cornstarch slurry - Yan Can Cook https://yancancook.com/home If Yan can cook, so can you! Wed, 22 Apr 2020 19:16:45 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.5 https://yancancook.com/home/wp-content/uploads/2017/03/favicon-150x150.png cornstarch slurry - Yan Can Cook https://yancancook.com/home 32 32 Tea-Infused Steamed Custard https://yancancook.com/home/recipe/tea-infused-steamed-custard/ Sat, 15 Feb 2020 01:36:10 +0000 https://yancancook.com/home/?post_type=recipe&p=1039 Tea-Infused Steamed Custard Servings4 Ingredients 6oz chicken broth 2oz water 1teaspoon green tea leaves 2 eggs teaspoon ½salt 4 medium sized shrimp Sauce: cup ¼chicken broth 1teaspoon green tea leaves 1teaspoon cornstarch slurry Instructions Place broth and water in a small saucepan, add tea leaves…

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Tea-Infused Steamed Custard
Servings4
Ingredients
Sauce:
Instructions
  1. Place broth and water in a small saucepan, add tea leaves and bring to almost a simmer. Let tea cool completely. Strain and discard leaves.
  2. Blend eggs and broth in a blender or with immersion blender for 1 minute. Strain egg mixture through fine mesh strainer. Season with salt.
  3. Place one shrimp each in 4 small, heatproof ramekins or cups, fill with egg mixture. Steam over very low heat until custard just sets, about 7 minutes.
  4. To make sauce, bring broth to a simmer, add tea leaves and turn off heat. Let leaves steep for 3 minutes, strain and reserve leaves. Thicken with cornstarch slurry and pour over shrimp custard.
  5. Garnish with steeped tea leaves.

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]]> Steamed Pumpkin with Fermented Rice https://yancancook.com/home/recipe/steamed-pumpkin-with-fermented-rice/ Tue, 04 Jun 2019 23:49:51 +0000 https://yancancook.com/home/?post_type=recipe&p=1012 Steamed Pumpkin with Fermented Rice Ingredients 1 kabocha squash Sauce: cup ½ rice lees* cup ¼ sugar cup ½ water 2tablespoons goji berries 1tablespoon cornstarch slurry Instructions Remove peel and seeds from squash. Cut into wedges and place in a bowl. Steam over high heat…

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Steamed Pumpkin with Fermented Rice
Ingredients
Sauce:
Instructions
  1. Remove peel and seeds from squash. Cut into wedges and place in a bowl. Steam over high heat until squash is done, about 35 minutes.
  2. To make sauce, combine all sauce ingredients in a small saucepan. Bring to a simmer and thicken with cornstarch slurry.
  3. To serve, invert squash onto a plate. Pour sauce over squash.
Recipe Notes

*Rice lees are the leftover rice grains from making wine. This ingredient may be purchased in jars in the refrigerated section of well-stocked Asian markets.

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]]> Guai-Fei Chicken Wings https://yancancook.com/home/recipe/guei-fei-chicken-wings/ Thu, 15 Feb 2018 08:46:59 +0000 https://yancancook.com/home/?post_type=recipe&p=1033 The use of wine in this dish pays homage to Yang Guifei, the legendary imperial consort in the Tang Dyanasty. Her intoxicating beauty inspired numerous works of art, including poems and operas. Guai-Fei Chicken Wings Ingredients 12 chicken wingsmid-section 3tablespoons Vegetable oil 1tablespoon dark sugar…

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]]> The use of wine in this dish pays homage to Yang Guifei, the legendary imperial consort in the Tang Dyanasty. Her intoxicating beauty inspired numerous works of art, including poems and operas.


Guai-Fei Chicken Wings
Ingredients
Instructions
  1. Bring a large pot of water to a boil over high heat, add chicken wings and blanch for 1 minute. Drain and rinse; drain again and pat wings dry with paper towels.
  2. Place oil in a wok over medium high heat, add sugar caramel, and cook for 30 seconds. Add chicken wings, green onions and ginger; cook, tossing to combine, until fragrant, about 2 – 3 minutes. Add wine, soy sauce, salt and chicken broth; turn heat to medium-low and braise for 20 minutes.
  3. Add bamboo shoot slices, turn heat up to high and cook until sauce has reduced to about ½ cup. Add cornstarch slurry and sesame oil. Serve hot
Recipe Notes

If dark caramel is not available, use 1 teaspoon dark brown sugar, 1 tablespoon dark soy sauce and 1 tablespoon soy sauce instead of 2 tablespoons soy sauce.

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