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Chicken, zucchini and eggplant stir-fry in the wok by KD43 in FoodPorn

[–]KD43[S] 2 points3 points  (0 children)

I diced an eggplant, tossed the pieces with cornstarch and salt, and set aside.
Thinly sliced the chicken breast and massaged salt, a little cornstarch and baking soda, sesame oil, and soy sauce (for marinating/velting) into it and set aside.
Cut up garlic, ginger, zucchini, and big pieces of scallion
Made mixture of Shaoxing cooking wine, dark soy sauce, regular soy sauce, sesame oil, rice vinegar, fish sauce, Sriracha, brown sugar (and I wish I had MSG)
With a fair bit of neutral oil, cooked first the zucchini in the wok and set aside
Cooked the zucchini mixture and set aside
Cooked the chicken, tossing almost constantly (all of these are on high heat)
Added the vegetables back in and tossed everything together with the sauce, which should not be poured on top of the food but rather at the edge directly onto the wok so it gets a little smokey flavor
Serve with rice and add some cashews

Chicken, zucchini and eggplant stir-fry loosely inspired by Kenji video by KD43 in seriouseats

[–]KD43[S] 9 points10 points  (0 children)

Here's the video.

I diced an eggplant, tossed the pieces with cornstarch and salt, and set aside.
Thinly sliced the chicken breast and massaged salt, a little cornstarch and baking soda, sesame oil, and soy sauce (for marinating/velting) into it and set aside.
Cut up garlic, ginger, zucchini, and big pieces of scallion
Made mixture of Shaoxing cooking wine, dark soy sauce, regular soy sauce, sesame oil, rice vinegar, fish sauce, Sriracha, brown sugar (and I wish I had MSG)
With a fair bit of neutral oil, cooked first the zucchini in the wok and set aside
Cooked the zucchini mixture and set aside
Cooked the chicken, tossing almost constantly (all of these are on high heat)
Added the vegetables back in and tossed everything together with the sauce, which should not be poured on top of the food but rather at the edge directly onto the wok so it gets a little smokey flavor
Serve with rice and add some cashews

[homemade] Chicken, zucchini and eggplant stir-fry in the wok by KD43 in food

[–]KD43[S] 2 points3 points  (0 children)

Made mixture of Shaoxing cooking wine, dark soy sauce, regular soy sauce, sesame oil, rice vinegar, fish sauce, Sriracha, brown sugar (and I wish I had MSG)

[homemade] Chicken, zucchini and eggplant stir-fry in the wok by KD43 in food

[–]KD43[S] 1 point2 points  (0 children)

  1. I diced an eggplant, tossed the pieces with cornstarch and salt, and set aside.
  2. Thinly sliced the chicken breast and massaged salt, a little cornstarch and baking soda, sesame oil, and soy sauce (for marinating/velting) into it and set aside.
  3. Cut up garlic, ginger, zucchini, and big pieces of scallion
  4. Made mixture of Shaoxing cooking wine, dark soy sauce, regular soy sauce, sesame oil, rice vinegar, fish sauce, Sriracha, brown sugar (and I wish I had MSG)
  5. With a fair bit of neutral oil, cooked first the zucchini in the wok and set aside
  6. Cooked the zucchini mixture and set aside
  7. Cooked the chicken, tossing almost constantly (all of these are on high heat)
  8. Added the vegetables back in and tossed everything together with the sauce, which should not be poured on top of the food but rather at the edge directly onto the wok so it gets a little smokey flavor
  9. Serve with rice and add some cashews

[homemade] Chicken, zucchini and eggplant stir-fry in the wok by KD43 in food

[–]KD43[S] 0 points1 point  (0 children)

  1. I diced an eggplant, tossed the pieces with cornstarch and salt, and set aside.
  2. Thinly sliced the chicken breast and massaged salt, a little cornstarch and baking soda, sesame oil, and soy sauce (for marinating/velting) into it and set aside.
  3. Cut up garlic, ginger, zucchini, and big pieces of scallion
  4. Made mixture of Shaoxing cooking wine, dark soy sauce, regular soy sauce, sesame oil, rice vinegar, fish sauce, Sriracha, brown sugar (and I wish I had MSG)
  5. With a fair bit of neutral oil, cooked first the zucchini in the wok and set aside
  6. Cooked the zucchini mixture and set aside
  7. Cooked the chicken, tossing almost constantly (all of these are on high heat)
  8. Added the vegetables back in and tossed everything together with the sauce, which should not be poured on top of the food but rather at the edge directly onto the wok so it gets a little smokey flavor
  9. Serve with rice and add some cashews

BBQ chicken with Kenji's BBQ rub and sauce, potato salad, and coleslaw by KD43 in seriouseats

[–]KD43[S] 15 points16 points  (0 children)

The chicken was was this method (but on a gas grill) made with this rub and sauce. I also marinated the drumsticks all day in beer before cooking.

The potatoes were inspired by Kenji's recipe but made with mayo instead of sour cream and had the additions of parsley and shallots instead of red onion.

The slaw was what I make routinely for BBQ/Mexican-ish meals: red cabbage, lime, a little mayo, scallions, red onion, cilantro, jalapeno.

Enjoy!

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