Golden Dragon Recipes

GOLDEN DRAGON QWET FREEZER TINCTURE

Steps:

• If you haven't already, decarboxylate your cannabis. Be sure to decarb according to the specific cannabinoid present: CBD, CBG, THC, etc.
• Place the decarboxylated cannabis in the freezer. Also place the high-proof alcohol in the freezer. Freeze overnight at a minimum, ideally 24 hours.
• When ready to prepare your tincture, place the frozen cannabis in a mason jar.
• Pour the cold alcohol into the jar. You only need to add enough alcohol to cover the cannabis completely*.
• Screw the lid on tightly and shake gently. Place the jar back in the freezer for 5 minutes.
• Remove the jar from the freezer, shake gently, and place it back in the freezer for 5 minutes.
• Repeat the above step one more time, for a total of 3 times.
• Remove the jar from the freezer one last time and strain. Pour the tincture through your preferred straining system, separating the plant-matter from the alcohol, into a clean mason jar. A coffee filter in a funnel works well here.
• You now have a Golden Dragon QWET freezer tincture. You can choose to evaporate off as much or as little alcohol as desired.
• Store this tincture in a mason jar, amber-colored tincture jar, or other glass container. You can store at room temperature, in the refrigerator, or freezer. A tincture should last months, if not longer.

DRAGON ROLL

Steps:

• Rinse rice in a strainer until water runs clear.
• Combine rice and water in a saucepan; bring to a boil. Reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes.
• Combine rice vinegar, sugar, and salt in a small saucepan over low heat; stir until sugar is dissolved, 1 to 2 minutes. Pour over rice; stir until rice cools and looks dry.
• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray.
• Arrange shrimp tempura on the baking sheet.
• Bake in the preheated oven until golden and crispy, about 6 minutes per side. Cut tails off 4 of the tempura shrimp.
• Cover a bamboo sushi rolling mat with plastic wrap. Lay 1 sheet of nori, shiny-side down, on the plastic wrap. Spread 1 cup rice on top using moistened fingers, leaving a 1/3-inch border. Flip nori so rice is facing the mat.
• Arrange imitation crabmeat and cucumber along the bottom edge of the nori sheet. Place 2 tail-off shrimp in the center of the nori sheet. Place 2 tail-on shrimp on the end so that the tails extend over the sides of the sheet. Lift the edge of the mat and roll up nori into a tight log around filling.
• Transfer sushi roll to a serving plate. Layer avocado and unagi slices on top to cover the top and sides of the roll. Slice roll into 8 pieces using a moistened knife. Repeat with remaining nori, rice, crabmeat, cucumber, avocado, and unagi to make a second roll.

GOLDEN DRAGON

Steps:

• Pour liquors into highball glass.
• Add cider, stir, and serve.

HOUSE OF GOLDEN DRAGON SESAME CHICKEN

Steps:

• For chicken: Mix garlic powder, egg white, water, 1 teaspoon cornstarch and salt to combine. Marinate chicken 20 minutes.
• Add 2 to 3 tablespoons of cornstarch to the chicken until it is dry and well-coated. (You may need more or less cornstarch, but make sure the chicken is fully coated and dry; otherwise, it will pop in the oil from the moisture in the marinade.).
• Heat oil in pan. Add the chicken pieces, taking care not to crowd the pan and not to overheat oil. You may need to do two batches. Fry chicken pieces until golden brown and drain on paper towels.
• Meanwhile, make the sauce. Combine sugar, vinegar, soy sauce, ketchup and chile oil, if using, in a small saucepan over medium-high heat until simmering, stirring to dissolve the sugar.
• Mix 1 teaspoon cornstarch and 2 teaspoons water in a small bowl and add, a bit at a time, to the sauce, stirring to thicken. You may not need to use the entire amount.
• Combine chicken with sauce, and sprinkle with sesame seeds.
• Serve with steamed rice.

GOLDEN DRAGON PAD THAI

Steps:

• Soak the noodles in a good amount of cold water for an hour or more.
• Place 1/4 cup warm water in a small bowl and combine with the tamarind paste and soak it for at least 15 minutes or more.
• Slice chicken ino 1/4-inch long strips.
• If you are having a hard time cutting thinly through fresh chicken meat, place it in the freezer for about 15-20 minutes or so to harden a little bit; then slice it. It should now slice easilly.
• Set the sliced chicken aside.
• Now slice the fried tofu into 3/4 inch size cubes.
• Set the tofu aside
• Use a blender or food processor to grind peanuts into a coarse meal.
• Set the Peanut meal aside.
• Take the reserved tamarind paste in its water. Mash the tamarind in the water and transfer the muddy looking mixture to a strainer set into a bowl. Continue mashing in the strainer with a spoon, forcing as much waterto strain into the bowl as you can, Scrapeing off any juice that clings underneath the strainer.
• You should have about 5 Tablespoons of tamarind juice. Add to it the fish sauce, lime juice and sugar. Beat the mixture thoroughly to combine and set aside. Discard the solids left behind in the strainer.
• In a wok or large frying pan, heat oil until it is just about to smoke. Add garlic and stir, and cook for about 30 seconds or so. Then add the chicken and stir-fry for about 1 minute.
• Now add the tofu and shrimps and stir-fry for another minute. crack the eggs into wok and fry without breaking them up for 1 or 2 minutes.
• While the eggs are cooking, drain the noodles quickly, then add them to the wok with a quick fold. Stir-fry for 1 minute bringing the mixture from the bottom up.
• Add reserved tamarind juice, and continue stir-frying, mixing it all together for 1or 2 minutes. The noodles will have shrunk to about half of their original volume and softened up to al dente (cooked but firm not mushy).
• Add 2/3 of the reserved ground peanuts and stir. Then Add 2/3 of the bean sprouts and all the green onion pieces. Stir-fry for 30 seconds and remove from heat.
• Transfer Pad Thai noodles to serving platter and sprinkle with roasted chilies and top with the rest of the ground peanuts, the rest of the sprouts, and some strips of red pepper and fresh coriander leaves. Garnish with some of lime wedges on the side and serve immediately while still fresh and hot.
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