My Home Recipe

Actually the the instant pack ingredients for herbal chicken is very easy to find in the market nowadays. However, I am still prefer to cook my own simple Herbal Chicken. The preparation is very simple, you just have to get ready the angelica (cut into slice), wolfberries, salt and chicken (Of course!)

Mixed well and steam it until it cooked. Whole preparation not even 10 minutes time, so why waste money to buy the instant pack?

Ingredients :
1/4 c Wood ears (softened in warm water)
1/2 tsp Minced gingerroot
1/2 lb Boneless Pork (fat trimmed off)
2 tbsp Sugar
7 Water chestnuts
2 tbsp Chicken broth or water
Soy Sauce
1 1/2 tbsp Vinegar
2 1/2 tsp Cornstarch
4 c Oil
1/2 Egg; beaten
1 tsp Hot Bean paste
1/2 tsp Cornstarch; mixed w/water
1 tbsp Chopped green onion
1 tbsp Water, to mix w/cornstarch
1/2 tsp Sesame oil
1/2 tsp Minced Garlic

How To Cook: 

1. Rinse wood ears well, then shred.
2. Cut Pork in paper-thin slices and shred.
3. Crush water chestnuts with heavy cleaver and shred.
4. Combine Pork, 2 tsps soy Sauce, cornstarch and Egg and mix well.
5. Meat mixture should be moist. If needed, add a little of cornstarch- water solution.
6. Combine 2 tbsps soy Sauce, Garlic, ginger, Sugar, broth and vinegar.
7. Heat oil in wok or large skillet.
8. Add Pork mixture, wood ears and water chestnuts and cook, stirring gently, just until Meat changes color.
9. Immediately pour Meat and Vegetables into large strainer set in bowl to drain off oil.
10. Return 1 to 2 tbsps oil to pan. Mix Hot Bean paste with oil in pan.
11. Add Meat mixture and stir-fry.
12. Add soy Sauce mixture and continue cooking.
13. Stir in green onion. Add remaining cornstarch solution and stir.
14. Mix in sesame oil and turn out on serving plate.

Ingredients :
1 tbsp sunflower oil
1 pkg Fresh or frozen peas (about 7 oz)
1 Medium sliced onion, cut into 1 inch square slices
1 c Boned Chicken Breast, cut into strips
2 tsp salt
1 c Bean sprouts
5 Eggs, beaten

How To Cook :

1. Heat sunflower oil in a wok.
2. Stir-fry the chicken; brown lightly on moderate to high heat.
3. Add half the salt, onions, peas, and stir-fry for 2 mins.
4. Add bean sprouts and stir-fry for 1 min.
5. Add eggs to the ingredients in the wok and reduce the heat to a simmer.
6. Stir occasionally while the mixture sets so that the mixture does not stick on the bottom of wok.
7. When the mixture has set and is brown in places, it’s done.
8. Serve over rice.

Ingredients:
2 lbs hamb.
3 slices boiled ham lunch meat or ham
1 can mushroom
1 pkg onion soup and mushroom
1 can green beans
mozzerela cheese
parmessan cheese
1 egg

How to Prepare:

1. I take my hamb and put the one egg in and half an envelope of lipton onion, musroom soup.
2. Add a little cream if need more moisture. but may not need to..
3. Add can of drained mushrooms to hamb mix.
4. and you can put a tad of chopped onion in to if you want.
5. spread half hamb in square casserole dish..
6. then put mozzerela cheese on top.. then place ham or ham slices on top of this.
7. then spread green beans over top of that.
8. Then put rest of hamb on top and top this with parmessan fresh cheese or you can use mozzerela..
9. Place in oven for 45 min to one hour at 350.

Ingredients:
1.5lbs lean ground beef
1 cup diced onion
1 can (4oz) sliced mushrooms; drained
1lb bag frozen broccoli
flowerettes; thawed
1/2 bottle ragu alfredo sauce
salt, pepper and garlic powder to taste
extra parmesan cheese for the top

How to Prepare:

1. Brown ground beef with onions. Drain if needed.
2. Add salt, pepper and gralic powder to taste then add the mushrooms and broccoli.
3. Cover and let steam for about 5 minutes over medium heat, stirring occasionally.
4. Raise heat to high, pour on alfredo sauce* and let simmer 2-3 minutes to heat through.
5. Top with a sprinkle of parmesan cheese and enjoy!

Ingredients:
Minced beef
1 can chopped tomatoes
1 1/2 tubes very low carb
tomato paste
100 ml V8 juice
minced garlic
olive oil
a little water (about 100 ml)
250 grams chopped
mushrooms

spices:
italian herbs (1 tablespoon) — onion powder, cumin, paprika, (1 tsp of each), a pinch of salt and pepper.

How to Prepare:

1. Brown the minced beef in one pan.
2. In another large pan, fry the garlic in the olive oil.
3. Then add the beef, the chopped tomatoes, the tomato paste, the V8 juice, the water, the
   chopped mushrooms and the spices.
4. Bring to the boil and simmer for an hour.
5. Make the revolution rolls from the recipe room for the buns. (I add a little carbolite bake
   mix to them for a better texture).
6. Spoon the sauce onto the rolls and add some shredded cheese and top with another roll.
7. You can also use the sauce as a spaghetti sauce on the mung bean vermacellie available from Chinese grocery stores.

Ingredients:
2 tablespoons whole wheat flour
1/4 teaspoon pepper — freshly ground
4 boneless veal loin steaks (1 inch thick) — (4oz)
Vegetable cooking Spray
1 teaspoon Olive Oil
1/2 cup canned
no-salt-added beef broth — undiluted
1 1/2 tablespoons Capers
2 teaspoons Dijon Mustard
1/2 cup sour cream

How to Prepare:

1. Combine flour and pepper; dredge veal steaks in flour mixture.
2. Coat large nonstick skillet w/cooking spray; add oil.
3. Place over medium-high heat untilhot.
4. Add veal and cook 2 minutes on each side or until browned.
5. Remove from skillet. Drain and pat dry with paper towels.
6. Wipe drippings from skillet w/paper towel. Return veal to skillet.
7. Combine beef broth, capers and mustard; pour over veal.
8. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until veal is tender.
9. Transfer veal to serving platter and keep warm.
10. Bring broth mixture to a boil; cook, uncovered, over medium heat 5 minutes or until mixture is
    reduced by 1/2.
11. Remove from heat; add sour cream, stirring until blended. Spoon over veal.

Ingredients :
1 lb skirt beef steak
1 c teriyaki sauce
2 tbsp soy sauce
1/2 tsp ground ginger
1 tsp ground black pepper
1/2 tsp fresh minced garlic
2 tbsp oyster sauce
1 tbsp black bean sauce
1/4 cup sesame oil
4 oz onion (1/4″ jullienne”)
6 oz broccoli florets

How To Cook : 

1. Cut skirt steaks into 1″ cubes and combine all above ingredients in mixing bowl.
2. Mix thouroughly and let marinate for at least a half hour at room temp. Refrigerate until needed.

When ready to cook:

1. seperate beef only from marinade (save everything else).
2. In a wok, heat up about a 1/4″ of olive oil.
3. add beef and cook 3/4 done.
4. Add marinated vegetable (broccoli and onion).
5. cook until beef is done, then add approximately 1 cup (or as much as desired) of marintate to beef and veggies.
6. Cook over low flame to slight boil.
7. Serve over rice with wonton noodles around edge of plate (or pasta bowl)

Ingredients:
1 bag pork rinds and
crushed them till very fine
4 small boneless steaks
2 eggs
1/4 cup heavy cream — or more if needed

How to Prepare:

1. Whip eggs and heavy cream together using fork.
2. Then dip steak into the eggs/cream and roll in crushed pork rinds.
3. Deep fry till done.
4. Very easy right?

Ingredients :
1/2 c Oil
4 Carrots
1 Clove Garlic
2 tsp Sugar
3 lbs Frying chicken
1 tsp Salt
1/3 c Plum Sauce
1/3 c Chinese pickles
5 Celery stalks, diced
1/4 c Water
4 slice Ginger
2 tsp Cornstarch mixed with ¼ cup water
3 tbsp Sherry

How To Cook :

1. Cut chicken into bite-sized pieces. Peel carrots and cut into cubes. Crush Garlic.
2. Place oil and Garlic in skillet. Brown Chicken, stir 5 minutes, cover, reduce heat, and simmer 10 minutes.
3. Add plum Sauce celery, ginger, sherry, carrots, Sugar salt, pickles and water.
4. Simmer covered for 12 minutes.
5. Add cornstarch-water mixture to thicken gravy.