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Cooking Never Gets “Olds”: Friday Night Chinese

Ella Olds, Copy Editor, Business Coordinator

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Teriyaki Chicken Over Rice

Servings: 6

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Ingredients:

  • 3 chicken breasts
  • ½ cup mushrooms
  • ½ cup broccoli
  • 2 whole carrots
  • 1 bell pepper
  • 2 cups soy sauce
  • 1 cup brown sugar

Recipe:

  1. Cut chicken breasts into medium sized chunks.
  2. Prepare your pan with a few drops of oil and turn on medium heat.
  3. Place the chicken in the heated pan to cook.
  4. Cook the chicken until no more pink is showing.
  5. Chop your vegetables. (Mushrooms, broccoli, carrots, and bell pepper.)
  6. Once the chicken is done cooking, add the vegetables to cook with the meat.
  7. While everything is cooking together, prepare the sauce. Add the soy sauce and brown sugar to a small pan over high heat, wait for it to boil.
  8. Once the sauce is boiling add ¾ sauce over the vegetable/meat mixture and let simmer over the mixture to turn into a glaze.
  9. Serve over rice or pad thai noodles if desired. Use extra sauce for anyone wanting some extra flavor. Enjoy.

 

Fried Crab-Rangoon

Makes: about 25

Prep Time: 5 mins

Cook Time: 10 mins

Total Time: 15 mins

Ingredients:

  • 1 bar of cream cheese
  • 1 bag of imitation crab meat
  • 1 package wonton wrappers
  • ⅓ cup chopped chives (freeze-dried or fresh)

Recipe:

  1. Heat oil up in fryer or cast iron skillet.
  2. Mix cream cheese, chopped crab meat, and chives in a medium bowl.
  3. Starting making crab-rangoon. Dip one finger in water then cover 2 connecting sides (in the shape of an L) on a wonton wrapper. Add a small drop of the cream cheese mixture to the center of the square wrapper and fold to make a triangle and pinch edges together.
  4. Fry until golden brown and crispy on both sides.
  5. Dip in sweet n’ sour sauce if desired and enjoy.

 

Tips and Tricks:

  • Always wash your hands after dealing with raw meat.
  • Simmer means bringing a sauce to a boil then let the sauce cook over low heat until reaching desired consistency. (In this case, a glaze for the mixture.)
  • When cooking you need to be very careful around hot oil. Before adding in finished crab-rangoon test oil heat by using a plain wonton wrapper and if the oil starts to bubble around the edges of the wrapper and start to cook, your oil is hot enough.
  • Heating up cream cheese for 15 seconds before adding and mixing the crab-rangoon ingredients can make it softer and easier to mix.
  • If you wet the edges correctly when making the crab-rangoon the wrapper will have no issue sticking together.
  • Be careful when making the crab-rangoon, if you add too much mixture the wonton wrapper won’t close and will not fry correctly.
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Cooking Never Gets “Olds”: Friday Night Chinese