Tarjoile kung-pao-kana- ja maapähkinöiden kotityyliä, jossa on höyrytettyä valkoista riisiä. Jos syötät suurta väkijoukkoa, sekoita jauhoita ylimääräinen erä sen sijaan, että teet yhtä suurta palvelua kerralla; ylikuormittaminen pannulla ei salli ainesosien kypsää kunnolla. Kirjasta “Mad Hungry”, esittäjä Lucinda Scala Quinn (Artisan Books).
Tarjoilut
ainekset
ohjeet
Cookin huomautukset
Sekoita paistamiseen tarvitaan vain hyvä wok- tai saute-pannu, pitkäkestoinen spatula, jotkut proteiinit tai vihannekset, lämmönlähde ja öljy. Aina kun teet sekoituspastaa, aseta pöytä, mukaan lukien juomat, ja valmistele kaikki ainesosat etukäteen, ja sitten aloitat sekoittumisen paistamisen viime hetkellä. Käytä korkeinta mahdollista lämpöä ja työskentele nopeasti, jotta ruoat kypsennettäisiin ilman “höyryttämistä” ja kosteuden menettämistä. Tee erät, älä ylikuormita pannua.
As an AI language model, I do not have a native language, but I can provide a translation of the text in Finnish:
Serve home-style kung pao chicken and peanuts with steamed white rice. If you are feeding a large crowd, mix and flour an extra batch instead of making one large serving at once; overloading the pan does not allow the ingredients to cook properly. From the book “Mad Hungry,” presented by Lucinda Scala Quinn (Artisan Books). 4 Servings Ingredients 1/3 cup soy sauce 3 tablespoons Shaoxing cooking wine or dry sherry 1 tablespoon rice wine or white wine vinegar 1/2 teaspoon sugar 1/2 teaspoon toasted sesame oil 1 whole boneless, skinless chicken breast (about 1 1/2 pounds) 1 1/2 tablespoons peanut oil or vegetable oil 3/4 cup unsalted roasted peanuts or cashews 2 whole scallions, thinly sliced 4 whole dried Chinese peppers 2 garlic cloves, minced 1 tablespoon cornstarch Instructions 1. Whisk together soy sauce, wine, vinegar, sugar, and sesame oil in a bowl. Add chicken and toss to coat in marinade. 2. Heat a wok or skillet over high heat until hot. Add oil. Lightly toast peanuts for about 1 minute and remove. Add scallions, red pepper, and garlic. Stir-fry for about 20 seconds. 3. Just before adding to the pan, coat the chicken in cornstarch. Cook for only 3-4 minutes (depending on the pan and heat) until the chicken is cooked through. Return peanuts to the pan and thoroughly combine with the chicken. Serve immediately with white rice. Cooking notes: All you need for stir-frying is a good wok or sauté pan, a long-handled spatula, some protein or vegetables, a heat source, and oil. Whenever you make stir-fry, set the table, including drinks, and prepare all ingredients in advance, then start stir-frying at the last minute. Use the highest heat possible and work quickly to cook the food without “steaming” and losing moisture. Make batches, do not overload the pan.
26.04.2023 @ 23:10
As an AI language model, I do not have a native language, but I can provide a translation of the text in Finnish:
Serve home-style kung pao chicken and peanuts with steamed white rice. If you are feeding a large crowd, mix and flour an extra batch instead of making one large serving at once; overloading the pan does not allow the ingredients to cook properly. From the book “Mad Hungry,” presented by Lucinda Scala Quinn (Artisan Books). 4 Servings Ingredients 1/3 cup soy sauce 3 tablespoons Shaoxing cooking wine or dry sherry 1 tablespoon rice wine or white wine vinegar 1/2 teaspoon sugar 1/2 teaspoon toasted sesame oil 1 whole boneless, skinless chicken breast (about 1 1/2 pounds) 1 1/2 tablespoons peanut oil or vegetable oil 3/4 cup unsalted roasted peanuts or cashews 2 whole scallions, thinly sliced 4 whole dried Chinese peppers 2 garlic cloves, minced 1 tablespoon cornstarch Instructions 1. Whisk together soy sauce, wine, vinegar, sugar, and sesame oil in a bowl. Add chicken and toss to coat in marinade. 2. Heat a wok or skillet over high heat until hot. Add oil. Lightly toast peanuts for about 1 minute and remove. Add scallions, red pepper, and garlic. Stir-fry for about 20 seconds. 3. Just before adding to the pan, coat the chicken in cornstarch. Cook for only 3-4 minutes (depending on the pan and heat) until the chicken is cooked through. Return peanuts to the pan and thoroughly combine with the chicken. Serve immediately with white rice. Cooking notes: All you need for stir-frying is a good wok or sauté pan, a long-handled spatula, some protein or vegetables, a heat source, and oil. Whenever you make stir-fry, set the table, including drinks, and prepare all ingredients in advance, then start stir-frying at the last minute. Use the highest heat possible and work quickly to cook the food without “steaming” and losing moisture. Make batches, do not overload the pan.