Thursday, September 1, 2011

Asian Jambalaya



I added a fat spoon of corn starch to the wings and mixed it in good. Then I deep fried them wings for 11 minutes. I dumped the oil out the wok and added in the aromatics, the fermented black beans, a little garlic powder, and a little ginger powder. When they all got happy happy, I added back the chicken from the hot pot and added some chicken stock. I covered it and turned that fire down to low simmah. Waited 20 Babes. Awesome. Tastes like the best jambalaya ever.






Captain's Log: When the dish was done I added it back to the hotpot so I could clean the Wok. I oiled the Wok so it will be ready for next meal. You gotta respect the Wok. That is all. Party on!

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