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Sweet Sour Chicken

2 lb. Chicken Thighs
Garlic Salt
Salt and Pepper
1 Egg, beaten
Cornstarch
Cooking Oil

Sauce:
1/2 Cup Sugar
1/2 Cup Ketchup
3 Tbsp. Aloha White Vinegar
1 Tbsp. Aloha shoyu
1 tsp. Salt
1/4 Cup Chicken Broth

Season the chicken thighs with Garlic Salt, Salt, and Pepper. Let the chicken stand in the refrigerator for about 30 minutes. Dip the chicken thighs into the Egg, then roll it in cornstarch and deep fry till golden brown in color.

Combine sauce ingredients. Place fried chicken in a baking pan and pour the sauce mix over the chicken. Bake in the oven at 350 degrees for 30 minutes. Turn the chicken pieces over after the first 10 minutes.     

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Stuffed Miniature Aburage

1 pkg. Of 8 small Aburage, cut crosswise in center but do not cut totally in half
1 can Chicken Broth

Filling:
1/2 lb. Ground Turkey or Beef (you can use ground Pork too but half it with Beef or Turkey)
4-5 Water Chestnuts, chopped fine
1 Tbsp. Aloha shoyu
Dash of salt and pepper
1 stalk Green Onion
2 tsp. Oyster Sauce

Thickening Agent:
Cornstarch and water

Procedure:
Cook Aburage in a small pot of water for 8 -10 minutes. Drain and squeeze excess water from each Aburage. Mix filling and stuff each Aburage. Simmer in Chicken Broth for 30 minutes. Add thickening agent to the sauce if desired.