Tonight my aunt stayed for dinner, we had left over steak from last nights dinner (I tried a new sauce which I’ll blog next week) and I had some chicken in the fridge. So I decided to make two different chinese dishes; Beef in an Oyster Sauce and Sweet & Sour Chicken with boiled rice. It turned out yummy, my favourite was the beef *drool* This will be a long post so beware
Grab any vegetables you like, I used onions, mushrooms, green pepper, mange-tout and fry with a little oil, salt and pepper until soft. Set aside for use in the two upcoming dishes
Soft Fluffy White Boiled Rice
Heat a large pan of water which has been seasoned with a little salt and bring to the boil. Add in rice (I used 2 cups today) and make sure the water level is approx 1 inch more than the rice level, stir once and then put lid on the pan and turn down the heat and let it simmer away for 15 or until water has evaporated. To check if the rice is ready, get a knife and make little holes in the pan to get to the bottom of the pan, when you take the knife out, if it is sticky and watery then the rice is not ready and should take a few more minutes. Becareful not to stir the rice or else it will become all sticky and yuck! Take off the heat and let it sit for a few minutes before making sure all water has gone from the pan and plate up with the dishes featured below (or any other for that matter!).
Beef in Oyster Sauce
500g sirlon steak cut into pieces
3 cloves garlic – thinly sliced
1/4 ginger – thinly sliced
1 tbsp sake or soy sauce
5 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp corn starch
2 tbsp water
2 tsp vegetable oil
A pinch of pepper and sugar
1. Mix all the marinate ingredients together in a bowl and add the steak for 30 minutes in order to soak.
2. Heat the oil in a wok (or deep frying pan), saute garlic and ginger until slightly brown.
3. Add the marinated steak along with the leftover marinate juices and cook until cooked (approx 8 minutes)
4. Add oyster sauce, sake or soy sauce, 1/2 of the ready prepared vegetables & season and stir all together for a further 2-3 minutes, then serve.
Sweet & Sour Chicken
500g boneless chicken breast sliced into chunks
1/2 tsp salt
1/2 tsp soy sauce
1 tbsp corn starch
1 tbsp cold water
4 tbsp vinegar
4 tbsp ketchup
1 tbsp sugar
5 tbsp cold water
5 tbsp pineapple juice
3 tsp corn starch
1 tsp salt
1 tsp vegetable oil
1. Mix all of the marinate ingredients together in a bowl and let the chicken sit it in for approx 30 minutes
2. Mix all of the sauce ingredients together in a bowl and set aside.
3. Add a little vegetable oil in a wok (or deep frying pan) and put on high heat until you hear the oil cracking. Add in the chicken stirring for approx 4 minutes until golden brown. Remove the chicken from the wok and set aside remembering to drain excess oil away from the wok or else the dish will be too oily.
4. With your now oil drained wok, add a little vegetable oil (yes it doesn’t make sense but it’s fresh oil rather than used oil! Add in the rest of the previous prepared vegetables, sweet & sour sauce and stir until it because very hot, this will take 2-3 minutes.
6. Put the chicken back in the wok with the sauce and stir for a few minutes then serve.
& that’s basically it… the preparation takes the longest but munching into the hot yummy food at the end is great! Since I’ve moved in with my grandfather, I’m cooking much much more so these posts will continue for the near future so I hope you don’t get too bored & I would like some of you to try them out and lemme know how they worked!