November Week 4
Sunday
Lunch: Puff pastry + leftover beef + leftover ricotta. Make Parcels + corn
Dinner: Lo Mein
Ingredients
for 4 servings
- 1 lb chicken breast(455 g), sliced - we used chicken thighs
- 1 teaspoon pepper (omit if necessary)
- 1 teaspoon salt
- 2 teaspoons sesame oil, divided
- ¼ cup chicken broth(60 mL) - about 1 tsp of chicken stock powder and 1/2 cup water.
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce (replace w oyster sauce)
- 1 teaspoon cornstarch
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- ½ cup shiitake mushroom, sliced
- ½ cup onion, sliced
- ½ cup carrot(61 g), sliced
- ½ cup sugar snap peas(49 g), halved
- 4 servings cooked egg noodles (we used 3 servings)
- 1 tablespoon scallions, chopped, for garnish
Preparation
- In a medium bowl, season the chicken with pepper, salt and 1 tablespoon of sesame oil. Mix thoroughly and set aside.
- In a separate medium bowl, combine the chicken broth, remaining tablespoon of sesame oil, soy sauce, hoisin sauce, and cornstarch. Mix thoroughly and set aside.
- Heat the vegetable oil in a wok or large pan over medium-high heat. Add the chicken and cook until no longer pink inside, 3-4 minutes. Remove the chicken from the pan and set aside.
- Add the garlic and ginger to the pan and cook until fragrant.
- Add the mushrooms, onions, carrots, and sugar snap peas. Stir fry until the vegetables are tender.
- Return the cooked chicken to the pan and add the cooked egg noodles and reserved sauce. Cook for 3 minutes, until everything is well-coated in the sauce.
- Serve garnished with scallions.
- Enjoy!
Monday
INGREDIENTS
- 32 ounces 8 boneless, skinless chicken thighs, fat trimmed
- 1/4 cup low sodium soy sauce
- 2 1/2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 3 cloves garlic, crushed
- 1 teaspoon Sriracha hot sauce
- 1 teaspoon fresh grated ginger
- 1 scallion, green only sliced for garnish
INSTRUCTIONS
- In a small bowl combine the balsamic, soy sauce, honey, garlic, sriracha and ginger and mix well.
- Pour half of the marinade (1/4 cup) into a large bowl with the chicken, covering all the meat and marinate at least 2 hours, or as long as overnight.
- Reserve the remaining sauce for later.
- Preheat the air fryer to 400F.
- Remove the chicken from the marinade and transfer to the air fryer basket.
- Cook in batches 14 minutes, turning halfway until cooked through in the center.
- Meanwhile, place the remaining sauce in a small pot and cook over medium-low heat until it reduces slightly and thickens, about 1 to 2 minutes.
- To serve, drizzle the sauce over the chicken and top with scallions.
Tuesday
Lunch: Yam cake + minced pork + salad
Dinner: Cantonese Smothered Tofu:
Ingredients,
Firm Silken Tofu (石膏豆腐) -or- soft tofu (嫩豆腐), two blocks, ~500g.
Coating for the deep-frying the tofu: 1 egg, ½ tbsp AP flour (中筋面粉); plus more flour for coating.
Dried Shiitake Mushroom (冬菇)
Optional, for crunch: carrot, ~2 inches; longbean (豆角), 1 or green bean, 3-4.
For the sauce: chicken stock, enough to top off one cup; slurry of 1 tbsp cornstarch (生粉) mixed with 2 tbsp water; ~1tbsp liaojiu a.k.a. Shaoxing wine (料酒/绍酒), ~1 tsp toasted sesame oil (麻油). We’ll need one cup of liquid total here – for us, we got about a third of a cup of soaking liquid from the mushroom, so we used 2/3 of a cup of stock here. Re stock, there’s a detailed discussion on your options re stock in the “How to make a Qian” section below.
Scallion, ~2-3 springs. Sliced, to finish.
Process, Cantonese Smothered Tofu:
Cut your tofu into ~8 pieces per block, then give them a blanch in hot salted water for ~10 minutes or so. Pat them dry, coat with egg/flour, deep fry for ~3 minutes. Make your sauce according to the “how to make a qian” section below
Reconstitute the shiitake mushroom with cool water, at least ~3 hours or alternatively overnight.
Cut the tofu into eight pieces each. Slice the block of tofu horizontally, then cut down in each direction to get eight pieces.
Add ½ tsp of salt to a pot of boiling water, then shut off the heat and carefully add in the tofu. Let the tofu sit for at least ten minutes, or until you’re ready to cook.
Prep the shiitake mushroom, the carrot, the longbean/green bean, and the scallion. Squeeze the mushroom dry of any excess moisture, then snip off the stem, and finally dice. Peel the carrot, dice. Slice the longbean or green bean into ~1/2 cm slices, slice the scallion.
Remove the tofu from the hot water, and toss on a dry towel. Pat the tofu dry.
Dust the tofu pieces with AP flour. This will help the coating stick.
Crack an egg, sift in the ½ tbsp AP flour. Beat the egg thorough un til no stray strands of egg white remain, sift in the flour, mix thorough to ensure no clumps.
Get a pot of oil up to ~175C, and simultaneously begin to give the tofu a flip or two in the egg batter, then drop it in the oil.
Fry the tofu for ~3 minutes in all, giving it a flip halfway through. Now because we’ll be putting the tofu pieces in one by one, by the time you get all of them in your very first pieces’ll be almost ready to come out.
Make the sauce. dip out most of the oil… leaving ~1 tbsp. Take a paper towel and wipe it all down, and you should be good to fry. Then with the flame on medium,
Minced mushroom, carrot, and longbean/green bean, in. Fry for ~1 minute or until starting to get slightly softened.
Pour one tablespoon liaojiu a.k.a. Shaoxing wine over your spatula and around the sides of the wok, to let it sizzle and quickly reduce away.
Pour in the shiitake mushroom soaking liquid/stock mixture. Bring it up to a boil.
Slowly drizzle in your slurry, stirring constantly until thickened.
Shut off the heat, drizzle in the toasted sesame oil.
Wednesday
Lunch: Leftover tteokbokki, leftover yam cake
Dinner: Air fryer chicken in Vietnamese rice rolls (MARINADE CHICKEN!)
Dinner: Chicken pesto pasta
Saturday
Lunch: n/a
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