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How To make Peking Lamb with Leeks
6 ounces lamb fillet,
cut in broad slices
1/2 teaspoon baking soda
1 small egg white
1/4 teaspoon salt
2 teaspoons cornstarch
4 garlic cloves, :
minced
1 teaspoon peanut oil
4 tablespoons Shao Hsing (Chinese rice wine)
1 tablespoon brown bean sauce, :
mashed
1 teaspoon sugar
1/2 teaspoon monosodium glutamate
3 tablespoons meat stock
3 tablespoons rice wine vinegar
1 teaspoon sesame oil
2 teaspoons cornstarch
4 cups vegetable oil, for deep frying, plus 1 tab
-- for stir-f 1 large leek, white and part of green thinly sliced
3 dried red chili peppers
1/2 cup dried black Chinese mushrooms, soaked 15 minutes in
1 cup boiling water, :
drained
In a small bowl combine lamb with baking soda and 1/4 cup cold water. Mix well and soak 5 hours.
Rinse lamb slices and dry well on paper towels. In a small bowl mix together egg white, salt, cornstarch, 1 teaspoon of the garlic, peanut oil, and 1 tablespoon of the Shao Hsing. Add lamb and toss to coat with marinade.
In another small bowl combine brown bean sauce, remaining 3 tablespoons Shao Hsing, sugar, monosodium glutamate, stock, vinegar and sesame oil. In a cup mix cornstarch with a little cold water to consistency of heavy cream and whisk into bean sauce. Set aside.
In first wok heat 4 cups oil over high heat to 375 degrees. Drain lamb, pat dry and deep-fry 1 minute, turning pieces several times with a metal spoon. Use a slotted spoon to remove lamb to paper towels. Return lamb to oil and deep-fry 1 minute more; remove and drain again. Return lamb a third time and deep-fry 30 seconds more; remove and drain on clean paper towels.
In second wok heat remaining 1 tablespoon oil over high heat. Add leek, remaining garlic and chili peppers to taste; stir-fry 30 seconds. Add mushrooms and lamb and mix well. Stir reserved bean sauce mixture and add to wok, tossing to combine. Bring liquids to a boil and remove from heat as soon as sauce begins to thicken. Serve immediately with rice.
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Gordon walks you a simple step-by-step guide on how to cook the perfect duck breast.
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How To Make Mongolian Beef Better Than Takeout 蒙古牛肉 | Hunger Pangs
Hunger Pangs is a series about cooking great Chinese food at home, starring ATK's Kevin Pang and his father Jeffrey. In this episode, they show you how to make sweet and spicy Mongolian beef.
Exciting news! A Very Chinese Cookbook — featuring 104 incredible recipes from Kevin, Jeffrey, and America’s Test Kitchen — comes out October 24, 2023. Order here:
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Anthony Bourdain's Lovely Duck À L'Orange | Back to Bourdain E18
I have no words. So far this duck is my favorite thing I have ever made. Learning to cook Duck à l'Orange with Anthony Bourdain's Les Halles Cookbook.
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00:00 - Anthony Bourdain's Duck à l'Orange
00:36 - Breaking Down The Ingredients
01:32 - Prepping The Dish
07:17 - Comment Of The Week!
08:58 - Plating, Tasting, What I Would Do Different
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• 1 fresh duck, trimmed of excess fat, chilled in fridge overnight
• salt and pepper
• 1/2 orange, cut into 4 pieces
• 1 lemon, cut into 6 pieces
• 1/2 cup/100 ml red wine vinegar
• 2 oz/56 g sugar
• 2 cups/450 ml dark duck stock or chicken stock (use duck or I'll find you)
• 3 oz/75 ml Grand Marnier
• 2 Tbsp/28 g butter
• 2 zest of oranges, confited
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• juice of 1/2 lemon
• 2 oranges, peeled and segmented
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JUICY CRUNCHY Salt Pepper Pork Chops Recipe | Wally Cooks Everything
I'll teach you how to make a juicy and crunchy Salt and Pepper Pork Chop inspired by a few of NYC's famous Chinese-American restaurants. This tender and flavorful pork chop recipe will satisfy your Chinese takeout hunger pangs.
►Ingredients:
300g Pork Chops (cut into 2 pieces)
1/2 Jalapeno Pepper
1 Large Garlic Clove
Thai Chili (optional)
1/2 Spring Onion
1 Tablespoon Chinese Cooking Wine
1/2 Teaspoon Pure Sesame Oil
2 Teaspoon Light Soy Sauce
2 Teaspoon Cooking Oil
1 Tablespoon + 1/2 Cup Cornflour
1/2 Teaspoon Salt
1/2 Teaspoon Ground White Pepper
1/4 Teaspoon Ground Black Pepper
1 Lime (optional)
Cooking Instructions:
Tenderize pork chops with knife and cut into strips of 4 for each piece. Marinade with Chinese cooking wine, pure sesame oil, light soy sauce and cooking oil. Mix well and then add 1 tablespoon cornstarch and mix again for a few minutes. Marinade pork in refrigerator for 10 minutes.
Chop jalapeno peppers into large chunks. Thinly slice one garlic clove. Chop fresh Thai chilis if using.
In a large mixing bowl add salt and both ground peppers, then set aside.
When pork chops finished marinading drop 1/2 cup cornflour and mix well until pork chops resemble powdered donuts.
Heat oil to 350°F (177°C) I recommend frying in two batches so 4 pork chops per batch. Should take about 3 to 4 minutes to cook.
After cooking drop the freshly fried pork chops into mixing bowl with salt and peppers. Toss well to ensure pork chops have a good coating of seasoning. Then toss in fried garlic and pepper followed by fresh peppers (if using any) then toss again.
Serve with hot steamed rice or fried rice and enjoy!
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