rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Put 1 box Kitchen Basics unsalted chicken stock in a pot and begin heating.

Microwave 1 bag Birds Eye Steamfresh frozen mixed veggies and rice according to package directions. After the heating and resting time, open a corner of the bag so the veggies don't overcook.

Remove 1 chicken breast from 1 Stop & Shop rotisserie chicken—keeping the skin in large pieces—and shred the meat. Put the meat and skin in the pot with the stock. Bring to a boil; reduce to a simmer.

When the flavor's right, remove and discard the chicken skin and season the soup to taste with salt and pepper; a splash of Kikkoman GF soy sauce; and/or a few drops of Gravy Master. Add veggies and rice.

If making at home, add fresh or dried dill and a little fresh ginger.
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Note: For a vegan curry, omit the chicken and double the veg.

Note: Mild Jamaican curry powder is very, very mild and will give a nice flavor without a lot of kick.

Note: For a thinner sauce, skim the fat off the top of the coconut milk and use it to replace part of the rice cooking water.

Ingredients

4 Tbsp olive oil, divided into 1 and 3 Tbsp
6 boneless skinless chicken thighs, cut into 1" pieces
0.5 c diced onion (frozen or fresh)
0.25 c curry powder
25 to 30 oz full-fat coconut milk
2 large Idaho potatoes or other baking potatoes, peeled and cut into 1" pieces
1 lb cut vegetables (broccoli, cauliflower, carrot, green beans, bell peppers, peas, etc.), fresh or frozen
1 c white rice
2 c water
Salt

Equipment

Cutting board
Sharp knife
Measuring cups
Mixing bowl
Scale (if using fresh veg)
Large pot with lid
Stove (1 burner)
Spoon
Rice cooker (or another stove burner and a small pot with lid)

Instructions

0) Mise en place. Gather your ingredients and tools. Skin, debone, and cut the chicken. Peel and cut the potatoes. Chop the onion and/or veg if using fresh. Start the rice cooking with the 2 cups of water.

1) Fry the chicken. In the large pot, heat 1 Tbsp oil over medium-high heat. Fry the chicken pieces for about 5 minutes, stirring occasionally, until lightly browned on all sides. Set the chicken aside.

2) Fry the aromatics. Add the remaining 3 Tbsp of oil to the pot and heat over medium heat. (It will look like a lot of oil. This is fine.) Add the onion (carefully! frozen onion will splatter) and fry briefly, stirring frequently, until it just begins to brown. Gradually add the curry powder, mixing it well with the oil to form a paste, and fry, stirring vigorously, for 60 seconds or until very fragrant. If it threatens to scorch, turn the heat down.

3) Simmer. Add the chicken and potatoes to the pot. Pour in the coconut milk and stir. Bring to a boil, reduce heat to low, cover, and simmer, stirring occasionally, for 20 minutes or until the chicken and potatoes are cooked through.

4) Cook the veg. When the chicken and potatoes are cooked through, check the rice. It should be done; if it's not, turn off the heat under the pot. Once the rice is done, add the veg to the curry, bring to a boil, and simmer uncovered until just cooked, about 3 to 5 minutes depending on which veg you're using. Taste the curry and season with salt as needed.

5) Serve and store. Fill bowls with rice and ladle curry on top. Before refrigerating or freezing leftovers, mix the rice into the curry; you may want to add a splash of water before microwaving refrigerated leftovers, since the rice will have soaked up a lot of the liquid. The turmeric will stain the containers no matter what you do, so don't worry about it.

Sources:
http://ohsnapletseat.com/2013/05/20/easy-coconut-milk-curry-chicken/
http://www.budgetbytes.com/2014/03/coconut-vegetable-curry/
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Note: This looks like a quick recipe, but poaching and chilling the chicken takes a full hour. To speed things up, use chicken you've already cooked. Then it's just a matter of chopping stuff up, whisking the dressing, and tossing it all together. Items and instructions in brackets are only used for the poaching and can be skipped if you're using cooked chicken.

Ingredients

[2 lb chicken breast cutlets] or 4 cooked chicken breasts
[6 cups unsalted chicken broth]
[2 tsp dried tarragon]
1 Gala apple (or other sweet-tart mid-size variety)
3 ribs celery
0.5 c slivered almonds, toasted
0.375 c currants
1 Tbsp chopped fresh flat-leaf parsley
0.25 c mayonnaise
0.25 c dijon mustard
0.25 tsp freshly ground black pepper
Juice of 1 lemon, or 2 Tbsp bottled lemon juice (but fresh is much better)

Equipment

[Medium-size or large pot with snug lid]
[Instant-read thermometer]
[Stove (1 burner)]
[Baking sheet]
[Paper towels]
Measuring cups and spoons
Knives and cutting boards
Mixing bowls

Instructions

0) Mise en place. Gather your ingredients and tools. [Line a baking sheet with paper towels.] If your slivered almonds are raw, toast them.

[1) Poach the chicken. Pour the chicken broth into the pot and stir in the tarragon. Add the chicken. Heat over medium heat until broth temperature reaches 170F (if the broth was cold/refrigerated to start with) or 175F (if it was room-temp). Turn off the heat and put the lid on the pot. In 15 minutes, check the chicken temperature. If it's at 165F, you win! If it's not quite there, bring the broth back up to 170F, turn the heat to low, and check the chicken every few minutes until it's cooked through. Remove it to the towel-covered baking sheet and chill it in the fridge for 30 minutes.]

2) Prep the other ingredients. While the chicken is chilling, dice the celery and apple, chop the parsley, and measure out and unstick the currants. Whisk together the lemon juice, mustard, mayonnaise, and black pepper.

3) Make the salad. When the chicken is cold, chop it into half-inch pieces. Toss everything together in a large bowl. Chill for another 15 minutes before serving.

4) Serve and store. The salad can be eaten on its own, wrapped in lettuce or a wrap/tortilla, or served on sandwich bread. Store in the fridge.
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Note: Many liquids can be used for poaching, including broth, stock, water, juice, beer, and wine. Tried-and-true variations include vegetable or chicken broth on its own; apple cider, apple slices, and bay leaves; diluted orange juice, tarragon, and thyme; and chicken broth, white wine, and thyme. Experiment!

Ingredients

3 lb bone-in chicken parts, with or without skin, either all white meat or all dark meat
1.5 qt (48 oz) liquid
12 sprigs of fresh herbs, or 3 tsp dried herbs (optional)
0.5 c fresh or dried fruit, roughly chopped (optional)
Salt and pepper

Equipment

Stove (1 burner)
Large pan with lid
Meat thermometer (optional)
Slotted spoon

Instructions

0) Mise en place. Gather your ingredients and tools. Rinse fresh herbs (no need to chop them--they can even stay on the stem). If using a thermometer, place it in the thickest part of the largest piece of chicken.

1) Prepare the chicken. Place any herbs or fruit in the pan in a single layer. Place the chicken in the pan, again in a single layer. Pour liquid over the chicken until it's completely covered. Add salt and pepper to taste.

2) Poach the chicken. Cover the pan with the lid. Heat over high heat just until the liquid begins to bubble. If cooking white meat, turn the heat off immediately. If cooking dark meat, turn the heat down to maintain a gentle simmer for 5 minutes, then turn the heat off. Let the chicken rest in the hot liquid, with the lid on, for 20 to 40 minutes or until completely cooked. (The length of time will depend on the size of the chicken pieces.)

3) Serve and store. Use a slotted spoon to remove the chicken from the poaching liquid. Discard any chicken skin and the remaining fruit and herbs. Serve chicken pieces whole, or shred the meat off the bones and use it in another recipe. The chicken will keep in the fridge for several days. You can also save the poaching liquid for making soup, or for a future batch of poaching (best to only reuse it once). Most poaching liquid will keep in the fridge for about a week or in the freezer indefinitely.

Sources:
http://www.cookstr.com/recipes/poached-chicken-thighs
http://www.livestrong.com/article/448962-how-to-poach-chicken-thighs/
http://www.melindalee.com/resources/reference-center/poach-chicken/
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Note: The canonical recipe uses lime juice. It works perfectly well with lemon juice, or a mix of lemon and lime. If you feel like being adventurous, you can try replacing up to 2 Tbsp of the juice with no-pulp orange or tangerine juice.

Note: The canonical recipe calls for 1 to 3 tsp of crushed or chopped garlic. We generally omit it, but if you like garlic, mix it into the marinade.

Ingredients

2 lb boneless skinless chicken thighs, or 3.5 lb bone-in chicken thighs with or without skin
1.5 tsp ground cumin
1.5 tsp dried oregano
0.5 c citrus juice
0.25 tsp salt
1 tsp glutinous rice flour, or 0.5 tsp cornstarch
0.25 c finely minced parsley or cilantro

Equipment

Oven (NOT toaster oven)
Stove (1 burner)
9" x 13" baking dish, or two 8" or 9" square baking dishes
Aluminum foil
Paper towels
Measuring cups and spoons
Gallon zip-top bag, or small mixing bowl
Meat thermometer (optional)
Tongs
Large plate
Gravy separator
Small pot
Whisk
Gravy boat, pitcher, or bowl

Instructions

0) Mise en place. Gather your ingredients and tools. Combine the cumin, oregano, citrus juice, and salt in a gallon zip-top bag (if you plan to marinate the chicken) or a small mixing bowl (if you don't). Optionally, line the baking dish(es) with aluminum foil for easier cleanup. Remove the chicken from its packaging and pat it dry with paper towels.

0.5) Optional: marinate the chicken. Put the chicken in the zip-top bag with the marinade, seal it, and shake well. Open a corner of the seal and squeeze the air out. Let marinate in the refrigerator for 30 minutes.

1) Bake the chicken. Preheat the oven to 400F. Place the chicken in a single layer in the baking dish(es), skin side up. If you didn't marinate it, pour the marinade over it. Cover the dish(es) tightly with aluminum foil. Bake the chicken 35–45 minutes; it's done when a thermometer in the thickest part of the largest piece measures 170F, or when piercing the meat near the bone gives juices that are clear rather than pink. Use tongs to remove the chicken to a plate, and loosely tent it with foil.

2) Make the sauce. Pour the pan juices into a gravy separator and let them rest for a couple of minutes. In a small pot, off the heat, whisk the glutinous rice flour or cornstarch with an equal quantity of water to form a smooth slurry. Pour the defatted juices into the pot and whisk the slurry in. Heat until bubbling and simmer for 5 minutes to reduce and thicken.

3) Serve and store. Pour the sauce into a gravy boat, pitcher, or small bowl. Sprinkle the parsley or cilantro over the chicken, whisk it into the sauce, or serve it in its own bowl. Bring the plate of chicken to the table. The chicken keeps in the fridge for 5 days, or it can be shredded, mixed with the sauce, and frozen.

Sources:
http://www.glutenanddairyfree.com/recipes/chickencuminlime.html
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Ingredients

3 lb skinless boneless chicken thighs
1.5 tsp sweet paprika
1 tsp za'atar
.5 tsp cumin
.5 tsp ground ginger
.25 tsp urfa-biber
.25 tsp ground coriander seed
.25 tsp cinnamon
2 cups + .5 cup chicken broth
1 Tbsp honey
1 lemon
2 carrots
1 small yellow onion
1 cup dried apricots
2 Tbsp fresh parsley or cilantro
2 Tbsp olive oil
1 bag slivered almonds
Salt
Pepper

Equipment

Stove (2 burners)
Oven
Measuring cups, spoons, and pitchers
Bowls of various sizes
Cutting board
Vegetable peeler
Vegetable knife
Tongs or flipper-type spatula
Large pot with lid
Large nonstick pan
Baking sheet
Aluminum foil

Instructions

0) Toast the almonds. Heat the oven to 350F. Line the baking sheet with foil and spread the almonds on it. Toast them for 10-15 minutes, checking and stirring them every 5 minutes or so, until just golden brown. Remove from the oven and set aside to cool (cooling is essential for achieving the ideal crunchy texture).

1) Mise en place. Gather your ingredients and tools. Measure all the spices into a single dish. Cut the lemon into wedges and squeeze about 1 tsp of juice from one of them. Combine the lemon juice, honey, and 2 cups chicken broth in a measuring pitcher. Peel the carrots and slice them into half-inch-thick coins. Cut off the top and bottom of the onion, halve it pole to pole, and cut into quarter-inch slices. Quarter the apricots. Chop the parsley or cilantro.

2) Cook the chicken. Heat 1 Tbsp of olive oil in the nonstick pan over medium-high heat. Add the chicken in a single layer (you may need to cook it in multiple batches) and season it with salt and pepper. Fry for 5 minutes on each side. Set the cooked chicken aside in a bowl. When all the chicken is done, simmer .5 cup chicken broth in the pan and scrape up all the tasty browned bits.

3) Cook the aromatics. While the chicken is cooking, heat 1 Tbsp of olive oil in the bottom of a large pot over medium-high heat. Add the onion and cook, stirring frequently, for 5 minutes or until the edges are browned but the pieces are still firm. Add the spices and cook for 30 seconds or until very fragrant. If the chicken isn't done cooking yet, remove the pot from the heat until the chicken is ready.

4) Start the stew. Pour the chicken broth, honey, and lemon juice into the pot. Add the chicken and any accumulated juices, plus the chicken broth you used to deglaze the pan and the pan scrapings. Bring to a boil and simmer 5 minutes. Add the carrots and apricots. Cover and simmer 10 minutes.

4.5) Optional: cut up the chicken. Remove the chicken thighs from the pot and cut them into bite-size pieces or shred them while the broth continues to simmer uncovered. Return the pieces of chicken to the pot.

5) Finish the stew. Continue simmering uncovered 5-10 minutes, until the carrots are tender and the broth has thickened slightly. Add parsley or cilantro and stir well.

6) Serve and store. Ladle the stew into bowls. Sprinkle with slivered almonds and serve with lemon wedges. The stew is very good over cous cous, or with bread for sopping. Leftovers keep in the fridge for 7 days and freeze extremely well.
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Note: The coating can be made ahead of time and stored in an airtight container. It keeps until the almond flour's expiration date.

Note: You can skip the pre-coating and egg wash steps if you want, but the coating won't be as thick or crispy.

Ingredients

Meat
6 to 8 catfish filets*, or 8 to 12 skinless bone-in or boneless chicken thighs

* If using larger slabs of fresh fish from the fish market, carefully trim away all dark meat and blood, cut into even-sized filets, soak in ginger ale (yes, really!) or lemon water for about 15 minutes, and rinse well. Then proceed as you would with supermarket-style filets.

Coating
3 cups almond flour
2 Tbsp fresh minced thyme, or 2 tsp dried thyme
2 tsp fresh minced oregano, or 1 tsp dried oregano
2 Tbsp mustard powder
.5 tsp salt
.5 tsp black pepper
.5 tsp garlic powder
.5 tsp onion powder

Other
Cooking spray
2 eggs
2 Tbsp soy milk
0.25 c GF all-purpose flour

Equipment

4-cup airtight storage container
Tray
Large bowl
Whisk or spoon
Pie plate or other large pan
Measuring spoons and cups
Baking sheet
Oven-safe wire rack
Aluminum foil
Wax paper (optional)
Oven
Meat thermometer

Steps

0) Mise en place. Gather and measure your ingredients. Trim the meat and pat it dry. Preheat the oven to 425F for chicken or 475F for fish. Line the baking sheet with foil and put the wire rack on it. Line the tray with wax paper or foil. Put the all-purpose flour in the large bowl. Put the ingredients for the coating in the storage container, seal tightly, and shake until well mixed. Measure about half a cup of the coating into the pie plate.

1) Pre-coat. Dip each piece of meat into the flour, coat it thoroughly, and place it on the tray. When all the meat is floured, rinse out the bowl. In the bowl, whisk together the eggs and soy milk.

2) Coat. For each piece of meat, dip it in the egg wash, let excess egg drip off, press one side firmly down into the coating, then flip over and repeat on the other side. Move the thoroughly coated meat to the wire rack. Add more coating to the plate as necessary.

3) Bake. Lightly spray the top of the meat with cooking spray. If using chicken, put a meat thermometer in the thickest part of the largest piece, being careful not to put it against the bone. Put the tray with the wire rack in the oven. Bake fish at 475F for 20 minutes or until golden brown. Bake chicken at 425F until internal temperature reaches 160F, then increase oven temp to 475F and bake until golden brown on the outside and 175F on the inside. For extra browning, finish under the broiler.

Sources:
http://www.southernwithatwist.com/recipes/almond-crusted-catfish
http://www.cooksillustrated.com/recipes/686-the-best-oven-fried-chicken
http://www.enjoy-how-to-cook.com/breading-chicken.html
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Note 1: This meal requires a lot of clean-up, including serious scrubbing.

Note 2: Deep-frying is dangerous. Wear long sleeves (cotton, not anything flammable or meltable), long pants, and socks. Make liberal use of long-handled spoons and oven mitts. Only one person should be doing anything with the fry pot at any given time. Do not fuck around with hot oil. The recipe is listed as "hard" only because deep-frying is best attempted by experienced cooks.

Note 3: This version of the dish is very mild, and it omits the traditional dried chili peppers. If you prefer it spicy, add dried chili peppers instead of black pepper in step 4. This version also omits dried orange peel, which is traditional but hard to find. With GF soy sauce, it is gluten-free.

Note 4: This is based on Bee Yinn Low's recipe in the cookbook Easy Chinese Recipes. Low has an updated recipe on her website that calls for marinating the chicken in marmalade, coating it in a flour-based batter, and putting orange zest in the sauce. That sounds cool! But it is not this recipe, and no attempt has been made to combine the two.

Ingredients

Meat
2.5 lb skinless boneless chicken meat (white or dark)
1 cup cornstarch, divided into four quarter-cups

Veg
4 heads broccoli, chopped

Sauce
0.75 cup sugar
2 Tbsp cornstarch
1 cup orange juice, fresh-squeezed or Tropicana not-from-concentrate, any pulp strained out
0.5 cup soy sauce
2 Tbsp rice wine
2 Tbsp rice vinegar
2 tsp sesame oil

Cooking
1 gallon canola oil
1 tsp chopped garlic, or 1 garlic clove
Freshly ground black pepper

Rice
2 cups rice
4 cups water

Equipment

Mixing bowls
Measuring cups and spoons
Whisk
Cutting boards
Chef's knife
Vegetable knife
Strainers
Nitrile gloves
Medium pot with lid
Large pot with metal steamer basket
Small nonstick pot
Large pan or wok
Stove (3 burners)
Deep-fry thermometer
Rice cooker
Wooden spoons
Slotted spoon
Large plates or platters, or a baking sheet
Paper towels
Two half-gallon jars
Small strainer

Steps

0) Mise en place. Have all your ingredients handy and measured. Pour the gallon of oil into the large pot, attach the thermometer, and start it heating over high heat. Put enough water in the medium pot to cook the broccoli, put the lid on the pot, and start it heating over high heat. Put the rice and water in the rice cooker and start it cooking. Cut up the chicken into bite-size chunks and divide it evenly into four batches, each in a separate bowl. Wash and cut up the broccoli. Cover two large plates or platters, or one large baking sheet, with two layers of paper towel.

1) Make the sauce. Whisk the sugar and cornstarch together, then add the rest of the sauce ingredients. Pour the sauce into a nonstick pot and simmer it over medium heat until it starts to thicken; then remove it from the heat but leave it in the pot.

2) Cook the broccoli. When the water boils, put the broccoli in it and cook for 2 to 3 minutes or until just barely cooked. Immediately drain the broccoli and set it aside.

3) Deep-fry the chicken. When the oil reaches 350F, do the following for each batch of chicken:

a) Add .25 cup cornstarch to the chicken and mix thoroughly with gloved hands, separating all the pieces and making sure they're thoroughly coated. Add more cornstarch if necessary. You want each piece to be separate and pretty dry to the touch.

b) Place the chicken in the metal steamer basket, arranging the pieces in a single layer on the bottom of the basket. Carefully remove the thermometer from the oil and set it aside. Put on oven mitts, stand as far back as possible, and slowly lower the basket into the oil. The oil will foam up a lot; this is normal and fine. Immediately stir the chicken with a wooden spoon to separate the pieces.

c) Fry the chicken until it's golden-brown and fully cooked. Carefully lift the basket out of the oil and gently tap it to shake excess oil off of the chicken. Put the chicken on the paper towels. Return the thermometer to the side of the pot and bring the oil back up to 350F. While it's coming to temp, pat the chicken dry with more paper towels--both the chicken and the oil on it will still be very very hot.

When all four batches have been fried, turn off the heat and carefully move the pot to a back burner to cool.

4) Stir-fry everything together with garlic and pepper(s). Put the heat back on under the sauce and bring it up to a simmer, stirring it frequently to make sure it doesn't scorch. Meanwhile, in a large pan or wok, heat 2 Tbsp of the deep-fry oil over high heat. Add the garlic and fry until fragrant. Grind in some black pepper to taste (or add chilis if you're using them) and fry until fragrant. Put the chicken and broccoli in the pan and stir-fry them briefly until the garlic and pepper(s) are mixed in. When the sauce is quite thick, turn off the heat. By now the rice should be ready.

5) Serve. Put rice in a bowl, add chicken and broccoli, and spoon sauce on top to taste. Eat immediately before the sauce can make the chicken soggy.

6) Store. Store the rice, the chicken and broccoli, and the sauce separately. Combine just before reheating and serving. Everything should keep pretty well in the fridge. Strain the oil into the half-gallon jars and reuse it for future frying.

Sources:
Easy Chinese Recipes by Bee Yin Low. This recipe is mostly adapted from the orange chicken recipe on p. 90.
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Note: This recipe will be easiest with the participation of at least two people. Read through the whole recipe before starting to cook.

Note: This version of the recipe uses 3x the amount of sauce that the original recipe called for. If you prefer less sauce, reduce the sauce ingredients proportionately.

Note: This recipe is low-sodium and (if you get GF oyster sauce) gluten-free. If those things don't matter to you, you can use regular soy sauce in place of the tamari and add salt or soy sauce to taste.

Note: If you use a frying pan or skillet, use one that's at least 14" in diameter. If you don't have one that big, allow extra time for frying the ingredients in batches.

Ingredients

Meat
20 oz (1.25 pounds) chicken breast

Veg
1 head broccoli
2 carrots
1 tin water chestnuts
1 tin bamboo shoots
1 tin baby corn

Tenderizer
1 Tbsp baking soda (approx. 1 tsp per 7 oz of meat)

Marinade
1 Tbsp rice wine or sherry
2 Tbsp cornstarch

Sauce
2 Tbsp cornstarch
1 cup cold water
1 Tbsp rice wine or sherry
3 Tbsp oyster sauce
1.5 tsp sesame oil
3 Tbsp low-sodium tamari
1 Tbsp sugar

Cooking
2 Tbsp oil

Rice
2 cups white rice
4 cups water

Equipment

Mixing bowls
Measuring cups and spoons
Whisk
Cutting boards
Chef's knife
Vegetable knife
Vegetable peeler
Can opener
Strainers
Large pot with lid
Metal steamer basket
Wok (preferred) or large pan or skillet with lid
Stove (1 burner)
Rice cooker
Wooden spoons
Flipper-type spatula

Steps

0) Mise en place. Have all your ingredients handy, but don't cut or measure them just yet; there's time to do all that while the chicken tenderizes and marinates.

1) Tenderize the chicken. Cut up the chicken. Put the pieces in a bowl and add the baking soda. Mix thoroughly with a spoon or gloved hands. Let it rest for 15 minutes.

While the chicken tenderizes, perform steps 2, 3, and 4.

2) Make the rice. Put the rice and water in the rice cooker and press "white rice".

3) Prep the vegetables. Fill the large pot about 3/4 of the way with water, cover it, and put it on to boil. Rinse the broccoli, chop it, and put it in the steamer basket. Drain and rinse the tinned vegetables, chop the corn up if necessary, and put them in a bowl. Peel and dice the carrots and add them to the same bowl.

4) Blanch the broccoli. When the water boils, lower the steamer basket full of broccoli into it. Wait about 15 seconds for the broccoli to turn bright green, then remove the basket and place it in a bowl so the rest of the water can drain out.

The chicken is now tender.

5) Marinate the chicken. Mix the marinade ingredients in a large bowl. Put the chicken in a strainer. Very thoroughly rinse the baking soda off the chicken under cold running water. Shake the strainer to get most of the water off the chicken. Put the chicken in the bowl with the marinade and mix thoroughly with a spoon or gloved hands. Let it rest for 10 minutes.

While the chicken marinates, perform step 6.

6) Make the sauce. Measure the cornstarch into a mixing bowl. Add the water in a slow stream while whisking, to minimize cornstarch lumps. Add the rest of the ingredients and mix well.

The chicken is now marinated.

7) Pre-cook the chicken. Have a clean bowl handy next to the stove. Heat 1 Tbsp of oil in the wok over high heat until very very hot. Add the chicken and fry it, stirring rapidly and separating all the pieces, until the surface is opaque, about 5 to 7 minutes. Set it aside.

8) Pre-cook the vegetables. Heat 1 Tbsp of oil in the wok over high heat until very very hot. Add the non-broccoli vegetables and fry them, stirring rapidly and separating all the pieces, until mostly cooked, about 5 minutes.

9) Add the chicken and sauce. Put the chicken back in the wok with the vegetables. Whisk the sauce and pour it over the chicken and vegetables. Fry, stirring frequently, for 2 minutes. If the sauce threatens to scorch, turn the heat down.

By now the rice should be done. If it's not, turn off the heat under the wok and leave it uncovered until the rice is done. Then return the wok to high heat.

10) Add the broccoli and finish cooking. Add the broccoli to the wok and mix well. Fry, stirring frequently, for 2 minutes. Cover the wok or pan with a lid for 1 minute. Verify that the chicken is fully cooked. If it's not, continue stir-frying uncovered until it is.

11) Serve. Dish rice into bowls and top with stir-fry.

12) Store. Dish rice into single-serving containers and top with stir-fry. Keeps for about 5 days in the refrigerator. Does not freeze well.

Sources:
http://rasamalaysia.com/chinese-food-recipe-cashew-chicken/2/
http://recipes.howstuffworks.com/tools-and-techniques/cooking-with-cornstarch.htm

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