Ming Tsai: Chef and TV PersonalityMing Tsai: Chef and TV Personality
So, for example, and I, like everyone else in this country, do love chicken. I actually love dark chicken meat which is no shocker for a chef. One pound and we're gonna go, it'll still be just as healthy without the skin. So buy a skinless pound, bone out, cut them into one inch, right. Get a large beautiful head of cabbage to match that one pound. And that's a great ratio. And of course you need garlic and ginger, tamp some into that, and one beautiful nice whole red onion. Boom boom boom. And the key, the secret also, is the condiment, have like vegetarian oyster sauce. There's some beautiful organic stuff out there [INAUDIBLE] I love. That adds such great flavouring at the end, but you also want that sauce, that comes from two things, chicken stock and a corn starch slurry. So earn your stir fry at the very end. If you are going to deglaze with wine, you can do that or not. But add your chicken stock, at least a cup and a half, two cups. And when that comes to the boil, corn starch slurry, a tablespoon of corn starch, water, melted. You slurry that in, that thickens it up, then that coats your stir fry and that's also gravy for the rice and kids really eat it.