Sorry for the really long hiatus. It was rather unexpected, mostly because living overseas in France was not very conducive to Cantonese cooking. Well, healthy Cantonese cooking anyway. It was very difficult, especially in the south of France, to find the seasonal products in supermarkets that I would normally use in my meals.
But I'm back, for good, and with news! No, I'm not pregnant... I'm vegan! Well, at least for the next two weeks. I chose to experiment with veganism after reading about the conditions that animals are raised in the factory farms that provide Americans their meat selections. In factory farms, most animals don't have live in squalid conditions only to face horrid ends of dying, but the part that hit me the most was what they ate. Since this blog isn't a campaign for veganism, I'll be brief. Let's just say I'll never touch what those farm animals eat daily, not even with a ten foot pole.
These two weeks of vegan eating are a way for me to properly research the producers I will be buying from when I need to buy things at supermarkets. It hasn't been easy eating Cantonese and vegan, but my mom has been so supportive, and even though she eats meat at dinner, she still helps me shop around for vegan options. So far, my body has been responding well. I'm excited to tackle this experiment and to share more Cantonese recipes also!
Happy eating!
Sunday, August 15, 2010
Tuesday, January 12, 2010
Soy Sauce Chicken
Brrr... it's kinda cold. I'm lucky enough not to have been covered by blankets of snow, but even by the Mediterranean, it's freezing.
The cold calls for some meat! Here's a recipe for soy sauce chicken.
And a link to my blog on the basics.
Soy Sauce Chicken
Prep time: appx. 2hrs 30min
Cook time: appx. 20min
Ingredients
(8) pieces of chicken (white or dark meat), thawed
(1) clove of garlic
(3) slices of ginger
(10) tablespoons of soy sauce
pepper, to taste
Preparation
1. Prepare the chicken by trimming off the excess fat. Keep the skin on.
2. Thinly slice the garlic, lengthwise.
3. Chop the slices of ginger into shreds.
4. Combine the soy sauce and the garlic and ginger, mushing the garlic and ginger with a spoon to bring out the flavor. Add pepper to taste.
5. Put chicken into a container with a lid. Pour the soy sauce mixture over the chicken. Close the lid and shake, shake, shake. shake, shake, shake. shake that bootay! Shake on and off for about 5 minutes. Let sit and marinate for 1 to 2 hours.
In the meantime, you can... go online! Study! Read Crime and Punishment! Workout! Play videogames!
Cooking -- the fun part!
1. Use a pan that's big enough to fit all the pieces of chicken. Or, you can take a smaller pan and cook the chicken in batches.
2. Wait about a minute for the pan to get hot. Then coat the bottom of the pan in oil. I prefer olive oil, but any type of plant-based oil works. (I say plant-based because it's healthier.)
3. Without pouring any of the extra soy sauce into the pan, slowly place the chicken into the pan.
4. After 2 to 3 minutes, flip the chicken over. After 2 to 3 minutes Repeat steps 3 and 4.
5. When you have flipped the chicken over twice, pour the excess soy sauce over the chicken, then cover the pan with a lid to steam it a little bit. Steam for 4 to 5 minutes.
6. Turn off heat. Take chicken out of pan. Put in dish. Serve with rice.
Chi fan! Stuff your face! Let me know what you think!
The cold calls for some meat! Here's a recipe for soy sauce chicken.
And a link to my blog on the basics.
Soy Sauce Chicken
Prep time: appx. 2hrs 30min
Cook time: appx. 20min
Ingredients
(8) pieces of chicken (white or dark meat), thawed
(1) clove of garlic
(3) slices of ginger
(10) tablespoons of soy sauce
pepper, to taste
Preparation
1. Prepare the chicken by trimming off the excess fat. Keep the skin on.
2. Thinly slice the garlic, lengthwise.
3. Chop the slices of ginger into shreds.
4. Combine the soy sauce and the garlic and ginger, mushing the garlic and ginger with a spoon to bring out the flavor. Add pepper to taste.
5. Put chicken into a container with a lid. Pour the soy sauce mixture over the chicken. Close the lid and shake, shake, shake. shake, shake, shake. shake that bootay! Shake on and off for about 5 minutes. Let sit and marinate for 1 to 2 hours.
In the meantime, you can... go online! Study! Read Crime and Punishment! Workout! Play videogames!
Cooking -- the fun part!
1. Use a pan that's big enough to fit all the pieces of chicken. Or, you can take a smaller pan and cook the chicken in batches.
2. Wait about a minute for the pan to get hot. Then coat the bottom of the pan in oil. I prefer olive oil, but any type of plant-based oil works. (I say plant-based because it's healthier.)
3. Without pouring any of the extra soy sauce into the pan, slowly place the chicken into the pan.
4. After 2 to 3 minutes, flip the chicken over. After 2 to 3 minutes Repeat steps 3 and 4.
5. When you have flipped the chicken over twice, pour the excess soy sauce over the chicken, then cover the pan with a lid to steam it a little bit. Steam for 4 to 5 minutes.
6. Turn off heat. Take chicken out of pan. Put in dish. Serve with rice.
Chi fan! Stuff your face! Let me know what you think!
The Basics
This is a simple collection of Cantonese recipes designed for a generation of people who didn't grow up having a huge role in the kitchen.
Most of these dishes are very basic, just to get you through the week, and the food portions are designed for one or two people with enough leftovers for lunch the next day.
I'll never use quantities based on measuring cups because I often find that I am without them. Rather than force promising chefs to waste money on material instead of quality ingredients, I will, instead, try to specify quantities based on silverware or dinnerware that I already own.
Outside of the regular seasonings (salt, pepper, etc.) you will use, here are some basic condiments/ingredients specific to Cantonese cuisine you will need for this type of cuisine. Keep in mind, there are many other sauces for this cuisine, but they can easily be made.
Condiments
--Oyster sauce
--Soy sauce
Ingredients
--Garlic
--Ginger
Final note: Cooking may seem difficult when you first start, but once you get to know your taste, everything will fall together. That being said, the recipes on this blog do not have to be followed to a tee. Feel free to experiment according to your desires, and share your experiences with me and other fellow chefs!
Happy cooking, everyone!
Kata
Most of these dishes are very basic, just to get you through the week, and the food portions are designed for one or two people with enough leftovers for lunch the next day.
I'll never use quantities based on measuring cups because I often find that I am without them. Rather than force promising chefs to waste money on material instead of quality ingredients, I will, instead, try to specify quantities based on silverware or dinnerware that I already own.
Outside of the regular seasonings (salt, pepper, etc.) you will use, here are some basic condiments/ingredients specific to Cantonese cuisine you will need for this type of cuisine. Keep in mind, there are many other sauces for this cuisine, but they can easily be made.
Condiments
--Oyster sauce
--Soy sauce
Ingredients
--Garlic
--Ginger
Final note: Cooking may seem difficult when you first start, but once you get to know your taste, everything will fall together. That being said, the recipes on this blog do not have to be followed to a tee. Feel free to experiment according to your desires, and share your experiences with me and other fellow chefs!
Happy cooking, everyone!
Kata
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