~ Spring Chickens ~
From 22566 10 years agoIngredients
- One or Two Pounds of chicken...Free Range...Leg,Thigh,Back,Chest...You name it! shopping list
- Just slice em' in thin strips shopping list
- ~ Serenade ~ shopping list
- Mix to your tune shopping list
- Teriyokie Sauce shopping list
- Seasame oil shopping list
- shaoxing wine shopping list
- Unmodified potato starch shopping list
- ~ Fillin'~ shopping list
- Handful of Dried Shiitake mushroom...soaked until soft...rinsed...drained...and finely sliced shopping list
- About one pound of Chinese Leaf (napa cabbage) finely chopped shopping list
- Pinch salt shopping list
- Dab oil shopping list
- One Tablespoon...maybe a bit more,ginger,finely chopped shopping list
- Six cloves garlic,crushed shopping list
- Half Pound carrots,topped,tailed,peeled,and finely sliced into matchsticks shopping list
- One handful of Spring (Green) onions,topped,sliced shopping list
- Eight ounces of bamboo shoots,rinsed,drained,sliced into thin strips shopping list
- One Tablespoon shaoxing wine shopping list
- One Tablespoon Teriyokie Sauce shopping list
- One Tablespoon sesame oil shopping list
- One teaspoon white pepper,with a few strains of saffron ( Crocus you know :o) shopping list
- A bit of unmodified potato starch...mixed with a little water to make a slurry in a hurry shopping list
- ~ Drop Wrap and roll ~ shopping list
- 60 spring roll wrappers shopping list
How to make it
- ~ Serenade ~
- Mix it up.
- Place the chicken within.
- Wrap in Saran Wrap...You remember Saran Wrap,now don't ya'
- Chill out...overnight
- Next day...
- ~ Filling ~
- Got a feel for your fillin'
- Ok!
- Lets begin...
- Mix the Chinese Leaf (Napa Cabbage) with the salt and set aside for say about ten minutes.
- Squeeze out the excess water from the leaf and set aside again.
- Heat a large skillet,or wok.
- Add the oil and stir fry the ginger until aromatic.
- Add the chicken and dry until cooked through,then add the carrots,chinese leaf,shiitake mushrooms and bamboo shoots...cook it down for about four minutes or so,stirring occasionally.
- Add the Shaoxing Wine,Teriyokie Sauce,Sesame Oil,White Pepper,and Saffron Strains...plus the slurry,and stir about until the plot thickens.
- Take the pan off the heat and place into a sieve,drain out excess moisture until it cools.
- Drop your wrappers,take your fill equally between to form spring rolls,using water to stick the edges together,tuck and roll.
- Lay the rolls onto a tray in single file,not touching.
- Place the tray into the deep freezer for a few hours,or until frozen.
- Now your ready to cook...Place Spring Rolls onto Parchement Lined baking tray and bake for about twenty to twenty five minutes...Enjoy!
- ~ What's the secret Jake? Well Now! No Spring Chicken,and the color is a bit Anemic...but well worth the effort! ~
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