My father-in-law is back in Taiwan once again for two weeks right after a brief trip to China. In spite of him not getting at property that much these past few days, I did manage to get within a handful of lessons. For all those of you who didn't study the previous messages connected to this topic, my father-in-law is really a chef with about 50 years of knowledge. I cannot help but be awestruck as I watch him work in our kitchen at lightening speed in spite of his advanced age.
Yesterday I made a chicken dish that is certainly somewhat related to orange chicken (contact it that for lack of a greater name). He didn't supervise me the entire time, but rather gave me a list of components with approximate measurements.
For starters, I reduce up about 3 cups of chicken breast meat and set it aside. Subsequent, I produced the following sauce which is surprisingly basic, but scrumptious:
1 cup soy sauce 1/2 cup granulated sugar 1/3 cup white vinegar 1/4 cup freshly squeezed orange juice (approximation) Around 1/4 cup water or low-sodium chicken broth (to dilute soy sauce - otherwise also salty; I employed water) 2 or three garlic cloves (crushed) 1/2 teaspoon hot sauce
Note: At first I was against utilizing a lot sugar and vinegar, but my father-in-law insisted on using huge amounts of close to equal portions of both. Who's to argue with 50 years of knowledge?
About 2 hours prior to making this dish, I poured a little from the sauce mixture in with the breast nuggets so meat would soak up flavor. To perform otherwise would not allow the sauce to deeply penetrate the meat. Yesterday, following frying my first batch of chicken, I tasted a piece and it was scrumptious with out the sauce! Right after pouring sufficient of sauce to cover chicken pieces, I mixed in cornstarch (1/4 cup!) and let mixture sit in refrigerator.
Although mixture sat in refrigerator, I reduce up some red and green bell peppers and green onion (total of roughly 1 cup). Later, I beat a couple of egg whites till frothy and set aside. 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 least 1/2 cup cornstarch (employing huge quantity - Crucial - and mixed with hands till mixture became quite gooey. Right after placing 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 just before adding green onions. I sauted for an additional 1 - two minutes ahead of removing from fire and adding more oil to fry chicken.
Right after oil was hot (about 360 degrees), I placed chicken pieces in oil, trying to separate them as greatest as you can. Soon after frying chicken (about 1-1/2 - two 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 just before adding about 1 1/2 tablespoons cornstarch mixed with equal amount of water. Soon after stirring, I added vegetables and brought mixture to boil. Afterwards, I lowered heat and simmered till mixture began 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 like anything I've had before. This would also be wonderful with pork!
I made this dish with no my father-in-law's supervision since he had a bunch of errands to run. He mentioned I did a pretty very good job, but ought to have added just a little oil to the egg white/cornstarch mixture prior to frying the chicken. This would have created the nuggets crispier. Oh well, I guess encounter is the ideal teacher.
P.S. I also learned a vegetable and sauce trick which I will post within the close to future. Tomorrow I'll most likely make a crispy beef dish with my father-in-law. This time, nonetheless, he promised to walk me by way of the measures as opposed to inform me what I need to do and then disappear . I really feel I've great cooking instincts, however they can only carry me so far--especially when it comes to making Chinese food (lol)!
Servings: 4
Yesterday I made a chicken dish that is certainly somewhat related to orange chicken (contact it that for lack of a greater name). He didn't supervise me the entire time, but rather gave me a list of components with approximate measurements.
For starters, I reduce up about 3 cups of chicken breast meat and set it aside. Subsequent, I produced the following sauce which is surprisingly basic, but scrumptious:
1 cup soy sauce 1/2 cup granulated sugar 1/3 cup white vinegar 1/4 cup freshly squeezed orange juice (approximation) Around 1/4 cup water or low-sodium chicken broth (to dilute soy sauce - otherwise also salty; I employed water) 2 or three garlic cloves (crushed) 1/2 teaspoon hot sauce
Note: At first I was against utilizing a lot sugar and vinegar, but my father-in-law insisted on using huge amounts of close to equal portions of both. Who's to argue with 50 years of knowledge?
About 2 hours prior to making this dish, I poured a little from the sauce mixture in with the breast nuggets so meat would soak up flavor. To perform otherwise would not allow the sauce to deeply penetrate the meat. Yesterday, following frying my first batch of chicken, I tasted a piece and it was scrumptious with out the sauce! Right after pouring sufficient of sauce to cover chicken pieces, I mixed in cornstarch (1/4 cup!) and let mixture sit in refrigerator.
Although mixture sat in refrigerator, I reduce up some red and green bell peppers and green onion (total of roughly 1 cup). Later, I beat a couple of egg whites till frothy and set aside. 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 least 1/2 cup cornstarch (employing huge quantity - Crucial - and mixed with hands till mixture became quite gooey. Right after placing 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 just before adding green onions. I sauted for an additional 1 - two minutes ahead of removing from fire and adding more oil to fry chicken.
Right after oil was hot (about 360 degrees), I placed chicken pieces in oil, trying to separate them as greatest as you can. Soon after frying chicken (about 1-1/2 - two 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 just before adding about 1 1/2 tablespoons cornstarch mixed with equal amount of water. Soon after stirring, I added vegetables and brought mixture to boil. Afterwards, I lowered heat and simmered till mixture began 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 like anything I've had before. This would also be wonderful with pork!
I made this dish with no my father-in-law's supervision since he had a bunch of errands to run. He mentioned I did a pretty very good job, but ought to have added just a little oil to the egg white/cornstarch mixture prior to frying the chicken. This would have created the nuggets crispier. Oh well, I guess encounter is the ideal teacher.
P.S. I also learned a vegetable and sauce trick which I will post within the close to future. Tomorrow I'll most likely make a crispy beef dish with my father-in-law. This time, nonetheless, he promised to walk me by way of the measures as opposed to inform me what I need to do and then disappear . I really feel I've great cooking instincts, however they can only carry me so far--especially when it comes to making Chinese food (lol)!
Servings: 4
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