How To make Chicken In a Pungent Sauce Modern Version
2 ea 2-lb broilers
8 ea Slices bacon
2 c Seedless grapes
2 tb Parsley
chopped fine
1 ea Mint sprig OR
1 1/2 ts Dried Mint
1/2 ts Pepper
1 t Salt
1/2 ts Saffron :
(Powdered)
2 c Chicken broth*
*Made from necks, gizzards, and livers Fry the bacon until crisp in a large iron frying pan. Remove from the pan, drain on paper toweling, break into small pieces and set aside. Brown slowly in the bacon fat the broilers which have been quartered, necks removed. When nicely browned, transfer the chicken to a large earthenware casserole and keep warm. Crush together 1 tablespoon chopped parsley, the dried powdered mint or leaves of fresh mint chopped fine, the salt, freshly ground pepper and saffron. Sprinkle over the chicken. Add to the brown residue in the frying pan the chicken broth. Bring to a boil, stir well and pour over the chicken. Place the casserole on a flame tamer over low heat, cover tightly and cook gently until the chicken is tender, or for about 3O minutes. Drain off most of the juice into a small saucepan and reduce to a syrupy consistency by boiling rapidly, for about 5 minutes. Pour back over the chicken, sprinkle with another tablespoon of chopped parsley and the pieces of bacon, and add the grapes. A macedoine of cooked chopped carrots, string beans, lima beans and peas, well buttered, would be good with this dish. Source: The Pepperidge Farm Cookbook
How To make Chicken In a Pungent Sauce Modern Version's Videos
4 Levels of Buffalo Wings: Amateur to Food Scientist | Epicurious
We challenged chefs of three different skill levels - amateur Emily, home cook Daniel, and professional chef Yuji Haraguchi of Okonomi and Yuji Ramen - to make us a batch of their go-to buffalo wings. Once each level of chef had served up and sampled their creations, we asked expert food scientist Rose to explain the choices each wingmeister made along the way - both good and bad. Which are you reaching for first, a drum or a flat?
Find Chef Yuji and his restaurants on Instagram at @haraguchiyuji, @okonomibk and @yujiramen_bk
Find Daniel at @iamdanielvictor
Keep up with Emily on her YouTube channel at and on Instagram at @emilyslamduncan
Looking for Rose? Head to @rosemarytrout_foodscience
Start your free trial and access over 50,000 expertly-tested recipes from Epicurious, Bon Appétit and more on the Epicurious app.
Still haven’t subscribed to Epicurious on YouTube? ►►
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
Homemade Schezwan Sauce / Schezwan Chutney / Szechuan sauce / Recipe
Schezwan sauce, a fiery hot, spicy and pungent sauce made with dry red chillies, garlic, a few sauces and spices, is a fusion Indo Chinese recipe of a hot chilli sauce.
Schezwan sauce is one of the most popular sauce recipes from the Indo Chinese cuisine. It is a versatile red chilli garlic sauce and can also be used as a dip.
Schezwan sauce was originated from the Szechuan cuisine which is originated from Sichuan province in south west China, however it has a very strong influence to Indian cuisine and especially to the modern indo Chinese cuisine.
In India, it is also called as schezwan chutney. It is a must have condiment with Indo – Chinese snacks like, momos, spring rolls, French fries, fried chicken, popcorn chicken etc. It is also an important ingredient for making Schezwan fried rice and Schezwan fried noodles.
Here is the recipe to make hot, sweet, tangy & spicy uniquely flavourful Schezwan sauce, just try it once….
----------------------------------------------------------------------------------------------------------------------------------------------
Do remember cooking is an art not a science.
Quantity of ingredients needs to be altered as per the local taste and your personal preferences.
Follow the steps carefully to get the best results.
#saucerecipe
#schezwansauce
#indochinesefood
???? Ginger Scallion Sauce: The Chinese Restaurant Way (薑蔥醬)!
Watch Daddy Lau teach us how to make his addictive ginger scallion sauce!
Additional Notes
1: Some chefs, especially at restaurants, skip cooking the ginger and scallions. Instead, they heat the oil and pour it on top of the raw, minced ginger and scallions. This results in a more pungent taste (which some people prefer), but my dad prefers cooking everything because it lasts much longer in the refrigerator.
2: This is an updated excerpt from our longer Bak Chit Gai video ( from our Lunar New Year series!) Ginger Scallion Sauce is a great recipe on its own, so I figured it deserves its own video.
3: To our regular subscribers - this video is shorter and missing a Meal Time. We never had a dedicated discussion of this sauce, but Meal Time isn't going anywhere in our future videos!
------
???????? JOIN THE CANTO COOKING CLUB ????????
Develop the intuition and foundation to cook Cantonese food with exclusive classes from Daddy Lau!
Join the club:
------
???? RECIPE + INGREDIENTS????
Check out our blog for an adjustable list of ingredients and step-by-step videos:
???? SUPPORT OUR CHANNEL ????
If you enjoy these videos and want to support us being able to continue creating content for many years to come, we’d love for you to consider becoming a patron of Made With Lau.
------
???? LINKS MENTIONED ????
- Bak Chit Gai / White Cut Chicken -
- Options for cleavers:
- Infrared thermometer:
- Thick wooden cutting board:
- How to shop for meats at the grocery store:
- Basic Chinese knife skills:
- Global Animal Partnership:
------
???? COOKWARE WE USE/LOVE ????
- Electric Burner:
- Non-Stick Wok:
- Carbon Steel Wok:
- Non-Stick Pan:
- Carbon Steel Pan:
- Stainless Steel Skillet:
- Cookware Set:
- 8 Quart Pot:
- Cookware Collections:
- Pan Protector:
- Carbon Steel Seasoning Wax:
???? KNIVES WE USE/LOVE ????
- Dad's 40 year old Chinese Chef Knife:
- Chef Knife:
- Santoku Knife:
- Starter Knife Set:
- Sharpening Stone Set:
???????? KITCHEN ACCESSORIES WE USE/LOVE ????????
- Magnetic Knife Strip (storage):
- Cutting Board:
- Instant Read Thermometer #1:
- Instant Read Thermometer #2:
- Food Scale:
???? DAD'S SPECIAL INGREDIENTS ????
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil:
- Handcrafted Soy Sauce:
- Light Soy Sauce:
- Light Soy Sauce (Handcrafted):
- Dark Soy Sauce:
- Dark Soy Sauce (Handcrafted):
- Rice Cooking Wine:
- Premium Oyster Sauce:
- Chili Oil:
- Hoisin Sauce:
- Chicken Bouillon:
- Shaoxing Cooking Wine:
Options for Vegetarian Oyster Sauce
-
-
Options for Gluten Free Oyster Sauce
-
-
???? MY CAMERA GEAR! ????
- My Workhorse Camera:
- My Lens for Wide Shots:
- My Lens for Detail Shots:
- My Macro Lens:
- My Main Light:
- My Light Softbox:
- My Camera Slider:
Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
------
⏲ CHAPTERS ⏲
00:00 - Intro
00:47 - Chop ginger and scallions
03:08 - Cook in oil
05:11 - Flavor the sauce
-----
???? OTHER CREDITS ????
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music -
Copyright Chillhop Music -
Overhead Camera Rig built by P.Oak -
Chinese Subtitles by Wynee Pan -
Garlic Soup Italian style with crispy croutons
I know what you’re thinking, two heads of garlic, are you crazy! You can relax as the slow cooking of the garlic will dissipate the pungent flavor and leave a pleasing smooth note. This soup really has to be served with croutons or a slice of bruschetta, plus some coarsely chopped parsley for that freshness. A simple soup with amazing flavor and fantastic if you have a cold!
▶Get full recipe here
Some of the products I use and recommend:
(affiliate)
Send products or info to:
MAILING ADDRESS
RECIPE30
PO BOX 416
MOUNT MARTHA 3934
VICTORIA AUSTRALIA
Want to post me something? Need a shoutout?
Got a product to be reviewed or used on my cooking videos?
Let me know!
▶Follow me on Instagram:
▶Follow me on Facebook:
Business inquiries: joel@recipe30.com
Music by:
How To Make Kung Pao Chicken With Steven Chu
Steven Chu is back from Ekiben in Baltimore to share his recipe for Kung Pao chicken. Known as a great Chinese American menu option, there’s lots of technique required, and Steven is here to walk you through each step.
Subscribe to Munchies here:
All Munchies videos release a full week early on our site:
Hungry? Sign up here for the MUNCHIES Recipes newsletter.
Check out for more!
Follow Munchies here:
Facebook:
Twitter:
Tumblr:
Instagram:
Pinterest:
Foursquare:
More videos from the VICE network:
Teriyaki Chicken Sandwich Recipe (Pan-Roasted Chicken with Homemade Teriyaki Sauce)
We are making popular Teriyaki Chicken to use as a sandwich. The teriyaki sauce smells so delicious and it goes great with rice and bread! This cooking technique using the teriyaki sauce can also be used to cook beef, pork or fish.
How to make Teriyaki Chicken Sandwich
(1 person) Cook Time: 15 minutes
120g Chicken Thigh
Vegetable Oil
- Teriyaki Sauce -
1/2 tbsp Soy Sauce
1/2 tbsp Sake
1/2 tbsp Mirin
A pinch of Sugar
1/4 tsp Grated Garlic or ½ tsp Ginger Juice
Pain De Campagne or any type of bread
Lettuce
Mayonnaise
New Onion
Shichimi - seven flavor chili powder, optional
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
Search your favorite Cooking with Dog recipes!
Check out our new Francis Kitchen Scale, Folding Fork and Chopsticks!
Help translate our recipes and get our original Mug, Chopsticks and T-shirt!
You might also enjoy ...
Taiyaki
Yakitori
#teriyakichicken #teriyaki #teriyakirecipe
Music courtesy of Audio Network