Asian-ish style chicken (not authentic) with a BeniHana garlic butter twist.
Ok bros, another step by step cooking thread
3 large breasts - prepare marinate which consists of
Salt, black pepper, soi sauce, sesame oil (just a splash) and garlic powder
Oh and baking soda - very important!
Cut the chicken into peaces pic rel thin
Goddamn that looks tasty. You have my attention.
Put 3 tea spoons of baking soda into the marinate and massage the chicken for 3-4 minutes - it's called VELVETING - it's what chinese restaurants do the chicken so it's still tender because chicken breasts usually dry out fast and become stringy and hard.
Leave the chicken to marinate for minimum of 40 mins - best is 5-6 hours or overnight even.
Secret trick to this dish is the garlic soi sauce lemon butter, crush some garlic in the press in a small jar, add some soi sauce and lemon, close the jar and shake so everything can mix.
Put your butter in the microwave and blast so it gets room temp - then gradually add the soi garlic sauce and mix with a spoon.
Put in fridge or freezer to harden
The other sauce of this dish is:
Soi sauce, sesame oil, some oyster sauce, some asian cooking wine for sushi and a bit of fish sauce (just a splash)
Render some lardons (I don't use seethe oils, no homo) so you can fry the chicken and veggies in the pork fat
Veggies of choice
Carrot, green pepper, spring onion and leak/ regular onions and garlic
Heat up the wok and put some of the pork fat and swearl it around so it coats the wok - when smoke starts to appear start cooking the chicken.
When your done with the chicken put it aside, put some more pork fat in the wok and start cooking the veggies
Onions go first because I like em a little bit wilted, everything else goes in order of what takes longer to soften
Put some of the garlic soi butter to cook with the veggies
When the veggies are cooked to your taste add the chicken and some more garlic butter.
Last thing that goes is the spring onions and some of that soi oyster sesame fish sauce mix, I pour it over the sides so it gets caramelized while it falls to the bottom - it gives a better taste.
toast some sesame seed and put for garnish if that's your thing and that's it :)
Goddamn that looks tasty
thanks fren
Ive rarely done wok cooking, but it doesn’t look like you’re using that much oil/fat in there. I thought there was generally a pretty good amount, or can that really vary based on the dish?
This goes really well with rice but I stopped eating rice and that's why I didn't make it this time.
I used the render fat from the lardones but yeah I didn't put so much, I put 3-4 scoops of that garlic butter tho. And since the chicken was so much I put some pork fat before cooking every batch.
But yeas usually asians cook with a lot of sunflower oil but I stopped eating that 3-4 months ago. It's still came out very good, and I don't feel like a pig after eating 2 plates.
Thanks for the recipe! I’ve saved it and hopefully will give it a shot once this weekend is over. Thanksgiving in the US tomorrow so already have tons of food I’ll be cooking. I’ll try to post a thread, but that depends if I have time to with hosting guests, mingling and cooking all at once. Still haven’t gotten the house prepared and have tons of cleaning today.
I like the idea of using the rendered fat and it does look a lot healthier.
Thanks for the recipe
you're welcome bud :)
Thanksgiving in the US tomorrow so already have tons of food I’ll be cooking. I’ll try to post a thread, but that depends if I have time to with hosting guests, mingling and cooking all at once
Nice, I wish you have a great Thanksgiving with your family.
Yes it's very tasty and healthier of course, I forgot to mention I put the lardons in the dish at the end and mix everything.
Sunflower seed oil is at least the healthiest seed oil if you must use one, it has a lot of Vitamin E and is mostly monounsaturated instead of polyunsaturated. In case you need a liquid refrigeratable oil for stuff like mayo.
Very fancy
Yeah that's the main cooking oil in my cunt, I think this is one of our biggest exports, I've never seen other cooking oils in the stores, maybe peanut oil but very rarely and only in the big chain supermarkets
In America the most common is probably canola oil and basedbean oil is pretty common too, both of which are pretty unhealthy
you know what i meant
Yes I've heard that, when I watch cooking videos on youtube they always say canola oil or vegetable oil and I'm not sure what that even is desu...is soi bean oil and vegetable oil interchangeable or something
Thanks bud, hadn't made this in a while and I wanted to treat myself.
RAPEseed oil
canola oil
KEK
now I see why the rebrand lel
I think it's mostly s.oybean oil but it can be a blend, it's just mystery oil basically
ya I always found that funny
Holy shit that's really bad...This should be banned.
I hope RFK bans this shit.
LOL, I just made a thread on Anon Babble about seed oils and first comment is a shill seething.
Anon Babble reminds me of Anon Babble lots of fags like that
though the seed oil threads must get a bit repetitive to people who just want to talk about cooking on there. I feel that way about religion threads on Anon Babble even when I agree with them.
Yeah Anon Babble is kind of retarded as of lately. It's either Kpop spam, Kendrick Lamar or Billie Eilish top 10 slop.
You're right there's some other seed oil threads so I deleted mine, some faggot started posting Andrew Tate tweets and anons started discussing him...