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Sweet Drinks Savory Staples First Page

Notes

This is my notes section! I have multiple savory dishes in here, so I will take note accordingly.

Wonton Soup

A lot of the ingredients can be easily interchanged, I think at somepoint I would like to add slices of chuck steak just as extra protein but this is okay too.

Fried Chicken Sandwich

I would sugget having an oil / candy thermometor to clip inside your dutch oven, it comes very handy to maintain the temp of the oil. I personally like to use two different shallow caserole dishes, this lets me bread multiple chicken breasts at a time. The best advice I have when breading, is use one hand for dry parts and one hand for the wet parts. Using both hands is helpful yes, but when it comes to washing your hands, it can be gross and not good for your sink. Please wash your hands before and after touching raw meat.

Wonton Soup

I forgot how much it makes

Timing Varies

Ingredients

  • 1 Tablespoon seasame oil
  • 3 Green Scallions, white parts only (sliced finely)
  • 1/ Tablespoon minced garlic
  • 32oz Chicken broth x2
  • Frozen wontons (your preference)
  • 1 packet of noodles (your preference)
  • Veggie of your choice (I put bok choy)

Instructions

  1. Heat up seasame oil in pot before tossing scallions in to saute.
  2. Saute white parts of the scallions until lightly golden brown
  3. Once slightly toasted, add garlic
  4. Once the garlic is ready, add broth and allow it to come to a boil before turning down to a simmer.
  5. Now add your wontons and noodles
  6. Briefly dunk your veggies in hot broth before servering
  7. Enjoy! :)

Fried Chicken Sammich

Serves: 4

Timing: 1 hour total

Ingredients

    Breading Mixture
  • 2 (6-8 oz) Chicken breasts
  • 1 teaspoon paprika
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 3/4 teaspoon table salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 cup all purposed flour
  • 1 teaspoon baking soda
  • 3 tablespoons water
  • 2 Large egg whites, lightly beaten
  • 2 quarts peanut oil, for frying
  • 4 brioche buns

    • Maple Mustard

  • 1/2 cup mayo
  • 1/2 cup dijon mustard
  • 1/4 maple syrup
  • 1 teaspoon paprika

Instructions

  1. Combine paprika, pepper, garlic powder, salt, thyme, sage, and cayenne pepper in a bowl. Measure out 1 tablespoon spice mixture and set aside. Cut each breast in half crosswise, then pound each piece to uniform 1/2 inch thickness. Pat chicken dry with a paper toweland sprinkle with remaining 2 teaspoons spice mixture.
  2. Whisk flour, baking powder, and reserved spice mixture together in large bowl. Add water to flour mixture and rub together with your fingers until evenly incorporated and shaggy pieces are formed. Place egg whites in another shallow dish.
  3. Set wire rack in rimmed baking sheet. Working with 1 piece of chicken at a time, dip in egg whites to thoroughly coat, letting excess drip back into the dish, then dredge in flour and refridgerate for at least 30 minutes or up to 1 hour.
  4. Line second rimmed baking sheet with triple layer of paper towels. Add oil to large Dutch oven until it measures about 1 1/2 inches deep and heat over medium-high heatto 375 degrees. Add chicken to hot oil and fry, stirring gently to prevent pieces from sticking together, until chicken is golden brown and registers 160 degress, 4 to five minutes, flipping halfway through frying. Adjust burner, if necessary, to maintain oil tempature between 325 - 350 degress. Transfer chicken to prepard sheet and let cool for 5 minutes.
  5. Spread maple muster across the buns and line with dill pickles (optional)
  6. Enjoy :)