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Chicken and vegetable stir fry- How to cook in 30 minutes



Hello everyone I am KP Kwan from tasteasianfood

com, a food blog specially focused on Asian food Today I would like to share with you how to prepare chicken and vegetable stir-fry, a dish that is ideal in all ways It's nutritious, it's colorful add is quick to prepare You can get the recipe by following the link right in the description below the video Let's take a look how to make it

To begin with, cut the chicken meat, either chicken breast meat or thigh meat into small pieces, like this Since stir frying is a quick process, we need to marinate the chicken Otherwise the chicken will not have enough time during stir frying to absorb the flavor from the stir-fry sauce Therefore we flavor the chicken with some salt, and add some cooking oil so that it will not stick together, and some cornstarch to protect the surface of the chicken during stir-fry, so that they will not dry out Combine everything and leave it aside for at least 15 minutes

Next, cut a few slices of ginger and coarsely chop some garlic for stir frying Now let's take a look of the dry Chinese mushroom This is the dry Chinese mushroom that has not been hydrated yet It is very hard and dry I have put it in water and soak overnight and now the mushrooms are fully hydrated

Remove the stem, then cut the mushroom into thick slices You may want to add other mushrooms into the recipe For example today I have some button mushrooms, so I cut them into about the same size of the Chinese mushrooms Besides the mushrooms, we have the following vegetables These are the broccoli florets, baby size corns, carrot slices, red bell pepper cut into strips

Before we start cooking, let's make the stir-fry sauce This is oyster sauce Combine the oyster sauce with some light soy sauce, and some Chinese rice wine, some salt, sugar and a little bit of ground white pepper, Then we'll take some of the mushroom water, the water that we used to soak the dried Chinese mushroom to dilute it, so that it becomes a sauce This water is very flavorful so don't throw it away, instead of using water , use this mushroom water to make the sauce There's one more step before we heat up the wok

Get some corn starch and then diluted with a tablespoon of the mushroom water to make a cornstarch slurry This is to be used to thicken the sauce later Blanch the carrot slices and broccoli florets in boiling water At the two minutes interval, add the broccoli and blanch for another four minutes So all in there will be six minutes for the carrot slices and four minutes for the broccoli florets

I blanch both of them because they are harder than other vegetables At the end of six minutes, remove all of them and put them into a pot of cold water to stop cooking immediately Once the vegetables are back to room temperature, remove and drain Heat up some oil in the work, over low to medium heat Pan-fried the chicken until it turns aromatic and slightly brown

Do not use high tea initially because the chicken may stick onto the surface of the wok due to the presence of cornstarch, but you can turn up the heat later When it is done, remove and drain Now we use the remaining oil to saute the ginger and the garlic Use low heat so that you will not burn the garlic And remove the garlic and ginger once it turns aromatic

Now it comes to the final part and is also the most the exciting part that is stir fry over high heat Heat up the oil in the wok, add the soaked hydrating mushroom, and the corns, and then the button mushrooms, the balanced vegetables and the capsicum (bell pepper) Then the stir-fry sauce that we have made earlier The garlic and the ginger, and a little bit of mushroom water to make the gravy Add back the chicken and finally, thicken the sauce with cornstarch slurry

Before you serve, drizzle a little bit of sesame oil Turn off the heat and serve It is best to serve with steamed rice, just by his own or with any kinds of Chinese noodles This is how to prepare chicken and vegetable stir-fry If you like this recipe, please don't forget to give me a 'like' and subscribe to my YouTube channel

Until the next video, I'll see you again My name is KP Kwan Bye for now

Source: Youtube

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