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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-24-2020, 05:36 PM | #1 |
Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
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COVID Kung Pao Chicken Cook
There is a “Brethren Inspired” Throwdown going on now in the Throwdown Form. As both the wife and I are doing the Weight Watchers program, I looked for something that would align with what we’re to be eating. I found a Kung Pao Chicken Cook in the 2016 “Wok This Way” Throwdown that @SSV won. Chicken and Veggies plus some spice is just what the WW program ordered so that is what I went with.
Now here is the kicker: We’re on a self-insolation order here in California due to COVID 19. We’re still allowed to go to the store to replenish essential supplies but obviously this cook wasn’t essential. So, I went thru what I had on hand and I came up with what I believed would an acceptable list of ingredients. Here’s a couple of pics of the Ingredients I ended up using. I ended up using the following: Marinate Ingredients: 28 oz. boneless skinless chicken breast cut in 1” cubes. (2 large breasts) 1 tbsp. Shaoxing wine. (I used Rice Wine Vinegar) 1 tbsp. light soy (I couldn’t believe I was out of soy sauce so I used Ponzu) 2 tsp. baking soda 1 tsp. cornstarch Sauce Ingredients: ½ cup low sodium chick stock. 5 tbsp. light soy (I used Ponzu) 2 tbsp. Chinese black vinegar (I used Balsamic) 2 tbsp. Shaoxing wine. (I used Rice Wine Vinegar) 2 tsp. dark soy. (I used Fish Sauce) 2 tsp. Hoisin sauce (I used Oyster sauce) 2 tbsp. sugar. (I left this out due to WW) 1 tbsp. Samba Chili sauce 1 tsp. Fish sauce 1 tsp. cornstarch Stir Fry Ingredients: 4 tbsp. cooking oil – divided 1 ½ tbsp. minced garlic 1 tbsp. minced ginger ½ red bell pepper diced into 1” pieces. ½ green bell pepper diced into 1” pieces. 8-10 dried chilies. (I used 1 serrano, 1 jalapeno and 1 yellow and heat level was just about perfect) 1 tbsp. Sichuan Peppercorns. (I added a pinch of red pepper flakes) 4 green onion stems (cut into 1” pieces) ½ cup roast/unsalted peanuts (I didn’t have any so these were omitted) 2 tsp. sesame oil In addition to the above I added the following: ½ large carrot diced into 1” pieces. ½ medium yellow onion ½ medium red onion 1 stalk of diced celery 1-½ zucchinis diced into 1” pieces. Here is the Wok out on my Gas Grill side burner. I heated it up and added in 1 tbsp of Chili Oil and 1 tbsp of Sesame Oil. I put in the marinated chicken breasts and cooked it until everything started to brown. I removed the chicken and set it aside while I started cooking the veggies. 2 tbsp of Sesame Oil and added the diced carrot first since they would take the longest to cook. After approximately 2 minutes I then added the chili peppers, then the onions, the bell peppers, the sauce, and finally the zucchini. Once they had cooked for approximately 3 minutes, I added the chicken back in and cooked for another 3 minutes. After that I added the green onion in for the last 30 seconds. I had previously made up a double batch of half Jasmine Brown Rice and half Ancient Grains. I heated some of this up and placed it on a plate like SSV did. Here are a few pics of everything plates up. This was delicious and the wife thought it was “awesome!” Thanks for looking.
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Primo Oval XL, 60" Members Mark Gasser, Red Weber 22.5" Limited, Jumbo Joe and Akorn Jr. Last edited by DerHusker; 03-24-2020 at 05:47 PM.. |
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03-24-2020, 06:36 PM | #3 |
somebody shut me the fark up.
Join Date: 10-12-15
Location: Temecula, CA
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Nice cookin DH, good to see you around too!
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LSG 24x48 offset, MAK 2 Star General, Built in Santa Maria Pit, Weber Performer Deluxe 22 w/CB Rotisserie, Blackstone Pizza Oven, WGA, A PBC A 26'er AND A Jumbo Joe |
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03-24-2020, 06:42 PM | #4 |
is One Chatty Farker
Join Date: 01-31-20
Location: Bergen Town
Name/Nickname : Poppy Pellet Pooper
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More time then any, All the chinese take outs in my area are shut down. I am about to start making some salmon sushi, general tso shrimp, beef/chicken on a stick, and crab rangoon.
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03-24-2020, 09:29 PM | #6 |
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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Nailed it Jeff. Looks and by the ingredients I know it was awesome!
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LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod) |
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03-24-2020, 09:30 PM | #7 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Looks very enticing, I would be all over that
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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs. |
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03-24-2020, 10:16 PM | #8 |
Quintessential Chatty Farker
Join Date: 06-08-12
Location: Columbia, TN
Name/Nickname : Robb
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As always, KILLER cook!!! Food looks absolutely amazing [emoji39][emoji39][emoji39]
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MAK 3 Star — Camp Chef FTG 900 — 26.75 Weber kettle — Weber Q3200 Follower of Jesus, Husband of 1, Father of 9, Lover of people "Ya don't win friends with salad!" Come follow my adventures on Instagram: @rwaltersbbq |
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Tags |
Asian, chicken, Chinese, DerHusker, Kung Pao, wok |
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