My father-in-law is back in Taiwan once again for two weeks soon after a brief trip to China. In spite of him not being at home that significantly these previous couple of days, I did manage to obtain in a handful of lessons. For all those of you who didn't read the past messages associated to this topic, my father-in-law is a chef with about 50 years of expertise. I can't help but be awestruck as I watch him work in our kitchen at lightening speed in spite of his advanced age.
Yesterday I produced a chicken dish which is somewhat related to orange chicken (get in touch with it that for lack of a far better name). He did not supervise me the entire time, but rather gave me a list of ingredients with approximate measurements.
For starters, I cut up about 3 cups of chicken breast meat and set it aside. Subsequent, I produced the following sauce which can be surprisingly simple, but scrumptious:
1 cup soy sauce 1/2 cup granulated sugar 1/3 cup white vinegar 1/4 cup freshly squeezed orange juice (approximation) Approximately 1/4 cup water or low-sodium chicken broth (to dilute soy sauce - otherwise as well salty; I utilised water) two or 3 garlic cloves (crushed) 1/2 teaspoon hot sauce
Note: At first I was against using so much sugar and vinegar, but my father-in-law insisted on employing big amounts of near equal portions of both. Who's to argue with 50 years of expertise?
About two hours before producing this dish, I poured a little of the sauce mixture in with all the breast nuggets so meat would soak up flavor. To perform otherwise wouldn't allow the sauce to deeply penetrate the meat. Yesterday, right after frying my first batch of chicken, I tasted a piece and it was scrumptious with no the sauce! Soon after pouring enough 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 about 1 cup). Later, I beat a few egg whites until 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 - Essential.
Next, I mixed in at the very least 1/2 cup cornstarch (employing large quantity - Very important - and mixed with hands until mixture became really gooey. Right after putting meat back in refrigerator, I heated bit of oil in wok, added 1 clove of minced garlic and sauted bell peppers for about 3 minutes prior to adding green onions. I sauted for one more 1 - 2 minutes ahead of removing from fire and adding far more oil to fry chicken.
After oil was hot (about 360 degrees), I placed chicken pieces in oil, looking to separate them as greatest as possible. Right after 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 to get a minute or so ahead of adding about 1 1/2 tablespoons cornstarch mixed with equal volume of water. Following stirring, I added vegetables and brought mixture to boil. Afterwards, I decreased heat and simmered until 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 delicious. The flavor was tangy and sweet, nothing at all like something I've had ahead of. This would also be wonderful with pork!
I created this dish without my father-in-law's supervision simply because he had a bunch of errands to run. He stated I did a quite excellent job, but must have added just a little oil for the egg white/cornstarch mixture prior to frying the chicken. This would have produced the nuggets crispier. Oh properly, I guess encounter is the best teacher.
P.S. I also learned a vegetable and sauce trick which I'll post in the close to future. Tomorrow I will probably make a crispy beef dish with my father-in-law. This time, however, he promised to stroll me via the actions instead of tell me what I should do after which disappear . I feel I've great cooking instincts, but they can only carry me so far--especially with regards to generating Chinese food (lol)!
Servings: four
Yesterday I produced a chicken dish which is somewhat related to orange chicken (get in touch with it that for lack of a far better name). He did not supervise me the entire time, but rather gave me a list of ingredients with approximate measurements.
For starters, I cut up about 3 cups of chicken breast meat and set it aside. Subsequent, I produced the following sauce which can be surprisingly simple, but scrumptious:
1 cup soy sauce 1/2 cup granulated sugar 1/3 cup white vinegar 1/4 cup freshly squeezed orange juice (approximation) Approximately 1/4 cup water or low-sodium chicken broth (to dilute soy sauce - otherwise as well salty; I utilised water) two or 3 garlic cloves (crushed) 1/2 teaspoon hot sauce
Note: At first I was against using so much sugar and vinegar, but my father-in-law insisted on employing big amounts of near equal portions of both. Who's to argue with 50 years of expertise?
About two hours before producing this dish, I poured a little of the sauce mixture in with all the breast nuggets so meat would soak up flavor. To perform otherwise wouldn't allow the sauce to deeply penetrate the meat. Yesterday, right after frying my first batch of chicken, I tasted a piece and it was scrumptious with no the sauce! Soon after pouring enough 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 about 1 cup). Later, I beat a few egg whites until 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 - Essential.
Next, I mixed in at the very least 1/2 cup cornstarch (employing large quantity - Very important - and mixed with hands until mixture became really gooey. Right after putting meat back in refrigerator, I heated bit of oil in wok, added 1 clove of minced garlic and sauted bell peppers for about 3 minutes prior to adding green onions. I sauted for one more 1 - 2 minutes ahead of removing from fire and adding far more oil to fry chicken.
After oil was hot (about 360 degrees), I placed chicken pieces in oil, looking to separate them as greatest as possible. Right after 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 to get a minute or so ahead of adding about 1 1/2 tablespoons cornstarch mixed with equal volume of water. Following stirring, I added vegetables and brought mixture to boil. Afterwards, I decreased heat and simmered until 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 delicious. The flavor was tangy and sweet, nothing at all like something I've had ahead of. This would also be wonderful with pork!
I created this dish without my father-in-law's supervision simply because he had a bunch of errands to run. He stated I did a quite excellent job, but must have added just a little oil for the egg white/cornstarch mixture prior to frying the chicken. This would have produced the nuggets crispier. Oh properly, I guess encounter is the best teacher.
P.S. I also learned a vegetable and sauce trick which I'll post in the close to future. Tomorrow I will probably make a crispy beef dish with my father-in-law. This time, however, he promised to stroll me via the actions instead of tell me what I should do after which disappear . I feel I've great cooking instincts, but they can only carry me so far--especially with regards to generating Chinese food (lol)!
Servings: four
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