What you need.....

1 1/2 teaspoons toasted sesame oil
1 large egg white
1/4 cup plus 1 tablespoon soy sauce
1/4 cup plus 3 tablespoons cornstarch
1 pound skinless boneless chicken thighs, trimmed and cut into 1 1/2-inch pieces
1 cup low-sodium chicken broth
1 teaspoon Chinese chile-garlic sauce
3 tablespoons sugar
1 tablespoon vegetable oil, plus more for frying
2 tablespoons very finely chopped fresh ginger
2 large garlic cloves, minced
4 scallions, thinly sliced
Steamed broccoli

What to do.....

In a medium bowl, combine the toasted sesame oil with the egg white, 1 tablespoon of the soy sauce and 1/4 cup plus 2 tablespoons of the cornstarch. Add the chicken, stirring to coat. Let stand at room temperature for 20 minutes.
Meanwhile, in a small bowl, whisk the chicken broth with the chile-garlic sauce, sugar and the remaining 1/4 cup of soy sauce and 1 tablespoon of cornstarch.
In a large saucepan, heat the 1 tablespoon of oil. Add the ginger and garlic and cook over high heat until fragrant, about 1 minute. Stir the broth mixture, add it to the pan and cook until thickened and glossy, about 3 minutes. Keep the sauce warm over low heat.
In a large, deep skillet, heat 1/2 inch of oil until shimmering. Carefully add the chicken, one piece at a time, and fry over high heat, turning once or twice, until very browned and crisp, about 4 minutes. Drain the chicken on paper towels and immediately add to the sauce along with the scallions. Cook just until coated, about 30 seconds. Add the steamed broccoli and serve.

What to serve it with.....

Cook the jasmine rice. In a separate pan saute the chopped garlic and minced ginger.

Add one can of bean sprouts, a handful of chopped scallions and 3 scrambled eggs.

Cook for 3/4 minutes then add the shrimp until pink and cooked.

Stir in the cooked rice and add a dash or two of soy sauce.

Working mans meal...

3 1/2 pounds boneless beef and brisket, cut into 2 -inch pieces
2 small yellow onions, quartered
1 package of baby bella mushrooms
1 large leek
8 garlic cloves, crushed
6 tablespoons all-purpose flour
1 bottle of Guinness
4 cups chicken stock or low-sodium broth
3 small turnips, peeled and quartered
1/2 pound medium carrots, cut into 2-inch pieces
8 small potatoes (3/4 pound)
3 tablespoons heavy cream
Chopped parsley for garnish

A Wee Nip...

Working in 3 batches, cook the meat over moderate heat until browned all over, about 8 minutes per batch. Transfer to a large plate. Add the onions to the pot and cook over moderate heat, stirring, until golden, about 5 minutes. Add the garlic and cook, stirring, until golden, about 2 minutes; transfer to the plate.

Whisk in the flour, then return the pot to the heat. Add the Guinness and bring to a simmer over moderate heat, scraping the bottom of the pot. Stir in 4 cups of water along with the stock and whisk until smooth and simmering, then add the meat and onion mixture and bring to a simmer. Cover and cook over moderately low heat, stirring occasionally, until the meat is tender, about 1 hour and 45 minutes.

Add the turnips, carrots and potatoes to the casserole and cook until tender, about 30 minutes. Stir in the heavy cream; season with salt and pepper. Ladle the stew into bowls and garnish with chopped parsley.

3/4 cup of breadcrumbs
2 large eggs, beaten
1 1/2 pounds ground turkey and beef
1 cup of cherries, pitted and chopped
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup Dijon mustard
Chopped parsley, for garnish
Preheat the oven to 375°.

In a large bowl, combine the breadcrumbs, eggs, ground meats, cherries, salt, pepper and 1/2 cup of water. Mix gently.

Transfer the meat to the baking sheet and form it into a 12-by-4-inch oval loaf.

Bake for about 50 minutes, until browned and cooked through. Spread the mustard on top and sprinkle with parsley then pour the tomato jam all over your meat slices and serve!



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