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On May 16 2012 14:42 JerKy wrote:
As a college student trying to save money, I always love your blogs (they also make me very very hungry at night....)
Have you tried making this dish in a much spicier fashion?
Like adding pepper power or paste to make everything red and spicy
Really interested in trying it out (I'm obsessed with spicy things D: )
i dice up some chilis and throw them in.
if you are really a fan of spicy ... should try hakka style chili chicken (dry).
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On May 17 2012 02:26 a176 wrote:Show nested quote +On May 16 2012 14:42 JerKy wrote:
As a college student trying to save money, I always love your blogs (they also make me very very hungry at night....)
Have you tried making this dish in a much spicier fashion?
Like adding pepper power or paste to make everything red and spicy
Really interested in trying it out (I'm obsessed with spicy things D: ) i dice up some chilis and throw them in. if you are really a fan of spicy ... should try hakka style chili chicken (dry).
Any particular recipes that you recommend or should I just look some up/experiment?
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I have always loved these blogs, thank you for making them, and please continue it!
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boneless skinless breast is like... pound for pound the most expensive of all cuts of chicken... i disapprove of the 'ghetto' rating!!
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On May 17 2012 04:22 TimmyMac wrote:
boneless skinless breast is like... pound for pound the most expensive of all cuts of chicken... i disapprove of the 'ghetto' rating!!
These breasts were originally part of a whole chicken which I bought and cut up into pieces.
If you buy whole chickens and cut them up yourself, it's cheaper than buying any single cut of chicken.
On May 16 2012 21:50 surfinbird1 wrote:
I'm not too fond of mushrooms, do you think I can replace them with something else? Maybe carotts or onions or leeks?
Blasphemy! :o
Well I suppose you could. You can omit mushrooms altogether and (technically) add whatever vegetables you want. Just keep in mind that it will significantly change the flavor of the dish and the cooking time as well.
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Well done. I tend to add other random junk to stir fry, but this probably provides the best strong flavor. Might try in a few days.
In regards to spiciness, generally stir fry isn't... from eating at friends houses if you do add stuff just add chile paste.
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Nice write-up. Though I prefer to add garlic chilli paste and a sauce made of 2/4 soy, 1/4 sukiyaki, 1/4 oyster sauce and a teaspoon of corn flour. Cashews, broccoli and an onion (staple) are good additions too. Thigh is also WAY better than breast if you have the option.
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On May 17 2012 12:13 Scarecrow wrote:
Nice write-up. Though I prefer to add garlic chilli paste and a sauce made of 2/4 soy, 1/4 sukiyaki, 1/4 oyster sauce and a teaspoon of corn flour. Cashews, broccoli and an onion (staple) are good additions too. Thigh is also WAY better than breast if you have the option.
I think it's a matter of personal preference, but I also like thighs way better than breast. (sounds weird)
re: OP recipe. I don't think the shaoxing wine as a marinade does all that much. Light soy and oyster sauce would be wonders for the wine marinade though. I'd also add half an onion, and few slices of ginger.
lol @ the westernize suggestion
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On May 17 2012 12:13 Scarecrow wrote:
Nice write-up. Though I prefer to add garlic chilli paste and a sauce made of 2/4 soy, 1/4 sukiyaki, 1/4 oyster sauce and a teaspoon of corn flour. Cashews, broccoli and an onion (staple) are good additions too. Thigh is also WAY better than breast if you have the option.
Well, that produces an entirely different dish altogether. Although my experience with Western cuisine is scant, I've eaten (and cooked) enough Chinese cuisine to be fairly intimate with the ingredients and their effects. I've simply chosen the ingredients I have to produce a specific effect that I find tasty.
Of course you can make many different types of stir fries with different sauces. If you add scallions, or ginger, or both scallions and ginger, or light soy versus dark soy, they all produce pronouncedly different flavors. Stir fry is more of a cooking method than a specific dish.
On May 17 2012 17:58 broz0rs wrote:
re: OP recipe. I don't think the shaoxing wine as a marinade does all that much. Light soy and oyster sauce would be wonders for the wine marinade though. I'd also add half an onion, and few slices of ginger.
I have to disagree with you on that one. It's true the wine doesn't affect the chicken as much as it would for pork, but the wine definitely adds a lot of flavor to the chicken (at least to me, probably because I grew up with these flavors). I also considered onion and ginger, but decided they'd complicate the flavor and texture too much. It is a very simple recipe though.
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Canada2068 Posts
Damn it, I get so hungry reading your blog. I only have a bagel to gnaw on, but I guess it's better than nothing.
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This is pretty standard stir fry, essentially meat+ vegetable chopped up, and pan fried.
thought it would've been more fancy, rather than clean. also i HATE mushrooooooooomms.
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Nothing ghetto about this. A+
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I am bookmarking your blog so that when I go to college, I won't starve to death/live off of ramen noodles/starve to death/use up all my meal plan money/starve to death.
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This looks really good. I'm gonna make it for a dinner tonight. 5/5
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What does the wine bath actually do for cheeckens?
I do not know. I wish to know. I ask.
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I'm from southern China and in meats we stir-fry or just cook in a general matter its usually pre-prepped or marinated with:
- Sesame oil
- Rice Wine
- Oyster sauce
- Corn starch
- Salt
- Soy Sauce
- Rice Vinegar
My grandmother and aunt tells me that the wine serves mostly to remove any lingering odors from meat. But then again with all those basic ingredients, I'm pretty sure that meat will be fine. I would just assume its an essential component.
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On May 19 2012 12:16 SuperJongMan wrote:
What does the wine bath actually do for cheeckens?
I do not know. I wish to know. I ask.
The wine bath basically flavors the chickens with the wine without having to actually add the wine to the dish. Chicken breasts are very easy to overcook, so it is difficult to infuse the chicken with wine flavors while cooking it without overcooking the breast meat.
The other reason was that my original plan was for the dish to be very light in color, so adding wine directly to the dish would discolor it. Of course, the mushrooms darkened the sauce anyways, making that point moot.
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Im not usually a fan of stir fry but this one looks good.
Loved the captions under the pictures btw
5/5 :D
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EPT
