Kung Pao-ish Chicken

  • 1 T. Soy sauce
  • 3 T. Wine
  • 1 T. Rice vinegar
  • pinch sugar
  • 1 t. Sesame oil
  • 1 whole boneless skinless chicken breast (about 1.5 pounds)
  • 1 1/2 T. Vegetable oil
  • 1 cup dry-roasted peanuts
  • 3 whole scallions, thinly sliced
  • red pepper flakes
  • 2 minced garlic cloves
  • 1 T. Cornstarch
  1. Whisk together soy, wine, vinegar sugar and sesame oil.
  2. Dice chicken and add to marinade.  Let sit in marinade, while you prepare other ingredients, having ready to add to pan. (Peanuts; scallions; red pepper flakes; garlic)
  3. Add oil to pan or wok.
  4. Lightly fry peanuts for about 1 minute. Remove from pan.
  5. Add garlic and red pepper flakes. Stir-fry for about 20 seconds.  Don’t burn garlic.
  6. Take chicken out of marinade. Toss in cornstarch.  Fry until cooked through.
  7. Return peanuts to pan and add sliced onions. Mix thoroughly and serve immediately with rice or pasta.

I also drizzle a bit of roasted sesame oil over before serving. Not much; just enough to give it a hint.


Dijon Chicken

2 – 3 pounds chicken breast tenderloins
1/2 tsp salt
1/8 t. Pepper
1/8 t. Garlic pdr.
1/4 cup Dijon mustard
1/4 cup sour cream
3/4 cup Italian bread crumbs

Sprinkle chicken with salt, pepper, and garlic.
Combine mustard and sour cream in small bowl. Spread chicken with this mixture.
Roll chicken in bread crumbs
Place in shallow pan or roaster.
Bake at 400 for — minutes or until cooked through but not overdone.

Aunt Edith’s Chicken ‘N Dumplings

Recipe from Aunt Edith, best dumplin’ maker ever…

  • Chicken (any pieces; I prefer breasts, bone-in) *Aunt Edith prefers breast; thighs give a bit richer broth)
  • 2 Bouillon Cubes
  • 3 cups Gold Medal Self-Rising Flour
  • 2 Quarts plus 3/4 c. Broth
  • 3/4 cups milk
  • few drops yellow food coloring, if desired
  1. (Recently read to cut chicken to expose as much bone as possible, then boil hard for 3 minutes. Drain and wash chicken, then return to stove. This will give a clear, rich brith.)
  2. Cook chicken with bouillon cubes. Salt to taste.
  3. Remove chicken from bone. Strain broth.
  4. Heat 2 quarts of the broth. Add food coloring.
  5. In a bowl with flour, add hot 3/4 c. broth and milk. Mix.
  6. Knead on a flour cutting board. Roll very thin. Cut in strips. Pull apart in small pieces. Drop in boiling broth.
  7. Pepper good and add chicken.