This week I am going to try to use my new wok and my new Yan-Kit's Classic Chinese cook book. Over break, David and I made Kung Pao Chicken. It was very tasty, but I did not have enough chicken in the freezer at the time so the whole thing came out a little too saucy. I am going to try to make it again this week. Here's what I'm thinking:
- Monday - Kung Pao Chicken, white rice, spinach salad, and orange wedges (recipe follows)
- Tuesday - Fried Rice (using leftover white rice from Monday; recipe is found below), steamed broccoli, spinach salad, apple slices
- Wednesday - Sweet Potato Soup, cut up veggies, tangerines
- Thursday - Potato Pancakes, cut up veggies, applesauce
- Friday - Cajun Shrimp with Rice, steamed spinach with vinegar, banana rounds
- Saturday - Stir Fried Shrimp and Veggies, white rice
- Sunday - Grilled Steaks and Baked Potatoes
Kung Pao Chicken
Ingredients:
12 ounces chicken breast meat
4 tablespoons peanut oil
2 or 3 dried red chilies, seeded and cut into pieces
2 cloves garlic, peeled and diced diagonally
4 to 6 thin slices fresh ginger root
1 tablespoon Shaohsing wine or medium-dry sherry
3 scallions, cut into small rounds
2 ounces roasted peanuts
For the marinade:
1/2 tsp salt
2 teaspoons soy sauce
2 teaspoons Shaohsing wine or medium-dry sherry
1 teaspoon cornstarch
1 tablespoon egg white, lightly beaten
For the sauce:
1 tablespoon soy sauce
1 or 2 tablespoons chili sauce
2 teaspoons rice or white wine vinegar
2 teaspoons sugar
1 1/2 teaspoons cornstarch
6 tablespoons clear stock or water
1. Cut chicken into thin strips. Cut into cubes about 1/2 inch square. Put into a bowl.
2. Prepare the marinade: Add the salt, soy sauce, wine or sherry, cornstarch, and egg white to the chicken. Mix well and let marinate for 15 to 30 minutes.
3. Prepare the sauce: Mix together soy cause, chili sauce, vinegar, sugar, cornstarch, and stock or water.
4. Heat a wok over high heat until smoke rises. Add the oil and swirl it around. Add the dried chili, stir, then add the garlic, and ginger, then stir to release their aroma. Add the chicken. Sliding the wok scoop or metal spatula to the bottom of the wok, turn and toss for about 60 seconds. Splash in the wine or sherry around the side of the wok, stirring and tossing continuously. Add the scallions and continue to stir for another 30 to 45 seconds. The chicken should be almost cooked by now.
5. Add the well-stirred sauce to the wok. Continue to stir while it thickens.
6. Add the peanuts, stir to mix for a few times, then transfer to a warm serving plate. Serve immediately.
Fried Rice
Ingredients:
3 cups or 14 ounces boiled rice, cooked at least 3 or 4 hours in advance
2 tablespoons peanut or corn oil
2 scallions, cut into small rounds, white and green parts separated
1 large egg, lightly beaten with
2 teaspoons oil and
1/4 teaspoon salt
1/4 teaspoon salt (no, not a typo)
2 teaspoons soy sauce
2 tablespoons clear stock (optional)
1. Loosen grains as much as possible.
2. Heat a wok over high heat until smoke rises. Add the oil and swirl it around. Add the white scallions, stir a few times, then pour in the egg. Let stand for 5 to 10 seconds, so that the egg sets at the bottom but remains runny on the surface.
3. Add the rice. Sliding the wok scoop or metal spatula to the bottom of the wok, turn and toss continuously for 3 to 4 minutes or until thoroughly hot. Season with the salt and soy sauce. If the rice is very hard, add the stock and stir for a few more seconds. Add the green scallions. Put in a warm serving bowl and serve immediately.
You can find the soup and the potato recipe in a previous post. Enjoy!
No comments:
Post a Comment