Chinese Takeout.
A term that I think is probably the most perfectly paired two words in the phone book. Lately I really have been trying to be more frugal about my spending and making sure I'm not going out all the time, I have found a way to satisfy the cravings, the absolute needs I have for that delicious Asian cuisine. The Dumpling Sisters. Two adorable New Zealand, Asian YouTube cooking wizards.
I am obsessed with their recipe for Syrupy Soy Chicken and it's the best thing I've made in quite some time. I modified their recipe and made it a little more my own and even though I don't eat it out of a small white folded box it still warms me up and makes me feel good and satisfies my craving without spending much from my wallet.
 |
| #iamnotachef |
Recipe and Directions
Main
2 lbs of Boneless Skinless Chicken Breast
1/4 cup of Ginger, sliced into small strips
3 Medium Zucchini
8 Spring Onions
Sauce
2 Cups of Water
3/8 Cup of Light Soy
1 tsp of All Purpose Soy
3/8 Cup of Cooking White Wine
1/4 Cup of Sugar
1/2 Tablespoon of fresh ground pepper
Directions
1. Slice your chicken breasts in half and then pound them out with a meat mallet untill 1/2 the original thickness.
2. Wash and cut up zucchini into spears. I cut it in the middle and then each half into six spears.
3. Using a spoon peel the skin off of your ginger and then after you have about 6-8 good slices, cut them down to small strips.
4. Preheat your pan to a medium high heat.
5. Put in a table spoon of vegetable oil and the ginger. Once the ginger is turning golden brown it's time to add the chicken.
6. Add the chicken to the pan and seer it on both sides creating a nice golden color.
7. While the Chicken is browning combine all the ingredients for the sauce and stir until the sugar is dissolved. I find using room temperature or warm water helps this step.
8. Once all the chicken is seared and in the pan add 1/3 of your sauce. Allow the sauce to reduce down to where it will lightly coat a spoon. The sauce must bubble and caramelize the sugar! Then add another 1/3 and reduce again (this is a patient recipe).
9. When you add the last 1/3 of the sauce put the zucchini on top of everything and allow to cook. Move the zucchini down into the sauce as it cooks to allow it to get coated in the sauce.
10. While this process is happening, cut your spring onions lengthwise in half and then width wise into 3 sections (mimicking the length of the zucchini pieces). Toss them in during the last 10 minutes on the stove.
10. While this process is happening, cut your spring onions lengthwise in half and then width wise into 3 sections (mimicking the length of the zucchini pieces). Toss them in during the last 10 minutes on the stove.
11. Make sure you toss everything together well with the sauce!
12. Serve over your favorite white rice!!
Serves 3-4
I by no means created this recipe but I definitely modified it! Please check out the dumpling sisters and all their amazing food: http://thedumplingsisters.com/
