Cook for 15 to 20 seconds, and turn as soon as the chicken releases from the pan. At the first sign of white smoke coming from the wok, swirl in 2 tablespoons of oil around the perimeter and gently place the marinated chicken in the wok in a single layer. Heat a wok or large deep pan over medium high heat.Allow to marinate for 20 minutes at room temperature. Add chicken and massage the slurry into the meat until most of the liquid has been absorbed. To velvet the chicken: In a medium bowl, mix together oil, soy sauce and cornstarch and whisk into a smooth slurry.2 cups steamed jasmine rice, for serving.12 ounces mung bean sprouts, rinsed very well. ¼ head of green cabbage, finely shredded.1 pound chicken breast, cut into ¼-inch slices.Marinating the chicken in soy sauce, oil and cornstarch is a method called velveting, which produces a more flavorful and tender chicken and prevents the dryness that can occur when stir frying.Cut the chicken further into bite size pieces. Slice chicken across the grain, and cut into quarter inch slices, about the thickness of a pencil.To more easily cut the chicken to the necessary thinness needed for quick cooking, partially freeze the chicken breast till it is firm, but not frozen solid, approximately 30 minutes.More recipes: Bourbon lime chicken tacos are amazing any day of the week The recipe presented here is a blend of traditional Chinese technique and the simplified style of chop suey found in Hermosillo. The dish is lighter, a bit crunchier and overflowing in bean sprouts. While chicken is used here, as was most typical from my mother’s kitchen, pork or beef would be just as satisfactory. Even in Mexico, this homecooked noodle dish is limited mostly to home kitchens in Hermosillo. What's interesting is that this dish doesn’t have much of a home presence in American households the way it does in Sonora. Yes, the same chop suey found in every Chinese-American restaurant from coast to coast. However, this noodle dish is just as typical of Hermosillo as the world famous Sonoran hot dogs. One dish I grew up eating from my mother’s kitchen may not fit the expected Sonoran profile of fried beef and potato tacos, machaca con huevos, tamales and carne asada.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |