Cook supper with our favorite chef, Ming Louie. In this four-part series, Ming will prepare his favorite dishes. We’ll supply the ingredient lists ahead of time so you can purchase what you need when you shop. Then tune in to Facebook Live at the appointed time and cook supper with Ming. He’ll answer your questions in real time. When the program is over, sit down with your family and enjoy a delicious homemade dinner. You won’t get this opportunity anywhere else – this is a GDL exclusive!
On Tuesday, September 15 at 5pm you can watch Ming live by clicking play on the video above. If you watch the video on YouTube by clicking here, you can also leave your comments and questions for Ming.
*There is a Japanese version of Worcester sauce which is slightly sweeter. The brand name is “Bulldog.” Try it if you can find it.
Kitchen knife, very sharp, 4 to 6 inch blade.
12 inch diameter skillet or wok.
Lid for skillet or wok.
2 wooden paddles or spatula.
Enough small containers to hold all the ingredients at the ready.
Ingredients for chicken:
1/2 pound chicken breast
2 teaspoon cornstarch
2 teaspoon soy sauce
1 teaspoon sugar
3 tablespoons oil
Slice the chicken breast against the grain into 1/4 inch strips. Marinate chicken strips with the cornstarch, soy sauce and sugar. Set aside.
Ingredients for greens:
1 1/2 pounds bok choy
1/2 cup soup stock or chicken broth
1/2 teaspoon salt
2 teaspoon cornstarch dissolved in 1 tablespoon water. Set aside.
Egg Fu Yung Ingredients:
3 large eggs
1 teaspoon salt
1/2 cup cooked chopped meat
1/2 cup chopped bamboo shoots (drained)
1 cup bean sprouts (drained)
1/2 cup diced onion
1 celery stalk diced
Chopped green onions for garnish
1/4 cup vegetable oil for frying
1 1/4 cup chicken broth
2 Tablespoons cornstarch
1 Tablespoon Mirin
1 Tablespoon soy sauce
(Mix and bring gravy to a full boil just before serving)
12 inch or larger skillet
Sauce pan for gravy
Large wide spatula
Sharp 4 to 6 inch knife
Small bowls for holding ingredients
(This recipe is about 4 servings and makes from 6 to 8 patties) [/expand]