Latest revision as of 15:09, 2 January 2023

Source Video

• https://www.youtube.com/watch?v=qURmdmgCCOI

Ingredients

• Rice - mix of 2x American Long Grain and 1x Jasmine Long Grain rice and mix dry in a bowl. Cook with 1x - 1.5x water. You don't want it to be too wet when done. Let rice cool then refrigerate to chill. Don't wrap, the rice needs to dry a bit.
• Soy Sauce - Don't use Kikoman. Use something like Pearl River Bridge light soy sauce and Dark Soy Sauce.
• Shao Hsing wine - or a Dry Sherry
• Toasted Sesame Oil

Prepare Chicken

• Chicken Breast. Cut it into thin short strips, then wash in cold water and press out the water.
• Sprinkle 1/2 Tea Spoon of baking soda onto the meat and massage it into the meat. This prevents the meat from drying while cooking.
• Add 1/2 Tea Spoon of Light Soy Sauce.
• Add 1/2 Tea Spoon of Sugar
• Add 1/2 Tea Spoon of Corn Starch
• Add 1/4 Tea Spoon of Kosher Salt
• Add 1/8 Tea Spoon of MSG
• add 1 Tea Spoon of Neutral Oil
• Mix Everything into the Chicken
• Allow mixture of ingredients and chicken to rest for AT LEAST 15 minutes.

Prepare Sauces

• 1/2 Tea Spoon of Sugar
• 2 Tea Spoons of Light Soy Sauce
• 1/2 Tea Spoon of Dark Soy Sauce
• Stir until sugar is dissolved then set aside.

Prepare Spice Mixture

• 1 Tea Spoon of Kosher Salt
• 2 Pinches of White Pepper
• 1/2 Tea Spoon of MSG
• Mix well and set aside.