Hammed Out!

I missed writing a note yesterday as we were in an unbelievable thunderstorm and tornado watch! We received around 5" of rain in a matter of hours. Our lawn is like a sponge and water is running everywhere but NO tornado's. We had one about 4 miles north of us but we only had big wind here. We were very relieved. We have enjoyed our Easter ham with, left overs, grilled cheese and ham sandwiches and fried ham for breakfast with biscuits and gravy. But thats it! No more ham for awhile. Will freeze the ham bone for ham and beans later.

One of my favorite meals in the whole world is Spicy Orange Chicken from PF Changs!! I have tried several times to copy this and have come close but as Bob says, "Close only counts in horseshoes"! I am happy to report I think I have it down and I will share with you. If you do try it, please let me know what you think.

Start by cutting up a raw chicken breast into bite size pieces. In a bowl mix 1/2 cup flour, 1/2 tsp baking powder and 1/4 cup of cornstarch. Now take an egg and beat it up with a fork....pour it into a TBLSP measuring spoon....the idea is.....you only want a tblsp of egg NOT the whole egg. Add enough water to this tblsp of egg to make 1/2 cup and add 1 tsp of cooling oil. Add this to the flour mixture and stir real well. Now dump in your chicken pieces and make sure each is coated real well with the mixture. Heat enough oil for deep frying to around 350. With a fork, take individual pieces from your mixture and drop into the oil.....fry til lightly browned then remove to a paper towel. Just let those sit while you make the sauce. Be sure to cook some rice to serve this with. By the way, I have so many people tell me they really can't cook rice. ITs so easy, this is NO fail. Oh, by the way........never use instant. Coat the bottom of a pot with a little olive oil, place over med high heat. Dump in 1 cup of real rice. Stir til they turn opaque. Then quickly dump in 2 cups of hot water (I usually flavor my water with a tsp of chicken boullion). Put the lid on, turn to simmer, and cook for exactly 20 min. It will be perfect every time.

The sauce: Squeeze 3/4 cup (give or take) or fresh orange juice. Mix it with 3 Tblsp of soy sauce and 1 Tblsp of cornstarch. Grate in about 1 or 2 tsp of orange peel. In either a wok or a nice heavy skillet, heat about a Tblsp or more of olive oil and add thinly sliced red onion. I guess about 1 cup (give or take) Add some crushed red pepper, I like chili tepins but any crushed pepper flakes will work. Add the orange juice mixture and the chicken and stir til all is coated. Continue to stir just til you think its thick and smells wonderful. Dump this onto your rice in a serving bowl and sprinkle with sesame seeds. I think it comes close. What do you think?