Archive for August 2011

Korean BBQ Breasts

  • 3 lbs breast fillets sliced thinly in to strips ~1/4” thick
  • 1 cup sesame oil
  • 1 tbsp chili garlic sauce
  • ½ cup white sugar
  • ½ cup soya sauce
  • 3 cloves crushed garlic

Mix ingredients, marinate meat overnight in refridgerator, BBQ hot and fast 5-8 minutes total.
Ingredients available at most grocery stores in the Oriental section.


Szechuan Goose

Szechuan Goose Recipe:

Szechuan goose is another spicy dish, and the recipe here can be modified to suit your tastes by lowering the amount of chili and hot pepper. However I find that most people can tolerate the dose outlined below.

  • Meat from 2 snow geese, cut into strips about ¼ inch thick
  • 2 tsp salt
  • 4 Tbsp corn starch
  • 2 eggs

Blend egg, salt and cornstarch into thin batter, coat meat with mixture. Cook in deep fryer, remove, drain and set aside.

  • 1 large onion
  • 4 cloves garlic
  • 2 Tbsp minced fresh ginger root
  • 1 tsp dried, crushed chilies
  • 1 Tbsp diced picked hot pepper (cook’s discretion)
  • ¼ cup chicken stock
  • 2 Tbsp tomato catsup
  • 3 Tbsp soy sauce
  • 2 Tbsp Hoisin sauce
  • 1 Tbsp white sugar
  • 1 Tbsp red wine vinegar
  • 2 Tbsp pale sherry or rice wine

Heat oil in a large frying pan, add the vegetables and stir-fry over high heat for 2-3 minutes or until onion just starts to brown. Add the liquids and sugar and stir over medium-high heat until sauce thickens. Add the cooked goose and cook over low heat for an additional 5 minutes. Serve over rice or noodles with a vegetable stir fry as a side dish.