#original crispy chicken tenders

[catfindr]

#petfinder #catfinder #cat #kitten #kitty #food mention #original crispy chicken tenders #tricolor tabby #ks #kansas #1k

[najia-cooks]

[ID: A large bowl filled with rice noodles, julienned carrot and cucumber, piles of herbs, and grilled 'chicken' strips; a bowl of sauce with minced chili and garlic is to the side. End ID]

Bún sườn nướng chay (Vietnamese rice noodle salad)

This is a vegetarian ("chay") version of bún gà nướng, a Vietnamese rice noodle ("bún") salad with grilled chicken ("gà nướng"). Chewy rice noodles, fresh vegetables and herbs, and a tangy, slightly spicy sauce combine with grilled or pan-seared 'chicken' to create a rich, flavorful, well-rounded dish. A marinade of lemongrass, sugar, garlic, and vegetarian fish sauce caramelizes around the 'chicken' as it sears, creating a sweet-and-savory crispy coating that perfectly complements the bright, herbacious salad. This dish can be made with Vietnamese sườn non chay, or with any meat substitute you have on hand.

Recipe under the cut!

Patreon | Tip jar

Serves 4.

Ingredients:

For the nước chấm (dipping sauce):

1/2 cup water

Juice of 1 lime (2 Tbsp)

2 Tbsp rice vinegar

1/4 cup vegan fish sauce

3 Tbsp sugar

1 red chili (de-seeded and sliced)

3 cloves garlic, minced

Fish sauce doesn’t take “like” fish, merely fermented and intensely salty. You can buy a bottle of ready-made vegan fish sauce from a Southeast Asian brand such as Au Lac, or you can make your own by combining the following ingredients:

For the vegan fish sauce (nước mắm):

3 Tbsp liquid from a jar of fermented bean curd

1 Tbsp white miso paste

1 Tbsp light soy sauce

1/4 tsp salt

For the chicken (gà):

300g vegan chicken substitute (I used Gardein), or 100g sườn non chay

2 cloves garlic

1 stalk lemongrass (or substitute lemon zest or a bit of preserved lemon pulp)

Juice of 1 lime (2 Tbsp)

1 Tbsp vegan fish sauce

1 Tbsp vegetarian oyster sauce

1 Tbsp Vietnamese soy sauce

2 tsp vegetarian 'chicken' broth concentrate, or bột nêm chay (optional)

2 Tbsp brown sugar

1 Tbsp neutral oil

Sườn non chay may be found in bags online or at your local Asian grocery–the bags will be labelled “sườn non chay” as well as “vegan meat slice,” “textured soy bean protein,” “vegetarian food,” or “vegan food.”

Bột nêm is a Vietnamese seasoning sold in powder or granule form. Vegetarian (“chay”) versions of the seasoning may contain shiitake mushroom, lotus seeds, carrots, tomatoes, and kohlrabi, as well as salt and MSG. It can be purchased in pouches or boxes from an Asian grocery store, or you can use any other vegetable stock powder.

For the salad:

300g vermicelli rice noodles

2 cups bean sprouts

1 large carrot (julienned)

1 seedless cucumber (julienned)

6 leaves romaine lettuce (julienned)

1 bunch fresh cilantro

1 bunch fresh rau răm (Vietnamese mint), or mint

2 stalks green onion, sliced

Handful of peanuts

Fresh Vietnamese herbs can be found in the refrigerator section of an Asian grocery store, particularly one that specializes in southeast Asian food. You can also experiment with whatever leafy herbs you have on hand.

Instructions:

For the chicken:

1. (If using sườn non chay:) soak meat slices in cool water until rehydrated. Squeeze out excess water and cut each slice in half along its shortest dimension, to get two blocks of the original height and width.

2. Slice lemongrass. Peel away any tough, dry outer leaves to reveal the yellow-green leaves within. Remove the root end of each stalk, as well as the tough green portion at the top of each stalk (reserve this latter to boil in stocks). Thinly slice the tender yellow portion of each stalk.

3. Mix all marinade ingredients in a large bowl. Marinate chicken for 20-30 minutes while you prepare the nước chấm and vegetables.

4. Remove the chicken from the bowl, leaving any excess marinade behind. Heat a couple teaspoons of oil on medium in a large pan then sear the chicken, turning once, until deeply golden brown on both sides (or use a charcoal grill). (If using a pan) filter marinade to remove lemongrass slices, then pour extra marinade over the chicken and cook, stirring often, until coated.

5. Cut chicken into strips, or as desired.

For the nước chấm:

1. Mix vinegar, lime juice, fish sauce, sugar, and water in a small saucepan. Heat, stirring, until the sugar has dissolved.

2. Remove from heat and add minced garlic and chili. Pour into a bowl and allow to cool.

For the salad:

1. Boil the vermicelli according to package directions. Drain and rinse with cool water to halt cooking. Toss with a little bit of neutral oil to avoid sticking.

2. Roast peanuts in a dry pan on medium-low, stirring often, until golden brown and fragrant.

3. Julienne carrot, cucumber, and lettuce. Roughly chop herbs.

4. Plate vermicelli followed by vegetables, herbs, chicken, and peanuts. Spoon some nước chấm over the salad and set remainder to the side to serve.

#Vietnamese #cooking #vegan cooking #vegan recipe #gluten free #cucumber #carrot #mint #green onion #chicken #lettuce

[foodffs]

Air Fryer Chicken 65

A boldly spiced appetizer of bite-sized chicken that’s crispy on the outside and tender inside. Healthier than the original deep-fried version.

https://www.paintthekitchenred.com/chicken-65-air-fryer-recipe/

Air fryer, chicken 65

#submission

[tastesoftamriel]

Hello, I was curious as to what your favorite Summer dishes from around Tamriel are? The types of dishes that are cool in temp/don't require much cooking?

While not every region of Tamriel experiences four seasons, we can all agree that one of the most important things in life is food that you'll still want to eat despite the presence of overbearing sunshine, flying insects, and sweltering heat. These are some dishes from across the continent that might tickle your fancy in the summertime!

Altmer

Chilled gazpacho aside, the Altmer really are the masters of summer dishes thanks to the warm and temperate climate of Summerset. One of my personal favourites, from Vulkhel Guard, is a medley of raw and lightly seared ocean fish and roe on a bed of sticky rice. The fish is delightfully fresh, and is seasoned with yuzu and saltrice sauce, before being topped with a healthy spoonful of salmon roe and shredded nori.

Argonians

It's (the worst part of) summer all year round in Black Marsh, and the food is there to help beat the heat! Chilled egg and crustacean custard sounds weird, it's truly delectable! A savoury egg custard is steamed in small bowls with any type of crustacean meat, or snails. It is then left to cool by leaving the bowls to float in water. The end result is creamy, delicious, and moreish!

Bosmer

Summer dishes in Valenwood are a cause for celebration among the Bosmer, because it means barbecue season! Break out the cold jagga, grab the coals, and bring as much meat as you can! All sorts of meats are great when barbecued, from squirrel and pork to timber mammoth and venison. Meat is always seasoned with rock salt before hitting the grill. Also, don't forget the iconic, squeaky grilled timber mammoth barbecue cheese!

Bretons

There's nothing quite like kicking back on a warm summer's day in High Rock with a light and refreshing cold roast chicken and millet salad, with deep fried dandelions and seasonal mushrooms. This salad, originating from Alcaire, is a great way to use up last night's roast chicken, and is great with a drizzle of Breton balsamic vinegar and a squeeze of lemon juice.

Dunmer

Summer is a wholly foreign concept in Morrowind, but light and refreshing food is always welcome against the volcanic heat. Strips of grilled, spiced guar are pounded til tender, then tossed into a stir fry of bittergreen, hackle-lo, and fried ash yam cubes. It's served with a good drizzle of comberry vinegar, and steamed or fried kwama egg saltrice.

Imperials

Every time I visit my home on the Gold Coast of Cyrodiil, I absolutely have to make my favourite regional dish that's perfect for summer: chicken and eggplant bake. Strips of chicken and eggplant are laid over a mix of scalloped potatoes and fresh tomato slices. They are covered in a bechamel sauce and lots of cheese then baked until golden. The end result is a creamy, tangy bake that's finished with a good drizzle of fresh pesto and West Weald pecorino.

Khajiit

One of my favourite dishes in all of Tamriel is a vermicelli salad from Southern Elsweyr, that can only be described as an explosion of colours, flavours, and textures. Cold vermicelli is tossed together with shredded green papaya in a sauce including ingredients like lime juice, fish sauce, moon sugar, and fresh chilis. It's topped with crispy, deep fried catfish, and crushed toasted nuts.

Nords

Whiterun Hold is home to Skyrim's summeriest of dishes, apple, jazbay grape, and cabbage slaw. It's made from a rich and creamy mayonnaise base, with slices of apples, chopped jazbay grapes, and an abundance of shredded cabbage. It is topped with walnuts and sometimes bacon lardons, and served lightly chilled. The slaw is usually served on its own as a small meal, or as a side to grilled meats.

Orcs

Wood Orcs in Valenwood have, like the Bosmer, become masters of the barbecue. However, they prefer to make skewers of spiced, minced meat and root vegetables, as opposed to plain chunks of meat. Minced beef, pork, or timber mammoth are mixed with a secret blend of spices, including cinnamon and frost mirriam, before being shaped into small bricks. The bricks are skewered with long metal rods, and grilled until there's a nice bit of char while still being juicy on the inside. Wash it down with a cold glass of sugar mammoth milk with mashed mango!

Redguards

Just like Elsweyr and Morrowind, summer isn't a concept in the hot and rugged land of Hammerfell. Keeping cool meals ready to serve in johads, or rain catchers, is an Alik'r trick that's been passed down for generations. Pre-cooked saffron rice with nuts and dried fruit are wrapped tightly in palm leaf packages, and left to cool in the waters of the johad. When it's time to eat, simply unwrap the cool rice and serve with curries, goat's yoghurt sauce, or chutneys. Simple, light, and good to tuck into after a scorching day in the Alik'r.

#Asks #Food #the elder scrolls #tes #cooking #world building #Worldbuilding #Summer #Summer dishes

[jamela-21]

"Through the Lens of Flavor: Culinary Capture"

Vermosa, Daang Hari- On April 10, 2024, savoring every bite of this culinary masterpiece choices captured in Peri- Peri Charcoal Chicken & Sauce Bar. It was a blast.

As someone who enjoys eating and we mainly order our favorite dish originally from Italy, Shrimp Aglio Olio Pasta, is one of the dishes that best captures the spirit of flavor and simplicity. This ageless masterpiece enthralls diners with its harmonized savory blend of succulent fish, aromatic garlic, spicy red pepper flakes, and golden olive oil. Explore the lovely world of Shrimp Aglio Olio Pasta and discover why food lovers' palettes and hearts continue to hold a particular place for it.

Unlock a new variety of item to your palettes, grilled goodness of Chicken and Cheese Quesadilla Delight with Fresh Salad Medley. This delightful fusion of savory cheeses, tender chicken, and crisp greens that promises to tantalize your taste buds and transport you to a world of culinary bliss. As you take your first bite of the cheese quesadilla with chicken and salad, you'll be greeted by a symphony of flavors and textures on your palate. The crispy tortilla gives way to a molten river of cheese, mingling with tender bites of seasoned chicken and the crisp crunch of fresh greens. So go ahead, take a bite, and let your taste buds embark on a journey through the flavors of the Peri-Peri restaurant best sellers Bon appétit!

Picture the mouthwatering aroma of smokey barbecue filling the air, along with the promise of a filling meal that pleases both the stomach and the soul. Now those smoked ribs paired with sweet corn, flavorful Spanish rice, and tart coleslaw—a culinary symphony that honors the finest aspects of comfort food cuisine. Get ready to experience barbecue ecstasy like never before when you light up the grill, assemble your loved ones, and go on a culinary adventure through layers of flavor and texture with every bite. Welcome to the realm of indulgence. Life is too short to eat anything less than exceptional, after all.

Theme: Food and Drink

@therealrodthings

#travelwritingandphotography

[mike-wheeler-the-heart]

NEW 🆕🗣️ crispy pretzel🥨chicken🍗fries🍟 at burger king 🍔👑 crispy crunchy pretzel 🥨 outside 📤tender juice white meat chicken ⬜️🐔inside ⬇️ new crispy pretzel🥨chicken🍗fries🍟 or try original chicken fries 🐔🍟only at burger king🍔👑

#<3

[exemplarybehaviour]

Tonight’s meal: chicken and roast broccoli with a creamy chive and mustard sauce.

The star of this recipe is definitely the sauce, and I added several more spoonfuls over the chicken and broccoli after this photo. Sauce is also great over salmon. You can also swap out the chives for dill.

This was adapted from a HelloFresh recipe, which I will type up for u. Original recipe also suggests roast potatoes but I'm not a huge fan of potatoes and couldn’t be bothered tonight. Would also be good over rice. Gluten free. :)

The original HF recipe is for two servings but could easily be scaled up. I'm going to arrange this version to emphasize the sauce, because I want the sauce recipe in particular for my records. This does mean that the following recipe is basically arranged backwards.

Ingredients for sauce* (I doubled this because I WANT TO BE LOST IN THE SAUCE):

2 tsp chicken stock concentrate** 2 tsp dijon mustard 1.5 tbsp sour cream or plain greek yogurt 2 tbsp water fresh chives or fresh dill to taste salt and pepper to taste (I skipped this bc stock... salty)

*Note that these amounts are given in US American measurements, because APPARENTLY things like "tablespoon" aren't necessarily universal.

**I think if you are clever about ratios you could also use a bouillon cube. However, I think the amount of concentrate used is calculated to the final volume of water + sour cream + mustard, so I think using stock instead of water + concentrate will result in something different. To make sauce: Chop chives/dill. Heat small pan over medium heat. Add stock concentrate, water, mustard and chives/dill. Mix. Bring to a boil and then turn off heat. Add butter and sour cream/yogurt. Mix. If sauce is too thick, add small splashes of water until desired consistency is achieved.

HF recommended using pan from cooking chicken to do this (remember: this recipe is presented out of order). TBH it probably doesn't matter.

For chicken: Original recipe uses chicken cutlets (which I believe is a butterflied chicken breast). I used small cuts labeled as "chicken tenders" because they're cheap. Amount of sauce above is for "two servings" (two chicken cutlets) but makes as much as you want.

Heat a small amount of oil over medium-high heat. Pat chicken dry with paper towels. Rub chicken all over with salt, pepper, and paprika (paprika optional). Add chicken to pan and cook until light brown on both sides and cooked throughout, flipping chicken halfway through. This will take 3-5 minutes per side depending on how thick the cut is. If you don't butterfly your chicken breasts, it may take a couple minutes longer.

TBH given that I proceeded to cover chicken in sauce, I probably over-seasoned it.

For broccoli: For more efficient cooking, set this up BEFORE you cook the chicken/sauce. Preheat over to 450 degrees. Cut broccoli to desired sized pieces and toss with a small amount of olive oil, salt, and pepper. I also often throw in some combination of garlic powder, paprika, cayenne pepper, and/or red chili flakes. Spread over baking sheef and roast in oven 12-15 minutes (I like mine crispy so I usually do closer to 20 minutes). OR: use air fryer - cook at 450 for ~12 minutes.

Potatoes (if you want): Preheat over to 450 degrees. Wash potatoes. Cut potatoes into smaller pieces - wedges or cubes, whatever you want. Toss with a small amount of olive oil, salt and pepper. I also often throw in some combination of garlic powder, paprika, cayenne pepper, or red chili flakes. Spread over baking sheet and roast 20-25 minutes, until lightly browned.

If simultaneously cooking broccoli and potatoes: HF recommends putting potatoes on top rack and broccoli on middle rack. A strategy I often use is to cook the potatoes about ten minutes, then take them out and mix them. Then I push the potatoes to one side of the sheet and add whatever vegetable (in this case, broccoli) to the other side. This makes for less cleaning up later and also mixing the potatoes means you're less like to burn one side.

#resippy #food tag

[dailytwizzlygummy]

new crispy pretzel chicken fries at burger king. crispy crunchy pretzel outside tender juicy white meat chicken inside. new crispy pretzel chicken fries or try original chicken fries only at burger king

"CRUSH THE MONARCHY!!!!!!!!"

#NO BURGER KING CAN BURGER RULE OVER ME #twizzly mode #interdimensional letters

[c10v3r]

real tbh

oh hi lightbulb inanimate insanity how did you get into my house/SILLY

new crispy crunchy pretzel chicken fries at burger king crispy crumchy pretzel outside tender juicy white meat inside new crispy pretzel chicken fries or try the original chicken fries only at burger king

[thedarklordsnicklefritz]

I think probably the strongest case for the idea that I might be autistic (rather than "just adhd") is how upset I am by the fact that chili's took their Original Chicken Crispers off the menu.

They still have Crispy Chicken Tenders. I like Crispy Chicken Tenders, they are a safe food!

But it's not the same.

The intense urge to just throw myself dramatically onto a couch.

And every time I remember it's like I've been betrayed all over again.

[formeryelpers]

El Charro Café, 7725 N. Oracle, Tucson, AZ 85704

Established in 1922, “El Charro Café of Tucson, Arizona is The Nation’s Oldest Mexican Restaurant in continuous operation by the same family.” We did not visit the original location on Court Avenue. El Charro specializes in Northern Mexican and Tucson-style Mexican dishes. Nation’s Restaurant News named it one of America’s 50 most iconic restaurants. They even have a location at Tucson International Airport.

The menu includes house specials, tacos, burgers, tortas, combination plates, burros, chimichangas, desserts, and a full bar. I think a burro is a burrito? Meat options: carne asada, mojo de ajo shrimp, quesabirria, chicken pastor, carnitas, calabacitas. They had vegan options too.

Carlotta’s chicken mole ($18.95): all-natural chicken on a bed of white rice with mole sauce, grilled vegetables, calabacitas, charro beans, and corn tortillas. I believe the chicken was chicken breast (boneless, skinless, sliced) covered in lots of dark mole sauce. The veggies were diced into small cubes with beans in a separate cup and rice under the chicken. The rice and beans were decent but pretty plain. I did not love the mole (too salty, spices not distinct). The chicken was tender though.

Plant-based jackfruit taquitos ($15.95) with avocado-corn salsa, pickled red onion, vegan queso, arroz blanco, frijoles charro. There was a lot piled on top of the taquitos. Mr. Froyo said that the taquitos were crispy but said there wasn’t much jackfruit. He said it was decent.

Portions were generous and service was attentive. They started us off with complimentary crispy thin tortilla chips and one salsa. My friend raved about their vegan tamales. They might be famous for tamales because they so ship them.

The location was spacious and included a large outdoor patio. I liked the décor – lots of character with Mexican flair: hanging pendant lights, colorful paintings, colorful walls, old family pictures, and even a colorful ceiling.

They ship their food nationwide with Goldbelly.

3 out of 5 stars

By Lolia S.

#El Charro Cafe #Mexican restaurant #Tucson-style Mexican food #Tucson #tacos #chimichangas #taquitos #tortas

[transmorolians]

new crispy pretzel chicken fries at burger king. crispy crunchy pretzel outside tender juicy white meat chicken inside. new crispy pretzel chicken fries or try original chicken fries only at burger king

You know what? Pretzels. Chicken. Crispy. Crunchy. I'm sold!

#asks #Is it real?

[simplysavourymeals]

Baked Chicken Katsu – Japanese-style breaded chicken breast cutlets that are BAKED, not fried. They’re juicy, tender, and coated in crispy golden panko breadcrumbs. A healthier alternative to the original!

RECIPE >> https://simplysavourymeals.com/baked-chicken-katsu/

#chicken katsu #chicken dinner #crispy chicken #baked chicken

[fantangsblog]

Chinese & Asian Food Entrees Teriyaki Pepper

Teriyaki is said to have originated in Japan during the 1700s. This dish uses the American version of the savory, simple yet delicious Japanese tare sauce, glazing your choice of protein with an appetizing look and a tantalizing taste. Try this savory Teriyaki Pepper Steak, marinated in teriyaki sauce, mixed with red and green peppers, and served over a bed of white rice for dinner tonight. Sweet teriyaki pepper sauce with snow peas, water chestnuts, bell peppers and onions is a delicious and filling meal with a touch of Asian flair! We offer a variety of protein options: Chicken, shrimp, beef or organic tofu. Combined with various sides of white rice, brown rice or fried rice.

Sesame

This dish originated in Guangdong province in Southern China. What is unique about the sweet sesame glaze? It is a blend of delicious red bell peppers, diced onions, garlic, and sesame seeds. It is a popular dish that is also spread throughout Northern China. Now an American favorite as well, our sesame dish is cooked over an open flame grill and served fresh to you.

We offer a variety of protein options: Chicken, shrimp, beef or organic tofu. Combined with various sides of white rice, brown rice or fried rice.

Cashew

This dish of tender pan-fried and roasted cashews, in garlic and black vinegar sauce finds its origins in the kitchen of David Leong: A Chinese immigrant who brought his passion for food to America. This particular dish is one of his hand-crafted recipes which were developed to appeal to the American flavor palate. The umami flavors give it the authentic take-out taste. Sichuan chili sauce, sweet soy, garlic, and black vinegar, tossed with cashews, peanuts, zucchini, water chestnuts, celery and bell peppers.

We offer a variety of protein options: Chicken, shrimp, beef or organic tofu. Combined with various sides of white rice, brown rice or fried rice.

Coconut Curry

This delicious curry finds its roots in Thai cuisine, and is a perfect balance of sour, sweet, spicy and umami. It has a rich flavor and vibrant color extracted from herbs and spices cooked in coconut milk. This aromatic coconut curry is a delectable experience made by combining the essential flavors indigenous to Thai cuisine. Yellow coconut curry, simmered with Snow peas, water chestnuts, onions and shiitake mushrooms will give you a great taste you crave for.

We offer a variety of protein options: Chicken, shrimp, beef or organic tofu. Combined with various sides of white rice, brown rice or fried rice.

Garlic Broccoli

The origins of this recipe can be traced back to its authentic Chinese predecessor: A beef dish called Gai Lan Chao Niu Rou. This popular version of the dish switches out the traditionally used Chinese Broccoli (Gan Lai) for its Italian counterpart which is widely used in America. The dish is the perfect culmination of simple yet appetizing Chinese flavors. Lean pieces of flank steak, wok-seared along with delicate fresh vegetables including Broccoli, red bell peppers, shiitake mushrooms, carrots, and water chestnuts served in an appetizing, Cantonese style garlic sherry sauce. Choose the best Chinese food in Albuquerque here.

We offer a variety of protein options: Chicken, shrimp, beef or organic tofu. Combined with various sides of white rice, brown rice or fried rice.

Orange Peel

This dish, initially known as tangerine chicken, is thought to have originated in the Hunan Province of China. A sweet and savory recipe using fresh citrus peels for a zesty flavor to compliment the sweet and umami elements of the dish. Crispy chicken coated in an orange citrus sauce cooked with onions and infused with heat from red peppers served with whole Sichuan chili and fresh orange peels, this Chinese-American classic is perfect served alongside a bed of fluffy rice.

We offer a variety of protein options: Chicken, shrimp, beef or organic tofu. Combined with various sides of white rice, brown rice or fried rice.

Thai Basil

Thai basil is combined with your protein of choice to create a tantalizing and unique flavor inspired from the famous phat kaphrao: A dish originating from Thailand’s culinary expanse. Craving something Asian but want some new flavors? Order this entree and experience a palatable meal having your choice of protein tossed with fresh basil and Thai Chili in a soy hoisin reduction with a twist of lime for a punch.

We offer a variety of protein options: Chicken, shrimp, beef or organic tofu. Combined with various sides of white rice, brown rice or fried rice.

Kung Pao

The origins of this modern day favorite can be traced back to the Nineteenth century in the Guizhou province of Southern China. Kung Pao chicken is a classic Chinese fusion recipe having the sweet-sour taste that many associate with Asian flavors. Chinese takeout night? Order this delicious, tangy and filling meal: Spicy Kung Pao sauce, whole chili pods, garlic, black vinegar, zucchini, water chestnuts, celery, and peanuts all stir fried to perfection.

We offer a variety of protein options: Chicken, shrimp, beef or organic tofu. Combined with various sides of white rice, brown rice or fried rice.

Kung Pao

This popular stir-fry originates in Taiwanese barbeque restaurants and is now a staple all across Asian-American eateries. A comforting dish to enjoy when you crave the delicious sweet-salty flavors of the Chinese food in Albuquerque. The sweet flavor of the brown sugar that caramelizes and thickens when cooked over high heat, mixed with the umami and salty tonnes of soy sauce, paired with garlic is an absolute delight. This recipe is traditionally made of marinated flank steak, cooked in ginger, garlic and a simple yet flavorful sauce of dark brown sugar, and soy sauce. The caramelized brown sugar adds a glossy look to the thinly cut meat.

We offer a variety of protein options: Chicken, shrimp, beef or organic tofu. Combined with various sides of white rice, brown rice or fried rice.

General Tang’s

Our version of General Tso’s. The dish as most people today know it originated in the Hunan province of Southern China where it was made by the talented Chef, Peng Chang-kuei. General Tang’s is our very own rendition where your choice of protein is tossed with garlic and a sweet, spicy sauce with bell peppers and onions. The perfect takeout dish doesn’t get any better.

We offer a variety of protein options: Chicken, shrimp, beef or organic tofu. Combined with various sides of white rice, brown rice or fried rice.

Sweet & Sour

Sweet and sour flavors are an essential element of most Asian Fusion recipes. This particular dish also originated in 18th century China and was brought to America by migrant workers. Order our version of this beloved take-out dish to experience the perfectly complementary Asian flavors characteristic of this meal. Not your typical Sweet and Sour, ours is made with garlic, whole Sichuan chili peppers, snow peas, and water chestnuts in our light brown sweet and sour sauce.

We offer a variety of protein options: Chicken, shrimp, beef or organic tofu. Combined with various sides of white rice, brown rice or fried rice.

#chinese food #asian food #albuquerque #new mexico

[smitheliana89]

Discover The Spicy World Of Jalapeno Kettle Chips

In the realm of snack foods, few delights rival the fiery allure of jalapeno kettle chips. These crispy, crunchy wonders tantalize taste buds with a perfect blend of heat and flavor, transporting snack aficionados to a realm of spicy satisfaction. 

Let us embark on a journey through the spicy world of jalapeno kettle chips, exploring their origins, flavor profile, culinary versatility, and the unique experience they offer to snack enthusiasts worldwide.

Origins and Evolution: The story of jalapeno kettle chips traces back to the heartland of America, where culinary creativity meets snack innovation. Kettle chips, known for their thicker cut and crunchier texture compared to traditional potato chips, gained popularity in the late 20th century. The marriage of kettle-style cooking and the bold kick of jalapeno peppers birthed a snack sensation that quickly captured the hearts (and taste buds) of consumers.

Initially, jalapeno kettle chips were a niche offering, catering to those seeking a spicier alternative to traditional potato chips. However, as the demand for bold flavors grew, snack manufacturers embraced the fiery allure of jalapeno, leading to widespread availability and recognition in the snack aisle.

Flavor Profile: What sets jalapeno kettle chips apart is their distinctive flavor profile, characterized by a balance of heat, tanginess, and savory notes. The jalapeno pepper, renowned for its moderate heat level and vibrant green color, infuses the chips with a zesty kick that lingers on the palate. However, it’s not just about the heat; the jalapeno’s natural flavor adds a hint of earthiness and freshness, elevating the overall taste experience.

Moreover, the kettle cooking process contributes to the chips’ exceptional crunch, enhancing the enjoyment of each bite. The combination of crispy texture and bold flavor makes jalapeno kettle chips an irresistible snack option for those craving a spicy culinary adventure.

Culinary Versatility: While delightful on their own, jalapeno kettle chips also serve as a versatile ingredient in various culinary creations. Their bold flavor and crunchy texture make them an ideal accompaniment to dips, such as creamy guacamole or zesty salsa. The contrast between the coolness of the dip and the heat of the chips creates a harmonious flavor balance that delights the senses.

Furthermore, jalapeno kettle chips can elevate traditional recipes, adding a spicy twist to classic dishes. Crushed jalapeno chips make a flavorful coating for chicken tenders or fish fillets, providing a crunchy crust infused with fiery goodness. Alternatively, sprinkle crushed jalapeno chips over salads or soups for an extra kick of flavor and texture.

For the adventurous palate, jalapeno kettle chips can even inspire innovative dessert creations. Imagine a decadent chocolate bark sprinkled with crushed jalapeno chips, offering a tantalizing blend of sweet, spicy, and salty flavors. The unexpected combination delights taste buds and leaves a lasting impression on those brave enough to indulge.

The Spicy Experience: Beyond its culinary applications, enjoying jalapeno kettle chips is an experience in itself. From the moment you open the bag, the aroma of freshly cooked chips tinged with jalapeno spice fills the air, sparking anticipation. As you reach in and grab a chip, the satisfying crunch reverberates with each bite, releasing a burst of flavor that dances on your tongue.

With each chip consumed, the heat gradually builds, intensifying the sensory experience without overwhelming the palate. There’s a thrill in navigating the fine line between pleasure and heat, a journey that culminates in a satisfying crescendo of flavor.

Moreover, the communal aspect of sharing jalapeno kettle chips adds to the enjoyment. Whether gathering with friends for a movie night or hosting a casual get-together, passing around a bowl of these spicy delights fosters camaraderie and conversation. It’s a shared adventure in flavor exploration, where each chip brings new excitement and satisfaction.

In conclusion, jalapeno kettle chips represent more than just a snack; they embody a spicy world of culinary delight and sensory adventure. From their humble origins to their widespread popularity, these fiery treats continue to captivate snack enthusiasts with their bold flavor and irresistible crunch. So, the next time you crave a spicy escape, reach for a bag of jalapeno kettle chips and embark on a flavorful journey that ignites the senses and uplifts the spirit.

#vanilla ice cream #benefits #snacks #water crackers #vanilla #ice cream cup

[ayeshaimran]

Unveiling the Art of Crafting Exquisite Chicken Tempura Sushi

Introduction: A Gastronomic Delight

Welcome to our culinary journey where we delve into the intricate world of chicken tempura sushi. With its origins rooted in Japanese cuisine, chicken tempura sushi has emerged as a beloved delicacy around the globe, captivating food enthusiasts with its tantalizing flavors and delicate textures.

The Essence of Chicken Tempura Sushi

A Fusion of Flavors

Chicken tempura sushi embodies the perfect fusion of crispy, succulent chicken tempura and vinegarweed sushi rice, harmoniously complemented by a myriad of fresh ingredients. Each bite offers a symphony of tastes, from the crispy exterior of the tempura to the tender juiciness of the chicken, balanced by the subtle sweetness of the rice and the tanginess of the accompanying sauces.

Crafting the Perfect Tempura

The secret to achieving the perfect chicken tempura lies in the art of battering and frying. Utilizing a light, airy batter infused with Japanese seasonings, the chicken is delicately coated before being fried to golden perfection. This results in a crispy exterior that seals in the juices, ensuring a burst of flavor with every bite.

Elevating the Sushi Experience

In chicken tempura sushi, the tempura acts as the star ingredient, elevating the sushi experience to new heights. Whether enjoyed as a standalone roll or paired with other sushi varieties, the addition of chicken tempura introduces a unique depth of flavor and texture that tantalizes the palate.

The Makings of Exceptional Chicken Tempura Sushi

Selecting the Finest Ingredients

At the heart of exceptional chicken tempura sushi lies the quality of ingredients. From premium cuts of chicken to fresh, sustainably sourced seafood, every component is carefully selected to ensure unparalleled taste and freshness. The rice, meticulously seasoned with vinegar and sugar, serves as the perfect canvas to showcase the flavors of the tempura and accompanying fillings.

Mastering the Art of Sushi Rolling

Crafting chicken tempura sushi is an art form that requires precision and skill. From mastering the art of rice spreading to the delicate assembly of ingredients, each step is executed with finesse to create visually stunning and deliciously satisfying rolls. Attention to detail is paramount, ensuring that each roll is not only a feast for the taste buds but also a work of culinary art.

Embracing Creativity and Innovation

While traditional chicken tempura sushi remains a timeless classic, embracing creativity and innovation allows for endless possibilities. From incorporating unique fillings and toppings to experimenting with different sauces and garnishes, the realm of sushi-making is ripe with opportunities for culinary exploration and creativity.

Conclusion: A Culinary Masterpiece

In conclusion, chicken tempura sushi stands as a testament to the beauty of Japanese cuisine, where tradition and innovation converge to create culinary masterpieces. With its tantalizing flavors, delicate textures, and endless versatility, it's no wonder that chicken tempura sushi continues to captivate the hearts and palates of food enthusiasts worldwide.

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