I decided 2014 was the year I was going to learn to cook Chinese(ish) food. That is, food like we get here in Colorado at Chinese restaurants, or maybe I should say used to get…We have slowly become very disappointed in our usual Chinese takeout place and have tried a few others without success. I decided it was time to try my hand at some of our favorite dishes.
One of Jerry’s favorites is Sesame Chicken. This recipe turned out very well and I’ve made it twice. The fresh ginger is vital but I think it calls for a wee bit too much vinegar, the directions very helpful and easy to follow. It was fairly easy to make and I consider it a keeper!! I used boneless skinless chicken breasts both times and served it over Jasmine Rice.
The next recipe I tried didn’t have quite such a happy ending. In my defense it was seriously lacking in directions but I had a go at it anyway, Sweet & Sour Pork. I served this over Jasmine rice also. We’ll call this experiment ‘interesting’ and move on. It would take far too many tries at tweaking to get this one right so I’m not adding this one to the recipe box! It wasn’t awful but everyone said they liked the sesame chicken much (MUCH) more.
This week I tried my hand at Chicken Lo Mein. This recipe is destined to become a favorite. I did read the comments before attempting this and added the oyster sauce and eliminated the water. You do need to plan ahead and marinate the chicken but we all loved this one. I used angel hair pasta which was all wrong texture-wise and spent extra on shiitake mushrooms which were beautiful but flavorless. No need for rice with this dish. Next time I will be using more appropriate noodles and regular old button mushrooms which will be more economical and tastier in the end.