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Here’s how you can tell u' uUUiJru v vieiit "re-: ’lve'Vl'I 'iri-i- if Sulieduit spoust utid ir lum-I- " aspviues ot weekends Vareietpuit tr a regular ppvs-u- u exeraist pmirum I Loot Ur win's to be more v’tmt wtnitif so there is less lempiacnt u breng tnt wrk homt u ge- - r al none I fiat you' am and west so you have unit allotted to not-v'r- i uat"'Uies S'ial to tht plan b he se fo ar It will hle'y be hard to you'setf from your workaholic habits Lulist the he ip and cooperation of spouse lamih and lor sup-po- n lot your new lifestyle un-hi- ol ac gc di hi Ci be di He loves food and loves to prepare isf Sa it di D cc tablespoon) vegetable oil tablespoion ketchup tablespoon finely chopped 1 1 1 Stl C ga'lit th te th “s 2 teasptKni salt dash white pepper 2 lemcw peel of 1 1 tablespoon cornstarch 1 tablespoon water Cut the chicken into pieces Mix tablespoon vegetable oil the egg 2 teaspoons h 1 teaspoon salt the and 4 teaspoon white pepper in glass or plasuc bowL Add chicken and mu well Cover and refrigerate for 30 minutes Remove chicken from man- naae and reserve mannade Heat vegetable oil in wok Mix reserv e mannade the ftour 1 4 cup water 2 tablespoons cornstarch 2 tablespoons vegetable oiL the baking soda and 4 teaspoon salt Dip chicken into the batter Fry pieces urn til light brown Do not add so mary pieces that they stick together Drem on a paper towel" Heat chicken broth honey lemon juice com syrup vinegar tablespoon vegetable oil the ketchup garlic 1 2 teaspoon salt dash of white pepper and the lemon peel to boiling Mu 1 tabiespoon cornstarch and 1 tablespoon water Sur into sauce Cook and sur until thickened Pour over chicken and serve 1 te th 1 be com-surc- di be 1 ca P( ca St( ha er di di be 1 U ”z ar ev 1 IR i Afy ''jlin o s pieces o dtuy'i Lre Anoeretr flits wtt' p'j'r yic veyeieoies t'le t'ie oversea1 Tel? li'JUviH t- - s'-i- oj-ipln- ys t'is a-- it fav-j-- t Cooking Chinese food is Layton man’s specialty b ' l - iAAA LA t IDA Oreg pc’s s'"-r- t Antler- most appetites face' and broccoli is a bg iut- he Siad as lemon chicken o'! Pie tou’t'er an "itcsares float into a Oowl 1 'i w ies 'e' o'r-'- co'diac'i! l'i is cof's client is as kitchen as he is vhi: a c’ie"t w A'i-'so- ' Ii lores Co no! on1 lores ! yyi prep'are it And las lores lo f:ae hen pre- w i'e s i! pare !' He rtVc red his lore o! oook-i- ’ g wie’j he was a Veenage' "Vi hen was a senior in h'gh oi’-ihonne !ro'n soh'y' I w yjh'jol w g sonne'h i g to cal 1 wes nere1 happy w "ii w‘at we ' ad Andereon recahed He ws v"r in mawa and i! wts 'nere 'ha’ js mother Vii a xjrii g ccss Se used her new'ojnd sr lo leach her yjfi ho lo ‘ hhe alwa-left a batch of rice in Hie ’ndge V hen J came home J would fry yime bacon avj Mel e bred fee ' Anderym ' rn friend! began connir g o er lo e"io n wnh me b’ui they had li do the dishes ” He developed a love lot C Tune se aid in his job traveled ihe rahon ir g for gyd (li-nes- e 1 e ' ’ 1 tf 1J s r' Ixi bd li was in aJ forma that he firsl lasted iii sliders aod clei'l-elo Jearn lo make them Hot C d shekefs ale hied dumpings or gvoz-a- s His mother gave (urn a Chinese reik when Ire arid (i ilia were lust maineij and he weiit Irorn there "It is icall) hard to find g'rod pol shekels lie said as he kneaded the fxit sucker dough on the floured counter top Anderson is sell taught as far as cooking ( Timcse He said "( lunese isn really that hard ho tiakcj purple are afraid to cik ’ 1 h) 8 - wave' on to ” He has experimented recijics and tried many until he came up with several he really likes Arid it doesn't matter if he is cooking lor his firmly or a vioW'i he is able lo please dif-lefc- for po! sncre's the dough is rohed unto a log about an inch and a half in diameter then cut unto cncb-lo- r g pieces to be rolled into round w rappers V rappere may be purchased a' bit store if you would rather use them They are called gyoza wrappere 'Your own dough is so much better " Anderson said "Cryoza wrappers are thin and they tear ” easdy After tlie dough is rolled into a circle a spoonful of the filing is placed on one side of the doegh The dough is folded over and pinched together to seal it He heated a pan and poured in a tablespoon of sesame oiL The pot suckers are placed into the pan and browned on one side only After browning broth is added to the pan and it is covered with a lid Pot suckers are used as an appetizer They are served with just viy sauce or Snracha a hot sauce purchased at a supermarket or you can make a sauce of vinegar chicken broth and seasonings "Sruacha really warms you up" he said They may alvr be made in a bamboo steamer but they will steamed oime out more buns than dumplings he said They are called pot suckers because they actually do suck to the pan when you cook them 1 ricd rice was the only Chinese dish his mother taught him to cook The rest he learned him- COOKING HtS FAVORITE Gfeg Anaemon cooks one of bis fevonte appeftze's pot sticker Andereon o' Chinese coonng He sad he loves the flavors and oflen q jick preparation of the cuisine by trying and I learn from my him about four hours to prepare a full course meal T o test for doneness he cuts one of the pot suckers open to see if the meat is done “I love food" he said “I learn mushrooms (Hint: salsa maker machines work great when trying to dice s eggies for Chinese cook- mistakes” Pot Stickers (fried dumplings or gyozas) ing) medium dned black mushrooms 1 pound Jimmy Dean sausage 1 can bamboo shoots 2 tablespoons soy sauce I tablespoon white cooking 8 wine 1 Like self When preparing for a big group Anderson can spend hours in the kiichcn but he said for Chinese it is worth it It takes By Stc Beef and Broccoli Cook’s Corner ‘SSiVa'SJ'Kns'T c 1 I lic 1 Mu flour and cup of boiling 1 teaspoon cornstarch teaspoon sesame oil teaspoon finely chopped gar- teaspoon finely chopped gin- ger cups flour 1 cup boiling water 3 tablespoons sesame oil 112 cups chicken broth cup vinegar 12 1 2 cup chicken broth 18 teaspoon chili powder 1 teaspoon soy sauce 14 teaspoon ground ginger Soak mushrooms in warm water until soft (30 minutes) Drain and rinse in warm water Remove and discard stems Finely dice 2 finely dice bamboo shoots Mix mushrooms bamboo shoots sausage wine 2 tablespoons soy sauce 1 teaspoon cornstarch garlic 1 teaspoon ginger 1 teaspoon sesame oil and a dash of white pepper in glass or plasuc bowL water unul a soft dough forms Knead dough on lightly floured surface until smooth (about 5 minutes) Roll the dough into a 2 inches thick Cut roll about 1 each roll into 1 inch pieces Roll each slice of dough into a 4 inch circle Place a heaping spoonful of pork muture in the center of the circle (A muture of carrots cabbage and bamboo shoots may be substituted for the pork) Fold circle in half pressing edges together Fold edges so that edge is sealed Repeat with remaining dough Heat wok or skillet Add 3 tablespoons of sesame oil to pan Coat the sides Place the dump 1 is an avid fan lings in a single layer in wok Fry until bottoms axe golden brown Add 1 1 2 cups of chicken broth be careful because it will steam Cover and cook until broth is absorbed Even so often make sure the dumplings are not sucking to the pan Mu vinegar chicken broth chili pow der soy sauce and ground ginger Sene with dumplings Lemon Chicken 4 boneless chicken breasts 1 tablespoon vegetable oil 1 egg 2 teaspoons cornstarch teaspoon salt teaspoon soy sauce 14 teaspoon white pepper 14 cup flour 14 cup water 2 tablespoons cornstarch 2 tablespoons vegetable oil 14 teaspoon baking soda 1 4 teaspoon salt 12 cup chicken broth 14 cup honey 3 tablespoons lemon juice 2 tablespoons light com syrup 2 tablespoons vinegar 1 1 pr K medium dned black mush-- 1 so rooms 1 pound beef flank or tender- -' lorn 1 tablespoon baking soda 1 tabiespoon vegetable oil 1 teaspoon cornstarch 1 teaspoon sugar 1 teaspoon soy sauce 1 8 teaspoon white pepper 112 pounds broccoli 1 4 cup chicken broth 14 cup oyster sauce 2 tablespoons cornstarch 2 3 tablespoons vegetable oil 1 teaspoon finely chopped gin2 ger 1 teaspoon finelv' chopped gar-hc 2 tablespoons vegetable oil 2 12 teaspoon salt 1 2 cup thicken broth Soak the mushrooms in warm water until soft about 30 mm- - 1 utes Dram and rinse in w arm water Remove and discard stems Cut into 1 4 inch strips I Trim fat from beef Cut beef with gram into strips Sprinkle with baking soda Re- - 2 frigerate for 15 mmutes Rmse ' off baking soda Toss beef 1 tablespoon vegetable oiL 1 tea- spoon cornstarch sugar soy sauce and white pepper in glass-o- r plasuc bowl Cover and refrigerate for 20 mmutes Z Cut broccoli into pieces Cut lengthwise gashes irC stems thicker that 1 inch Place broccoli m boiling water for 1 minute Dram and rinse immedG ately under cold water " Mix 14 cup chicken broth oyster sauce and 2 tablespoon 2 cornstarch Heat wok until 1 or 2 drops of water bubble Add 3 tablespoons of oil and rotate w ok to coat sides Add beef ginger and gar- be Stir fry until beef is brown 2 about 3 mmutes Remove beef 2 from wok Add 2 tablespoons of oil wok to coat sides Add ' mushrooms broccoli and 12 for 1 minteaspoon salt Stir-fr- y 2 ute Stir in 1 2 cup chicken broth Heat to boiling Stir in beef Heat to boiling Stir in cornstarch mixture Cook and stir until thickened wi in cil th vi- ab su th ' ' and-rota- te -- POOR CC T |