Copykat Recipes The Imperial Chinese Palace

by Stephanie Manley


For this month, my theme shall be Chinese Food. I will give you an appetizer, the main dish, and a little dessert. I call these my recipes from "Imperial Chinese Palace". I came up with a made-up Chinese restaurant name so I could incorporate as many Chinese restaurants as possible. The Egg Drop Soup is a classic to start out with. Then comes General Tso's Chicken; don't be discouraged by the instructions, it really is super. Finally you can finish the meal with some Chinese Almond Cookies and a cup of hot tea or coffee. Remember you can find these and many more at http://www.copykat.com.

Chinese Imperial Palace Egg Drop Soup

  • 2 10 3/4 oz. cans Swanson chicken broth
  • 1 2 1/2 oz. jar sliced mushrooms
  • 2 green onions, chopped fine
  • 2 cloves garlic
  • 1/8 tsp. white pepper - available in your grocery spice section
  • 1 egg, slightly beaten
  • 1 tsp. peanut or vegetable oil

Combine first 5 ingredients in a large pot and bring to a boil, then cover.
Reduce heat and simmer for about 10 minutes. Remove garlic.

Mix together the egg and the oil, stirring well. Slowly pour the egg mixture into soup, making sure to stir constantly.
Serve immediately.
Garnish with chopped Green Onion tops.

Chinese Imperial Palace General Tso's Chicken

Make sauce and refrigerate until needed:

  • 1/2 C. Cornstarch
  • 1/4 C. water
  • 1 1/2 tsp. minced fresh garlic
  • 1 1/2 tsp. minced fresh ginger
  • 3/4 C. sugar
  • 1/2 C. soy sauce
  • 1/4 C. white vinegar
  • 1/4 C. sherry (I have used a white wine before as well)
  • 1 can condensed chicken broth

Put everything into a quart jar with a lid and shake it up, then put in the fridge. Just shake it up again when you are ready to use it.

Meat

  • 3 lbs. boneless, skinless chicken, cut into chunks
  • 1/4 C. soy sauce
  • 1 egg, beaten
  • 1 C. cornstarch
  • 2 C. sliced green onions
  • 8 small dried hot peppers, seeds removed (Get these from the produce section at a grocery store)

Mix chicken, soy sauce, and pepper. Stir in egg. Add cornstarch, and mix until chicken pieces are coated. (It will look awful at this point.) Deep fry 7 or 8 chicken pieces at a time in 350 degree oil until chicken pieces are crispy. Drain on paper towels. Repeat until all chicken chunks are fried.

Place a small amount of oil (1 Tbsp.) in wok, and heat to 400 degrees. Add onions, peppers, and stir fry about 30 seconds. Stir sauce mixture, then add to wok. Cook until thick. If it gets too thick, add water to right consistency. Add chicken to sauce in wok, and cook until all is hot and bubbly.

Serve with fried or steamed rice.

This does not reheat well, so eat in one sitting.

Chinese Imperial Palace Almond Cookies

  • 2 C. flour - cake flour recommended but All-Purpose is fine
  • 1/2 tsp. baking powder
  • 1 C. butter, room temperature
  • 1 C. sugar
  • 2 large egg yolks
  • 1/2 tsp. lemon extract
  • 3/4 tsp. almond extract
  • About 70 whole blanched almonds

Egg Wash - If Desired

  • 1 egg
  • 1 Tbsp. water
    Mix well, and brush onto unbaked cookie.

Preheat oven to 300 degrees. Cream sugar and butter until light and fluffy, then add egg yolks. Next add the extracts. Slowly add the flour and baking powder to the creamed butter and sugar, and continue to mix well. Roll dough into 1-inch balls and place on an ungreased cookie sheet. Press an almond into the center of each cookie, and flatten cookies slightly with the edge of a spoon. Bake for about 15 to 20 minutes, until they are golden brown. To enhance the color you can use an egg wash on the cookies before you place them into the oven.


You'll find a wealth of recipes at Copykat Recipes http://www.copykat.com/. Visit them today. Don't tell the Girl Scouts, but you'll even find a thin mint cookie!

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