Join "Jayni's Kitchen" this week for "Scarlet Orchid: Chef Ling's Favorite Recipes."
Host Jayni Carey and her guest will prepare the following recipes: Chef Ling's Chicken, Ginger Steamed Sea Bass and New York Steak Teriyaki.
A new show airs at 6:30 p.m. Tuesdays on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; 10:30 p.m. Sunday; and 10 a.m. and 8:30 p.m. Monday.
Chef Ling's chicken
6 chicken skinless, boneless breast halves
2 cups cornstarch
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
2 tablespoons vegetable oil
Water, as needed
4 cups (or more) vegetable oil for deep fat frying
1/2 cup soy sauce
4 teaspoons oyster sauce
4 teaspoons Hoisin sauce
4 teaspoons rice wine
4 teaspoons ketchup
1 teaspoon sesame oil
1/2 cup vinegar
3/4 cup water
2 teaspoons white pepper
1/2 cup sugar
4 garlic cloves, minced
2 tablespoons fresh ginger, peeled and minced
2 tablespoon green onion, chopped
1 dried red chili pepper, or crushed red chili, to taste
2 tablespoons cornstarch
1/4 cup water
Cooked jasmine rice
Cut the chicken into nugget size pieces and set aside.
Batter: Combine all ingredients for the batter in a large bowl. Add up to 1 cup of water to thin the batter as needed.
Dredge the chicken nuggets in the batter and place on a baking sheet. Chill in the refrigerator for 2 to 3 hours.
To cook the chicken, heat the oil for deep-fat frying (as much as needed) over medium-high heat in a wok or Dutch oven. Carefully lower the chilled and battered chicken nuggets into the hot oil (do not crowd) and fry for 4 to 6 minutes, until crisp and golden brown. Drain the chicken on paper towels.
Sauce: Combine all ingredients for the sauce (except the cornstarch and water) in a bowl. In a small container, combine the cornstarch and water. Heat a wok or deep skillet over high heat and pour in the sauce mixture. Bring to a boil and stir in as much of the cornstarch and water mixture as need to thicken the sauce. Let the sauce boil for a few minutes, then add the chicken nuggets and stir to coat with the sauce.
Serve the chicken with rice. Serves 4.
Ginger steamed sea bass
4 6 to 8-ounce sea bass fillets
White pepper, to taste
4 teaspoons rice wine, divided
4 teaspoons soy sauce, divided
12 drops sesame oil, divided
3 to 4-inch piece fresh ginger
4 to 5 green onions
16 asparagus spears, lightly steamed and salted
Cooked jasmine rice
Place each fish fillet each on a large piece of aluminum foil, approximately 18-by-18-inches. Sprinkle each fillet with white pepper, 1 teaspoon of rice wine, 1 teaspoon of soy sauce and 3 drops of sesame oil. Peel the ginger and cut into long, thin strips. Trim the green onions, cut in half, then cut each half lengthwise into long thin strips. Place some of the ginger and scallions on top of each fillet. Seal the foil tightly to enclose the fish fillets. Steam the packets, one at a time, in a steamer for about 10 minutes.
Serve each sea bass fillet with 4 stalks of steamed asparagus and rice. Serves 4.
New York steak teriyaki
4 8-ounce top sirloin steaks
Vegetable or olive oil for frying
2 bananas, peeled
2 apples, peeled, cored and quartered
1 cup soy sauce
3/4 cup sugar
Juice of 2 lemons
Sliced zucchini and sliced mushrooms, stir-fried
Cooked jasmine rice
Season the steaks with salt and pepper. Pan-fry the steaks in a small amount of oil over high heat to medium rare, about 2 minutes each side. Dice the steaks into 1-inch pieces and set aside.
Fruit sauce: In a food processor, puree the bananas and apples until smooth. Pour the mixture into a bowl and stir in the soy sauce, sugar and lemon juice.
Heat a large skillet over high heat. Add the fruit sauce (as much as desired) to the skillet and bring to a boil, stirring frequently. Add the diced steak and stir to coat with the sauce. Served the steak with stir-fried zucchini and mushrooms and rice. Se