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General Tso's chicken in the Crock-Pot slow cooker

General Tso's chicken in the Crock-Pot slow cooker

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This pot is very interesting, you put the ingredients in it and in a few hours you have a food full of flavors.

  • 1 kg chicken breast
  • 2 tablespoons oil
  • 125 g food starch
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • For the sauce
  • 6 tablespoons water
  • 4 tablespoons soy sauce
  • 4 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 1 tablespoon crushed garlic
  • 1 teaspoon Kotanyi hot pepper flakes

Servings: 4

Preparation time: over 120 minutes

RECIPE PREPARATION General Tso's chicken in slow cooker Crock-Pot:

In a pan add the two tablespoons of oil and over medium heat fry the starch, salt, pepper and garlic powder. We took the pan aside.

The chicken breast is cut into pieces of equal size. Put the starch mixture in a zippered bag, add the chicken pieces and shake well.

Put the chicken pieces in the pan and fry a little. They should not be fried well, if the medium is still raw it is ok.

Mix the ingredients for the sauce.

Put the chicken pieces in the slow cooker Crock-Pot 4.7 L Digital, add half of the sauce and cook for 4 hours on Low.

After the time has expired, add the rest of the sauce and serve with steamed rice.

1. From the bones on the pheasant legs prepare a sauce. Boil until the liquid is reduced by half. Cut the edges of the liver slices and set them aside. Before serving, prepare these pieces into puree and mix with the sauce and 3 juniper berries, but do not boil.

2. Boil the mashed potatoes. The cabbage is cleaned and boiled together with the mouse and cumin, in kukta, for 20 minutes. Then put it in a blender and turn it into a puree. When the mashed potatoes are ready, mix with the cabbage puree, nutmeg to taste and salt.

3. The meat on the pheasant's legs is passed through the mincer together with the juniper berries. Salt, pepper and mix well. Add the mushrooms. Divide the composition into four. .On four sheets greased with oil we put the composition in a thickness of 3mm. Arrange the chicken breasts, salted and peppered. Put spinach leaves over the chicken breasts, scalded very little in boiling water and slices of goose liver. Roll the 4 small rolls and wrap each in the remaining spinach leaves and pork puree. In a hot pan, fry the rolls on all sides until the pork is browned.

4. After 12 minutes of roasting, remove from the heat and place in the preheated oven at 60 * C, and fry until the meat is penetrated.
When serving, put the sauce first on the plate, then the mashed potatoes with cabbage and place the thickly sliced ​​rolls over the fish. A dry white wine is served.

Slowly baked pork in slow cooker Crock Pot

a piece of pork leg (about 1 kg), 5-6 potatoes, 4-5 carrots, 5 mushrooms, an onion, a clove of garlic, 100 ml white wine, 3 tablespoons soy sauce, a sprig of thyme, half a teaspoon paprika (sweet or hot depending on how you prefer the food), salt, pepper

Difficulty: low | Time: 9h 20 min

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Serves: 5
Nutrition: 427 calories, 18 g of fat (1 g of saturated fat), 652 mg of sodium, 53 g of carbohydrates, 13 g of fiber, 8 g of sugar, 14 g of protein (calculated with 3 tablespoons of BBQ sauce and 1 whole grain bun per serving)

If you've ever made a vegetarian burger from scratch, you probably know that they are quite fragile and you would not dare to put them on a grill. Well, all that changes with this recipe from Minimalist Baker. It creates a binder made of rich omega-3 nuts and panko breadcrumbs, & # 238l & # 238 sweetens with sauteed onion and smoked BBQ sauce, adds protein with black bean puree and slow-release starch from brown rice. Season it with chili powder, cumin and smoked paprika and you will have a killer griller.

Get the recipe from Baker minimalist.

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