How to Make Kung Pao Chicken and Oven-Steamed Fish with Scallions and Ginger
ฝัง
- เผยแพร่เมื่อ 12 ก.พ. 2021
- Test cook Elle Simone prepares Kung Pao Chicken for host Bridget Lancaster. Then, equipment expert Adam Ried reveals his top pick for heavy-duty cutting boards. Finally, test cook Dan Souza makes host Julia Collin Davison Oven-Steamed Fish with Scallions and Ginger.
Get the recipe for Kung Pao Chicken: cooks.io/2MTxy5i
Get the recipe for Oven-Steamed Fish with Scallions and Ginger: cooks.io/3aTxFG4
Buy our winning heavy-duty cutting boards: amzn.to/3qp4QrP
Buy our winning skillet: cooks.io/2mpf2RA
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Dan is just the cutest!
Absolutely!
He's my favorite!
Thank you for the suggestion for substituting sherry vinegar for the black Chinese vinegar in the kung pao chicken. One of my pet peeves about cooking videos on some other channels is how they casually say things like "you can get flaked Himalayan ox marrow at any Nepalese grocery store" and zip on to the next dish. The recipes at ATK are for real people!
@Dave H , just use balsamic vinegar which is more readily available. I have also simply used rice wine vinegar (not the seasoned type).
@@missmaam792 They specifically said balsamic is not a good substitute because it’s too sweet.
I understand exactly what you mean. However, this particular black vinegar is available on Amazon if you don't have access to an asian market. It is one of those ingredients that is used very heavily in chinese cooking. It's worth seeking out if you cook alot of asian dishes.
@@briantuma1502 , good grief . . . reduce the amount of all that sugar!
@@christinatolar4155 Thanks. In this particular case I'm covered, because there's a nice Asian grocery & warehouse in the nearest city.
I'll probably have to turn to Amazon for tomato paste in a squeeze tube though.
I made the Kung Pao recipe this past weekend and the dish turned out really well. I'll definitely make it again and again. :)
Thanks ATK for uploading on a Saturday!
Hi, I love Cook's Illustrated and I've purchased most of the cookbooks you've published! Thank you for your videos!
Can’t wait to try both recipes thank you for doing all the hard work in making sure wonderfully easy and flavorful recipes
I absolutely love both recipes. Adam’s oven steamed cod blows me away with the blooming technique for ginger and scallion infusion that I only saw done by Asian chefs. Plus, the fool kung pao chicken recipe is totally for me. Easy to follow and turn out beautifully! Amazing!
That fish looks absolutely amazing!! I am glad that it has a little sauce to go over it as well for beautiful presentation!! I will definitely be making this for company!! Thanks so much for sharing.
I love your shows. I’ve watched them since I was a kid and they e always been so inspiring! I hope some day that my videos will be as interesting and educational as these! 🥰
FYI, once you get end grain boards nicely saturated with mineral oil, they don't really take any more oil in than edge grain boards. Finish them with an oil and beeswax blend (aka "butcher block conditioner") to help repel moisture and require less oiling. They take a little more work up front, but they don't need that much maintenance. Plus, the end grain is better at "self healing" the cuts from use, so they will last practically forever in home use.
Love you guys. Great show.
Dinner idea for Friday! Thank you Ladies!
I haven’t had Chinese steamed fish in SO long. It’s was something my family always made for special occasions and for my grandpa always. But I’ve neglected to introduce to my family. Must try this recipe!
Very interesting Kung Pao chicken recipe. The ingredients and spices/sauces are all pretty traditional and authentic, but the technique and tools are quite different. I tried both traditional way and more relaxing way very similar to this one. Amazingly, both will provide consistent and almost same tastes. To be honest, I personally prefer this kind of relaxing way that is robust and easier to follow although the traditional way using wok provide even a bit more flavorful result (not that easy to do it right...).
Wow I tried the Kung Pao Chicken and it's absolutely amazing. A lot better than my neighborhood Chinese restaurant.
Years ago my Brother made me an awesome cutting board from a leftover piece of corian countertop. It works great and is dishwasher safe. I personally don't care for wooden cutting boards.
Loved the Kung Pao Chicken recipe
Thanks guys!!!!!
Another good way to add ginger to a dish. Very nice!
Steamed fish looks easy and a perfect Lenten dish.
The fish looks a-mazing!!!!
I made this tonight, In fact I'm eating It right now, so good! It very closely resembles the Kung Poa chicken I always order from this Chinese restaurant, along with orange chicken, for the life of me I can't remember It's name. So awesome this is a keeper!
Killer recipes 🙏😋
Yes to both recipes and the cooks!!! (Of course because I don't like cilantro, I will sub in parsley...)
I bought the TEAK .It is so beautiful
I make bread on it . I washed it first it is packed with wood powder . I soaked it in oil over night still the powder was coming out then stopped . It reay handle the moisture . It is a beauty . Thanks .U 2 , are one the number 1 🤔😳🥰🎉🌹🌻👍👌🙏👏👏👏👏🎯
Every time I see Bridget steal that bacon🥓😂
7:49 - Au contraire mes amies, those chiles are the _BEST_ ... of course, do take a good hit of Chinese-prepared rice and the sauce immediatly after, but WOW! That is some good stuff right there. Merci beaucoup, mesdames!
I made the fish tonight. So good! I think I’ll try brown sugar next time. I’ll be making this often.
Elle you're my girl!
I really love Dan cooking 😋 because the way he talks & do his cooking , his gesture make us to follow him & gets it . Look at Mrs Bridget & Mrs Julia the way they look at chef Dan when he is explaining how to cook his recipe .❤👀.I think Chef Daniel ✟cooks with love 💜❤ ALMIGHTY be with you all .
yummylicious 😋😍🌾🌿🍀🍃🙏👏✟✟✟ One of the awesome chefs ❤💜
I will definitely munch on some of those toasted chilli peppers. Why not !!
ditto
Love the intro music from early Saturday Night Live.. 😂
Could you do a vid on cutting board cleaning?
What cleaners can we use in between washing, storage basics, and maintenance for longevity.
I made the kung pao chicken tonight. It turned out very well. Excellent recipe. Perhaps the only quibble I have is that it does not look quite as red as the ones they serve in the restaurants. But recipe gets the taste pat down, and that is what matters. Well done!
It’s food colouring. Or you can add some tomato paste which will blend well with the rest of the ingredients.
One of my favorite styles of fish.
Gosh, that looks like fun! I would love to be a member of the crew.:)
Not always crazy about fish,but that looks delicious.will have to give it a try thnx 24:02
I use black sugar cane vinegar. It’s also tasty, tangy sweet without sugar.
Indeed she is one of the best , she talks so sweet that makes us to follow her during her cooking 😘 ❤✟✟ + 🕯💜🌹🌼🌷🍀🍀🍀🌾🍃🌸🎉
Kung Pao always makes me think of cartoons.
VeggieTales had a silly song or some such where they went, "Kung Pao - CHICKEN!!!" HAHA!!!
GREAT JOB ON THE Kung Pao !!!
I'm looking forward to making both of these recipes. Gung hay fat choy! 😋
Beautifully cooked long-grain rice.
You're not supposed to eat the chilis? Wrong again. Cut 'em into smaller pieces and then enjoy them. Your mouth will be on fire but they're so good! I have my own kung pao chicken recipe, but the ATK people motivated me to get the Szechuan peppercorns into the spice grinder. Plus, they insisted on the black vinegar, which I've had in the cupboard for a while, and now I'll use every time. I also shook in some white pepper and added my usual couple tablespoons of sambal oelek. So hot, so fragrant, so complex, so good.
The end grain acts like a wick and soaks up the oil. It's the same with construction lumber. Water wicks into boards through the ends and causes rot, not through the for sides.
teak been used on ship deck for decades because it is so durable
To make it easier to cut the chicken slightly freeze them it’ll be easier to cut a slightly frozen meat rather than room temp it’ll kind of slide around in the slime
I wish you’d give substitutes for cilantro for a huge amount of people who think it tastes like soap. Thanks!
Teakhaus Edgeboard - definitive winner. Check. Board they have used in the test kitchen for ten years. Check. Glowing review. Highest possible recommendation. Check. Check.
Very next segment. Totally using completely different cutting board.
Fish looked great
If you recommend not eating the arbol chiles... like bay leaves, why aren't they removed and discarded?
If nothing else, because they continue seasoning the leftovers. Also the appearance of the dish is nicer with the contrasting chilies.
Leftover kung pao can actually be tastier sometimes, and I love the extra kick the peppers continue to infuse into the dish.
And I always want leftover kung pao when I get it.
And for bonus points, some people actually will eat the chilies.
Famous Last Words: Stickin’ to the Chicken.
Question: is it safe to use the same spatula to stir the chicken throughout the cooking process? From raw to cooked?
I don’t know if the fact that it was marinated makes a difference. I think it’s a long shot that it would cause a problem, but it might be a good idea to use another utensil to put the chicken in the pan.
I've used the same spatula forever. I believe chefs do to. If you feel better than use two.
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Could you use parchment paper with the fish instead of aluminum foil?
For the purpose of tv magic, I understand if the chicken isn’t evenly cooked (I wouldn’t eat it). But the recipe looks delicious.
Why wouldn't those tiny bites of chicken be cooked through? Plus a lid was used, creating intense contained heat.
I love food and anime food wars and this institute is like totsuki but in America!
For Kung Pao, dried Japones chili peppers are the way to go. Sometimes labeled "Japanese peppers/chilies".🌶
and it is okay to eat a few if you want to live a little
I wondered where the ginger was!
"Don't hold back" "Ohh I won't" "Ohhhh yeahhh" Yikes!
Julia Child’s view of white peppercorn wasn’t that it had a complex floral flavor. She thought it was flavorless
Wait, is the liquid supposed to be on the sling? Or was that a mistake? I mean, why not just dump the sauce before adding the sling? No risk of messing it up then
no, if you steam with the dark liquid on the fish your fish will turn brown. You do not want to "boil" the fish in soy sauce.
I have a question where are our chinese
father & son cooks ❤ 😂 have U deported them to china town 😋😂😁
In the movie called : The Animal , The Dead Norm MacDonald was saying : 😂
hay hay hay : 😂 I have a question 😁
Please check between the pots & pans , you may find them .😋😋😂
Where is Dano? He hasn't been on the show lately?
I got a crush on those 2 beautiful women I just love them 2
Could you steam the fish and aromatics in an instant pot?
oh yeah
You can. Typically if you steam there is enough moisture, you can avoid using soy sauce as the boiling liquid / steam generator, and just put the green onion, garlic, ginger on the fish while steaming with water. Then you discard the water coming out of the fish after steaming and add soy sauce and green onion on the fish before adding ginger oil on them in the end.
Wozers, what an intro!
Just missing cucumber in the Kung Pao Chicken
There's no way I'm not eating the chilis.
Thank god you didnt let Jamie Oliver anywhere near these dishes
missing wok hay
Yep. I disagree with the comment about browning is not a staple of Szechuan cooking. Food browns when they are thrown in a hot wok with hot oil.
Could not agree more with both comments.
We taste food with our eyes and nose first!
George likes his chicken spicy!
Couldn't this be adapted for use on a stove top using medium heat and a high sided pan...?
If no wok. Thats how I stir fried for yrs. I even would go med high
Anyone know a good non alcoholic alternative to Chinese wine? Looking for halal alternatives. Thanks
As they mentioned in the video, sherry vinegar. Unlike actual sherry, sherry vinegar (and all wine vinegars, for that matter) contains no alcohol.
Use the wine. Some to most of the alcohol burns off anyway. Or better yet simmer the wine for 3 hours and virtually no alcohol is left. There's no great substitute for pure wine. None. You can get similar results but never the same.
Don't use vinegar because that is a totally different flavor. If you absolutely can't use any alcohol just leave it out. The best thing I could think of is chicken broth.
Edit: Also be aware most soy sauce does have on average a 2% alcohol level. Some Tamaris are alcohol free.
Thanks guys
I cook and have used wine for years even serving to friends in AA I always explained alcohol cooks out so fast. Almost all chinese sauces have tablespoon Shao sing rice wine cooked in 600° wok. My Sunday gravy has cup red wine it cooks for 6 hrs. Also mix Jack Daniel's and apple juice to spritz on my bbq brisket and ribs. Sherry vinegar not the same as sherry wine. Not a giant fan of substitutes sometimes better to leave out. Imho. To me wine is another spice funny I'm not a big drinker.
I think there is still a long way to go from the real Kung Pao chicken.
American style Kung Pao is what they trying to achieve here, still better then tale out.
What fish is it?
I think they said cod while tasting it.
Dan! 😍😍
(I'm gonna keep doing it... Just like I've done for about a year now 😂)
My husband didn't realize not to eat the peppers when we were in a restaurant. He only ate one!
the steamed fish dan made is a chinese recipe. cantonese to be exact. yet there’s no mention of that. 🤔
It is very different: 1) the fish is already cut up instead of whole, 2) the fish is likely not "alive the day it is cooked" (this is very important), 3) the aromatic is not on the fish but in the steam, 4) the green onion is diagonal cut instead of stalk cut in the middle, 5) the steaming liquid is not discarded and fresh sauce added after steaming, 6) it is from the oven intead of a steamer. It is a modified version but different enough to not be considered cantonese.
2 celery stalks? 4 pounds of celery?
Maybe, two celery ribs?
Sorry, but ATK set me right on
celery. (I'm not s
Flank Steak and Broccoli
Okay, honest time. I hate garnish. I knock raw stuff right off whenever I get it on some dish. I'm gonna bow out in shame now. 😂
Most of us ain't gonna judge 😂😂 it's beautiful to garnish for presentation, but most times it is not gonna add anything to the dish that isn't already in it 💁♀️ so you've got at least 3 of us not judging you 😂😂
If it is parsley and an orange slice or an edible flower, sure. But, the cilantro, scallions, and fried ginger here are actually important to the dish. If you take them off you are getting rid of a lot of flavor.
Why is there sugar in the kung pao?!
The person to do the chicken is .... Lan.
I always eat the peppers... why cook with them if you arent going to eat them.
Flavour!
Cuz i hate burning my face off? Lol im a weenie.
Same reason you take out bay leaf, you extract the properties and toss when done. I eat the peppers, too, but some people just aren't fans of some flavors or sensations.
Color.
The traditional Chinese way: Steam your fish, then drain all the liquid, pour some hot oil then some Lee Kum Kee "Seasoned Soy Sauce for seafood" on the fish. You can add some sliced scallion if you like.
1:45 or so that knife is so dull it's scary to watch!
What happened to Chris, did he retire?
Chris left ATK in 2016.
Yes
No, he was ousted. The creator of the show, and once he had less than 50% ownership, they gave him the boot.
@@kenmore01 I was just trying to be more circumspect about it.
@@kenmore01 he left the show voluntarily to make his own
Never seen a Kung Pao Chicken cooked in such low heat...
Nope.
A STALK of celery is the entire plant bought from the store. A RIB is a long piece of celery cut from the stalk, chopped up and put in a recipe. I see way too many cooking shows of very popular professionals confuse these two terms. That and the misuse of "CARAMELIZATION", it's making caramel candy not browning onions or other vegetables.
video starts at 1:00
I haven’t seen the show in years. What happened to Christopher?
He formed his own show: "Milk Street". He had friction with the producers of the show and he and them parted ways.
@@barfman7767 after they sued the crap out of him for using money from his ATK stock options to make the new show. kind of bizarre
2nd
If you're going to zoom in on Adam's fingernails like that the least you can do is pay for that man to get a manicure.
Men get manicures?
@@carowells1607 nope
1
🏆🏆
@@jesseherman2453 😁😂
Wgaf? I don't get these "first" and "second" posts everywhere .
loser
I'd understand retesting the same things over and over and over and over and over and over and over and over and over and over and over and over ...
if there weren't products, categories, ingredients, tools, etc that haven't been tested yet.
Kung Pao chicken with celery???? Are you kidding me??????
You can freely omit that and cook to your own taste.
Can't eat with out 7 garnishes
You lost me at cilantro. That stuff is nasty.
Don't eat the chilis? Excuse me? Everything you put on a plate needs to be meant to be eaten. Sorry your recipe failed because you didn't take them out.
You eat things made in a broth or stock?