TERIYAKI CHICKEN STIR-FRY

Stir frying (Chinese: 炒; pinyin: chǎo) is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West.

Scholars think that wok (or pan) frying may have been used as early as the Han dynasty (206 B.C. – 220 A.D.) for drying grain, not for cooking, but it was not until the Ming dynasty (1368–1644) that the wok reached its modern shape and allowed quick cooking in hot oil. Well into the 20th century, while restaurants and affluent families could afford the oil and fuel needed for stir fry, the most widely used cooking techniques remained boiling and steaming. Stir fry cooking came to predominate over the course of the century as more people could afford oil and fuel, and in the West spread beyond Chinese communities.

TERIYAKI CHICKEN STIR-FRY

INGREDIENTS:

2 TB Oil

450 g Chicken Fillets cut into strips ( 1 pound )

900 g Oriental-Style Frozen Vegetables ( 2 pounds )

1/2 cup Teriyaki Sauce

2 TB Soy Sauce

1 t Rice Vinegar

2 t Fresh Garlic crushed

2 t Fresh Ginger finely grated

1 TB Water

1 TB Cornflour (Cornstarch)

INSTRUCTIONS

Heat the Oil in a wok – stir-fry the Chicken until done – season with Salt and Black Pepper – remove from wok and keep aside

Add the Frozen Vegetables to the wok and stir-fry until soft but still a little crisp – add back the cooked Chicken

In a small bowl combine the Teriyaki Sauce, Soy Sauce, Vinegar, Garlic, Ginger and Water – stir in the Cornflour (whisk lightly) until smooth – pour the sauce over the Chicken and Vegetables in the wok and stir – cook until warmed through and the sauce has thickened (about 3 – 5 minutes)

SHRIMP AND ASPARAGUS STIR FRY

Stir frying (Chinese: 炒; pinyin: chǎo) is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West.

Scholars think that wok (or pan) frying may have been used as early as the Han dynasty (206 B.C. – 220 A.D.) for drying grain, not for cooking, but it was not until the Ming dynasty (1368–1644) that the wok reached its modern shape and allowed quick cooking in hot oil. Well into the 20th century, while restaurants and affluent families could afford the oil and fuel needed for stir fry, the most widely used cooking techniques remained boiling and steaming. Stir fry cooking came to predominate over the course of the century as more people could afford oil and fuel, and in the West spread beyond Chinese communities.

SHRIMP AND ASPARAGUS STIR FRY

INGREDIENTS:

4 tablespoons olive oil (divided)

1 pound large raw shrimp (peeled & deveined)

1 pound asparagus (ends trimmed and each stalk cut into 2-3″ pieces)

1/2 teaspoon salt (divided)

1 teaspoon minced ginger (Gourmet Garden Ginger Paste)

1 teaspoon minced garlic

Lemon Sauce

2/3 cup chicken stock

1 tablespoon cornstarch

1 tablespoon sugar

1 tablespoon soy sauce

1/4 cup lemon juice

1 teaspoon lemon zest

INSTRUCTIONS

In a small bowl, whisk together all of the lemon sauce ingredients and set aside.

In a large frying pan, heat 2 tablespoons olive oil over medium-high heat. Add shrimp to pan in a single layer and cook for about 3 minutes, turning them over to cook both sides. Season shrimp with 1/4 teaspoon salt. Shrimp should be beginning to pink on both sides and be opaque, but just slightly undercooked. Remove from frying pan and place shrimp on a plate.

In same frying pan, heat another 2 tablespoons of oil over medium-high heat. Add asparagus and cook until asparagus is tender-crisp, bright green, and just barely beginning to brown. Season asparagus with 1/4 teaspoon salt (or more if needed). Add ginger and garlic and stir to combine with asparagus. Cook for another 30-45 seconds or so.

Pour in lemon sauce mixture into frying pan with asparagus. Add shrimp back into pan and combine sauce with asparagus and shrimp. Simmer for about a minute or until sauce is thickened. Remove from heat and serve.

CHICKEN STIR FRY

Stir frying (Chinese: 炒; pinyin: chǎo) is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West.

Scholars think that wok (or pan) frying may have been used as early as the Han dynasty (206 B.C. – 220 A.D.) for drying grain, not for cooking, but it was not until the Ming dynasty (1368–1644) that the wok reached its modern shape and allowed quick cooking in hot oil. Well into the 20th century, while restaurants and affluent families could afford the oil and fuel needed for stir fry, the most widely used cooking techniques remained boiling and steaming. Stir fry cooking came to predominate over the course of the century as more people could afford oil and fuel, and in the West spread beyond Chinese communities.

CHICKEN STIR FRY

INGREDIENTS:

1 Package Yakisoba Noodles (found in the produce department and are precooked)

3 Tablespoons Oil (canola or peanut)

2 Chicken Breasts, cubed in 1″ pieces

Salt and Pepper to taste

1 Cup Crimini Mushrooms

1 Bundle Broccolini florets, stalks removed, or broccoli florets

1 Cup Matchstick Carrots

1 Cup Chopped Red Bell Peppers

2 Baby Bok Choy, end removed and quartered lengthwise

2 Green Onions, minced for garnish

1 Tablespoon Sesame Seeds for garnish

FOR THE SAUCE

1/2 Cup Low Sodium Soy Sauce or Tamari

1/4 Cup Vegetable or Chicken Stock (We prefer to use Better Than Bouillon Chicken

Base)

1 Tablespoon Honey

1 Tablespoon Brown Sugar

1/4 Teaspoon Ground Ginger

1 Teaspoon Minced Garlic, about 1 clove

2 Tablespoons Cornstarch

DIRECTIONS:

Heat a season cast iron skillet over high heat. We prefer cast iron for the great flavor it lends to meals unlike nonstick which doesn’t allow the juices to caramelize at the bottom of the pan.

Add 1 Tablespoon of the oil and heat until shimmering. Add the chicken and season with a pinch of salt and pepper. Turn the heat down to medium and cook, stirring occasionally until the chicken is cooked through, about 4 minutes. Remove the chicken to a plate.

Add the remaining oil to the pan and add the broccolini, carrots and peppers. Cook, stirring occasionally for 2 minutes. Add the mushrooms and bok choy and cook an additional 3 minutes.

Meanwhile, run the precooked noodles through hot water to separate the noodles. Drain and set aside.

Whisk together the soy sauce, stock, honey, brown sugar, ginger, garlic and cornstarch.

As soon as the veggies are tender, add the chicken and noodles to the pan and pour in the sauce, toss for a minute or two and serve hot with a garnish of green onions and sesame seeds.

KOREAN STYLE FRIED CHICKEN

Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in the Korean peninsula and southern Manchuria, Korean cuisine has evolved through a complex interaction of the natural environment and different cultural trends.

Korean cuisine is largely based on rice, vegetables, and meats. Traditional Korean meals are noted for the number of side dishes (반찬; banchan) that accompany steam-cooked short-grain rice. Kimchi is served at nearly every meal. Commonly used ingredients include sesame oil, doenjang (fermented bean paste), soy sauce, salt, garlic, ginger, pepper flakes, gochujang (fermented red chili paste) and napa cabbage.

Ingredients and dishes vary by province. Many regional dishes have become national, and dishes that were once regional have proliferated in different variations across the country. Korean royal court cuisine once brought all of the unique regional specialties together for the royal family. Foods are regulated by Korean cultural etiquette.

KOREAN STYLE FRIED CHICKEN

INGREDIENTS:

FOR THE MARINADE

2 lbs boneless skinless chicken thighs, quartered

1 medium yellow onion, puréed

6 garlic cloves, pressed

2 tsp salt

1 tsp black pepper

1 tsp ground ginger

FOR THE BATTER

1 cup all-purpose flour

1 1/2 tbsp baking powder

1 cup corn starch

1/2 tsp salt

1 tsp sugar

1/2 tsp black pepper

1 1/4 cups ice water

FOR THE KOREAN DIPPING SAUCE

1/2 cup ketchup

2 scallions, finely chopped

4 garlic cloves, minced

2 tbsp honey

4 tbsp Gochujang Korean Chili Sauce

pinch of salt

1/2 tsp black pepper

1 orange, juiced

1 tbsp ginger, grated

1/4 cup water

OTHER INGREDIENTS

oil for frying

white/black sesame seeds

chopped scallions

DIRECTIONS:

MAKE THE MARINADE

Combine the marinade ingredients in a bowl and mix to combine. Cover with plastic wrap and refrigerate overnight.

MAKE THE BATTER

Combine all the ingredients except for water in a large bowl and whisk to combine. Stir in ice water and mix. Set aside.

1ST FRYING

Heat the oil in a deep fryer or a heavy pot, like a Dutch oven, to 320 F.

Prepare a cooling rack set on top of baking sheet lined with paper towel nearby.

Once the oil reaches 320 F, coat the chicken pieces in the batter completely and place in hot oil. Do not overcrowd the pot; plan on frying 5-6 pieces at a time. Stir them around with a spider or slotted spoon so they don’t stick to each other. Fry for 4 minutes. Remove to the cooling rack and continue with the next batch of chicken. Monitor and adjust the temperature after each batch.

MAKE THE KOREAN DIPPING SAUCE

While the chicken is cooling, prepare the sauce. Combine all the ingredients in the sauce pan and simmer on low heat for 5 minutes. Let cool to room temperature.

KLIK TAJUK UNTUK DAPATKAN RESEPI PENUH

HIDUP BERDIKARI: RESEPI AYAM GORENG BERLADA: 

BAHAN BAHAN

1 ekor ayam

20 biji cili merah (dikisar)

10 biji bawang merah (dikisar)

5 biji bawang putih (dikisar)

2 cm halia (dikisar)  

4 sudu besar sos tiram

1 pokok daun bawang (dipotong 4 cm)

Sedikit bawang goreng (untuk hiasan)

Minyak untuk menumis

HIDUP BERDIKARI: RESEPI AYAM GORENG BERLADA

Dapatkan Resepi Penuh di :



HIDUP BERDIKARI: RESEPI AYAM GORENG BERLADA:

BAHAN BAHAN

1 ekor ayam

20 biji cili merah (dikisar)

10 biji bawang merah (dikisar)

5 biji bawang putih (dikisar)

2 cm halia (dikisar)  

4 sudu besar sos tiram

1 pokok daun bawang (dipotong 4 cm)

Sedikit bawang goreng (untuk hiasan)

Minyak untuk menumis

HIDUP BERDIKARI: RESEPI AYAM GORENG BEREMPAH:

BAHAN BAHAN

1 ekor ayam dibersihkan dan dipotong-potong

2 biji bawang besar, dihiris

147 ml tairu

2 camca sedang tomato puri

147 ml susu pekat

Minyak sapi untuk menumis

Garam secukupnya

BAHAN-BAHAN KISAR

2 camca teh garam masala

2 camca teh ketumbar       

2.5 sm halia

1 camca teh serbuk cili

1 camca teh serbuk jintan manis

4 ulas bawang putih

3 biji pelaga

3 biji lada hitam

PROSES PENYEDIAAN

Panaskan minyak sapi. Tumis bawang besar hingga wangi. Masukkan bahan-bahan giling kacau hingga garing. masukkan susu pekat tairu, tomato puri, garam dan ayam. Gaul rata. Apabila cukup masak angkat.

HIDUP BERDIKARI: RESEPI AYAM GORENG BERCILI:

BAHAN BAHAN

1 ekor ayam.

sedikit rempah kari utk ayam atau daging,

serbuk kunyit.

garam secukup rasa.

gula.

asam jawa.

minyak utk menggoreng.

cili kering yg dikisar lebih kurang 2 senduk.

bawang besar4 biji.

bawang putih 2 biji.

PROSES PENYEDIAAN

ayam dipotong 12 kemudian dibersihkan. gaulkan dgn garam, serbuk kunyit, serta rempah kari. perapkan sekejap dalam 10 minit. panaskan minyak dlm kuali dan goreng ayam jgn terlampau garing.

angkat sejukan .dlm bekas yg berasingan tumiskan bawang besar , cili kering dan bawang putih yg telah dikisar. tumiskan sehingga naik minyak, kemudian tambahkan garam, gula dan air asam jawa secukup rasa.

bila sudah mesra dan sebati masukkan ayam yg telah digoreng tadi. gaulkan rata didalam sambalnya sehingga betul2 sebati. angkat dan boleh lah dihidangkan.

HIDUP BERDIKARI: RESEPI AYAM GORENG BASAH:

BAHAN BAHAN

500 gram ayam

2 biji bawang besar

4 ulas bawang putih

2 biji cili merah

2 keping asam keping

stok ayam(jika suka)

minyak untuk menumis

air secukupnya

garam

gula

serbuk kunyit

perasa

PROSES PENYEDIAAN

ayam dipotong kecil-kecil dan digaul bersama dengan serbuk kunyit.  perap selama setengah jam.

panaskan kuali dan masukkan ayam yang diperap tadi, masukkan sedikit air.  masukkan asam keping, garam, gula, serbuk perasa dan stok ayam.

tutup kuali dan biarkan ayam empuk.  apabila air agak kering, masukkan minyak masak.

kacau ayam tadi dan masukkan bawang besar, bawang putih dan cili merah yang telah dipotong kecil-kecil.  kacau lagi sehingga naik bau.

HIDUP BERDIKARI: 

BAHAN BAHAN

Ayam seekor dipotong 12

BAHAN DIKISAR :

Bawang Putih

Bawang Merah

Kunyit Basah

Kunyit serbuk

Lada Hitam

Ketumbar

Halia

Lengkuas

Daun Limau Purut

Limau Nipis

Serai 4 batang

Kicap Hainan

4 sudu makan madu

Garam

Serbuk Perasa

Minyak Menggoreng

PROSES PENYEDIAAN

Ayam tersebut digaul dengan bahan-bahan yg telah dikisar tadi. Kemudian peramkan selama 1 jam. Selepas itu digoreng dengan api yang perlahan dan ditutup. (sekiranya menggunakan kuali)