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I’ve searched everywhere. Even here. I can’t seem to find a recipe for the Garlic Chicken that they serve at a local Chinese food restaurant here.

It is like Kentucky fried chicken but with more flavor and tenderness. It has some sort of batter/flour and it seems to be deep fried. Is this recipe a secret?

Chinese Garlic Chicken

Chicken breasts are seasoned with garlic and chile paste in this easy stir-fry.
INGREDIENTS:

* 1 pound boneless, skinless chicken breasts
* Marinade:
* 1 tablespoon light soy sauce
* 1 tablespoon dry sherry
* Other:
* 4 garlic cloves, finely minced
* 2 green onions, finely chopped on the diagonal
* a few drops sesame oil
* 2 tablespoons light soy sauce
* 1 tablespoon dry sherry
* 1/4 teaspoon chili paste
* Oil for stir-frying

PREPARATION:
Cut the chicken into bite-sized cubes. Place in a bowl, mix in the marinade ingredients and marinate for about 20 – 25 minutes.
While the chicken is marinating, prepare the garlic and green onions. Combine the sesame oil, light soy sauce, sherry and chili paste in a bowl and set aside.
Heat wok and add oil. When oil is ready, add the marinated chicken. Stir-fry briefly on high heat, then add the garlic and green onion. Add the remaining ingredients and combine (total cooking time should be about 5 minutes). Serve hot with rice. Serves 4.

Cook’s Notes: I make Garlic Chicken at home as a main dish, so the ratio of meat is higher than many Chinese recipes. I like to serve this dish with stir-fried baby corn and rice, and perhaps a bit of green onion and fresh tomatoes for garnish.

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Chinese Garlic Chicken

Servings:
4
Preparation Time:
0.75 hours

Ingredients

* About a pound of boneless skinless chicken breast.
* 4 green onions, sliced into thin rounds
* 2 teaspoons finely chopped ginger
* 12 good sized garic cloves, finely chopped (or 3 tablespoons from a jar)
* 4-6 chopped chinese chiles (optional)
* 2 tablespoons peanut oil
* 1 teaspoon sesame oil

Marinade

* 1 egg
* 1 tablespoon cornstarch
* 1 tablespoon Shoashing wine

Sauce

* 1 tablespoon chile sauce or paste
* 2 teaspoons sugar
* 1 teaspoon cornstarch
* 2 teaspoons rice vinegar
* 1 tablespoon water
* 2 tablespoons Shaoshing wine
* 2 tablespoons soy sauce

Cooking Instructions

1. Put the chicken breasts in the freezer for an hour or so until they are just starting to harden but aren’t frozen solid yet.
2. Make the marinade by lightly beating the egg, then mixing in the wine and the cornstarch until the cornstarch is dissolved.
3. Cut the chicken into thin slices of 1/8 inch or less. Add to the marinade and stir to coat all the pieces.
4. While the meat is marinading, mix together all your sauce ingredients, making sure the cornstarch and sugar are disolved.
5. This is also a good time to prep your onions, garlic and ginger.
6. Pour off any excess marinade.
7. Heat the wok over high heat. When it is good and hot, add the oil.
8. When the oil starts to shimmer, start stir frying your chicken in a couple of batches. Cook until no more pink is showing., then remove and set aside.
9. Add a little more oil, but only if necessary. Add the onion, garlic, ginger and chiles and stir-fry for about 30 seconds till they start to release their fragrant oils.
10. Return the chicken to the wok, continue cooking and stirring for another 30 seconds
11. Add the sauce, tossing to coat. Continue stir-frying, making sure that every piece has a good coating of sauce and garlic bits. The sauce should start thickening once it is boiling for a few seconds.
12. Remove from heat and drizzle on sesame oil
13. Serve with brown rice. Enjoy.
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CHINESE GARLIC CHICKEN

Ingredients
****************
4 boneless, skinless chicken breast halves (about 1 lb.)
1 egg white
1 Tablespoon cornstarch
1 Tablespoon dry white wine or sherry
4 green onions
1 teaspoon minced gingerroot
3 teaspoons minced fresh garlic (about 6 medium cloves)
2 Tablespoons vegetable oil
Hot cooked rice
SAUCE
1 teaspoon crushed chili paste (sambal oelek) or more to taste
2 teaspoons sugar
1 teaspoon cornstarch
2 teaspoons rice vinegar
1 Tablespoon water
2 Tablespoons dry white wine or sherry
2 Tablespoons soy sauce

Procedure
***************
Place chicken breasts in freezer for 1 to 2 hours or until very firm but not frozen solid. Slice crosswise into thin shreds. In small bowl, lightly beat egg white, then mix in 1 Tbsp cornstarch and 1 Tbsp wine, stirring until cornstarch is dissolved. Add chicken and mix well to coat all pieces. Let stand at room temperature 30 minutes. Meanwhile, slice green onions on the diagonal into very thin slices. Mince gingerroot and garlic. Combine Sauce ingredients, mixing well. Heat wok or frying pan, add oil, and stir-fry chicken until no longer pink. Remove chicken with a slotted spoon. Add onions, ginger and garlic to wok and stirfry about 30 seconds, until ginger and garlic are fragrant but not brown. Return chicken to wok, restir sauce ingredients and add to wok. Cook, stirring constantly, until mixture is well combined, hot and bubbly and thickens slightly. Turn off heat and splash with about 1 tsp of dark sesame oil. Serve over rice. Makes 4 servings.
————————————————————————————
Garlic Chicken

Ingredients:
1 pound boneless, skinless chicken breasts

Marinade:
1 tablespoon soy sauce
1 tablespoon dry sherry

4 garlic cloves, finely minced
2 green onions, finely chopped on the diagonal
a few drops sesame oil
2 tablespoons light soy sauce
1 tablespoon dry sherry
1/4 teaspoon chili paste

Directions:
Cut the chicken into bite-sized cubes. Place in a bowl, mix in the marinade ingredients and marinate for about 30 minutes. While the chicken is marinating, prepare the green onions and garlic. Combine the sesame oil, light soy sauce, sherry and chili paste in a bowl and set aside.

Heat wok and add oil. When oil is ready, add the marinated chicken. Stir-fry briefly on high heat, then add the garlic and green onion. Add the remaining ingredients and combine (total cooking time should be about 5 minutes). Serve hot with rice.

we had sapin sapin for dessert at filipino restaurant and its yummy and it makes me wonder how the colors dont get mixed. i know it uses food coloring only but how come the colors dont drip to the lower layers? i dont need recipe i just want to know how they separate the colors. thanks so much.

Sapin sapin usually has 3 layers of colors – purple, orange and white. The "secret" of the non-drip is mixing each layer separately. One bowl for each color. The mix has a thick, non-liquid consistency so when you arrange them in layers (one on top of another) prior to cooking, the color on top will not run down into the next layer. Some multi-layered cakes are prepared this way too.

I really don’t like bottled ranch but I LOVE restaurant-style, like from Cheddar’s. Unfortunately, no restaurants will give me their recipes! Anybody know any secrets??

Hi !!!
This is the recipe that I always use…WE LOVE IT…

Ranch Dressing II

"This ranch dressing is great because it doesn’t have all the chemicals and preservatives that many do. You can also use buttermilk in place of the sour cream, if you like."

Original recipe yield: 1 1/2 cup

PREP TIME 5 Min
READY IN 35 Min

INGREDIENTS:
1 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon dried chives
1/2 teaspoon dried parsley
1/2 teaspoon dried dill weed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper

DIRECTIONS:
In a large bowl, whisk together the mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Cover and refrigerate for 30 minutes before serving.

I once or twice ate at this restaurant in Mi. right next to Hwy 10 up there where DuPont offices are can not remember the city, but I do remember the name of the restaurant. It was Shurleens (sp) For years I tried to figure it out. Coupla weeks ago I got a marvelous recipe when I asked this question here. tried it still not right good but not as good. Shurleen had a secret and she would not tell anybody, not even her cook knew it, she fixed it herself. I tried fairs, other restaurants I even went out of my way to buy a quart and take it home to try and figure it out.

I ACCIDENTLY DISCOVERED THE SECRET TODAY

If you can guess it I’ll give you best and when I give best I’ll tell the secret which is worth knowing, as my remark whether or not anyone figures it out

Shurleen you shoulda told me when I asked and promised not to tell, I woulda kept the secret to my dyin day, by this time tomorrw it will be known by some and as people every where try it , it will become a favorit

Don’t give Shurleen’s secret away. Use her secret and make some of your own.

My method (not secret, I won’t share that), is to puree some of the beans, and add bacon grease to the blender.

Solve by using a proportion

1. The ratio of taxis to private automobiles in Times Square at 6:00 P.M. on New Year’s Eve was estimated to be 15 to 2. If there were 60 taxis, then how many private automobiles were there?

2.Water and rice. At Wong’s Chinese Restaurant the secret recipe for white rice calls for a 2 to 1 ratio of water to rice. In one batch the chef used 28 more cups of water than rice. How many cups of each did he use?

3. ) Tracy, Stacy, and Fred assembled a very large puzzle together in 40 hours. If Stacy worked twice as fast as Fred and Tracy worked just as fast as Stacy, then how long would it have taken Fred to assemble the puzzle alone?

4. When bert and Eerie merged their automobile dealerships. Bert had 10 more cars than Ernie. While 36% of Ernies stock consist of new cars, only 25% of Bert’s stock consist of new cars. If they had 33 new cars on the lot after the merger, then how many cars did each one have before the merger?

Thank you

This looks like homework problems; If you don’t understand proportions you need to review them.

I will only do the first

Taxi:Auto = 15:2; if there are 60 taxies, autos = x and

15/2 = 60/x or x = 2 * 60 /15

see how it is set up and it all falls into place.

Wihtin the last 5 years, I beleive, a cookbook was released that was supposed to give the "secret recipes" to some of the biggest chain and fast food restaurants around. Does anyone know the name of that book and where I can find it?

you can find a lot of those recipes at copykat.com
ENJOY

I know they have their secret recipes and so forth, but for meats and their special chips and what not, do they get them right out of the Pick N’ Save? LOL for real

Some restaurants actually have their own "farms". That way everything can be monitored to certain standards. Like grain fed cattle/pork. I know where I work we import of Salmon from Brazil (gets flown in every 2 days and NEVER frozen) and pineapples imported in from Costa Rica.

We are about to go into business with an existing restaurant. We will be selling BBQ. I make my own sauce. If everyone likes it and I want to bottle it and sell it by the bottle with my own label on it, does it have to list the ingredients and have that chart listing the calories, sodium, sugar, etc? If so do I list the ingredients as ketchup, mustard, honey, etc or could I look on the ingredients of each product and list the ingredients of them (fructose, corn syrup, etc…) It is a secret recipe and I don’t want everybody to know whats in it. If I have to have the chart on it, how do I know what percentage of each thing that it has?

You will most likely need a business license, and an inspection by the FDA and liability insurance to start off with. You had better consult with a lawyer before you get into a lot of trouble with the authorities and the health department.

It’s italian. Very traditional and authentic. Lots of secret family recipes. Any name ideas?

Katzenfresser
very authentic

I was recently at a restaurant and had the best pumpkin martini but they said the pumpkin pie mix was their secret recipe. For alcohol I think they put in: Bailey’s Irish Cream, Spiced Rum and a bit of Goldschlager..

That’s no martini! But it sounds tasty!