I have posted several times about how easy it can be to cook takeout food at home. I recently had a yen for General Tso's Chicken, Wonton Soup, and Garlic Fried Rice but instead of ordering out, I opted to make my own. And in keeping consistent with all of my posts, these recipes are easy enough for anyone to make at home.
For the fried rice -
Step 1 - In a large dutch oven or wok over medium high heat, sauté eight minced cloves of garlic in one teaspoon sesame oil for one minute, until fragrant. Be careful not to burn the garlic or you will need to start over.
Step 2 - Add four cups cooked white rice (cold rice from the day before works great), one quarter cup small-diced carrots, and one quarter cup soy sauce. Stir and cook until all of the soy sauce has been incorporated.
Step 3 - Make a well in the center and add three beaten eggs. Stir into rice from the inside until cooked and well combined.
Step 4 - Add one half cup frozen (or fresh) peas, freshly ground Szechuan pepper, stir to combine (the peas will cook fast), taste for seasoning, and add more soy sauce if desired.
For the chicken...
Step 1 - Cut two pounds of boneless, skinless chicken thighs into one-inch cubes and combine with one half cup flour and one half cup cornstarch.
Step 2 - Heat several inches of canola oil to 360 degrees and working in batches, fry chicken until golden brown and cooked through, four to five minutes. (The internal temperature should be 165 degrees.) Remove from oil to a wire rack over a sheet pan, and immediately season liberally with salt.
Step 3 - Make the sauce by combining two tablespoons soy sauce, two tablespoons sugar, four teaspoons hoisin sauce, four teaspoons rice vinegar, two teaspoons cornstarch, two cloves minced garlic, two teaspoons grated ginger, one teaspoon red chili flakes, and one cup water in a medium saucepan over medium heat. Bring to a boil and remove from heat. Coat fried chicken in the sauce and serve with steamed broccoli, or a vegetable of your choice and garnish with freshly chopped scallions.
For the wonton soup, start with the wonton filling.
Step 1 - Combine one half pound of ground pork with two diced scallions, one tablespoon soy sauce, one teaspoon sesame oil, one teaspoon grated ginger, and one and a half teaspoons cornstarch.
Step 2 - Add one teaspoon filling to the center of a round wonton wrapper.
Step 3 - Dip your finger in water and moisten the entire rim of the wrapper. Fold the wrapper into a half-moon, sealing tight, and bring the two ends together, pinching to seal. Place on a parchment lined baking sheet sprinkled with a bit of flour to prevent sticking. Repeat with the remaining filling and wrappers. You should end up with approximately 2-3 dozen.
Step 4 - Heat two quarts chicken stock with two cloves crushed garlic, two slices fresh ginger, one tablespoon soy sauce, one teaspoon sesame oil, and two sliced scallions. Bring to a boil, reduce to a simmer, and carefully lower the wontons into the soup, cooking for 4-6 minutes, until the wontons are soft and the pork cooked through.
Carry-out has nothing on this menu! Try any or all of the recipes and taste for yourself!
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