Posts tagged "asian"
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    prettygirlfood: Chicken Noodles Recipe Ingredients: 6 oz. skinless and boneless chicken thigh or leg meat, cut into small pieces10 oz. fresh egg noodles3 tablespoons cooking oil2 cloves garlic, minced1/2 cup shredded cabbage1/4 cup shredded carrot1 tablespoon soy sauce1 tablespoon oyster sauce2 tablespoons water Marinade: 1/2 tablespoon soy sauce1 teaspoon oyster sauce1/2 tablespoon Worcestershire sauce1 teaspoon Shaoxing wine3 dashes white pepper1 teaspoon sugar1/2 teaspoon sesame oil Garnishing: Sesame seedsScallion, sliced diagonally Method: Rinse the fresh egg noodles with cold water, drain the excess water and set aside. In a small mixing bowl, marinate the chicken with all the all the seasonings in the Marinade, for 15 minutes. Heat up a wok with 1 tablespoon of the cooking oil. When the wok is heated, add the chicken into the wok and pan-fry the chicken until slightly charred and blackened on both sides. Remove the chicken from the wok and into a bowl. Set aside. Clean the wok and heat it up with the remaining 2 tablespoons of oil. Add in the minced garlic and stir-fry until light brown or aromatic. Add the shredded cabbage and carrot into the wok and do a few quick stirs. Stir in the noodles, soy sauce, oyster sauce, and water. Continue to stir fry until the noodles are well blended with the seasonings and completely cooked through. Dish out and transfer into two serving bowls. Top the chicken noodles with the chicken (and its juice), garnish with the sesame seeds and scallion. Serve immediately. Serves 2

    prettygirlfood:

    Chicken Noodles Recipe

    Ingredients:

    6 oz. skinless and boneless chicken thigh or leg meat, cut into small pieces
    10 oz. fresh egg noodles
    3 tablespoons cooking oil
    2 cloves garlic, minced
    1/2 cup shredded cabbage
    1/4 cup shredded carrot
    1 tablespoon soy sauce
    1 tablespoon oyster sauce
    2 tablespoons water

    Marinade:

    1/2 tablespoon soy sauce
    1 teaspoon oyster sauce
    1/2 tablespoon Worcestershire sauce
    1 teaspoon Shaoxing wine
    3 dashes white pepper
    1 teaspoon sugar
    1/2 teaspoon sesame oil

    Garnishing:

    Sesame seeds
    Scallion, sliced diagonally

    Method:

    Rinse the fresh egg noodles with cold water, drain the excess water and set aside.

    In a small mixing bowl, marinate the chicken with all the all the seasonings in the Marinade, for 15 minutes.

    Heat up a wok with 1 tablespoon of the cooking oil. When the wok is heated, add the chicken into the wok and pan-fry the chicken until slightly charred and blackened on both sides. Remove the chicken from the wok and into a bowl. Set aside.

    Clean the wok and heat it up with the remaining 2 tablespoons of oil. Add in the minced garlic and stir-fry until light brown or aromatic. Add the shredded cabbage and carrot into the wok and do a few quick stirs. Stir in the noodles, soy sauce, oyster sauce, and water. Continue to stir fry until the noodles are well blended with the seasonings and completely cooked through. Dish out and transfer into two serving bowls. Top the chicken noodles with the chicken (and its juice), garnish with the sesame seeds and scallion. Serve immediately.

    Serves 2

  4. 1322
    11
    Apr
    prettygirlfood: Homemade Chicken Teriyaki What you need: 2 skinless, boneless chicken breasts (~ 16-18oz raw) 4 TBS low-sodium soy sauce 4 TBS mirin 1 TBS sugar Corn starch (enough to coat chicken) Veggie oil, sesame oil, and sake (just a splash of each) 2 cloves of garlic Pinch of ground ginger Sesame seeds What you do: Combine soy, mirin, and sugar in a small pan and bring to a simmer.  Chop the chicken into small pieces and lightly coat with corn starch.  Heat up a frying pan with a little veggie and sesame oil, and fry until mostly done.  Drain most of the oil, and add a couple of cloves of crushed garlic.  Pour in a couple of glugs of sake and deglaze the bottom of the pan to scrape up all of those flavorful bits.  Pour the simmering soy/mirin/sugar mixture over the chicken, add a pinch of ground ginger, and a few shakes of sesame seeds.  Stir and let simmer until sauce thickens slightly.  Serve over a bed of steamed rice.  Eat.  Love. Enjoy.

    prettygirlfood:

    Homemade Chicken Teriyaki

    What you need:

    • 2 skinless, boneless chicken breasts (~ 16-18oz raw)
    • 4 TBS low-sodium soy sauce
    • 4 TBS mirin
    • 1 TBS sugar
    • Corn starch (enough to coat chicken)
    • Veggie oil, sesame oil, and sake (just a splash of each)
    • 2 cloves of garlic
    • Pinch of ground ginger
    • Sesame seeds

    What you do:

    Combine soy, mirin, and sugar in a small pan and bring to a simmer.  Chop the chicken into small pieces and lightly coat with corn starch.  Heat up a frying pan with a little veggie and sesame oil, and fry until mostly done.  Drain most of the oil, and add a couple of cloves of crushed garlic.  Pour in a couple of glugs of sake and deglaze the bottom of the pan to scrape up all of those flavorful bits.  Pour the simmering soy/mirin/sugar mixture over the chicken, add a pinch of ground ginger, and a few shakes of sesame seeds.  Stir and let simmer until sauce thickens slightly.  Serve over a bed of steamed rice.  Eat.  Love. Enjoy.

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