GOO RECIPE RECIPES

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MOO GOO GAI PAN RECIPE - CHINESE.FOOD.COM



Moo Goo Gai Pan Recipe - Chinese.Food.com image

We love stir-fries and this another good one. Be sure to prep all of the ingredients before you start cooking, as the cooking goes very quickly.

Total Time 35 minutes

Prep Time 35 minutes

Yield 4 serving(s)

Number Of Ingredients 13

1 large boneless skinless chicken breast
1 teaspoon chicken bouillon granule, instant
1 (8 ounce) can water chestnuts, drained, halved lengthwise
1 cup pea pods, fresh (snow peas)
3/4 cup water
1/2 cup fresh mushrooms
3 tablespoons soy sauce
4 green onions (4 to 6)
2 tablespoons dry sherry
gingerroot
4 teaspoons cornstarch
2 tablespoons cooking oil
1 tablespoon honey

Steps:

  • Partially freeze chicken; thinly slice into bite-sized strips.
  • In small mixing bowl stir together the water, soy sauce, dry sherry, cornstarch, honey, and instant chicken bouillon granules; mix well.
  • Slice the drained water chestnuts; set aside.
  • Halve the pea pods crosswise; set aside.
  • Slice the mushrooms and the green onion; set aside.
  • Grate 2 teaspoons gingerroot; set aside.
  • Heat the oil in wok over high heat.
  • Add the chicken to wok and stir-fry 3 to 4 minutes.
  • Remove chicken.
  • Add more oil, if necessary.
  • Stir-fry water chestnuts, pea pods, mushrooms, green onions, and ginger for 3 to 4 minutes.
  • Return chicken to wok.
  • Stir the bouillon mixture and stir into chicken.
  • Cook and stir until thickened and bubbly.
  • Cover and cook 2 minutes more or until heated through.

Nutrition Facts : Calories 227.5, FatContent 7.4, SaturatedFatContent 1, CholesterolContent 17.2, SodiumContent 880.8, CarbohydrateContent 24.8, FiberContent 2.7, SugarContent 8.8, ProteinContent 10.1

FLOUR'S FAMOUS STICKY BUNS RECIPE | FOOD NETWORK



Flour's Famous Sticky Buns Recipe | Food Network image

Provided by Food Network

Categories     dessert

Total Time 3 hours 40 minutes

Prep Time 1 hours 0 minutes

Cook Time 40 minutes

Yield 8 buns

Number Of Ingredients 19

3/4 cup (1 1/2 sticks; 170 grams, 6 ounces) unsalted butter
1 1/2 cups (345 grams) firmly packed light brown sugar
1/3 cup (110 grams) honey
1/3 cup (80 grams) heavy cream
1/3 cup (80 grams) water
1/4 teaspoon kosher salt
Basic Brioche Dough, recipe follows
1/4 cup (55 grams) light brown sugar
1/4 cup (50 grams) granulated sugar
1/8 teaspoon ground cinnamon
1 cup (100 grams) pecan halves, toasted and chopped
2 3/4 sticks (310 grams) unsalted butter, at room temperature, cut into 10 to 12 pieces
2 1/2 cups (350 grams) unbleached all-purpose flour, plus more if needed
2 1/4 cups (340 grams) bread flour
1 1/2 packages (3 1/4 teaspoons) active dry yeast or 1-ounce (28 grams) fresh cake yeast
1/3 cup plus 1 tablespoon (82 grams) sugar
1 tablespoon kosher salt
1/2 cup cold water
6 eggs

Steps:

  • First, make the goo. In a medium saucepan, melt the butter over medium heat. Whisk in the brown sugar and cook, stirring, to combine (it may look separated, that's ok). Remove from the heat and whisk in the honey, cream, water, and salt. Strain to remove any undissolved lumps of brown sugar. Let cool for about 30 minutes, or until cooled to room temperature. You should have about 3 cups. (The mixture can be made up to 2 weeks in advance and stored in an airtight container in the refrigerator.)
  • Divide the dough in half. Use half for this recipe and reserve the other half for another use.
  • On a floured work surface, roll out the brioche into rectangle about 12 by 16 inches and 1/4-inch thick. It will have the consistency of cold, damp Play-Doh and should be fairly easy to roll. Position the rectangle so a short side is facing you.
  • In a small bowl, stir together the brown sugar, granulated sugar, cinnamon, and half of the pecans. Sprinkle this mixture evenly over the entire surface of the dough. Starting from the short side farthest from you and working your way down, roll up the rectangle like a jelly roll. Try to roll tightly, so you have a nice round spiral. Trim off about 1/4- inch from each end of the roll to make them even.
  • Use a bench scraper or a chef's knife to cut the roll into 8 equal pieces, each about 1 1/2-inches wide. (At this point, the unbaked buns can be tightly wrapped in plastic wrap and frozen for up to 1 week. When ready to bake, thaw them, still wrapped, in the refrigerator overnight or at room temperature for 2 to 3 hours, then proceed as directed.)
  • Pour the goo into a 9 by 13-inch baking dish, covering the bottom evenly. Sprinkle the remaining pecans evenly over the surface. Arrange the buns, evenly spaced, in the baking dish. Cover with plastic wrap and put in a warm spot to proof until the dough is puffy, pillowy, and soft and the buns are touching-almost tripled in size, about 2 hours.
  • Position a rack in the center of the oven, and heat to 350 degrees F.
  • Bake until golden brown, about 35 to 45 minutes. Let cool in the dish on a wire rack for 20 to 30 minutes. One at a time, invert the buns onto a serving platter, and spoon any extra goo and pecans from the bottom of the dish over the top.
  • The buns are best served warm or within 4 hours of baking. They can be stored in an airtight container at room temperature for up to 1 day, and then warmed in a 325 degree F oven for 10 to 12 minutes before serving.
  • Using a stand mixer fitted with the dough hook, combine the all-purpose flour, bread flour, yeast, sugar, salt, water, and 5 of the eggs. Beat on low speed for 3 to 4 minutes, or until all the ingredients are combined. Stop the mixer, as needed, to scrape the sides and bottom of the bowl to make sure all the flour is incorporated into the wet ingredients. Once the dough has come together, beat on low speed for another 3 to 4 minutes. The dough will be very stiff and seem quite dry.
  • With the mixer on low speed, add the butter, 1 piece at a time, mixing after each addition until it disappears into the dough. Continue mixing on low speed for about 10 minutes, stopping the mixer occasionally to scrape the sides and bottom of the bowl. It is important for all the butter to be thoroughly mixed into the dough. If necessary, stop the mixer occasionally and break up the dough with your hands to help mix in the butter.
  • Once the butter is completely incorporated, turn up the speed to medium and beat until the dough becomes sticky, soft, and somewhat shiny, another 15 minutes. It will take some time to come together. It will look shaggy and questionable at the start and then eventually it will turn smooth and silky. Turn the speed to medium-high and beat for about 1 minute. You should hear the dough make a slap-slap-slap sound as it hits the sides of the bowl. Test the dough by pulling at it; it should stretch a bit and have a little give. If it seems wet and loose and more like a batter than a dough, add a few tablespoons of flour and mix until it comes together. If it breaks off into pieces when you pull at it, continue to mix on medium speed for another 2 to 3 minutes, or until it develops more strength and stretches when you grab it. It is ready when you can gather it all together and pick it up in 1 piece.
  • Put the dough in a large bowl or plastic container and cover it with plastic wrap, pressing the wrap directly onto the surface of the dough. Let the dough proof (that is, grow and develop flavor) in the refrigerator for at least 6 hours or up to overnight At this point you can freeze the dough in an airtight container for up to 1 week.

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