How To make Happy Family Stew
1/4 c Vegetable oil
3 lb Boneless beef chuck
- sirloin top or round - cut into 2-inch cubes 2 Onions, choppped
2 Garlic cloves, chopped
4 c Canned plum tomatoes
- w/ juice, chopped 1 1/2 cn Canned beef stock
1 c Mild green chilies
- drained and chopped 1 tb Fresh oregano, chopped -OR-
- 1 tsp dried 2 ts Ground cumin
3 tb Worcestershire sauce
Salt Freshly ground pepper 3 c Cooked rice
1. Heat enough oil to cover bottom of large, heavy pan until oil is
sizzling. 2. Dry meat well; add enough to pan to brown without crowding. Brown on
high heat; turn when brown on one side; brown the second and continue until all sides of meat are completely brown. Remove; set aside. 3. Repeat with rest of meat.
4. Reduce heat; add onions and garlic to pan; cook over low heat until
soft. 5. Return meat with its juice to pan; add next six ingredients; bring
liquid to a boil. Reduce heat; simmer, partially covered, 2 to 3 hours or until meat is tender. 6. With knife or spoon, break meat up into bite-size pieces. Season with
salt and pepper and serve over rice.
How To make Happy Family Stew's Videos
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Chinese Happy Family... Take-Out Style #chinesecooking
This is my first attempt at making any kind of Chinese food at home, and let me tell you this turned out just like the kind you get at a Chinese Restaurant! I doubled the size of the recipe in this video, the ingredients for a normal size recipe is below.
If you like this video, please subscribe to my channel as I will be making all kinds of recipes. Some handed down to me from generations and some I have never made before. There will be links below for some of the ingredients I used in this recipe.
Happy Family Ingredients:
1 Large boneless skinless chicken breast
1/2 lb. Flank Steak (I used stir fry beef)
1 Tbsp baking soda
1 Cup broccoli florets
1/4 cup carrots, sliced
1 1/2 Tbsp oil
1/4 tsp salt
12 large shrimp
1/2 cup mushrooms, sliced
1/2 cup water chestnuts, sliced
1 cub baby corn, cut into 3rds
3 green onions
2 garlic cloves, thinly diced
For the Sauce:
3/4 cup chicken broth
2 Tbsp cornstarch
3 Tbsp Chinese cooking wine (Shaoxing Wine)
1 1/2 Tbsp Soy Sauce
1 1/2 Tbsp Oyster Sauce
large pinch of ground white pepper
pinch of brown sugar
Directions:
To make the sauce: Mix the chicken broth with the cornstarch, then add the Chinese cooking wine, soy sauce, oyster sauce, brown sugar and white pepper. Stir well and set aside.
Tenderize the meat: Slice the beef across the grain into bite size pieces and put in a non-metallic bowl. Slice the chicken into bite size pieces and put into a bowl. Sprinkle 1/2 Tbsp of baking soda over beef and mix well, coating the beef. Sprinkle the remaining 1/2 Tbsp baking soda over the chicken and mix well until the chicken is coated. Let sit 15 minutes. Rinse really well and pat dry on paper towels.
1. Place a large non stick skillet or wok over medium high heat, add in the broccoli florets, sliced carrots and 1/4 cup of boiling water. Cover the skillet and allow the vegetables to steam for a minute. The water should all have evaporated. Move vegetables to a plate or bowl and set aside.
2. Place the skillet or wok back over a high heat and heat at least 1 minute. Add in the oil and once it is shimmering add the chicken in a single layer. Cook, without touching, for 1 minute then stir in the beef and cook for 1 minute.
3. Stir in the Shrimp and cook for 1 minute. Season skillet/wok with salt.
4. Add all of the vegetables and cook for another 2 minutes.
5. Stir in the garlic, then give the sauce another stir and add it to the skillet/wok.
6. Bring to a simmer and cook for another 1-2 minutes, until sauce is thickened.
7. Serve over rice or alone.
ENJOY!
12 Wok
Chinese Cooking Wine:
Piano Music:
Warm Memories - Emotional Inspiring Piano by Keys of Moon |
Attribution 4.0 International (CC BY 4.0)
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????Ingredients
Leg & Thighs 3 pounds chicken
????Seasoning
1 Tsp all purpose season
1 Tsp chicken season
1 Tsp smoked paprika
1 Tsp black pepper
1/2 onion
1 Tsp pimento seed
1/2 sweet peppers
1/2 fresh ginger
1/2 carrots
2 stalk scallions
1 Tsp fresh thyme
1/2 Tsp scotch bonnets pepper
1 tomato
3 cloves garlic
1 1/2 Tbsp brown sugar
1 1/2 cup hot water
1 Tbsp ketchup
1/2 Tsp salt
2 Tsp brown sugar/optional
1/2 cut potato
Cook 30 minutes in total on a medium to heat.
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