General Cannon’s Grilled Chicken Quarters & Veggie Fried Rice

General Cannon’s Chicken

Ingredients:

• 6oz of General Tso Sauce (I like “House of Tang” 12.6oz bottle)

• Garlic Salt

• Black Pepper

• Granulated Garlic

• Onion Powder

• Ginger Powder

• *Cayenne Pepper for spice (optional)*

• 3 or 4 Dark Meat Chicken Quarters, bone in with skin.

 Cooking:

1. At minimum an hour before cooking but no longer that 4 hours rinse and dry chicken. Using each of the dry seasoning, sprinkle a light coat on both side of your chicken. Cover and allow to come to room temp. until ready to grill.

2. Pre-heat grill to 450+degrees.

3. Once grill is up to temp, place chicken skin side down.

4. After skin has drawn up and is able to be flipped without sticking, flip. Cut temp to around 375. Using brush, lightly coat with sauce.

5. Turn and coat each side in sauce until chicken is cooked through. Chicken should have some char/caramelized sauce. Save just enough sauce to give a final coat to skin side just before playing.

Veggie Fried Rice

Ingredients:

• 3 cups cooked White Rice

• 2 Tablespoons of Olive Oil

• 5 Tablespoons of Unsalted Butter

• 2 Cloves of fresh Garlic, minced

• 1 Tablespoon granulated Garlic

• 1 medium sized Yellow Onion, minced

• 3 large eggs (lightly beaten)

• 2 cups of veggies (Some I like to mix in are carrots, green beans, green peas, broccoli, asparagus, and mushrooms. My ideal is carrots and green beans.)

• 2 Tablespoons of low sodium Soy Sauce

• Salt and pepper to season to taste

 Cooking:

1. 1-2 days before cook rice per package instructions and place in your refrigerator.

2. Using a wok, Dutch oven, or large pot (need the room for fast aggressive stirring) heat oil over medium-high heat. I also recommend using a wooden spoon or spatula.

3. Add garlic and onion with a dash of salt and pepper. Sauté for between 1-2 minutes until onion starts to turn translucent. (You should hear sizzling until cooking is complete)

4. Add your vegetables, granulated garlic, and a dash more of salt and pepper. Keep well stirred.

5. Once veggie begin to soften, push them to one side, add butter and melt.

6. Add COLD rice to the butter and break up and cover in the butter. Then mix to get her with your veggies. You should be hearing a loud sizzle. If not turn up the heat and stir often and vigorously.

7. Clear out middle and add egg and scramble. Once egg is cooked mix in with rice and veggies.

8. Add soy sauce and cook for about a min.

Serving: Spoon about 3/4-1cup of rice into center of a plate. Then place chicken on top. Don’t forget that last brush of sauce on the chicken! 

Enjoy!