At present, my household is without an oven as it is broken and the repair man is on holiday until next tuesday. So, we are having to rely on just the grill and hob.
Chinese food is the perfect cuisine in this instance, as it mainly relies on working with the hob. The dishes im featuring in these posts are Goo Moo Gai Pan and my Black Bean Vegetable Stir Fry.
Goo Moo Gai Pan
Goo Moo Gai Pan is a traditional Cantonese dish from western China. It literaly means Sliced Chicken and Mushrooms. It is a very simple dish and is the perfect thing for a Saturday night infront of X Factor as it is quick and easy to make, as well being filling and warming. Basicaly the equivalent to an English Stew, but alot quicker.
Traditionaly, Goo Moo Gai Pan is made with (hmph.) sliced chicken and mushrooms. Button mushrooms are usually used kept whole, but ordinary closed cups will do nicely just halved. You could also add in vegetables like brocoli (as I do) or cabbage, sliced carrots etc. Anyway! On with the recipe!
Ingredients:
4 Large Chicken Breasts, sliced
150g Button Mushrooms
A Head of Brocoli, cut into florets
2tbsp Cornflour
75ml Chicken Stock
2tbsp Soy Sauce
1tbsp Oyster Sauce
1tbsp Oil for frying, preferably ground nut oil
First, heat the oil in a wok and then gently fry the mushrooms and brocoli until softened. Remove them from the wok and set aside whilst you stir fry the chicken in the same way until cooked. Whilst the chicken is cooking, prepare the sauce. Mix the cornflour into the stock, stiring vigorously as to avoid lumps, then add the soy sauce and the oyster sauce. Set aside.
When the chicken is cooked, add in the vegetables and then pour in the sauce. Coat the stir fry in the sauce and it should thicken. The cornflour will make it go thick and gloopey, as well as making it glossy and sticky, as you would get in any good chinese restuarant. Simmer until the sauce is heated through and thick and glossy.
Eat warm with rice or noodles. Will serve 4 polite eaters and 3 impolite ones.
Stay tuned for Part 2 where i will be showing how to make a Black Bean Vegetable Stir Fry and Fried Rice.
Chinese food is the perfect cuisine in this instance, as it mainly relies on working with the hob. The dishes im featuring in these posts are Goo Moo Gai Pan and my Black Bean Vegetable Stir Fry.
Goo Moo Gai Pan
Goo Moo Gai Pan is a traditional Cantonese dish from western China. It literaly means Sliced Chicken and Mushrooms. It is a very simple dish and is the perfect thing for a Saturday night infront of X Factor as it is quick and easy to make, as well being filling and warming. Basicaly the equivalent to an English Stew, but alot quicker.
Traditionaly, Goo Moo Gai Pan is made with (hmph.) sliced chicken and mushrooms. Button mushrooms are usually used kept whole, but ordinary closed cups will do nicely just halved. You could also add in vegetables like brocoli (as I do) or cabbage, sliced carrots etc. Anyway! On with the recipe!
Ingredients:4 Large Chicken Breasts, sliced
150g Button Mushrooms
A Head of Brocoli, cut into florets
2tbsp Cornflour
75ml Chicken Stock
2tbsp Soy Sauce
1tbsp Oyster Sauce
1tbsp Oil for frying, preferably ground nut oil
First, heat the oil in a wok and then gently fry the mushrooms and brocoli until softened. Remove them from the wok and set aside whilst you stir fry the chicken in the same way until cooked. Whilst the chicken is cooking, prepare the sauce. Mix the cornflour into the stock, stiring vigorously as to avoid lumps, then add the soy sauce and the oyster sauce. Set aside.
When the chicken is cooked, add in the vegetables and then pour in the sauce. Coat the stir fry in the sauce and it should thicken. The cornflour will make it go thick and gloopey, as well as making it glossy and sticky, as you would get in any good chinese restuarant. Simmer until the sauce is heated through and thick and glossy.
Stay tuned for Part 2 where i will be showing how to make a Black Bean Vegetable Stir Fry and Fried Rice.
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