My father-in-law is back in Taiwan once again for two weeks right after a short trip to China. In spite of him not getting at residence that significantly these past handful of days, I did handle to obtain inside a couple of lessons. For those of you who didn't study the previous messages related to this topic, my father-in-law is actually a chef with about 50 years of experience. I can not aid but be awestruck as I watch him work in our kitchen at lightening speed in spite of his sophisticated age.
Yesterday I produced a chicken dish which is somewhat comparable to orange chicken (call it that for lack of a far better name). He didn't supervise me the entire time, but rather gave me a list of ingredients with approximate measurements.
For starters, I reduce up about three cups of chicken breast meat and set it aside. Next, I produced the following sauce that is surprisingly straightforward, but delicious:
1 cup soy sauce 1/2 cup granulated sugar 1/3 cup white vinegar 1/4 cup freshly squeezed orange juice (approximation) Roughly 1/4 cup water or low-sodium chicken broth (to dilute soy sauce - otherwise also salty; I employed water) two or 3 garlic cloves (crushed) 1/2 teaspoon hot sauce
Note: At first I was against employing so much sugar and vinegar, but my father-in-law insisted on utilizing large amounts of close to equal portions of each. Who's to argue with 50 years of experience?
About 2 hours before producing this dish, I poured a little from the sauce mixture in together with the breast nuggets so meat would soak up flavor. To do otherwise wouldn't let the sauce to deeply penetrate the meat. Yesterday, soon after frying my initial batch of chicken, I tasted a piece and it was scrumptious without having the sauce! Following pouring adequate of sauce to cover chicken pieces, I mixed in cornstarch (1/4 cup!) and let mixture sit in refrigerator.
Whilst mixture sat in refrigerator, I reduce up some red and green bell peppers and green onion (total of approximately 1 cup). Later, I beat a few egg whites till frothy and set aside. Soon after removing chicken from refrigerator, I poured off sauce mixture and dipped chicken pieces in egg white (my father-in-law claims that this assists to tenderize chicken pieces - Very important.
Next, I mixed in at least 1/2 cup cornstarch (utilizing huge quantity - Essential - and mixed with hands until mixture became very gooey. Following placing meat back in refrigerator, I heated bit of oil in wok, added 1 clove of minced garlic and sauted bell peppers for about three minutes ahead of adding green onions. I sauted for an additional 1 - 2 minutes ahead of removing from fire and adding a lot more oil to fry chicken.
Soon after oil was hot (about 360 degrees), I placed chicken pieces in oil, looking to separate them as very best as possible. Following frying chicken (about 1-1/2 - 2 minutes per piece), I drained pieces on paper towel-lined plate.
Subsequent, I added sauce to wok and heated for a minute or so prior to adding about 1 1/2 tablespoons cornstarch mixed with equal level of water. Following stirring, I added vegetables and brought mixture to boil. Afterwards, I lowered heat and simmered till mixture started to thicken, at which point I added chicken pieces and heated for about 1 minute.
This dish was served over white rice and was scrumptious. The flavor was tangy and sweet, absolutely nothing like something I've had before. This would also be wonderful with pork!
I made this dish without my father-in-law's supervision because he had a bunch of errands to run. He stated I did a fairly very good job, but ought to have added somewhat oil for the egg white/cornstarch mixture before frying the chicken. This would have produced the nuggets crispier. Oh properly, I guess knowledge would be the best teacher.
P.S. I also learned a vegetable and sauce trick which I'll post within the close to future. Tomorrow I will most likely make a crispy beef dish with my father-in-law. This time, even so, he promised to walk me by way of the steps as opposed to inform me what I ought to do and after that disappear . I really feel I have great cooking instincts, however they can only carry me so far--especially with regards to generating Chinese food (lol)!
Servings: 4
Yesterday I produced a chicken dish which is somewhat comparable to orange chicken (call it that for lack of a far better name). He didn't supervise me the entire time, but rather gave me a list of ingredients with approximate measurements.
For starters, I reduce up about three cups of chicken breast meat and set it aside. Next, I produced the following sauce that is surprisingly straightforward, but delicious:
1 cup soy sauce 1/2 cup granulated sugar 1/3 cup white vinegar 1/4 cup freshly squeezed orange juice (approximation) Roughly 1/4 cup water or low-sodium chicken broth (to dilute soy sauce - otherwise also salty; I employed water) two or 3 garlic cloves (crushed) 1/2 teaspoon hot sauce
Note: At first I was against employing so much sugar and vinegar, but my father-in-law insisted on utilizing large amounts of close to equal portions of each. Who's to argue with 50 years of experience?
About 2 hours before producing this dish, I poured a little from the sauce mixture in together with the breast nuggets so meat would soak up flavor. To do otherwise wouldn't let the sauce to deeply penetrate the meat. Yesterday, soon after frying my initial batch of chicken, I tasted a piece and it was scrumptious without having the sauce! Following pouring adequate of sauce to cover chicken pieces, I mixed in cornstarch (1/4 cup!) and let mixture sit in refrigerator.
Whilst mixture sat in refrigerator, I reduce up some red and green bell peppers and green onion (total of approximately 1 cup). Later, I beat a few egg whites till frothy and set aside. Soon after removing chicken from refrigerator, I poured off sauce mixture and dipped chicken pieces in egg white (my father-in-law claims that this assists to tenderize chicken pieces - Very important.
Next, I mixed in at least 1/2 cup cornstarch (utilizing huge quantity - Essential - and mixed with hands until mixture became very gooey. Following placing meat back in refrigerator, I heated bit of oil in wok, added 1 clove of minced garlic and sauted bell peppers for about three minutes ahead of adding green onions. I sauted for an additional 1 - 2 minutes ahead of removing from fire and adding a lot more oil to fry chicken.
Soon after oil was hot (about 360 degrees), I placed chicken pieces in oil, looking to separate them as very best as possible. Following frying chicken (about 1-1/2 - 2 minutes per piece), I drained pieces on paper towel-lined plate.
Subsequent, I added sauce to wok and heated for a minute or so prior to adding about 1 1/2 tablespoons cornstarch mixed with equal level of water. Following stirring, I added vegetables and brought mixture to boil. Afterwards, I lowered heat and simmered till mixture started to thicken, at which point I added chicken pieces and heated for about 1 minute.
This dish was served over white rice and was scrumptious. The flavor was tangy and sweet, absolutely nothing like something I've had before. This would also be wonderful with pork!
I made this dish without my father-in-law's supervision because he had a bunch of errands to run. He stated I did a fairly very good job, but ought to have added somewhat oil for the egg white/cornstarch mixture before frying the chicken. This would have produced the nuggets crispier. Oh properly, I guess knowledge would be the best teacher.
P.S. I also learned a vegetable and sauce trick which I'll post within the close to future. Tomorrow I will most likely make a crispy beef dish with my father-in-law. This time, even so, he promised to walk me by way of the steps as opposed to inform me what I ought to do and after that disappear . I really feel I have great cooking instincts, however they can only carry me so far--especially with regards to generating Chinese food (lol)!
Servings: 4
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