#Pictures of hunan chicken how to

I am enthusiastically adding this recipe to my weekly rotation, due to its wonderful flavor and incredible ease to make. This recipe goes very smoothly, and extremely quickly as you said, so preparing ingredients is integral to a great outcome. I’m so glad I read the recipe through fully, first, then went back and re-read it a few times so I understood the flow of it all. I’ve been reading your food blog for many months now, and this is the first recipe I’ve tried so far. If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it on Instagram! I’d love to see what you come up with. 15-Minute Chicken Chow Fun (Chicken Fried Rice Noodles).Crispy Chinese Honey Chicken (without Deep Frying).If you use a carbon steel or cast iron pan, you might need to use more oil, so the bottom of the pan is covered completely with a thin layer of oil to prevent the chicken from sticking to the pan. If you use a nonstick pan, you can cut the oil to 1 tablespoon without any problem. The amount of oil you need largely depends on the type of pan you’re using. Add the cooked broccoli and the sauce, then cook until sauce is thickened.It helps to brown the chicken better if you spread it in the pan in a single layer and don’t touch it until the bottom is browned. It cooks faster this way and you only use one pan in total. I do this instead of blanching the broccoli in a separate pot. Steam the broccoli in the stir fry pan using a bit of water.

Making chicken and broccoli is super easy. In the case of the chicken and broccoli stir fry, you should have 5 items near your stove: It makes your working station less crowded, prevents you from forgetting to add ingredients during cooking, and makes clean-up faster. When I prepare my stir fry, I like to go one step further and group the ingredients according to the cooking steps, so I can use fewer prep bowls. Be sure to cut all the ingredients, make the sauce, and have all the ingredients ready near your stove. Once you heat up the pan, it usually takes less than 5 minutes to cook a dish. Different from many Western style cooking techniques, the Chinese stir fry process happens very quickly. Getting your working station organized is key to making good stir fries. Your dish will come out lighter than mine, but still taste great. You can replace it with soy sauce if you don’t have any on hand. It’s commonly used in Chinese stir fries to add a beautiful caramelized color to the meat. The flavor of the sauce will fall flat a bit, but you will still get a great result.ĭark soy sauce – It has a darker color and tastes less salty than soy sauce. If you do not want alcohol in your dish, you can use chicken broth to replace it. Shaoxing wine – Used in most Chinese stir fry dishes, including vegetables. It adds a rich, savory umami (from oyster extract) and a slightly sweet note to the stir fry sauce. Oyster sauce – In my world it’s a sauce that is quite close to hoisin sauce, only it tastes much better. Sometimes I add a handful of chopped green onion to further add fragrance to the dish. Key ingredientsĪromatics – It’s very important to use fresh ginger and garlic to create the authentic Chinese food experience. It’s easier to learn to use, heats up better, and creates great results. If you just started cooking Chinese food, or if you have a similar kitchen situation to mine (electric stove, IH stove, or not-so-powerful gas stove), cooking with a nonstick skillet or carbon steel skillet will be the best option. Now I use both nonstick and carbon steel pans depending on the dishes I make. Now that I finally have a gas stove again in my New York kitchen, the flame is so weak that sometimes I have trouble boiling water. I switched to a heavy nonstick skillet when I moved to Austin, because it heated up faster and held heat better on the electric stove.

#Pictures of hunan chicken how to

I’ve discussed why not to use a wok and how to set up your stir fry station in the past in great detail.īefore moving to the US, I always cooked with a small cast iron wok and gas stove in my Chinese kitchen. Start your steamed rice while preparing this dish and your dinner will be ready in 30 minutes. The cooking doesn’t require a wok and the process is very simple. It only requires one protein, one vegetable, and one sauce. If you rarely cook Chinese stir fries at home, this is a great dish to start with. Ĭhicken and broccoli should be on your weekday dinner rotation menu, because it’s so easy to prepare and the result tastes even better than takeout. An easy chicken and broccoli stir fry recipe that yields juicy chicken and crisp broccoli in a rich brown sauce, just like the one at a Chinese restaurant.