Japanese pepper Dolma (Piman no niku zume ピーマンの肉詰め) Restaurant Style Orange Chicken. Alright you guys, seriously, this orange chicken tastes exactly like the best orange chicken you’ve ever had at any restaurant.
I was very, very, very skeptical at first because I’ve never fried meat before and I was afraid it would turn out terribly. Kramer was adamant about having me make orange chicken that would remind me him Chinese take-out, though, and I couldn’t let him down! It was perfectly crispy and crunchy and the sauce was right on point; sweet and tangy and with a little bit of heat. I honestly can’t emphasize how good this orange chicken is.
You won’t be able to stop eating it, and it heats up great in the microwave as leftovers the next day. Your ingredients. Mix together the chicken, egg, salt, pepper, and 1 tablespoon of canola or vegetable oil, then add in 1/2 cup of cornstarch and 1/4 cup all-purpose flour. Heat enough vegetable or canola oil in a pot or a wok (about an inch deep in the pot) for about 5 minutes over high heat. In one more bowl, zest your orange. How To Cook Any Stir-Fry in Six Easy Steps. How to Velvet Chicken. The word "velvet" is a verb... sometimes. ;-) It's the almost-secret poaching technique that's used to produce tender, succulent chicken, beef and pork at your favorite Chinese Restaurant.
If you've been frustrated by less-than-stellar stir-fry results at home, simple velveting will take your stir-fry from mundane to extraordinary. Your family will swear it's take-out. ;-) Here's how it's done with chicken: Ingredients: 1 lb boneless, skinless Chicken meat, cut into thin strips 2 teaspoons Rice Wine (Saki) or Seasoned Rice Vinegar 1 large egg white 1 Tablespoon cornstarch 1/4 teaspoon salt 2 Tablespoons Canola or Peanut Oil- divided WaterTools: Medium bowl Whisk Colander large skillet Slotted spoon Preparation: Whisk the egg white, cornstarch, rice wine, salt and 1 Tablespoon of oil in a medium bowl until smooth. Add the sliced chicken and stir until coated. Refrigerate (marinate) 30 minutes. Add 1-2 inches of water plus 1 Tablespoon oil to the skillet. How to Make Egg Drop Soup Cooking Lessons from The Kitchn.
Previous image Next image Despite its simplicity, homemade egg drop soup is a guaranteed crowd pleaser.
I find a bowl of egg drop soup to be one of the most soothing and comforting dishes ever invented. You really only need three base ingredients to make it, two in a pinch. And yet breathing in that steamy broth and savoring the first spoonful of silky egg curd, all my troubles immediately fade away. If you hadn't already guessed, those key ingredients for egg drop soup are stock, eggs, and a bit of cornstarch to thicken things up.
But you can also add in other ingredients of your choosing. This recipe calls for using a bit of cornstarch in both the broth and in the eggs themselves. This soup is properly an appetizer. One last parting note: this is not a soup that keeps well. Egg Drop Soup Serves 4 as an appetizer or 2 for a light dinner Base Ingredients4 cups (32 oz) chicken or vegetable stock1 tablespoon + 1 teaspoon cornstarch2 to 4 large eggsSalt or soy sauce (Images: Emma Christensen)