Dieting tips

The Zone Diet
The Zone diet is a diet first invented by Barry Sears in a number of books, publications and an associated web site. The Zone diet is not distinctly a fat reduction diet, nevertheless many zone diet followers claim that they actually manage to lose weight by following it.
The 'science' claimed for the Zone Diet is that if one were to gain control of the levels of insulin and glucogen (both hormones), then anti-inflammatory chemicals are released which puts the body in a balanced state which is far more healthful than it normally is, known as the 'zone'.
Sears holds the theory that if you get into this 'zone', your metabolism is working at its most efficient and, because of this, does not need to build up stores of fat.
The most valuable process of the diet is to keep tight control over the ratio of carbs to proteins, and to ensure you get plenty of Omega 6 and omega 3 fish oils.

Phoenix and Dragon

	Category	Rice Recipes
	Views	161
	Ratings	0

Ingredients And Procedures

4 sl Smithfield ham (thin)

1 Whole chicken breast

- boned and butterflied 4 Pieces fresh caul fat

1/4 c Water chestnut powder

-=OR=- Flour OR Cornstarch 4 c Peanut oil; for deep-frying

------------------------------VEGETABLE SAUCE------------------------------ 2 tb Peanut oil

2 Whole garlic cloves; crushed

2 sl Fresh ginger root

4 Fresh water chestnuts

- peeled & sliced lengthwise 1/2 c Bamboo shoots

- sliced lengthwise 4 Whole scallions

- cut in 3-in pieces 1 tb Light soy sauce

1 tb Chinese rice wine

-=OR=- Dry Sherry 1/2 c Chicken broth

1 ts Cornstarch; dissolved in

1 tb Chicken broth; (cold)

LAY 2 SLICES OF HAM on 1 side of the butterflied breast. Refold the breast, enclosing the ham. Lay the breast on a sheet of caul fat. Roll up tight. The caul is sticky, so it needs nothing to seal it. Dust the surface with water chestnut powder, flour or cornstarch. Shake off the excess. Heat the oil in a wok to 350F (moderate). Slide the chicken breasts into the oil, 1 by 1. When they have browned (about 5 minutes), remove 1 from the oil and press it. If it feels mushy, it needs more cooking. Remove and drain the chicken. Slice the chicken, crosswise diagonally, into 1/2-inch pieces. VEGETABLE SAUCE: Heat the oil in a wok and flavor with garlic and ginger. Remove the garlic and ginger and add the water chestnuts, bamboo shoots and scallions to the wok. Stir-fry for 30 seconds, then add soy sauce, wine or sherry, and chicken broth. When the liquid boils, stir in the dissolved cornstarch to thicken the sauce. Spread the sauce on a platter as a bed for the sliced chicken breast.

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<h1>Phoenix and Dragon</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>4 sl Smithfield ham (thin) <P>1 Whole chicken breast <P>- boned and butterflied 4 Pieces fresh caul fat <P>1/4 c Water chestnut powder <P>-=OR=- Flour OR Cornstarch 4 c Peanut oil; for deep-frying <P>------------------------------VEGETABLE SAUCE------------------------------ 2 tb Peanut oil <P>2 Whole garlic cloves; crushed <P>2 sl Fresh ginger root <P>4 Fresh water chestnuts <P>- peeled & sliced lengthwise 1/2 c Bamboo shoots <P>- sliced lengthwise 4 Whole scallions <P>- cut in 3-in pieces 1 tb Light soy sauce <P>1 tb Chinese rice wine <P>-=OR=- Dry Sherry 1/2 c Chicken broth <P>1 ts Cornstarch; dissolved in <P>1 tb Chicken broth; (cold) <P>LAY 2 SLICES OF HAM on 1 side of the butterflied breast. Refold the breast, enclosing the ham. Lay the breast on a sheet of caul fat. Roll up tight. The caul is sticky, so it needs nothing to seal it. Dust the surface with water chestnut powder, flour or cornstarch. Shake off the excess. Heat the oil in a wok to 350F (moderate). Slide the chicken breasts into the oil, 1 by 1. When they have browned (about 5 minutes), remove 1 from the oil and press it. If it feels mushy, it needs more cooking. Remove and drain the chicken. Slice the chicken, crosswise diagonally, into 1/2-inch pieces. VEGETABLE SAUCE: Heat the oil in a wok and flavor with garlic and ginger. Remove the garlic and ginger and add the water chestnuts, bamboo shoots and scallions to the wok. Stir-fry for 30 seconds, then add soy sauce, wine or sherry, and chicken broth. When the liquid boils, stir in the dissolved cornstarch to thicken the sauce. Spread the sauce on a platter as a bed for the sliced chicken breast. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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