Text 11705, 93 rader
Skriven 2014-04-02 12:10:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: different standards 426
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 ML> Part of maturity ...
 RH> I guess, there was a time I might have piggd out, with no regard to
 RH> consequences.

I still do that sometimes. A bad thing.

 ML> I think they're both from Issan, anyhow up in the
 ML> highlands not far from the Lao border.
 RH> And both good cooks but she does more of it?

She does all of it, so far as I know. I've never been
there in a dozen visits where he hasn't been out in the
dining room pretty much all the time.

 ML> Get plain rice, if you can't avoid going there.
 RH> I'd rather skip going there. If I must, I'll try for brown rice. If
 RH> that's not available, I'll make the best of a poor food situation and
 RH> console myself with an egg roll. (G)

For me that's the last thing. I like authentic chuen
juan (sounds actually more like tswen jer), with
cabbage and pork, but fast food ones made with celery,
bleurgh.

 RH> Close only counts in horseshoes and hand grenades.
 ML> And influenza and the common cold.
 RH> You can keep both of the above.

They're meant to be shared!

Chinese Chicken Spring Rolls
Categories: Chinese, starter, finger food
Yield: 50

1 Tb soy sauce
1 ts rice wine (or white wine)(perhaps optional)
freshly ground black pepper
1 ts cornstarch
1 lb ground chicken
- M says sub thin julienne of pork
2 Tb cooking oil, divided
2 cloves garlic, finely minced
1 ts grated fresh ginger
1 stalk green onion, chopped
1/2 hd small cabbage (1/2 lb), shredded
2 carrots, thin julienne cut
2 Tb oyster sauce
1 Tb cornstarch
1/4 c water
50 spring roll wrappers, defrosted
oil for deep frying

In a large bowl, combine the soy sauce, wine, pepper,
and cornstarch. Add the chicken and mix well. Let
marinate 10 min (or up to overnight in the refrigerator).

Heat a wok or large saute pan over high heat. When hot,
swirl in just 1 Tb of the cooking oil. Stir fry the
ground chicken until browned. Remove from wok to a bowl
and set aside.

Wipe the wok clean and turn heat to medium. When just
starting to get hot, swirl in the remaining oil. Add the
green onion, garlic, and ginger and cook 30 sec. Take
care not to burn these aromatics. Add the carrots and
cabbage. Stir well and turn the heat to medium-high.
Stir fry the vegetables 2 min or until the carrots have
softened. Add the cooked chicken back into the wok, stir
well. Add in the oyster sauce and toss again. Spread the
mixture out on a baking sheet to let cool. Prop up the
baking sheet on one end so that any liquid collects on
the other side. When the mixture is cool, discard the
liquid.

In a small bowl, whisk together the cornstarch and water.
This is your slurry. Open the egg roll wrapper package,
cover with barely damp towel to prevent drying out.

Add 1 Tb of filling to egg roll and roll up. Secure with
cornstarch slurry. Keep rolled egg rolls covered with
plastic wrap to prevent drying.

When ready to fry, heat 1 1/2" of oil in a wok or deep,
heavy skillet to 350F. Carefully slide in the egg rolls,
a few at a time. Turn the egg rolls occassionally to
brown evenly and fry for about 3 min. Let cool on rack.
Repeat with remaining.

steamykitchen.com

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