Tuesday, October 11, 2011

Panda Express Orange Chicken

Am I the only ABC ("American Born Chinese") girl who does not know how to cook rice?! I never had a reason to learn (mom or dad always put the rice in, we set the table and cleaned up) and my rice knowledge only goes as far as being instructed by my grandmother the proper way to serve rice (mix it in the pot and then serve it loosely). It's a bit disgraceful ... but true.

So when I got married and my mom gave me a rice cooker, I called her on a few occasions to ask for the proper water to rice ratio. After being scolded one too many times, I started googling it. But google only explained how to cook rice without a rice cooker. So then I started doing it on a whim without instructions. To date, I have not cooked rice successfully even once (and I try to cook Chinese food once a week). Fry rice - now that is different because you make it with old rice (and nasty old rice is fine) but normal rice, not so much. Today was no different. I put the correct rice ratio but forgot to put some water outside of the pot in the rice cooker so it could steam. Smart.

So I boiled some egg noodles instead. Still Chinese. Pretty good for the Panda Express orange chicken I made (cheated and bought the $4.99 Panda Express sauce) that Andy fried (while I fed Jordan!). Now I will never forget how to bread Chinese chicken:

1-2 pounds of chicken cubes
white pepper
black pepper
salt
sesame oil
1 egg

mix 1/4 cup of flour with 1/2 cup of corn starch and mix in with the chicken, cook in hot oil and wala - Chinese breaded chicken!

Then, cook some garlic, ginger and green onions, put the chicken back in and pour the sauce in.

1 comment:

Aunt LoLo said...

That's a smart way to bread up the chicken! (I'm the rice cooker in the family...two cups full, using the cup that came with the rice cooker, and then water up to the line with the 2 on it. A smidge over for Calrose rice, a smidge under for jasmine rice.)