Soy Sauce – Let's Cook Together

Spicy Szechuan Beef

Denis Martel — Sun, 18 Apr 2010 13:42:41 +0000

This is an excellent dish for a Chinese meal. I suggest that you serve this with sauté vegetables, a Chinese style roast chicken, egg rolls and steam rice. The trick when you cook Chinese food is to make sure every thing is cut and sliced before your start cooking. This will help because some of the dishes require cooking only at the last minute. That way, you can concentrate on your cooking instead of running all over to cut your ingredients.

Ingredients:

225 g flank steak, cut in thin slices across the grain

Marinade:

15 ml soy sauce
10 ml corn starch
10 ml oil
10 ml wine
1 ml sesame oil

Spicy sauce:

15 ml Chili sauce (or another spicy sauce)
10 ml soy sauce
2 ml sugar
15 ml white vinegar
2 ml sesame oil
1 ml black pepper
1 ml corn starch diluted in a bit of water

Vegetables:

50 ml oil
30 ml fresh ginger, chopped
3 garlic cloves, chopped
1 small carrot, finely sliced
1 celery stalk, finely sliced
50 ml soup base

Method:

Marinate beef in the marinade for about 30 minutes
Mix all the ingredients for the spicy sauce in a bowl
Heat oil in a wok and sauté the ginger and garlic for about 15 seconds
Add beef and sauté 2 minutes
Add carrots, celery and soup base and cook for another minute while stirring
Add spicy sauce and mix well for about 30 seconds
Add diluted corn starch to thicken and serve

Tarragon and Lemon Chicken

Denis Martel — Sat, 17 Apr 2010 15:12:58 +0000

Very easy way to prepare chicken breast or legs, particularly if you are in a hurry.

Ingredients:

4 skinless chicken breasts or chicken legs
Juice of 2 lemon
30 ml soy sauce
15 ml olive oil
30 ml tarragon

Method:

Mix all the ingredients and marinade the chicken for about one hour
Bake in the oven at 350⁰F for about 35 minutes, basting the chicken twice
Serve with wild rice

André’s Chicken Wings

Denis Martel — Tue, 13 Apr 2010 00:55:48 +0000

You would not usually call chicken wings a very lean meal because of the quantity of fat in the skin. To feel less guilty, I try removing as much fat as possible before cooking them. Trim as much fat as possible from the middle portion and drumstick of the wing.

This chicken wing recipe is very sweet because of the sauce. When I make this recipe, I like to split the wings in two portions. For one half, I follow this recipe. For the second half, I make them spicy. I cook the wing longer in the frying pan. When they are done, I place them in a bowl with a cover to which I add a generous portion of Red Hot sauce before shaking them.

Ingredients:

50 ml soy sauce
50 ml water
250 ml sugar
125 ml white vinegar
2 ml salt
Butter/oil mix
One or two beaten eggs
Flour
2 kg chicken wings, cut in two, tip removed

Method:

Mix in a sauce pan the soy sauce, water, sugar, vinegar and salt
Let simmer for about 5 minutes
Break the eggs in a small bowl
Place the flour in a small bowl
In a large frying pan, heat the butter/oil mix
Dip the wings in the egg and then in the flour
Brown the wings in the frying pan and then reserve in a baking dish
Pour the sauce over the wings in the baking dish and cook for 20 minutes at 300⁰F
Turn the wings and cook another 20 minutes

Marinade for Pork and Chicken

Denis Martel — Sat, 10 Apr 2010 18:10:31 +0000

This is a great marinade developed by Cheryl. It gives a nice taste to your meat.

Ingredients:

200 ml soy sauce
10 ml old fashion mustard (the one with the seeds)
50 ml BBQ sauce
3 garlic cloves, chopped
30 ml Worcestershire sauce
10 ml parsley
5 ml black pepper
50 ml Hoi sin sauce
50 ml black bean sauce

Method:

Mix all the ingredients and marinade your meat for at least 2 hours in the refrigerator. For better flavour, marinate the meat the night before
You can use this marinade to brush on your meat when cooking on the BBQ. You may want to add a bit of water first to dilute it