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Heat the oil in a wok or skillet over medium-high heat. Add the ginger and garlic and stir-fry for about 30 seconds. Mix in the carrots and mushrooms and stir-fry for 3 minutes. Add the red bell pepper and chicken and stir-fry for 1 minute. Pour in the oyster sauce, 1 cup of the prepared chicken stock and salt.
- (2)
- Main Course
- Mike Benayoun
Add the broth, soy sauce and sugar to the pot or wok and bring to a simmer over medium heat. Adjust seasoning to taste with salt and white pepper. In a small bowl, make a slurry with the 2 tablespoons of water and the cornstarch. Whisk the slurry into the simmering broth to thicken it very lightly. Pour some of the broth into each bowl over the ...
Feb 22, 2019 · Prepare the marinade by placing all of the ingredients in a bowl, barring the chicken thighs, and mixing together. Place the chicken thighs in the marinade and cover mix well. Place clingfilm on the bowl and place in the fridge for at least one hour. Pre-heat your oven at 200C / 180C Fan.
- (2)
- Chinese
- Dinner
Jan 21, 2017 · Boil 3 quarts of water in a large wok or pot to pre-cook your Yi Mein noodles. Once boiling, add the noodles. The directions on the box may say to boil the noodles for 5 minutes, but we recommend no more than 3 to 4 minutes to keep them firm and chewy. Overcook them, and you will end up with a mushy texture.
- (28)
- 453
- Noodles And Pasta
Stir to combine. Heat wok the wok until just smoking. Pour in 1/2 of the oil around the sides. Stir fry the onions, light green part of chives (or white part of scallions) and mushrooms until soft, about 5 minutes. Add cabbage and red bell pepper. Stir fry until soft, about 3-5 minutes. Add 1 tbsp oil and noodles.
- (1)
- 475
- Lunch, Main Course
May 6, 2020 · 1. Pre-heat the oven to 450°F with the rack in the middle position. 2. Heat a 12-inch oven-safe skillet over medium heat. Pour in 1 tbs of extra-virgin olive oil in the hot pan, add the sliced shallots, and a sprinkle of salt. Cook until the shallots are softened, and stir occasionally.
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Place chicken thighs into an oven proof pan/skillet or baking dish. Pour ⅔ of the sauce mixture over the chicken, rotating each thigh until evenly covered. Rotate the chicken to be skin side down, and bake for 30 minutes. Turn thighs and continue to bake until beginning to brown on the skin (about another 15 minutes).
