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| A Day OFF |
Victoria Day (Queen's Day)
Dollard's Day
National Patriot's Day
... therefore, I think!
If you are Canadian, today is a National Holiday.
Depending where in Canada you live ... that day has a different thing to celebrate.
Victoria Day is ... in Canada in honor of Queen Victoria since 1845.
Dollard's Day, no nothing to do with dollar as in chiching ...
After the Quiet Revolution of the '60s in Quebec, it was a real "faux-pas" in the province to celebrate anything that had to do with the British ... The English ... but none were about to let go of the statutory Canadian Holiday. So Quebec had to find a Hero and found Dollard des Ormeaux. Adam Dollard des Ormeaux was unknown until the 1940s when nationalist historians in Quebec like Lionel Groulx found accounts of the Battle of Long Sault and raised Dollard to hero status. A postage stamp was made to honour his contributions to New France. The deaths of Dollard des Ormeaux and his men were recounted by Catholic nuns and entered into official Church history. For over a century Dollard des Ormeaux became a heroic figure in New France, and then in Quebec, who exemplified selfless personal sacrifice, who had been a martyr for the church, and for the colony.
National Patriot's Day, no it has nothing to do with football ...
National Patriots' Day (French: Journée nationale des patriotes) is a statutory holiday observed annually in the Canadian province of Quebec, on the Monday preceding 25 May. The holiday was instated by the Lieutenant Governor of Quebec-in-Council in 2003, according to the then Premier of Quebec Bernard Landry: "to underline the importance of the struggle of the patriots of 1837–1838 for the national recognition of our people, for its political liberty and to obtain a democratic system of government."
So in order words, when English parts of Canada celebrate the monarch of England, Quebec celebrates its never ending fight with the "English" ... but all in all, most people consider this day as the beginning of summer!
When it came to linking my recipe, I thought what could be better but to offer you a General !
General Tao Chicken
Ingredients:
Preparation:
In a small bowl, combine vinegar, sugar, oyster sauce, soy sauce, ketchup, hot pepper flakes, if desired, water and 1 c. to tab (15 mL) cornstarch. Reserve. (You can prepare the sauce in advance and cover it. It will keep for up to 2 days refrigerated.)
Put the remaining cornstarch in a bowl. Add chicken pieces and toss to coat. In another bowl, with a whisk, combine egg, flour, baking powder and salt. Add chicken pieces and toss to coat.
In a wok or large skillet, heat vegetable oil until smoking. Using tongs, add chicken pieces, a few at a time, and cook 7 to 10 minutes or until browned on all sides (turn them often during cooking to prevent them from sticking together). Remove the chicken and place on a plate lined with paper towels and keep warm.
Degrease the wok. Add sesame oil and heat over medium-high heat. Add the scallions and ginger and cook, stirring constantly, for 3 minutes. Pour reserved sauce and cook, scraping the bottom of the wok for about 1 minute or until it is thickened. Add the reserved chicken to skillet and toss to coat. Sprinkle with sesame seeds.
Source: Inspiration from CoupdePouce
- 3 c. to tab (45 ml) oyster sauce
- 1 tsp to tab (15 ml) soy sauce
- 2 tablespoons to tab (30 mL) Heinz Chili sauce
- 2 tablespoons to tack (30 ml) sweet chilli sauce / salt
- 1 / 4 cup (60 ml) water
- 1 tsp tab + to 2 to 3 c. to tab (45 to 60 ml) cornstarch
- 1 to 1 1 / 2 lb (500 to 750 g) boneless chicken breasts, skin and fat removed, cut into 1 inch (2.5 cm)
- 1 beaten egg, large
- 1 / 4 cup (60 ml) all-purpose flour
- 1 / 2 c. tsp (2 mL) baking powder
- 1 / 4 c. tsp (1 mL) salt
- 3 c. to tab (45 ml) vegetable oil
- 1 tsp to tab (15 mL) toasted sesame oil
- 1 / 3 cup (80 mL) sliced green onions
- 1 tsp to tab (15 ml) fresh ginger, chopped
- 1 / 2 c. to tab (7 mL) toasted sesame seeds
Preparation:
In a small bowl, combine vinegar, sugar, oyster sauce, soy sauce, ketchup, hot pepper flakes, if desired, water and 1 c. to tab (15 mL) cornstarch. Reserve. (You can prepare the sauce in advance and cover it. It will keep for up to 2 days refrigerated.)
Put the remaining cornstarch in a bowl. Add chicken pieces and toss to coat. In another bowl, with a whisk, combine egg, flour, baking powder and salt. Add chicken pieces and toss to coat.
In a wok or large skillet, heat vegetable oil until smoking. Using tongs, add chicken pieces, a few at a time, and cook 7 to 10 minutes or until browned on all sides (turn them often during cooking to prevent them from sticking together). Remove the chicken and place on a plate lined with paper towels and keep warm.
Degrease the wok. Add sesame oil and heat over medium-high heat. Add the scallions and ginger and cook, stirring constantly, for 3 minutes. Pour reserved sauce and cook, scraping the bottom of the wok for about 1 minute or until it is thickened. Add the reserved chicken to skillet and toss to coat. Sprinkle with sesame seeds.
Source: Inspiration from CoupdePouce
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