Digital Empire

Questions You Should be Asking the World Around You

You Don’t Have to Own a Chinese Restaurant to Cook Chinese Food. No Preparation Required.

You just don’t have the will power to drive through the snow to buy burgers and fries.  That meal will last all of 10 minutes and you’ll sit there and think, “Is there more to eating meals than this?”

Here’s a quick and easy way to cook chicken wings, for the lazy and the uninitiated. People like me!  The only odd items you might encounter are the soy sauce and the sesame oil, because not every household has these two items.

Pour two cups of water onto a pan. If you have a teflon pan, keep the heat below medium, just hot enough to boil the water. One of the downsides to using teflon pans is that you can’t turn the heat up too high. They tend to warp very easily.

If you have a stainless steel pan, you can turn the heat up much higher to boil the water faster.

chicken-wings

Frozen wings.  You can get these at any supermarket at the frozen wings section.  Ideally, you would cook 5 to 10 pieces of chicken for every two cups of water.  If you’re going to cook more, add more water.

There are two options to take. You can soak the wings in salt and water for half a day to get the flavor soak to into the meat, but that requires preparation and this is a “no preparation” guide.  The other option is to chuck them straight into the pan with the boiling water.  The boiling water will defrost the chicken automatically.

salt

Pour 1 teaspoon of salt into the pan.  The resulting broth from the defrosting of the chicken and the salt will mix in nicely, giving it a really subtle base flavor.

While that’s happening, grab a bowl for the sauce that you’re going to be mixing.

soy-sauce3 table spoons of soy sauce.

sesame-oilHalf a teaspoon of sesame oil. You don’t need a lot, you just want the scent of the sesame oil, which will make a big difference.

ttar_cornstarch_v

1 teaspoon of cornstarch.  The cornstarch serves as a thickener, and will give the sauce the impression of being a sauce rather than a watery salty flavored mess.

lemon-juice

3 tablespoons of concentrated lemon juice. This is for the weird people who like the taste of lemon. You can substitute this with a teaspoon of chili powder if you want.

Mix all of these ingredients in until the cornstarch is fully suspended, (fully mixed in with the soy sauce and the lemon juice).

Let the chicken cook for at least 10 minutes to kill off all the bacteria.  Check for any seeping blood with a fork. Just stab anywhere to see if any red blood leaks out. If it does, keep cooking.  When the chicken is ready, pour the sauce in and start stirring.

Stir until the sauce starts to thicken, then turn the heat down to a minimum.

garlic-powderGive the chicken a shake or two of garlic powder.

pepper

And a little bit of pepper.

Optional ingredients:

Carrots. Bok Choy, (Chinese cabbage). Lettuce. Any of your favorite vegetables as long as they have a neutral taste to them.  The vegetables are there to balance out the flavor, so anything that isn’t spicy or too sweet will do.

Easy and effective, this takes less than 20 minutes to make. Roughly the right amount of time to cook steamed rice.  It’s a full meal that you can store the leftovers for the next day.  This saves a little bit of money too. It saves you a trip to the gas staton, the burger joint, and it develops your cooking skills for the future.

 

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This entry was posted on 01/04/2017 by in Asia, EU, NA, Russia and tagged , , .

Questions You Should be Asking the World Around You

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