Yield: 4 servings
My father-in-law is back in Taiwan again for two weeks after a short trip to China. In spite of him not being at home that much these past few days, I did manage to get in a few lessons. For those of you who did not read the past messages related to this topic, my father-in-law is a chef with about 50 years of experience. I can't help but be awestruck as I watch him work in our kitchen at lightening speed in spite of his advanced age.
Yesterday I made a chicken dish that is somewhat similar to orange chicken (call it that for lack of a better name). He didn't supervise me the whole time, but rather gave me a list of ingredients with approximate measurements.
This dish was served over white rice and was delicious. The flavor was tangy and sweet, nothing like anything I've had before. This would also be great with pork!
I made this dish without my father-in-law's supervision because he had a bunch of errands to run. He said I did a pretty good job, but should have added a little oil to the egg white/cornstarch mixture before frying the chicken. This would have made the nuggets crispier. Oh well, I guess experience is the best teacher.
P.S. I also learned a vegetable and sauce trick which I will post in the near future. Tomorrow I will probably make a crispy beef dish with my father-in-law. This time, however, he promised to walk me through the steps instead of tell me what I should do and then disappear . I feel I have good cooking instincts, but they can only carry me so far--especially when it comes to making Chinese food!
Chicken
Sauce
Posted by LladyRusty at Recipe Goldmine May 26, 2001.
Source: Posted by Cookin' Dad - 30 November 2000, 9:16 am - Original Date: 15 October 2000 8:52 am
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