The Joy Of Cooking in Wendy's Kitchen

Ingredients For Chicken and marinade 9.0z boneless skinless chicken breast, thinly sliced  1 1/2 tablespoon of water 1 teaspoon light soy sauce 1/2 teaspoon sesame oil 1/2 teaspoon corn starch 1 teaspoon vegetable oil For The Rest of The Dish 1 cup chicken stock or water 1 teaspoon sugar 1 tablespoon light soy sauce 1/2 teaspoon dark soy sauce 0.19 sesame oil white pepper (to taste) 1/2 teaspoon cornstarch 3 tablespoons vegetable oil 0.75 pound string beans (ends trimmed and cut into half)  3 cloves garlic, minced  0.75 tablespoon Shaoxing wine Instructions Add all the marinade ingredients to the chicken in a bowl. Mix it well with your hands so that the chicken absorbs all the marinade liquid. Set it aside.  Prepare the sauce by mixing together:  - 1/2 cup stock or water - 1 teaspoon sugar - 1 tablespoon light soy sauce - 2 teaspoons dark soy sauce - 1/2 teaspoon sesame oil - a pinch of freshly ground white pepper - 2 teaspoons corn starch Add 2 tablespoons of ...

  Ingredients 200 grams French beans, ends trimmed and cut into 1-inch pieces 10-15 fish balls, halved 3-4 cloves garlic, minced 2-3 bird's eye chilli, sliced 1 tablespoon oyster sauce 1 tablespoon light soy sauce 1/2 teaspoon corn flour + 2 tablespoons water (slurry) 2 tablespoons oil (for frying) Instructions Heat 2 tablespoons of oil in a wok or frying pan. Fry the fishballs untill they turn golden brown. Remove and set it aside.  In the same pan, add a bit more oil if needed. Saute the garlic and chilli untill fragrant.  Add the French beans to the pan. Stir fry it over medium-high heat untill they become bright green and tender-crisp about 2-3 minutes.  Add the fried fish balls back into the pan. Pour in the mixture of oyster sauce, light soy sauce and corn flour slurry.  Stir everything together for another minute untill the sauce thickens and coats the vegetables and fish balls evenly.  Serve it immediately with steamed rice. 

  Ingredients 4 pieces chicken legs 200 grams enoki mushrooms 2 tablespoons light soy sauce 1/2 tablespoon dark soy sauce 1 tablespoon oyster sauce 1 tablespoon cooking wine 1 teaspoon sugar 1/2 teaspoon black pepper 1 thumb ginger (julienned) 1-2 pieces red chilli (sliced) 1 tablespoon cooking oil Instructions Make shallow cuts on the chicken legs to help absorb flavor.  Place them in a bowl. Add light soy sauce, dark soy sauce, oyster sauce, cooking wine, sugar, black pepper, ginger, garlic and sliced chilli.  Mix well to coat evenly and marinate it for at least 20 minutes.  Arrange the enoki mushrooms on a plate as a base. Then place the marinated chicken legs on top and pour over all the remaining marinade.  Prepare a steamer and bring the water to a boil. Then steam the chicken over medium heat for about 25-30 minutes untill fully cooked and tender. Finally, remove it from the steamer, spoon the flavourful sauce over the kitchen and serve it hot. 

  Ingredients 2 tablespoons olive oil 450 grams boneless skinless chicken breasts 1 onion, chopped 2 cloves garlic, minced 1 medium carrot, sliced 3 cups chicken broth 1 cup heavy cream 1 cup whole milk 1 teaspoon dried thyme 1 teaspoon dried rosemarry salt & pepper to taste Fresh parsley or thyme for garnish (optional) Instructions Heat olive oil in a large pot over medium heat. Add the chicken breasts and cook it for 6-7 minutes per side untill browned and cooked through.  Remove the chicken and set it aside to shred later.  In the same pot, add chopped onion, garlic and sliced carrots. Saute for 4-5 minutes untill softened.  Pour in the chicken broth, heavy cream and whole milk.  Stir in thyme, rosemary, salt and pepper. Bring the mixture to a simmer. Lower the heat and cook it for 10-15 minutes, untill the carrots are tender.  While the soup simmers, shred the chicken using 2 forks or a hand mixer. Add the shredded chicken to the soup.  Stir ev...

  Ingredients 2 tablespoons oil 1 roll egg tofu, sliced 1 tablespoon ginger, minced 1/2 onion / shallots, chopped 4 shiitake mushrooms, sliced 1 pack enoki mushrooms or more shiitake mushrooms 2 cloves garlic, minced 1 tablespoon cornstarch 1/2 cup water 1 tablespoon light soy sauce 1/4 teaspoon fish sauce 1/2 tablespoon oyster sauce 1 green onion, sliced Instructions In a large non-stick skillet, heat 1 tablespoon oil over medium-high heat. Add the egg tofu in a single layer and pan fry it on both sides untill golden brown for about 5 to 10 minutes.  Move the egg tofu to a plate. Heat the remaining oil in the pan over medium-heat. Add the ginger and onion/shallots to the skillet and cook. Stir it occasionally untill the onion/shallots is translucent about 5-10 minutes.  Add the shiitakes to the pan. Break up the enoki mushrooms into rough chunks with your hands. Add them to the pan as well. followed by the garlic. Cook it for 5 minutes or untill the mushrooms look browne...

  Ingredients 1/3 water or chicken stock 1 tablespoon Shaoxing wine 2 teaspoons vegetarian oyster sauce 1/4 teaspoon salt 1/4 teaspoon sugar 1/4 teaspoon sesame oil 1 pinch white pepper 2 tablespoons vegetable oil 1 pound asparagus (ends trimmed and peeled, cut at a sharp angle into 2-inch/3cm lengths) 3 cloves garlic, minced  1 teaspoon cornstarch (mixed into a slurry with 1 tablespoon of water) 1.5 pounds salmon, cut into 4 fillets 2 slices lemon 1 tablespoon parsley flakes 1 tablespoon olive oil Instructions Dry the 4 fillets, season them with salt and pepper. Heat 1 tablespoon olive oil. Place the skin-side down in a hot oiled skillet over medium-high heat, pressing gently for for 10 seconds. Cook undisturbed for 5-6 minutes untill the skin releases, then flip over and cook for 1-2 minutes.  Arrange the cooked fillets in the middle of a plate. In a liquid measuring cup, combine the water/stock, Shaoxing wine, oyster sauce, salt, sugar, sesame oil and white pepper. In ...