Tried with store bought roasted chicken, frozen vegetables, ginger scallion oil, fried egg and fish cakes. Pam fried crispy chicken skin is a great addition! Not enough liquid, needed to add water to stock. Too much dark soy sauce. Added dark chinese vinegar but it made the tare too sour.
- Very delicious 9/10. - Alot of liquid, reduced liquid by boiling after removing cooked meat and thicken by adding 2 tbsp cornstarch, 1 tbsp tomato paste, pasta water and butter. - Do not add extra water next time, use just enough stock to not cover meat completly. - simmered for 1hr covered and 1 hr uncovered.
Was delicious, salmon skin was not crispy, but edible. - Used maple syrup instead of honey. - Used 1/2 lemon instead of lime. - omitted chilli flakes - cooked in pan for 2 min on high. Then brushed on sauce off the heat. - baked in oven for ~ 5 mins. - removed at 50°C, was a bit overcooked try 45°C next time. - Pan was not hard to clean. - reserve 1/4 marinade to brush on after cooking. - Served with rice and sauteed vegetables.
#Did the Sichuan recipe with these vegetables: Onion, broccoli, Bell pepper, green onions, red chilli peppers, carrots, Bok Choy. #Added Tempeh and fried eggs for protien. #Added peanuts on top for crunch. #For the sauce I used garlic, ginger, white part of green onions, soy based stirfry sauce, chilli oil, msg, chicken stock, Shaoxing wine, dark chinese vinegar. #Next time, try with liquid smoke and season vegetables with salt and sugar as required.
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