I love to find new recipes to try, especially in unexpected places. “RECIPES FOR LIFE: My Memories” by Linda Evans combines stories from her life as an actress (you probably remember her best as Krystle Carrington on “Dynasty”) with the recipes that remind her of those times. I’m dying to try out some from John Wayne!
Recipes for Life is Linda’s second book and you can purchase a copy here. You can also enter to win one of three copies at the bottom of this post!
Linda’s book will be released on October 11th. In the meantime, here is a sneak peek at one of her favourite Recipes for Life, from Linda’s time on “The Love Boat”.
KUNG-BAU CHICKEN WITH PEANUTS
This is one of my favorite Chinese recipes that I found in The Classic Chinese Cook Book. I am very grateful that Mai Leung has been gracious enough to allow me to share it with you. Mai Leung mentions you can cut down on the hot chili pepper; I use just a little and it is delicious.
MAKES 4 TO 8 SERVINGS
PREPARATION OF INGREDIENTS
2 cups oil
1/3 cup raw skinless peanuts
CHICKEN MIXTURE (MIX AND MARINATE IN A BOWL)*
1 1/2 boned, skinless chicken breasts: cut into 1?3-inch cubes (to make 1 cup)
1/4 teaspoon MSG (optional)
1 tablespoon cornstarch
1/4 teaspoon salt
1/4 teaspoon sugar
1/2 egg white
4 dried chili peppers: tear into small pieces, do not discard seeds
1 tablespoon finely minced fresh ginger root
2 scallions: cut into pea-sized pieces, including green part
SAUCE MIXTURE (MIX IN A BOWL)*
2 tablespoons black soy sauce
1 tablespoon Chinese Shaohsing wine or pale dry sherry
2 teaspoons Chinese red vinegar or cider vinegar
1/2 teaspoon salt
1/2 teaspoon sugar
2 teaspoons sesame seed oil
1/2 teaspoon cornstarch
Heat oil in wok and deep-fry peanuts until golden brown. Drain on paper towels.
Reheat oil in wok and add chicken mixture. Stir to separate pieces. Briskly blanch chicken pieces until they just turn white. Remove with a drainer or slotted spoon to a bowl.
Remove all but 2 tablespoons of oil from the wok. Heat oil. Slightly brown chili peppers. Add ginger and scallions, and stir-fry until they turn golden. Stir in sauce mixture. Cook and stir until sauce is thickened. Put the chicken back into the wok. Mix well. Stir-fry briefly to reheat. Add the peanuts. Mix well and put on a serving platter. Serve hot.
*This sign means that portion of the recipe can be prepared several hours in advance.
MAKES ABOUT 6 CUPS OF RICE
2 cups long-grain rice: wash and rinse in cold water until water is not cloudy, drain
3 cups cold water
Use a 3-quart pot with a tight lid. Put in the washed rice and add the water. Cook over medium heat without a cover. When it is boiling, you will see that the water is very foamy, almost obscuring the rice. Do not go away! Stand by and watch it closely. You will see the water evaporating to the point where many small holes (like craters) appear in the rice. The Chinese call them rice eyes.
Put the lid on, turn heat to very low, and cook for 10 minutes. Then turn off heat, but do not remove the pot or uncover it. Let it stay covered for 15 minutes or more. (Do not peek during this 25 minutes! Otherwise the magic steam will escape; you will have half-cooked rice for not having faith!)
Remove the cover. Loosen the rice with a fork or chopsticks. Serve hot.
THREE lucky readers will each win a copy of RECIPES FOR LIFE: My Memories from the sponsor!
To enter, tell me what your favourite recipe is (required).
For additional entries (leave a separate comment here for each):
Follow me with Google Friend Connect (there’s a link on the left side bar)
Subscribe to my feed via RSS or email
- “Like” Not Just Baby Brain on Facebook (leave your first name and last initial in your comment so I can find you, please)
Grab my button for your blog and leave a link in your comment
- Blog about this giveaway and leave me a link in your comment