Tender chicken breast, healthy broccoli and crunchy almonds are tossed together in a light Asian sauce.
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My husband uses Sambal on almost everything, so yes I always have it on hand. My husband loved this dish. I'm not one for nuts or spicy hot so I couldn't eat this dish, but my husband wants this dish once a week for him. Really its quick and easy to make.
I grew up in the sunny tropics of the Asian continent so I was at first surprised to see that the chicken was seared and removed before adding it back. However, I understand the principles in doing so, and I think it's good because it ensure that the dish is still delicious even if the chef is unaccustomed to Chinese cooking methods. The way that people do stir fry here is to have short cooking times on very high heat with a few quick tosses so to us, Chinese cooking is the art of heat and wok mastery.
There were other differences such as the choice of liquor and the fact that sambal was added but that's just a matter of personal taste among different individuals.
Thanks for making Chinese cooking easy and still delicious to other parts of the world.
Absolutely agree that Chinese and Asian cooking is an art. Most North American kitchens aren't equipped with the same screaming hot heat sources that sufficiently heat woks; therefore, some adjustments need to be made to try and achieve a similar result.
And, you're right, the ingredients used in a stir fry comes down to personal choice. That's the beauty of cooking :) Thanks for your great feedback. Cheers!
For the best results, wok's require extremely high heat. This is why we do not use non-stick for stir frying. Most manufacturer's of teflon and other non-stick surfaces do not recommend cooking with high heat.
You may want to check out the lesson on Pan Frying. This shows how to slowly heat up a pan and when to add the oil. If using higher heat and something like cast iron, adding the oil comes down to experience. If you add the oil and it smokes profusely, you'll need to pour out the oil, let the pan cool and start over again. The more you cook, the more you'll be able to tell when the pan is ready. It is just a matter of getting in the kitchen and practicing. Hope this helps!
Just wanted to add to this discussion that I skipped the sherry (didn't have any at home and had just returned from the grocery store) and the recipe was totally delicious anyway. This was my first Rouxbe meal and I'm feeling like a better cook already. :)
Here's my write-up on the recipe! http://www.jenepting.com/2011/04/rouxbe-meal-1-easy-broccoli-and-chicken.html
Followed the instruction except added baby corn, bamboo shoots, sugar snap peas and used unsalted cashews instead of almonds.I cooked it in my new (seasoned) wok made of carbon steel. I served it with coconut infused rice and it was a hit. Thank you for making me a better cook.
Good, simple recipe - a tasty way to practice stir-frying and to season the wok. I wanted to say, though, that check the sodium in the oyster sauce. I put a couple of TBSP of sauce that is 850 mg each and it was too salty. I'll just adjust next time, but still.
Now, my question: I'm wondering if there is a way to reduce the amount of oil splatter as I'm frying. Typically, I'll pat the chicken dry before I fry it, but with it coated with sauce, I haven't done that and, well, I had to turn it from a distance. Advice?
Yes, the sodium content will vary in different brands so it is important to get used to tasting ingredients wherever possible to understand how they will impact a dish. Tasting ingredients before using them and as you are cooking is an important habit to form.
In terms of splattering when stir-frying, there's not much you can do. This is just the nature of stir-frying. Some oil will splatter and some will rise up into the air. You can wear a chef's jacket to protect your arms if the splatters bother you. It's also a good idea to ventilate the kitchen when using this cooking method. Cheers!