Take a look at my earlier post to get up to speed on my journey to discover the recipe for New Orleans style Mandarin Chicken.

https://wotpast.wordpress.com/2013/05/15/mandarin-chicken-a-louisiana-mystery-2nd-update/

So after many failed attempts I called a restaurant and found out that at least one of them uses a spice called Anise. Let me warn you, a little goes a long way. It is very overpowering in the flavor.

So basically you create a generic flour and water sauce and add anise. I tried some soy to cut down on the anise flavor. I’ll post again when I get a good recipe with definitive measurements. Also, I’m going to scout out some other places to see if everyone uses anise. So far I just know of the one place.

 

*Update on the Beef and Broccoli sauce, I left the red pepper off my earlier posts.

Beef and Broccoli/Vegetable Brown Gravy Recipe

(I found this recipe first, thinking it was the elusive Mandarin Chicken Sauce and finding a perfectly good sauce for my other Chinese food vegetable dishes.)

2 tbsp. cornstarch

1 1/4 c. water

1/3 c. soy sauce

1/4 c. Karo syrup (light or dark)

1/4 tsp. red pepper

http://answers.yahoo.com/question/index?qid=20081017211620AAxDb4p

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–A.D. McLain

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