by Christopher Moorhead | Mar 3, 2025
Prepare the rice according to the manufacturer’s instructions. You can use long-grain, medium-grain, or parboiled rice. Cut, marinate, and tenderize the chicken (see below for details). Heat a pan or griddle over high heat. Once hot, add oil and onions, and...
by Christopher Moorhead | Feb 26, 2025
Shell and rinse shrimp, drain, and pat dry. Dust shrimp with cornstarch and set aside. Deep fry shrimp in one-pound batches at 350F for 3 minutes; remove, shake off excess oil, and set aside. Oil blanch bell peppers and celery in a deep fryer at 350F for about 10...
by Christopher Moorhead | Feb 10, 2025
Place all ingredients in a pot and heat at medium heat until ingredient temperature reaches 180F. Hold for 5 minutes, remove and place in a covered container. Store Garlic Ginger Infusion in refrigerator. Use 1 tsp. per serving for...
by Christopher Moorhead | Feb 10, 2025
Marinate and velvetize chicken (see below). Deep fry potatoes and carrots at 370°F for 4-5 minutes until softened. Drain canned kidney beans and set aside. Heat pan or wok on high heat then add oil, celery and onions. Let sear about 30 seconds. Add in velvetized...
by Christopher Moorhead | Feb 10, 2025
Marinate and velvetize chicken (see below). Blanch mushrooms and water chestnuts in boiling water for about 1 minute, drain well, and set aside. Oil blanch red bell pepper in fryer at 350°F for 30 seconds, remove and drain. Heat wok (or griddle) at high heat, when...
