Magnificent New Cookbook: Everyday Secret Restaurant Recipes + Sample Recipe!

Magnificent New Cookbook Shipping Monday!

Everyday Secret Restaurant Recipes by Leah Schapira and Victoria Dwek

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Following their bestselling Secret Restaurant Recipes, Leah & Victoria go back into the kitchens of your favorite cafes, takeout spots, and restaurants to bring you family-friendly recipes that are easier to prepare.

Everyday Secret Restaurant Recipes Features:

  • Over 100 Family-Friendly Recipes for Any Day of the Week
  • Secret Techniques and Tips Direct from Restaurant Kitchens
  • Exquisite Full-Color Photos for Every Dish.
  • Shortcuts and Easy-to-Find Ingredients for Home Cooks

Click here to order your copies, then scroll down for a sample recipe!

Gong Bao Chicken – Dini’s Kosher Restaurant

Owner: Chabad Beijing | Location: Beijing, China | Yield: 4 servings | Category: meat

 

At Dini’s, Beijing’s only kosher restaurant, the chefs cook authentic Chinese food along with traditional Jewish dishes and Western favorites that travelers expect (there’s a sushi bar too). The restaurant is named for Dini Freundlich, the local Chabad shlucha. Local Chinese residents also enjoy eating at Dini’s because they feel that kosher food is
Gong Bao Chicken LR safer to eat; the Chinese term for kosher is “Jie Shi,” “clean food.”

1 lb chicken breast, cubed

3 Tbsp cornstarch

2 Tbsp water

Pinch coarse black pepper

oil, for frying

2 Chinese leeks or scallions

3 Tbsp salted peanuts

Sauce:

2 tsp soy sauce

2 Tbsp sugar

4 tsp vinegar

2 tsp hot sauce

4 tsp ketchup

Place chicken into a small bowl. Sprinkle with cornstarch; top with water and black pepper. Mix to coat the chicken. Let stand for 2 minutes.

Meanwhile, heat oil in a wok or sauté pan over high heat. When oil is very hot, add chicken cubes in batches; fry for 4-5 minutes. Remove from pan and drain on paper towels.

Drain oil from the pan. Add soy sauce, sugar, vinegar, hot sauce, and ketchup. Cook until sauce thickens slightly, 2-3 minutes. Add chicken and scallions; toss to coat. Top with peanuts.

Tidbit: Dini makes her own version of hot chili sauce to use in the restaurant. She says it’s the Asian equivalent of Israeli red schug.

Home Cook: We’ve tested this with all different types of hot sauce and they’ve all been successful. Halve the quantity if serving this dish to children -L.

Recipe from Everyday Secret Restaurant Recipes by Leah Schapira and Victoria Dwek, reproduced with permission from the copyright holders, ArtScroll/Mesorah Publications

Click here to order Everyday Secret Restaurant Recipes

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