General kitchen advice

Buy Local Food : Cultivate an awareness of how far your food travels. When Rich Pirog, Food Systems Program Leader for the Leopold Center for Sustainable Agriculture at Iowa State University, tracked the miles traveled for 16 types of produce, he found that locally sourced fruits and vegetables such as apples, lettuce and tomatoes traveled an average of 56 miles, compared to 1,494 miles — nearly 27 times farther — for the same fruits and vegetables delivered through conventional retail channels. Things get stickier with combination foods, strawberry yogurt for example. Pirog came up with 2,216 miles by adding up the distance traveled for the yogurt’s milk, sugar and strawberries. That figure could be slashed by 90 percent if you buy plain yogurt and stir in some locally grown honey and fruit.

General Chuas Chicken Recipe

	Category	Chicken Recipes
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	Ratings	0

Ingredients And Procedures

1 ea Chicken Breast

-MARINADE 1 tb Soy Sauce

1 ts Cornstarch

-SAUCE 1 tb White Vinegar

1 tb Soy Sauce

1 tb Dry Sherry

1/2 ts Sugar

1/2 ts Salt

1 ts Cornstarch

1 x -Vegetable Oil for

-blanching 3 ea Dried Red Chili Pods

-SEASONINGS 1 ea Green Onion (white part)

1/2 ts Ginger, fresh, minced

1 ea Garlic Clove, minced

2 ts Sesame Oil

Pound chicken slightly with a mallet to tenderize; then cut into 3/4 by 3/4 inch pieces. Combine marinade ingredients with chicken in the order listed; set aside. Combine sauce ingredients thoroughly; set aside. To oil-blanch, set wok over high heat for about 1 minute. Add 2 cups oil and heat to 350 degrees. Add chicken and blanch for 3 or 4 minutes until golden brown. Remove and drain, reserving oil. To stir-fry, remove all but 2 tablespoons oil from wok. Reheat, swirling pan to coat sides. Add chili pods and seeds; stir-fry for about 30 seconds until browned. Return chicken and add seasonings, stir- frying for another 30 seconds. Pour in sauce and cook until thickened. To serve, stir in sesame oil. Note: Chili pods are browned to produce the aroma while the seeds are used to make the dish spicy and hot. Take care not to burn the seeds or let them get too dark. Converted by MMCONV vers. 1.50

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<h1>General Chuas Chicken</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 ea Chicken Breast <P>-MARINADE 1 tb Soy Sauce <P>1 ts Cornstarch <P>-SAUCE 1 tb White Vinegar <P>1 tb Soy Sauce <P>1 tb Dry Sherry <P>1/2 ts Sugar <P>1/2 ts Salt <P>1 ts Cornstarch <P>1 x -Vegetable Oil for <P>-blanching 3 ea Dried Red Chili Pods <P>-SEASONINGS 1 ea Green Onion (white part) <P>1/2 ts Ginger, fresh, minced <P>1 ea Garlic Clove, minced <P>2 ts Sesame Oil <P>Pound chicken slightly with a mallet to tenderize; then cut into 3/4 by 3/4 inch pieces. Combine marinade ingredients with chicken in the order listed; set aside. Combine sauce ingredients thoroughly; set aside. To oil-blanch, set wok over high heat for about 1 minute. Add 2 cups oil and heat to 350 degrees. Add chicken and blanch for 3 or 4 minutes until golden brown. Remove and drain, reserving oil. To stir-fry, remove all but 2 tablespoons oil from wok. Reheat, swirling pan to coat sides. Add chili pods and seeds; stir-fry for about 30 seconds until browned. Return chicken and add seasonings, stir- frying for another 30 seconds. Pour in sauce and cook until thickened. To serve, stir in sesame oil. Note: Chili pods are browned to produce the aroma while the seeds are used to make the dish spicy and hot. Take care not to burn the seeds or let them get too dark. Converted by MMCONV vers. 1.50 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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