Sushi Event at MJO Congregation at Forest Hills, NY. Sunday 1/21/2018
Hands-on sushi and California rolls making and tasting - Chinese food cooking demonstration and tasting.

Sushi Rice
2-1/4 cups cold water
2 cups sort grain sushi rice
1/3 cup white rice vinegar
2 teaspoon salt
1/4 cup sugar
Soak rice in cold water and rinse the rice multiple times until the water is clear and not cloudy.
Place 2-1/4 cups cold water and 2 cups sushi rice in a wide pot on high heat and bring it to a boil covered.
Once boiled lower the heat to the lowest. Let the rice simmer for 20 minutes covered. If water is visible in the pot, turn off the heat and let stand for few minutes until all water is absorbed with the lid on.
Dump the rice into a plastic ball and spread it out that it will cool faster.
Heat up 1/3 a cup of white rice vinegar, 2 teaspoon salt 1/4 cup sugar, turn off the heat and set aside to cool.
Pour the vinegar mixture over the spoon over the rice and gently turning and tossing to combine. Batter for

Chicken in batter
6 eggs
4 cups flour
5 tablespoons corn starch
5 tablespoons baking powder
5 teaspoons kosher salt
2 teaspoons onion powder
2 teaspoons garlic powder
3 cups water for light batter or 4 cups for thick batter
5 pounds chicken breast cut into 1 inch cubes mixed with 2 tablespoons sugar
Prep: Mix egg add water together and add dry ingredients. Marinade chicken in the batter 20 minutes.
In a shallow pot, Fry chicken in 1 inch deep oil at 375 degrees for 2-3 minutes to golden brown. Serve hot with General Tao Sauce or cool off on wire rack or strainer and reheat in the oven before serving. Accompany with rice and your favorite vegetable seasoned with The same General Tao Sauce.

General Tao Sauce

1/2 cup chicken broth
1/4 cup sweet chili sauce
3 tablespoons soy sauce
3 tablespoons sugar or honey
3 tablespoon rice vinegar
1 teaspoons sesame oil
1 teaspoon Sriracha sauce (Optional for Spicy Chicken)
2 tablespoons corn starch
2 garlic cloves chopped
1 teaspoon chopped ginger
In a medium pot, mix all of the ingredients together making sure the corn starch has dissolved. Place on a medium heat, using a whip to stir the bottom of the pot constantly to prevent sticking. Bring to a boil and for 10 seconds and turn the fire off. Stir the sauce into the ready fried chicken and your favorite oriental vegetables. make sure to squeeze the outer out of the vegetables before adding to prevent diluting of the sauce. Options: If the sauce is too thin ad 1 teaspoon of corn starch with 2 tablespoons cold chicken broth into the sauce stirring until simmer. If sauce is too thick gradually thin out with chicken broth. If more sweetness needed ad honey or sugar as needed.
* When the chicken is prepared ahead or for later use, chicken, vegetables and rice may be served separately and not combined with sauce and vegetables

Dinner Served-General Tao Chicken w/Rice







General Tao Chicken

1998© All Rights Reserved
Cuisine Arts
Powered by CuisineArts