8th Grade Recipes
Here are some of the laboratory experiences or demonstrations we do in class…
Sesame Chicken Lab
1. Chef: cut chicken into bite sizes pieces.
2. Sous Chef or Butler: put in a custard cup:
· ½ tsp. pepper
· ½ tsp. salt
· ½ tsp of garlic powder,
-sprinkling all over cubed chicken and coating well.
3. Put 2 Tbsp of EACH flour and cornstarch in Ziploc bag.
4. Shake seasoned chicken in flour/starch bag.
5. Heat up ¼ cup oil and 1 Tbsp sesame oil in pan.
6. Chef cooks chicken in heated oil until biggest piece can be cut easily with wooden spoon and is no longer pink.
-While chicken is being prepared Sous Chef/Butler:
Place in liquid measuring cup….
· 1/2 cup water
· 2 Tbsp. sesame oil
· 2Tbsp. Hoisin Sauce
· 2Tbsp. oyster/fish sauce
· 1/4c. sugar (in a dry meas. cup first)
· 1/4c. soy sauce (second)
· 1Tbsp. cornstarch
8.Stir mixture in Measuring Cup well before adding to hot pan. Cook sauce until thickened.
9. Add chicken back to sauce, sprinkle with sesame seeds and serve. Eat with chopsticks.
1 pound boneless chicken breasts
1. Thin slice slightly frozen chicken breasts in thin strips (julienne).
Don”t forget to use the chopsticks!!!
1 lb boneless-skinless chicken breasts (cut into 1” pieces)
Combine chicken and cornstarch in a small bowl and toss to coat. Heat sesame oil in wok (or large deep-dish skillet) over medium heat, add chicken and stir fry 5-7 minutes or until no longer pink inside. Remove chicken from wok.
Add green onions, garlic, red pepper flakes and ginger to the wok and stir fry for 15 seconds.
Combine vinegar, soy sauce and sugar in a small bowl. Mix well and add the sauce to the wok.
Return chicken to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly. Top with additional green onions if desired and serve over white rice.
3 cups cooked long grain rice, cold
1. Loosen and separate grains of rice.
Filling: Mix together:
1/2 pound ground pork (cook thoroughly first)
2. Stir fry all together until vegetable start to wilt slightly.
3. Wrap egg roll like an envelope. Fold up the bottom, fold each side to form rectangle, brush with beaten egg and roll tightly up to the end.
4. Deep fry in skillet at 375 degrees until brown.
Prepare your own fortunes on strips of paper…..for example: “Help I am trapped in a fortune cookie factory”. Or “An item you though once lost will now be found”
Mix together margarine, sugar, and egg until smooth. Then add other ingredients. Mix everything together to form ball of dough. Lightly flour flat surface. With a rolling pin, roll half of dough very thin. Use a circle-shaped cookie cutter or the top of a large glass to cut out circles in dough. You may cut dough in other shapes, if you wish.
Put a fortune in each circle, off to one side. Fold the circle in half and then in half again. Pinch it closed. Preheat the oven to 425 degrees. Re-roll scraps of dough and make cookies from them. Then roll and make cookies from the other half of the dough.
Bake cookies for about 10 minutes or until they are lightly browned. Serve when cool.