Asian, Poultry, Quick Dinner, Savory

Sunday Stir-fry, Part 1: Chicken in Classic Sauce

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I love Chinese takeout.  I love eating with chopsticks straight out of the paper container.  Alas, there is no Chinese takeout in my neck of the woods, so I have to make do with homemade versions.  I still have not figured out the secret to Asian cooking, so I take a lot of help from the store.  There is one particular brand of stir-fry sauce that I like because it is low in sugar content.  It is on the pricier side, so I stock up when the sauce goes to sale.  The rest of the ingredients, well, put in whatever you like!

 

 

 

 

Ingredients:

  • 1-1.5 lbs of chicken breast, cubed
  • 1 Tbsp of ginger paste
  • 1 Tbsp of minced garlic
  • 2 Tbsp of Sambal Olek (use less if desired, I like it spicy)
  • 1/2 bottle of the Tsang Classic Sauce
  • 1 bag of frozen broccoli florets
  • 1 can of baby corn
  • 1 can of oyster mushrooms
  • 2 Tbsp of canola/vegetable oil
  • Salt and white pepper (yes, white) to taste
  • White sesame seeds (garnish)

Method:

  1. Heat oil in a wok.  While the oil heats up, cube chicken

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  • Fry chicken with salt and pepper till pale golden
  • Add ginger, garlic and sambal olek-saute for a few minutes
  • Add all the vegetables and saute for 5-10 mins, till the water released from the vegetables has mostly evaporated.

 

 

 

  • Add the sauce and saute for another 5-10 mins, till the stir-fry comes to desired consistency.  I like it a little on the runny side–more sauce for rice/noodles !!!

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  • Garnish with white sesame seeds and serve hot !!!IMG_20190303_122239
Comfort food

Roasted Broccoli

Most of my cooking memories are watching my mother cook.  My father is a very good cook, but he rarely did cook lest he made a huge pile of dirty dishes ! My best memory with a father ( when in come to food) involves broccoli.  His favorite way of eating it was steamed with butter and lemon pepper.  There are pictures of me in my high chair with my dad feeding me tiny pieces of the broccoli from his lunch plate.  Later my dad and I would just attack it straight from the steamer–my mother rarely got the chance to bring it to the table.  Thus my love affair with broccoli began early and till this day, my fridge is never empty of this vegetable.  I still steam it but sometimes when I am looking for a depth in flavor I roast it.  So here we go !

Preheat oven to 400F.  Spread out the broccoli on a baking sheet and drizzle with olive oil, salt and lemon pepper. You could add red pepper flakes, balsamic vinegar, or just salt and pepper.

Roast for a good 40-45 minutes till the broccoli is nice and brown and crunchy ( you can adjust the cook time to you suiting)

Serve warm as a side dish, toss it in a salad, or just polish it off straight from the baking sheet–like what I do !