Chinese Food

Potstickers
1 lb. cabbage (napa or regular)
1 lb. ground pork
1 t rice wine
1 t minced fresh ginger
1 bunch green onions, sliced
2 T soy sauce
1 t sesame oil
Potsticker or dumpling wraps (50)

Bring a pot of water to a boil and cook the cabbage leaves until they are limp. Drain, and quickly plunge cabbage in cold water to stop the cooking. Wring the cabbage in cheesecloth or a dish towel to remove as much water as possible. Chop cabbage. Combine the ground pork with all the seasonings, and then add the cabbage. Combine thoroughly.

Put a tablespoon of filling in each wrap.

When you’re ready to cook the potstickers, heat a couple of tablespoons of oil in a pan and put your dumplings in. Let them get a little brown on the bottom, and add ½ cup of water, cover and cook until most of the water is evaporated, then remove the lid, and let the bottoms finish browning (a couple minutes more). Invert the pan over a plate and you’ll have beautiful potstickers, golden side up!
Submitted by Ie Mei

Tiny Spicy Chicken
3 lbs. boneless, skinless chicken breast- cut into bite size pieces
Garlic salt
2 beaten eggs
Cornstarch

Place cut chicken in a bowl and sprinkle with garlic salt. Let the chicken sit for at least 1 hour in the refrigerator. Then, pour the beaten eggs over chicken and mix; be sure to saturate each piece of chicken.

Heat a frying pan (filled about an inch deep with cooking oil) to medium heat.
Pour a significant amount of cornstarch into a separate bowl. Dip each piece of chicken individually into the cornstarch until covered.
Brown the chicken in the oil, don’t cook it all the way through. You just want a nice fried shell on the chicken; it will be a very light brown. The chicken will cook for another hour in the oven and will be too tough if fried too long. Put browned chicken in a greased 9X13 pan. Pour sauce ingredients over chicken and bake at 325 degrees for 60 minutes. Stir the chicken every 15 minutes during baking.

Sauce
1-2 tsp Samball Fresh Chili paste**
1 ½ cups sugar
¾ cup ketchup
3 tsp soy sauce
Dash salt
¾ cup chicken broth
6 Tblsp brown sugar
¾ cup white vinegar

Mix all ingredients in a saucepan. Cook on a low heat until sugars are dissolved. The sauce will be a very thin liquid when you pour it over the chicken but it thickens as it bakes.

**The more Samball paste you use the spicier the chicken will be. Using 1 teaspoon gives it a nice zing but using 2 makes it extra spicy! So add a small amount first and then taste the sauce before adding more.
Submitted by Alison