Recipes Cooking

• Chicken boneless ½ kg
• Salt to taste
• Black pepper ¼ tsp
• Ginger garlic paste 1 tbsp
• White vinegar 1 tbsp
• Egg 1
• Flour 3 tbsp
• Corn flour 2 tbsp
• Oil for fry
• Ingredients for Sauce
• Oil 2 tbsp
• Spring onion chopped 1
• Garlic chopped 2 cloves
• Green chilies chopped 2
• Ginger chopped 1 piece
• Chicken stock 1 cup
• White vinegar 3 tbsp
• Soya sauce 1 tbsp
• Worchester shire sauce 1 tbsp
• Salt to taste
• Sugar 2 tbsp
• Tomato ketchup 3 tbsp
• Corn flour 1 tbsp

• Cut ½ kg chicken into strips, marinate with salt to taste, ¼ tsp black pepper, 1 tbsp ginger garlic paste, 1 tbsp vinegar, 1 egg, 3 tbsp flour and 2 tbsp corn flour. Deep fry till golden brown. Remove from pan and keep aside.
• In a pan heat 2 tbsp oil, add 1 piece of chopped ginger, 2 cloves of chopped garlic and 2 chopped green chilies. Fry well till golden brown.
• Now add 1 chopped spring onion, 1 cup chicken stock, 3 tbsp white vinegar, 1 tbsp soya sauce, 1 tbsp Worchester shire sauce, salt to taste, 2 tbsp sugar and 3 tbsp tomato ketchup.
• Cook till it comes to a boil. Thicken sauce with 1 tbsp corn flour paste. Now add fried chicken and mix for few seconds.Dish it out and serve hot.

If last night was Sunday, which it was, than it must be dinner at Nans house! Most Sunday night dinners I enjoy anyway, but, to be sure, our dinner selection is most always one of my brothers favorites. However, last night was my lucky night. I was treated to Nans famous pulled pork sandwiches which she expertly paired with the vinegary bite of her crispy Marinated Slaw. Fortunately for everyone, though potentially intimidating, the large cut of pork is surprisingly simple to prepare and the bonus....the leftovers are even better!

Nan used a 4 lb. boston butt which she coated liberally with Famous Daves Pork Rub. The pork was placed on a bed of sliced onions in the crock pot set to low. It order to achieve the desired tenderness and succulence, it was left to cook for 8 hours. After allowing the pork to rest on the warming setting for two hours, Nan shredded the pork and stored it in the refrigerator without any BBQ sauce until it was time for dinner. While my brother prefers his pork mixed into the BBQ sauce, Nan and I prefer just a drizzle of sauce over the top.

Nans choice of sauces is one she makes from the Deen Brothers Cookbook. It is one of the tastiest BBQ sauces and is very easy to make. In a large bowl, combine the following: 1 cup ketchup, 1/4 cup packed dark brown sugar, 2 tablespoons orange juice, 1 teaspoon Worcestershire sauce, 1teaspoon liquid smoke, 1/2 teaspoon dry mustard powder, and 1/4 teaspoon cayenne pepper.

At dinner time, she gently reheated the pork in the microwave which prevented it from getting too dry. The BBQ sauce does not require cooking, but since it was going to be slathered on our sandwiches, we wanted it hot, so Nan heated it over low heat in a sauce pan until it bubbled. The juicy pork was placed on the warm, toasty buns, with topped with a dollop of BBQ sauce and, because most everything I eat needs a kick of hot pepper, several jalapeno rings. Some in our group prefer the slaw on top of the pork, however, I do not like the juiciness to make my bun soggy so I eat it on the side.

Nans marinated slaw is the perfect cold, crunchy bite to balance out the richness of the pork. She combines two bags of cole slaw and 1 thinly sliced large onion in a very large bowl. Pour in the dressing which combines 1/2 cup canola oil, 1/2 cup cider vinegar, 3/4 cup sugar, 1/2 teaspoon dry mustard, 1/4 teaspoon black pepper, 1 teaspoon salt, 2 tablespoons chopped parsley and 1/2 teaspoon celery seed and combine well. It is best to make this cole slaw the night before so there is sufficient time for the flavors to combine. Serve cold.

Please share your thoughts and ideas! Do you have a favorite food that your mom made for you? I would love to hear and perhaps inspire someone else to resurrect a favorite family recipe and make it for themselves and their family.