food D3monic "Can" Cook but Allergies Suck!
- Thread starter D3monic
- Start date
Perfection right there!
t0mato said:
yea, my mother in law poo pood over a few things but that's to be expected with her. "Well i'd never" is her catch phrase. She's nice but gets under the skin.
Everyone else loved it.
next time just crispy pork, some ginger and bok choy. Enoki mushrooms where good but hard to find good ones near by.
Nice job, man ...
That's a lot of work, but it looks great ...
That's a lot of work, but it looks great ...
Looks good buddy.
I'm making a batch of pho broth as I type.
Ever made rice noodles?
I prefer them in pho and was thinking about making some
I'm making a batch of pho broth as I type.
Ever made rice noodles?
I prefer them in pho and was thinking about making some
I think for dinner tonight i'm going to make the wife the General tsos chicken with some eggrolls and a soup. Toss up between egg drop or hot n sour. Both are quick and easy to make.
[SIZE=36pt]General D3monic's Chicken[/SIZE]
[SIZE=15pt]INGREDIENTS[/SIZE]
For the Marinade:
2 egg white
2 tablespoons dark soy sauce
2 tablespoons dales marinade
4 tablespoons Shaoxing wine
4 tablespoons 80-proof vodka
1/2 teaspoon baking soda
6 tablespoons corn starch
2 pounds boneless, skinless chicken thighs, cut into 1/2- to 3/4-inch chunks
For the Dry Coating
1 cup flour
1 cup cornstarch
1 teaspoon baking powder
1 teaspoon kosher salt
For the Sauce:
3 tablespoons dark soy sauce
3 tablespoons dales marinade
4 tablespoons Shaoxing wine
4 tablespoons Rice vinegar
6 tablespoons low-sodium chicken stock
8 tablespoons sugar
2 teaspoon roasted sesame seed oil
2 tablespoon corn starch
3 teaspoons vegetable oil
4 teaspoons minced garlic (about 4 medium cloves)
4 teaspoons minced fresh ginger (about one 2-inch piece)
4 teaspoons minced scallion bottoms (about 2 scallions), plus 6 to 8 scallions, white parts only, cut into 1-inch lengths
8 small dried smoked red chilies
[SIZE=15pt]DIRECTIONS[/SIZE]
For the Marinade:
Beat egg whites in a large bowl until broken down and lightly foamy. Add soy sauce, wine, and vodka and whisk to combine. Set aside half of marinade in a small bowl. Add baking soda and corn starch to the large bowl and whisk to combine. Add chicken to large bowl and turn with fingers to coat thoroughly. Cover with plastic wrap and set aside.
For the Dry Coat:
Combine flour, corn starch, baking powder, and 1/2 teaspoon salt in a large bowl. Whisk until homogenous. Add reserved marinade and whisk until mixture has coarse, mealy clumps. Set aside.
For the Sauce:
Combine soy sauce, wine, vinegar, chicken stock, sugar, sesame seed oil, and cornstarch in a small bowl and stir with a fork until cornstarch is dissolved and no lumps remain. Set aside.
Combine oil, garlic, ginger, minced scallions, and red chilies in a large skillet and place over medium heat. Cook, stirring, until vegetables are aromatic and soft, but not browned, about 3 minutes. Stir sauce mixture and add to skillet. Cook, stirring, until sauce boils and thickens, about 1 minute. Add scallion segments.
To Finish:
Heat 1 1/2 quarts vegetable oil in a large wok to 350°F and adjust flame to maintain temperature.
Working one piece at a time, transfer chicken from marinade to dry coat mixture, tossing in between each addition to coat chicken. When all chicken is added to dry coat, toss with hands, pressing dry mixture onto chicken so it adheres, and making sure that every piece is coated thoroughly.
Lift chicken one piece at a time, shake off excess coating, and carefully lower into hot oil (do not drop it). Once all chicken is added, cook, agitating with long chopsticks and adjusting flame to maintain a temperature of 325 to 375°F, until chicken is cooked through and very crispy, about 4 minutes. Transfer chicken to a paper towel-lined bowl to drain.
Add chicken to large bowl and add sauce. Toss chicken, folding it with a rubber spatula until all pieces are thoroughly coated. Serve immediately with white rice
[SIZE=36pt]General D3monic's Chicken[/SIZE]
[SIZE=15pt]INGREDIENTS[/SIZE]
For the Marinade:
2 egg white
2 tablespoons dark soy sauce
2 tablespoons dales marinade
4 tablespoons Shaoxing wine
4 tablespoons 80-proof vodka
1/2 teaspoon baking soda
6 tablespoons corn starch
2 pounds boneless, skinless chicken thighs, cut into 1/2- to 3/4-inch chunks
For the Dry Coating
1 cup flour
1 cup cornstarch
1 teaspoon baking powder
1 teaspoon kosher salt
For the Sauce:
3 tablespoons dark soy sauce
3 tablespoons dales marinade
4 tablespoons Shaoxing wine
4 tablespoons Rice vinegar
6 tablespoons low-sodium chicken stock
8 tablespoons sugar
2 teaspoon roasted sesame seed oil
2 tablespoon corn starch
3 teaspoons vegetable oil
4 teaspoons minced garlic (about 4 medium cloves)
4 teaspoons minced fresh ginger (about one 2-inch piece)
4 teaspoons minced scallion bottoms (about 2 scallions), plus 6 to 8 scallions, white parts only, cut into 1-inch lengths
8 small dried smoked red chilies
[SIZE=15pt]DIRECTIONS[/SIZE]
For the Marinade:
Beat egg whites in a large bowl until broken down and lightly foamy. Add soy sauce, wine, and vodka and whisk to combine. Set aside half of marinade in a small bowl. Add baking soda and corn starch to the large bowl and whisk to combine. Add chicken to large bowl and turn with fingers to coat thoroughly. Cover with plastic wrap and set aside.
For the Dry Coat:
Combine flour, corn starch, baking powder, and 1/2 teaspoon salt in a large bowl. Whisk until homogenous. Add reserved marinade and whisk until mixture has coarse, mealy clumps. Set aside.
For the Sauce:
Combine soy sauce, wine, vinegar, chicken stock, sugar, sesame seed oil, and cornstarch in a small bowl and stir with a fork until cornstarch is dissolved and no lumps remain. Set aside.
Combine oil, garlic, ginger, minced scallions, and red chilies in a large skillet and place over medium heat. Cook, stirring, until vegetables are aromatic and soft, but not browned, about 3 minutes. Stir sauce mixture and add to skillet. Cook, stirring, until sauce boils and thickens, about 1 minute. Add scallion segments.
To Finish:
Heat 1 1/2 quarts vegetable oil in a large wok to 350°F and adjust flame to maintain temperature.
Working one piece at a time, transfer chicken from marinade to dry coat mixture, tossing in between each addition to coat chicken. When all chicken is added to dry coat, toss with hands, pressing dry mixture onto chicken so it adheres, and making sure that every piece is coated thoroughly.
Lift chicken one piece at a time, shake off excess coating, and carefully lower into hot oil (do not drop it). Once all chicken is added, cook, agitating with long chopsticks and adjusting flame to maintain a temperature of 325 to 375°F, until chicken is cooked through and very crispy, about 4 minutes. Transfer chicken to a paper towel-lined bowl to drain.
Add chicken to large bowl and add sauce. Toss chicken, folding it with a rubber spatula until all pieces are thoroughly coated. Serve immediately with white rice
