Friday, April 11, 2008

The compromise

William nixed the Moroccan chicken and rallied for chicken breast sandwiches (you can get them at Chick-fil-A for pete's sake!)
The compromise was chicken with broccoli in black bean sauce with eggrolls I made a few weeks ago and had in the freezer. (Emily, eat your heart out).

Chicken with black bean sauce
2 lbs boneless skinless chicken breasts
2 big bunches of fresh broccoli cut into florettes
1/2 TBS. ginger paste
1/2 TBS. minced garlic
1 TBS. ginger oil
1TBS. sesame oil
2 TBS. black bean sauce
4 TBS. sweet sherry
4 TBS. soy sauce
6 green onions
3 TBS oil for sauteeing
2 cups of chicken broth
2 TBS. cornstarch disolved in water
Cut the chicken breasts crosswise into 1 inch strips. Marinate for at least an hour in the soy sauce, sherry, sesame oil, ginger oil, ginger, garlic and thinly sliced green onions (white and green parts). You can do this in the morning and keep it in the refrigertator and finish cooking the chicken at night.
Heat the oil in a heavy pot or large skillet and sautee the chicken and marinade until the chicken is no longer pink. Add the chicken broth, black bean sauce and broccoli florettes and cover and simmer for 20 minutes or until the broccoli is tender but not mushy. Thicken with the cornstarch mixture and serve over jasmine rice.
1 package of eggroll skins - about 20 (I used to make my own but it's a pain in the butt)
1 lb ground pork or ground chicken
1 lb bean sprouts
1 lb roughly chopped cabbage (you can cheat and use coleslaw mix but you get better texture with bigger pieces of cabbage)
6 green onions in 1/4 inch slices (green parts included)
2 TBS soy sauce
2 TBS sherry
1 TSP minced ginger or ginger paste
1 TSP minced garlic
2 TSP sesame oil
1 TBS cornstarch
Combine the pork or chicken with the sherry, soy sauce, garlic, ginger, green onions, sesame oil and cornstarch and let marinate while you chop the cabbage or you can prepare them up to this point in the morning and marinate until dinner time.
In a large (I mean big) bowl combine the meat mixture with the bean sprouts and cabbage or slaw mix. ( I use disposable rubber gloves for this).
I try and divide the the mixure into 20 even portions so the eggrolls are all about the same size.
With the corner of the eggroll skins facing you, place a portion of the mixture in the center of the skin and brush the edges of the skins with a little water to help keep the eggrolls glued closed.
Roll up burrito-style making sure the ends are tucked in. Place on lightly oiled cookie sheets.
When you have all of the eggrolls rolled up (you get really quick at it after some practice) heat about half a quart of corn or other frying oil in a pot big enough to hold several eggrolls at a time. I use an electric skillet. The oil should be about 350 degrees.
Fry the eggrolls in batches for about 4 minutes a side or until golden brown and crispy then transfer them to the oiled baking sheet. When all of the eggrolls are fried, put them in a 350 degree oven for about 20 minutes. Serve with duck sauce or teryaki dipping sauce.
I used to steam the egg rolls before frying and skip the baking part but after an unfortunte incident with my pressure cooker, I came up with the alternate method.

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