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T[_1_]

In article >,
says...
> On Mon, 4 Aug 2008 14:52:45 -0400, cybercat wrote:
>
> > "blake murphy" > wrote in message
> > .. .
> >> On Sun, 3 Aug 2008 16:04:35 -0400, cybercat wrote:
> >>
> >>> "aem" > wrote:
> >>>>The marinade sounds good, though I'd have added some rice wine or
> >>>>sherry to it. With already seasoned vegetables and chicken with that
> >>>>long marinade, why did you need to add bottled sauce?
> >>>
> >>> Because I like it. I did not add much, as it turned out it was just
> >>> enough to get the rice dirty. It wasn't swimming or anything.
> >>
> >> you go ahead and do it if it tastes good, honey. we deal in results.
> >>
> >
> > *teef*
> >
> > That's about it. I am absolutely not interested in attempting any kind of
> > haute cuisine, being a "proper cook" etc. That kind of precision is one
> > reason I will never be a baker. I do like making my own sauces and
> > dressings, so that there are not so many weird chemicals in them, but I am
> > not going to do that with Asian-style dishes because I don't make them that
> > often. I have a beautiful wok I rarely use. Maybe one day, I will be more
> > interested in such things, but today there are many things more interesting
> > to me than fancy cooking.
> >
> > Besides, that's what you're for. You cook all kinds of fancy Asian stuff
> > from scratch, dontcha?
>
> i'm not sure about 'fancy,' but i do cook a lot of atir-fries and such, and
> usually do what sauces i require from scratch. it's not that hard.
>
> i do make my own teriaki sauce though:
>
> teriaki sauce:
>
> 1/3 cup soy sauce (kikkoman is good)
>
> 2 tbs mirin
>
> 2 1/2 tbs cider vinegar
>
> 2 tbs brownulated sugar
>
> 1 1/2 tbs chopped ginger root
>
> 1 tsp chopped garlic (i use the nasty stuff from the jar)
>
> 1/2 tsp sesame seeds (optional) (would probably be better toasted, but
> i'm too lazy)
>
> * * * *
>
> in a small saucepan, mix ingredients together and bring to a boil. lower
> heat and simmer gently for around 10 minutes. strain, put into a bottle
> and keep refrigerated. should last approximately forever, unless you like
> it, as i do.
>
> the mirin (sweetened rice wine) used to be somewhat hard to find, but i see
> it in the grocery now. it keeps well.
>
> this version of teriaki is very good, and a lot cheaper than the bottled
> stuff. i use it as a marinade for pork or beef in stir-fries also.
>
> your pal,
> blake
>

The trick to Asian cuisine is the preparation. I've found that's the
case on the three dishes I've mastered, Beef and Broccoli, Fried Rice
and General Tso's Chicken.

The GTC doesn't use a thick battering on the chicken, it focuses on the
sauce.