How To make Gail's Chicken Stir Fry
1 Breast of chicken
bite
Size pieces 1/4 c Soy sauce
1 t Oil
1 t Ginger powder
Minced garlic Oil 1 Onion
2 Carrots :
peeled /sliced
1 pk Snow peas
1 Green pepper chopped
1 cn Sliced water chestnuts
Garlic :
minced 1 c Chicken stock or boullion
1 tb Corn starch
Chopped
Marinate the chicken in next 4 ingredients. In wok or iron skillet, heat oil and cook onion. Add chicken, cook until browned, add carrots after a few minutes add 3/4 cup chicken stock. When carrots and chicken are done add snow peas, pepper and water chestnuts. Add 1/4 cup remaining chicken stock mixed with 1 tbs corn starch. Cook until thick, serve over chinese noodles or rice. Cheers. Gail Recipe By : GEPlatts
How To make Gail's Chicken Stir Fry's Videos
Gail Cooks Chicken Piccata (Italian)
I cook an Italian recipe called Chicken Piccata, substituting some ingredients, but still good! The recipe is in the PDF file:
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Vegan Chicken stir fry
Vegan
KETO DIET - Beef & Chinese Broccoli (Gai Lan) w/ Garlic Sauce - A Common Cantonese Dish
Beef and Chinese Broccoli (Gai Lan) with Garlic Sauce is very Cantonese. You will find this dish in many restaurants in Southern China and Hong Kong. Chinese Broccoli aka Gai Lan is a frequently used vegetable in Chinese cooking and is most often used in stir fries. This dish goes well in a family style meal paired with meatier dishes like a cut up chicken or BBQ meats.
Beef Marinade:
- dash Chinese white pepper powder
- splash Chinese cooking wine
- splash soy sauce
- splash sesame oil
- splash cooking oil
tips:
- When making the sauce, I use 1tbsp to 1 heaping tbsp cornstarch mixed into 1/4 cup water to make the cornstarch slurry. This is enough cornstarch for about one cup of liquid. Make sure the cornstarch is dissolved in the water before adding to the wok. I add this slurry at the very end of the cooking process. Mix the sauce after adding the slurry and let come to a boil. Once the sauce comes to a boil, turn the heat off. It is done. If after adding the slurry, you find the sauce is still too thin for your liking, make some more cornstarch slurry and add to sauce again. Bring to boil again. If you find after adding the slurry, that the sauce is too thick, add some water to thin it out and bring to a boil again. If before you add the slurry, you find there is not enough liquid in the wok, add some more water before adding the slurry.
- Tenderizing beef - I usually slice the meat the day before, and add 1 tbsp baking soda with some water mixed into the meat, to help tenderize it. You can do this up to 3 hours before using the meat, but I find it works best the day before or 24 hours prior. I wash the meat to get rid of the excess baking soda before using it and before adding the meat marinade.
Enjoy.
Crispy Fried Chicken with Asian Greens Fried Rice
INGREDIENTS
Chicken thigh
Salt
Vegetable oil
Cucumber and tomato slices to serve
Asian Greens Fried Rice:
2 tbsp vegetable oil
2 garlic cloves, chopped
1/2 onion, diced
1/4 cup diced Chinese sausages (lap cheong)
1 egg, lightly whisked
1/2 cup sliced Asian green vegetables e.g. pak choi, kai lan, bak choy, etc
2 cups cooked rice
2 tbsp light soy sauce
Finely sliced chives
1 tsp sesame oil
Freshly ground black pepper (optional)
INSTRUCTIONS
Fried rice:
Heat the vegetable oil in a pan over high heat. Add the garlic, onion and Chinese sausage. Cook for 2 minutes until the onion is starting to brown. Add the Asian vegetables and cook for a further 2 minutes. Push all the ingredients over to one side of the pan or wok. Tilt the pan so that the oil slides into the empty side. Pour the eggs into the oil. Spread the egg out so it cooks evenly. Once the egg is set, break it up and mix with other ingredients. Add the rice and break up and incorporate the rice with the other ingredients. Add the soy sauce mix until well combined. Remove from heat and toss through the chives and sesame oil.
For the CRISPY chicken:
Pat chicken piece dry with paper towel. Season generously with salt. Heat a non-stick pan over medium-high heat. When the pan is hot, add oil, then add the chicken piece skin side down. Place a sheet of baking paper over the top. Then place another heavy pan on top to evenly press down on the chicken. You can also add extra weights like canned tomatoes. Cook for 12 minutes or until a golden, crispy crust forms. Then turn chicken over and cook for a further 2 minutes or until cooked through. Rest for a few minutes.
Serve and Enjoy!
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Chinese Chicken Stir Fry
Chinese Chicken Stir Fry