potatoes to the pot, reduce heat to a simmer and let cook for about 1 hour (to check if the potatoes are done, pierce through the potato with a knife. If it goes through smoothly the potato is done).

2. Wearing heatproof gloves, peel the skin off the potatoes with the edge of a spoon. Place the peeled potatoes in a bowl and smash them with a masher or ricer.

3. Pour in the warm milk and stir to combine. Season with salt and white pepper to taste and stir until smooth.

4. Stir in the cubes of butter and keep stirring until all the butter is melted and incorporated. Keep warm until ready to serve.

For the chicken:

1. In a heavy-bottomed pan, over medium heat, warm about an inch of oil to 350 F.

2. In a shallow bowl add the cornstarch, salt, black pepper and ginger. Whisk to combine.

3. Dredge the chicken pieces in the cornstarch mixture to coat well.

4. Place chicken in the hot oil and fry for around 8 minutes, turning once. Remove to a paper towel-lined plate. Let the fried chicken rest, until warm, then return to the pan and fry again for another 3 minutes.

For the sweet and sour sauce:

In a small sauce pot combine all the ingredients and cook over medium heat until bubbling. Reduce heat to a simmer and let cook until the sauce is thick like glue.

Dip the fried chicken pieces in the sauce to coat.

To serve:

Sprinkle the chicken with sesame seeds and green onions and serve with mashed potatoes on the side.



Tourism Observer

PREPARE: Moroccan Chicken With Eggplant

4 Servings • 10 Min. Prep Time • 70 Min. Cook Time


Ingredients

- 1-1/2 - 2 lb. chicken leg quarters

- 3 Tbsp. olive oil, divided

- 1 tsp. salt, divided

- 1 tsp. freshly ground black pepper, divided

- 1 small eggplant, cut into 1/2-in. dice

- 1 medium zucchini, cut into 1/2-in. dice

- 1 small onion, diced

- 2 cloves garlic, minced

- 1/4 c. white wine or water

- 1 (14.5 oz.) can diced tomatoes with juices

- 1/4 c. pimento-stuffed green olives, roughly chopped

- 2 tbsp. capers, rinsed

- 2 Tbsp. red wine vinegar

- 1 tsp. sugar

- 2 Tbsp. parsley, minced

Directions:

1. In large skillet over medium high-heat, warm 2 Tbsp. olive oil. Season leg quarters with 1/2 tsp. salt and 1/2 tsp. black pepper.

Add leg quarters to pan, skin-side down.

Brown chicken, turning once, 8-10 min. per side.

Remove chicken to plate and drain off all but 2 Tbsp. oil.

2. Add eggplant to hot pan and cook, stirring, 5 min.

Add remaining Tbsp. olive oil, along with zucchini, onion and garlic.

Cook 5 min., stirring occasionally.

3. Raise heat to high and add white wine to pan, stirring to scrape up any browned bits.

Add all other ingredients, except parsley, and place chicken legs in mixture. Bring to boil, reduce heat to medium-low, cover and simmer for 35-40 min. or until cooked through, or until an instant read thermometer reads 170º.

4. To serve, place some of the eggplant ragout onto plates, top with a leg quarter and sprinkle with parsley.

Nutrition:

Calories: 370; Total Fat: 20g; Saturated Fat: 4g; Total Carbs: 17g; Fiber: 6g; Sugar: 8g; Protein: 28g; Sodium: 900mg;

Serve And Enjoy Your Meal

PREPARE: Sweet & Sour Pork

Pineapple, tomato and pork combine in a sweet-tangy sauce in this easy, bright- flavored sweet and sour pork stir-fry. This dish does have a fair amount of acid (from vinegar, tomatoes and pineapple), which can affect the patina of your wok. So remove the food from the wok as soon as you're done cooking, and if your wok shows any signs of rusting, reseason it.

Ingredients

1 pound trimmed boneless pork shoulder or butt (see Tips), cut into ¼-inch-thick bite-size slices

1 tablespoon minced fresh ginger

4 teaspoons reduced-sodium soy sauce, divided

2 teaspoons plus 1 tablespoon Shao Hsing rice wine (see Note) or dry sherry, divided

1½ teaspoons plus 2 teaspoons cornstarch, divided

¼ teaspoon salt

⅛ teaspoon ground white pepper

1 teaspoon toasted sesame oil

2 tablespoons pineapple juice

2 tablespoons distilled white vinegar

1 tablespoon ketchup

1½ teaspoons light brown sugar

2 tablespoons peanut oil or canola oil, divided

½ cup sliced carrot ( ¼ inch thick)

1 small tomato, thinly sliced into wedges (about 1 cup)

¼ cup finely chopped scallions

2 cups bite-size pineapple chunks, fresh or juice-packed canned (drained)

Preparation

Active 45 minutes

Ready In 45 minutes

Combine pork, ginger, 2 teaspoons soy sauce, 2 teaspoons rice wine (or sherry), 1½ teaspoons cornstarch, salt and pepper in a medium bowl.

Stir in sesame oil until well combined.

Combine pineapple juice, vinegar, ketchup and brown sugar in a small bowl.

Stir in the remaining 2 teaspoons soy sauce, 1 tablespoon rice wine (or sherry) and 2 teaspoons cornstarch.

Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.

Swirl in 1 tablespoon peanut (or canola) oil.

Carefully add the pork in one layer. Cook undisturbed for 1½ minutes, letting it begin to sear.

Then, using a metal spatula, stir-fry until the pork is lightly browned but not cooked through, 1 minute. Transfer to a plate.

Swirl the remaining 1 tablespoon oil into the wok, add carrot and stir-fry for 30 seconds. Return the pork with any juice to the wok.

Add tomato and scallions and stir-fry for 30 seconds. Swirl in the pineapple juice mixture, add pineapple and stir-fry until the pork is just cooked through and the sauce is lightly thickened, 1 to 2 minutes more.

Pork shoulder or butt is available both bone-in or boneless and typically sold in portions significantly larger than 1 pound—3 to 5 pounds.

To get the amount you need for this recipe, ask the butcher to start with 1½ to 1¾ pounds before trimming to make sure you get 1 pound of trimmed boneless pork shoulder or butt.

Or buy a larger portion and freeze the rest for another use.

If you're making this with canned pineapple, you can use 2 tablespoons juice from the can.

To season your wok the traditional way: Scrub a new carbon-steel wok with hot water, soap and a scouring pad to remove the factory coating.

Rinse and dry thoroughly. Heat the wok over high heat until a bead of water vaporizes within 1 to 2 seconds.

Swirl 2 tablespoons peanut oil or vegetable oil into the pan. Add ½ cup sliced unpeeled fresh ginger and 1 bunch scallions cut into 2-inch pieces.

Reduce the heat to medium and stir-fry the mixture, pressing it into the sides of the wok as you go.

Keep stir-frying and pressing the seasonings all over the wok for about 15 minutes. Remove from the heat and let cool. (Discard the scallions and ginger.)

Shao Hsing (or Shao xing) is a seasoned rice wine. It is available at most Asian specialty markets and in the Asian section of some larger supermarkets. If unavailable, dry sherry is the best substitute.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Serve and enjoy Sweet & Sour Pork

PREPARE: Garlic Chicken Fried Brown Rice

Leftover brown rice is reborn in this chicken fried rice with peppers and onions. Black pepper, paprika, or dried parsley may be used to season after this is cooked.

Ingredients

2 tablespoons vegetable oil, divided

8 ounces skinless, boneless chicken breast, cut into strips

1/2 red bell pepper, chopped

1/2 cup green onion, chopped

4 cloves garlic, minced

3 cups cooked brown rice

2 tablespoons light soy sauce

1 tablespoon rice vinegar

1 cup frozen peas, thawed

Add all ingredients to list


Directions

Preparation 20 minutes

Cook 15 minutes

Ready In 35 minutes

Heat 1 tablespoon of vegetable oil in a large skillet set over medium heat.

Add the chicken, bell pepper, green onion and garlic.

Cook and stir until the chicken is cooked through, about 5 minutes.

Remove the chicken to a plate and keep warm.

Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Add the rice; cook and stir to heat through.

Stir in the soy sauce, rice vinegar and peas, and continue to cook for 1 minute.

Return the chicken mixture to the skillet and stir to blend with the rice and heat through before serving.

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Teriyaki Chicken Recipe "Latin Style"

When I got this teriyaki chicken recipe in my hands, I was not convinced with the ingredients. So I decided to change it and make it my way. After some trials and errors, oh boy! It was amazing.

Now it is healthier and tastes so much better. You can cook it really easy and fast. As soon as you wash and cut your chicken into pieces, chop your vegetables, mix and bake. You see? There's no complications at all.

Ingredients:

3 chicken breasts or 6 boneless chicken thighs
2 minced garlic cloves
1/2 red bell pepper cut into thin strips
1/2 green bell pepper cut into thin strips
1/4 white onion cut into wheels
Some cilantro leaves finely chopped (it's optional but I love it!)
2 tablespoons mustard
2 tablespoons ketchup (try to buy the one without high fructose corn syrup, it has mercury which accumulates in the body and can cause cancer and other deseases)
1/2 cup teriyaki sauce
3/4 cup water
Ground pepper to taste
1/2 cup white vinegar

Ok! Now let's cook this delicious teriyaki chicken recipe. Wash the chicken with lots of tap water and 1/2 cup white vinegar. Cut it into thin long pieces and put it in a bowl. Season with mustard, ketchup, teriyaki sauce and water. Mix everything well.

Putting the Teriyaki Chicken in the baking dish

Add some ground pepper and all the vegetables. Mix from bottom to top until all the ingredients are well combined. Let marinate for 30 to 45 minutes.

Preheat your oven to 450º F. Grease a baking pan (I use olive oil in spray). Put the marinated chicken, add the vegetables and finally pour the juice. I always fit the vegetables nicely over the chicken pieces to accentuate the flavor (as you can see in the bottom picture).

Bake for 45 minutes or until the chicken is golden brown. Turn over the chicken pieces one by one and bake for 15 minutes more or until that side also turns golden brown. Remove from oven and... Enjoy!!!

I love this teriyaki chicken recipe with latin white rice and my delicious dominican stewed red beans.

Beef Steak With Onions

Here is my recipe, enjoy!!!

Ingredients:

2 lbs steak cut of your choice (from the list in this page, cut into 1/4" thin)
1/2 cup white vinegar (to wash the meat)
1/4 teaspoon ground oregano
1/2 teaspoon complete seasoning (I use Badia) or any seasoning you like (just make sure it doesn't have salt)
Salt to taste
Ground pepper to taste
1 large garlic clove or two small ones
1 large white onion
1 medium green bell pepper
1/2 medium red bell pepper
1 tablespoon white vinegar
4 tablespoons vegetable oil

Directions:
Wash the meat with the 1/2 cup white vinegar, rinse and drain. Pour 3/4 cup water into the steak and add the oregano, complete seasoning, salt and pepper. Mix well. Taste a bit of the water to check the salt (not too little or too much salt, just right).

Peel and mince the garlic clove.

Add the garlic to the beef steak and mix. Let marinate while you chop the remaining vegetables.

Cut the green bell pepper into thin strips and set aside.

Do the same with the red bell pepper.

Now let's peel and chop the onion. Cut it into thin wheels.

Heat a large heavy bottom frying pan on medium low heat. Pour 2 tablespoons vegetable oil. Add the chopped vegetables and stir.

Carefully pour 1 tablespoon white vinegar over the veggies.

Mix well. Saute your veggies, stirring frequently, until tender.

Remove from the pan and set aside.

Look how nice and tender my vegetables are!

Pour the remaining 2 tablespoons vegetable oil on the frying pan. Increase the heat to medium high. Add the beef steak pieces one by one.

Pour 6 or 7 cups water to the liquid where the meat was marinating.

Increase the heat to high. Whenever the liquid in the pan dryes, add 1 or 2 spoons (with the cooking spoon) of the marinating liquid. This prevent the meat from burning. Turn over the steak filets now and then.

When the meat is finally tender (be patient, this process can take a while), add the sauted vegetables you had reserved and some more water. Check the salt and if it needs a little bit more, go ahead and add it. But be careful not to add too much salt. Cook for 3 to 4 minutes. Do not let it dry too much. A little bit of that juice with the meat is really delicious.

Check out my beef steak with onions just after turning off the heat. Umm... It looks yummy!

And here it is served with white rice and stewed red beans. Ahh... Authentic dominican food that waters my mouth. It was sooo good, delicioso.