#messhall

Phantom Comic Ch.4

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Begining

↳ Ingredients

2 lbs boneless, skinless chicken thighs

1 tbsp cornstarch

2 tbsp water (plus 1 more cup, divided)

4 tbsp vegetable oil (divided)

25g rock sugar (or 2 tbsp granulated)

3 slices of ginger

1/4 cup Shaoxing wine

2 tbsp light soy sauce

2 tsp dark soy sauce

2 scallions (cut into 2-inch pieces)

↳ Steps

Cut chicken into bite-sized chunks. Add the cornstarch, 2 tbsp of water, and mix until the chicken has absorbed the water and is evenly coated. Then mix in 1 tbsp of vegetable oil. Set aside.

Preheat the wok until it starts to smoke lightly. Reduce the heat to medium and add 3 tbsp of oil and the sugar. Let the sugar melt, stirring often to prevent burning and to spread the oil around the perimeter of the wok.

Increase the heat to medium-high and add the chicken in a single layer. Don't stir until the chicken pieces are lightly browned. Flip and sear the other side.

Reduce heat to medium. Add the ginger, Shaoxing wine, both soy sauces, and 1 cup of water. Simmer over medium heat for 10 minutes.

If there is still a lot of visible liquid after 10 minutes, turn up the heat and stir continuously until it reduces into a rich sauce that coats the chicken.

Mix in the chopped scallions and serve.

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↳ Ingredients

1 lb Italian sausage 

1 yellow onion 

1 28 oz can crushed tomatoes 

3 oz tomato paste

1 Tbsp Italian seasoning

2 cups whole milk ricotta 

1 cup shredded Italian cheese blend 

1 large egg 

1/4 tsp freshly cracked pepper 

9 lasagna noodles

2 cups shredded mozzarella 

1 Tbsp chopped fresh parsley (optional garnish)

↳ Steps

Add the Italian sausage to a deep skillet and cook over medium heat until browned. While the sausage is cooking, dice the onion and then add it to the skillet with the sausage. Continue to stir and cook until the onion has softened (about 3 minutes).

Add the crushed tomatoes, tomato paste, and Italian seasoning to the skillet and stir to combine. Partially cover the skillet with a lid, turn the heat down to medium-low, and let the sauce simmer while you prepare the other ingredients. Stir the saue occasionally as it cooks.

Preheat the oven to 350ºF. Add the ricotta cheese, Italian cheese blend, egg, and pepper to a bowl, then stir to combine. Set the cheese mixture aside.

Fill a large pot with water and add ½ Tbsp salt. Bring the pot of water to a boil. Once boiling, add the noodles and cook just until tender (about 8 minutes). Drain the noodles in a colander.

Spread about 1 cup of sauce over the bottom of a 9×13-inch casserole dish. Lay three noodles on top of the sauce. Spread ⅓ of the cheese mixture evenly over the noodles. Repeat the layers (sauce, noodles, cheese) two more times. Finish with the remaining sauce, then top with the shredded mozzarella.

Cover the dish with foil and bake for 40 minutes. After 40 minutes, remove the foil, turn the oven from bake to broil, and broil for about 5 minutes or just until the cheese gets a little brown on top. Watch the it closely as it broils!

Top with chopped parsley if desired, and slice into nine (or twelve) pieces. Serve and enjoy!

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