Chicken and Onion stir fry
Continuing to learn how to stir fry. This time, made it with a chinese marinade, and used the wok – INDOORS! It worked!
You heat the wok until it just wisps a little smoke. Then you add oil, “hot wok, cold oil”, and then stir fry. Spread out the meat, let it sear for a bit, then stir fry until almost done. It’s very fast — you don’t want to overcook the food. Best think yet, I can do it indoors! (I actually can’t do it on my grill, the burner there doesn’t get as hot as my indoor stove…
I made two cups of rice with 1/2 tsp salt, a dash of sesame seed oil and white pepper, and 1 tblsp butter. It made it a little buttery and asian smelling.
I used boneless, skinless, thin sliced chicken breast as the cut of meat. It was extremely easy to butcher.
Made the marinade and chiken mostly following the recipe at bottom:
I really like it! The essential ingredients to make it taste asian are the white pepper and shaoxing wine. I think it really makes a difference. I doubled the recipe, since had a pound of meat.But here’s the ratio:
1 lb meat: sliced to 1/8″ across grain
1/4 tsp ground white pepper
1/2 tsp salt
1/2 tsp sugar
1 tsp shaoxing wine
1 tsp soy sauce
1 tsp cornstarch
2 tsp oil
stir in with meat, and marinade for 30 minutes. Key thing is to not make it too wet. You don’t want to introduce too much water to the wok
put in the garlic last, with the vegetables when they are almost finished.
Just for fun, the chicken cost $4/lb, and the onion costs almost $1. I’m guessing it was $0.50 worth of rice?
So this yields 4 servings of stir fry meal, for around $6-7 total?
I’m glad this was successful. I ought to keep doing it more.
http://www.seriouseats.com/recipes/2014/04/easy-stir-fried-chicken-ginger-scallions-recipe.html
Easy Stir-Fried Chicken With Ginger and Scallions
About This Recipe
| YIELD: | Serves 2 to 3 |
| ACTIVE TIME: | 15 minutes |
| TOTAL TIME: | 45 minutes |
| SPECIAL EQUIPMENT: | Wok |
| THIS RECIPE APPEARS IN: | How to Marinate Meat for Stir FriesEasy Stir-Fried Chicken With Ginger and Scallions |
| RATED: |   |
Ingredients
- 1/2 pound chicken breast, sliced about 1/8 inch thick
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 1/8 teaspoon ground white pepper
- 1/2 teaspoon Shaoxing wine
- 1/2 teaspoon soy sauce
- 1 teaspoon plus 3 tablespoons vegetable oil, divided
- 1/2 teaspoon cornstarch
- 10 thin slices julienned ginger, plus one 1/4-inch-thick slice
- 4 scallions, cut into 2-inch segments
- 1 medium onion, sliced
- 3 medium cloves garlic, finely minced (about 1 tablespoon)
- Steamed rice, for serving
Procedures
-
1
Place the sliced chicken in a large bowl and add salt, sugar, ground white pepper, Shaoxing wine, soy sauce, 1 teaspoon oil, and cornstarch. Mix well and marinate for 30 minutes in the refrigerator.
-
2
After 30 minutes, take the chicken out of the refrigerator. Heat 2 tablespoons of oil in a wok over high heat until smoking. Add the 1/4-inch-thick slice of ginger. Cook, stirring, for 30 seconds, then remove and discard the ginger.
-
3
Add the chicken. Spread the chicken out with the spatula and cook without moving until slightly browned, about 1 minute. Continue to cook while stirring regularly until nearly cooked through, about 2 minutes longer. Transfer to a bowl and set aside.
-
4
Heat remaining tablespoon oil in wok over high heat until smoking. Add the scallions and onions. Season with salt and cook, stirring, until the onions are tender, another 2 minutes. Return chicken to the wok along with julienned ginger and minced garlic. Cook, stirring, until fragrant, about 1 minute. Transfer to serving platter and serve immediately with rice.
20160214 addendum
using week-old presliced meats from BCS market (leftover from hot pot), marinated with lots of cooking wine, and salt, and some vegetable oil (~30 min, NO CORN STARCH), stir fried in the skillet (heated very hot, oil added at last minute). And then stir fried, taking it off just after it is done, after all the water is released, careful to take it off the heat so that the meat doesn’t boil in its own juices. Makes tender, flavorful meat!
-Isaac
