Cook, stirring occasionally, until sauce thickens, 3 to 4 more minutes. Stir the sauce again and pour into the pan along with the chicken.Add the cabbage to the pan and cook, stirring occasionally, about 2 minutes.When the oil is hot add the onion, garlic, celery, carrot, and baby corn to the pan and cook, stirring occasionally, about 4 minutes. Add the remaining 1 TBSP of peanut oil to the wok.Transfer the cooked chicken to a plate and set aside. When the oil is hot add the chicken and cook, stirring occasionally, until chicken is cooked through, about 6 minutes (depending on the thickness of your chicken slices). Add the liver and cook for 1 to 2 minutes. Heat 1 TBSP of the peanut oil in a wok over medium-high heat. Cut chicken into very small pieces and place in bowl with garlic, scallion, sugar, seasoned salt, oyster sauce mushroom or soy sauce, and teriyaki or hoisin. Continue to cook, skimming scum that may float on top, for about 4 to 5 minutes or until chicken is cooked through.Mix the SAUCE ingredients together in a bowl until well combined and cornstarch has dissolved. Let the rice sit in the covered pan WITHOUT REMOVING THE LID for 15 more minutes. KEEP THE LID ON and turn off the heat.Simmer the rice over low heat WITHOUT REMOVING THE LID for 10 minutes. Bring to a boil over medium-high heat then cover the pan and reduce the heat to low. Stir together the 1 cup rice and the 1 1/2 cups water in a medium-size saucepan.Return the chicken back in the wok, then give it all a stir. Add the sauce prepared in Step 2, allowing it to deglaze the bottom of the wok. Heat the remaining oil and cook the garlic, bok choy, and mushrooms for about 1 minute. Add the sliced chicken to the bowl and stir until all the chicken is evenly coated. Transfer chicken to a plate and set aside. Add chicken liver in a single layer and fry until lightly browned on all sides but not fully cooked. Mix the 1 TBSP cornstarch, 1 TBSP soy sauce, and 1 TBSP water in a large bowl. In a wok or wide skillet over medium heat, heat about 2 tablespoons of the oil.
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