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Couple Chinese-Jamaican recipes fi unoo. [img]/forums/images/graemlins/laugh.gif[/img]
Baked Sweet & Sour Chicken
Ingredients:
4 chicken legs and thighs (or other chicken parts to equal that)
1/2 tsp. salt
2 tbsp. peanut oil
4 tbsp. soy sauce
4 tbsp. honey
3 tbsp. white vinegar
1 1/2 tsp. dried thyme
1/2 tsp. szechuan pepper (toasted in dry skillet and ground)(optional)
1/2 tsp. ground black pepper
1/2 tsp. pimento (allspice) ground
Method:
Preheat oven to 375 degrees.
Combine oil, salt, soy sauce, honey, vinegar, thyme, szechuan & black pepper, and allspice in shallow 9" X 13" baking dish, and mix well.
Place chicken pieces in marinade and turn over several times. Cover and marinate for 30 minute in fridge.
Bake chicken skin side down for 20 minutes, then turn chicken pieces over and bake for another 20 minutes. Check to see if it's thoroughly cooked through. If not, cook till done.
Serve with white rice.
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Spicy Eggplant
Ingredients:
2 medium-size eggplants (abut 2 lbs), peeled and cut into 3/4" pieces
1 tbsp oil
5 garlic cloves, minced
2 tsp minced fresh ginger
1/2 cup chicken boullion, or vegetable broth
2 tbsp. soy sauce
2 tbsp. rice vinegar
1 tsp. dark sesame oil
1 tbsp. sugar
1 tsp. hot chili-garlic sauce
4 scallion, chopped
1 or 2 tomatoes, coarsely chopped
Method:
Heat oil in a large non-stick pan or wok. Stir fry eggplant until slightly darkened, from 2 to 3 minutes. Reduce heat, and add garlic, ginger and stir-fry for 1 minute.
Add boullion, soy sauce, vinegar, sesame oil, sugar and chili-garlic sauce and bring to boil. Cook, uncovered and stirring often, until eggplants are tender and sauce has thickened, about 5 minutes. Stir in onions and tomatoes, and season with salt to taste. Cook 5 more minutes. Sprinkle with sesame seeds if you wish.
Baked Sweet & Sour Chicken
Ingredients:
4 chicken legs and thighs (or other chicken parts to equal that)
1/2 tsp. salt
2 tbsp. peanut oil
4 tbsp. soy sauce
4 tbsp. honey
3 tbsp. white vinegar
1 1/2 tsp. dried thyme
1/2 tsp. szechuan pepper (toasted in dry skillet and ground)(optional)
1/2 tsp. ground black pepper
1/2 tsp. pimento (allspice) ground
Method:
Preheat oven to 375 degrees.
Combine oil, salt, soy sauce, honey, vinegar, thyme, szechuan & black pepper, and allspice in shallow 9" X 13" baking dish, and mix well.
Place chicken pieces in marinade and turn over several times. Cover and marinate for 30 minute in fridge.
Bake chicken skin side down for 20 minutes, then turn chicken pieces over and bake for another 20 minutes. Check to see if it's thoroughly cooked through. If not, cook till done.
Serve with white rice.
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Spicy Eggplant
Ingredients:
2 medium-size eggplants (abut 2 lbs), peeled and cut into 3/4" pieces
1 tbsp oil
5 garlic cloves, minced
2 tsp minced fresh ginger
1/2 cup chicken boullion, or vegetable broth
2 tbsp. soy sauce
2 tbsp. rice vinegar
1 tsp. dark sesame oil
1 tbsp. sugar
1 tsp. hot chili-garlic sauce
4 scallion, chopped
1 or 2 tomatoes, coarsely chopped
Method:
Heat oil in a large non-stick pan or wok. Stir fry eggplant until slightly darkened, from 2 to 3 minutes. Reduce heat, and add garlic, ginger and stir-fry for 1 minute.
Add boullion, soy sauce, vinegar, sesame oil, sugar and chili-garlic sauce and bring to boil. Cook, uncovered and stirring often, until eggplants are tender and sauce has thickened, about 5 minutes. Stir in onions and tomatoes, and season with salt to taste. Cook 5 more minutes. Sprinkle with sesame seeds if you wish.
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