The Joy Of Cooking in Wendy's Kitchen

  Ingredients 850 grams chicken wings, cut into smaller sections 454 grams potatoes, peeled and chopped into bite-sized chunks 85 grams carrot, peeled and cut into smaller chunks 1 red or yellow onion. Cut 3/4 of it into large/medium-sized chunks. Cut the rest into thin strips. 1 stalk green onion (just the green part), cut into thin pieces 7.1 gram ginger, cut into smaller pieces 3 cloves garlic, cut into thin slices 2 tablespoons cooking oil 3 cups of boiling water 4 tablespoons coconut milk Chicken soaking solution 4 cups cold water 1 tablespoon salt 1 tablespoon cooking oil Chicken marinade 1/2 teaspoon curry powder 1 teaspoon chicken powder 1 tablespoon oyster sauce 1 teaspoon salt 1/2 tablespoon cooking wine 1 tablespoon cornstarch Cornstarch slurry 1 teaspoon cornstarch 1 tablespoon water Seasoning 2 teaspoons cooking wine 1 teaspoon salt 2 teaspoons sugar 1 tablespoon curry powder 1 teaspoon chicken powder 1 teaspoon sesame oil Instructions Remove the chicken wings / drumst...

  Ingredients 1/2 head broccoli 500 grams chicken pieces 1 cup corn kennels 1 medium carrot, diced 1 cup all-purpose cream 2 teaspoons butter  1 sachet Japanese Dashi or 1 piece chicken broth cube 1/2 medium onion, chopped 5 cloves garlic, chopped Instructions Season the chicken with salt and pepper. Rub and marinate it for 15 minutes.  In a pan or wok, add some cooking oil. Add the butter Saute the garlic until aromatic.  Add the onion and saute it untill translucent.  Add the chicken. Sear both sides untill browned.  Add water. Add the Japanese Dashi or chicken broth cube.  Cover and simmer it for 30 minutes.  Add the carrots. Simmer it for 5 minutes. Add the all-purpose cream and bring it to a simmer.  Season it with salt & pepper if you are not using Japanese Dashi.  Add the corn kennels.  Add the broccoli. Simmer it for a minute or two. Top with dried parsley.   

  Ingredients 510 grams leftover rice 454 grams water (for cooking rice) pineapple slices 1/2 carrot, chopped into small cubes green onion (white), diced 3 eggs, beaten 1/2 teaspoon salt (for sesaoning egg) 1 tablespoon oil (for cooking egg) 2 teaspoons oil (for cooking proteins) 2 tablespoons oil (for stir-frying rice) 1 teaspoon sesame oil Shrimp marinade ingredients  20 shrimps (peeled, deveined and cut in half lengthwise) 1 teaspoon corn starch 0.13 teaspoon white pepper Chicken marinade Ingredients 6 oz chicken breasts 0.13 teaspoon white pepper 1 teaspoon cornstarch 1/2 teaspoon salt 1 tablespoon water Rice Seasoning Ingredients 2 teaspoons salt 1 teaspoon sugar 2 teaspoons light soy sauce 1 tablespoon oil Instructions Blanch both the carrot and pineapple slices for 40 to 50 seconds. U can omit this step if you are using canned pineapple. Set it aside.  Heat a wok over high heat. Add 1 tablespoon oil and spread it around the wok.  Pour the eggs into the wok. St...

  Ingredients For the Beef 285 grams beef, cut into bit-sized pieces 0.13 teaspoon salt 1/2 tablespoon water 0.06 teaspoon baking soda 1/2 teaspoon dark soy sauce 1/2 teaspoon corn starch 1/2 teaspoon cooking oil For the rest of the ingredients 1/2 tablespoon hot water 0.13 teaspoon sugar 0.25 teaspoon sesame oil 0.75 tablespoon light soy sauce 1 teaspoon dark soy sauce Fresh ground white pepper 2 1/2 cups leftover rice 1 1/2 tablespoons canola oil, divided 1 egg, beaten 1/2 medium onion, diced 1/2 cup green peas 1/2 scallion, chopped 1/2 tablespoon Shaoxing wine Instructions Combine the beef, salt, water, baking soda, dark soy sauce, cornstarch and oil in a bowl. Stir it untill well-incorporated. Set it aside.  Combine the hot water, sugar, sesame oil, soy sauces and white pepper in a small bowl. This is the sauce to be added to the rice later. Heat the wok over medium-high heat. Add 1 tablespoon oil and egg. Scramble them untill it is cooked. Set it aside.  Spread 1 tab...