i call this "the mandarin dragon chicken tempura szechuan extravaganza.

well here's the dragon i did yesterday for a silkscreen project.

and below is the only thing that my dragon will eat these days... he is so spoiled.

herbs and spices etc.



carmelizing the onions, shallots and ginger. also the main orange juice and vegetable broth separately.



after marinating the chicken (fatless breast) set up the battering





first you roll the chicken in rice flour so it will absorb the egg coating which will grab the tempura batter. get it?




really brown the onions, jalapeno, fresh ginger and shallots





fry the meat in your choice of oil. i use corn oil with a dash of sesame oil



brown both sides to a golden brown or dragons will not eat it.


put everything in the big pot with the stewing ingredients. throw in the mandarin oranges and simmer for at least one hour.



make some rice


clean-up along the way.


now eat in peace.

i had a plan to post a dinner and i will... but i am somewhat embarrassed after reading isabel's latest post... go see, and you'll see what i mean.
http://my.opera.com/wickedlizard/blog/

now, i will just go on with my original intention.

this is a cool way to use a $2.00 leg of lamb for a delicious curry.

this is the 'stock' from the bone. when reduced, it becomes the basis for the final curry sauce.

i use onions shallots and mushrooms.

here we go. the lamb on the left has been marinated for a few hours in white balsamic vinegar and fresh mint. i also added a few shakes of rice vinegar and sesame oil. don't throw this into the pot. just throw it out. you can see here that there are fresh tomatoes and raisins.



close-up of marinade. you can even marinade this in grape juice which is cool. very ancient recipe.

simmer the lamb with two bay leaves. i added these noodles to extend the meal. along with potatoes, carrots etc.

after saute'ing the vegetables... onions and shallots first, then add the mushrooms. cover, when everything is translucent add the tomato and whatever else. fresh herbs etc. then cook them like a stew for a while on a low heat. stir now and then.

now we threw it all in the big pot with just the meat from the lamb. i use coriander, cumin, cayenne, cardamon, turmeric and ginger. alittle salt and black pepper always helps. but watch the salt... if you carmelize the onions in lightly salted butter, don't add salt. go easy on the cayenne... especially if you are having company.

rice is almost ready.


that's mango chutney on the side.