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Restaurant: 2000 Chinese Restaurant Menu: Add your restaurant menuCategory: Restaurants Address: 3993 East Broad Street City: Columbus State: OH Zip: 43213 Phone: (614)559-2060 Take-out: Order Online: Website: Map it: Get directions and locate other restaurants close by.
Review: Wow! This is even better than the BEST I have had in my fave Chinese reuatsrant. To make the meal go quickly prep everything the day or night before and store in the fridge. To make this easy to understand I have changed the terms to cornstarch slurry and sauce. The first is used to coat the chicken for frying, the second to coat the fried chicken. HTH I use a grater with small holes for the ginger and garlic or you can just zip all the sauce ingredients up in a blender or food processor. Enjoy!SERVES 8 (change servings and units)Change to: Servings US Metric Close * * 1 * 2 * 3 * 4 * 5clear starsWrite a Review! (optional)Submit CancelIngredients * 3 lbs boneless skinless chicken breasts, cut into chunks * 2 cups green onions, sliced * 8 small dried chilies, seeds removed (chile pequin, bird's eye, etc..) Cornstarch slurry * 1/4 cup soy sauce * 1 egg, beaten * 1 cup cornstarch Sauce * 1/2 cup cornstarch * 1/4 cup water * 1 1/2 teaspoons fresh garlic, minced * 3/4 cup sugar * 1/2 cup soy sauce * 1/4 cup white vinegar * 1/4 cup sherry wine or white wine * 14 1/2 ounces chicken broth (a can)Directions 1. 1 Place sauce ingredients in a quart jar with a lid and shake to mix. If you make this ahead of time just refrigerate until needed, shaking it again when you are ready to use it. 2. 2 Mix cornstarch slurry in a large bowl- the mixture will be strange but trust me it works. Add chicken pieces to coat. Using a fork remove ONE chicken piece at a time and let the excess mixture drip off. Add it to the hot (350 degree) oil and fry until crispy. Only cook 7 or 8 chicken pieces at a time. 3. 3 Drain on paper towels. Repeating until all chicken is fried. 4. 4 In a separate wok or large skillet add a small amount of oil and heat to 400 degrees. 5. 5 Add green onions and hot peppers and stir fry about 30 seconds. 6. 6 Stir sauce mixture, and then add to pan with onions and peppers, cook until thick. If it gets too thick, add a little water. 7. 7 Add chicken to sauce in wok, and cook until all is hot and bubbly. 8. 8 Serve over rice.
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