Famous Recipes

Cumin-Fried Chicken

Ingredients
1 cup buttermilk
1 tablespoon ground cumin
1/4 teaspoon cayenne pepper
1 pound boneless, skinless chicken breast halves, cut into 2-1/2 x
1/2-inch strips
1/2 cup all-purpose flour
1 teaspoon salt
1/4 cup vegetable oil
2 teaspoons fresh lime juice

Directions
1. Combine buttermilk, 1-1/2 teaspoons cumin and 1/8 teaspoon cayenne in
heavy-duty plastic food-storage bag; shake gently to blend. Add chicken;
seal; toss to coat. Refrigerate at least 1 hour or up to 6 hours.

2. Combine flour, remaining 1-1/2 teaspoons cumin and 1/8 teaspoon
cayenne and the salt on waxed paper.

3. Drain chicken; blot dry with paper toweling. Coat chicken pieces
evenly with flour mixture.

4. Heat oil in large nonstick skillet over medium-high heat. Working in
batches if necessary to avoid crowding skillet, add chicken to hot oil;
cook 6 to 8 minutes per batch or until golden and crisp, turning pieces
over halfway through cooking. Remove with slotted spoon to paper
toweling to drain. Then arrange on platter. Drizzle with lime juice.
Makes 4 servings.

Chicken Recipes Cumin-Fried Chicken Recipe






Yangchow Fried Rice


3 large eggs
6 oz. roast pork, diced
4 oz. frozen medium shrimp

~~~Shrimp Seasonings~~~
Salt and freshly ground black pepper, to taste
1/2 tsp. cornstarch

~~~Other Ingredients~~~
5 TB oil for stir-frying, or as needed
1 medium yellow onion, diced
1/2 cup peas, fresh or frozen (if using frozen peas, thaw first)
4 cups cold cooked rice

Lightly beat the eggs and set aside.

Dice the barbecued pork. Rinse the shrimp under warm running water to thaw. Shell, devein, and finely chop.
Toss the shrimp with the salt, pepper and cornstarch.

Heat the wok and add 1 tablespoon oil. When the oil is hot, add the shrimp and stir-fry until they turn
pink. Push the shrimp up to the side and add the roast pork. Stir-fry briefly, then remove both from the pan,
and set aside.

Clean out the pan.

Heat the wok and add 2 tablespoons oil. When the oil is hot, add the onion. Stir-fry until it begins to soften,
then add the peas. Stir-fry until the peas turn bright green and remove from the pan.

Heat 2 tablespoons oil in the wok. Add the cooked rice, stirring to separate the individual grains. Do not let
the rice brown. Add the beaten egg, stirring so that all the rice grains are covered.

Add the roast pork, shrimp, onion and vegetables into the pan. Mix everything together. Taste and season
with extra salt and pepper if desired.

Serve hot.