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Christmas Party Punch Recipe
| Holiday
Type: Christmas Party Punch Free Cooking Recipe - Holiday the best! Ingredients / Directions # Three and a half pints (2 litre) red wine# One and a half pints (825ml) waterboiling# 1 wine glass of brandy# 1 wine glass of Cointreau# 2 cloves# 12 cubes sugar# 2 oranges# 1 x 2 inch (5cm
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Girl Scout Samoa Cookies
| Copycat Complete
Cooking receipe to make Girl Scout Samoa Cookies under category Copycat Complete. You may find some video clips related to this receipe below.6 tablespoons butter1/2 cup sugar1/2 cup light corn syrup1/2 of 14-oz can sweetened condensed milk1/2 tsp. vanilla4 cups toasted coconut1 cup semi-sweet or mi
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Carob and Honey Cream Pie Recipe
| Pies And Pastries
Type: Carob and Honey Cream Pie Free Cooking Recipe - Pies And Pastries Try this one! Ingredients / Directions 1 pound cream cheesesoftened1/4 cup(s) honey1/2 cup(s) heavy cream2 tablespoons vanilla extract3 tablespoons carob powder1 (9-inch) pie shellpre-baked1 cup(s) pecan halves Bl
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hot ice cream pudding
| General Recipes
Cooking receipe to make hot ice cream pudding under category General Recipes. You may find some video clips related to this receipe below.hot ice cream pudding150g caster sugar500g of good quality vanilla icecream150g sponge fingersPreheat the oven to 180
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Cooking receipe to make chicken with garlic vinegar sauce under category General Recipes. You may find some video clips related to this receipe below.
chicken with garlic vinegar sauce
chinese
northern region
4 slices fresh ginger
4 spring onions
1 whole 1.1kg chicken
2 teaspoons salt
1.1ltr oil
sauce
1 tablespoon garlic finely chopped
2 tablespoon cider vinegar or chinese white rice vinegar
2 tablespoons light soy sauce
21/2 tablespoons spring onions finely chopped
Cut the ginger diagonally into slices 7.5cm x 0.5 cm.
Cut the spring onions into 7.5cm pieces.
Rub the whole chicken with the salt and stuff the cavity with the ginger and spring onions.
Let the chicken sit at room temperature for 30 minutes.
Next set up a steamer or put a rack into a wok or deep pan and fill it with 5cm of water.
Bring the water to the boil over a high heat.
Put the chicken onto a plate and then carefully lower it into the steamer or onto the rack.
Turn the heat to low and cover the pan tightly.
Steam gently for 1 hour or until the chicken is cooked through to the bone.
Remember to replenish the water from time to time.
Remove the cooked chicken and let it cool and dry.
This takes at least 3 hours.
Wipe the chicken completely dry and cut it in half lengthways.
Mix the sauce ingredients together and set aside.
Heat the oil in a deep fat fryer or large wok.
Deep fry one chicken half until it is golden and crisp.
Remove and then deep fry the other half.
Drain the cooked halves on kitchen paper.
Cut the meat into bite sized pieces arrange them on a warm platter and pour the sauce over the top.
Serve with plain steamed rice and Stir fried Ginger Broccoli.
The secret is in steaming the chicken to keep it moist and then deep frying it without batter. The result is a juicy chicken with a crisp parchment like skin.
Serves 6
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