This straightforward and tasty recipe creates a complete meal in under 7 minutes. With prior preparation, all the essential ingredients are set to use. The template-based cooking approach makes the techniques familiar, requiring only minor adjustments. Employing a basic seasoning method, flavoring the dish is both efficient and inventive, enabling swift changes to reach the preferred taste through flavor exploration. This recipe serves as a practical alternative to commercial convenience foods.
Ingredients and equipment
8 oz. of thinly sliced chicken
2 tablespoons of canola oil
1 tablespoon of cornstarch for coating the chicken
1 tablespoon of Wok with Tak Basic Seasoning Mix
2 teaspoons of sugar
2 tablespoons of oyster sauce, or to taste
2 tablespoon of cornstarch to create a cornstarch/water suspension to make the gravy
Steps
Coat the chicken with cornstarch, sugar, and Wok with Tak Basic Seasoning Mix.
Preheat the wok over high heat.
Drizzle 2 tablespoons of cooking oil into the preheated wok.
Heat the oil until it starts to gently smoke.
Reduce the heat and allow the oil to gently smoke for about 15 seconds (refer to the video in Lesson 3 on spot seasoning for more details).
Turn the heat back up to high.
Arrange the chicken in a single layer on the wok's flat surface.
Fry the chicken for around 60 seconds or until it reaches the desired level of browning.
Flip the chicken over and fry the other side for 30 seconds.
Add oyster sauce and hoisin sauce. Adjust according to taste.
Introduce blanched broccoli into the wok.
Stir-fry for 30 seconds.
Taste test and make final flavor adjustments with oyster sauce and hoisin sauce.
Stir-fry for an additional 15 seconds, and the dish is now ready to be served.
The total cooking time is approximately 6 minutes.
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