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Program #875

Alex Wong

Velvety Mushroom Chicken

Napa Cabbage, Large Dice, 4-6 pcs
Carrots, Half Moons, 4-6 pcs
Button Mushrooms, Halved, 12-15 pcs
Yellow Onion, Small Dice, 1 oz
Green Onion, long cut, 1 oz
Sliced Chicken, Cooked, 6 oz
Garlic, Minced, 1 tsp
Ginger Julienne, 1 tsp
Rice Wine Sauce
-Chicken Broth, 5 oz
-Oyster Sauce, 1 tbsp
-Sesame Oil, 1 tsp
-Shaoxing Wine, 1 tsp
-Salt and Pepper, TT
Corn Starch Slurry

1. Combine all the ingredients for the rice wine sauce and set aside
2. Blanch napa cabbage, carrots, mushroom, and chicken with hot water, set aside
3. In a clean wok add 1 1/2 tbsp of vegetable oil and saute the diced onion, garlic and ginger till fragrant
4. Add the rest of the ingredients with the sauce mixture and toss together
5. Thicken with the corn starch slurry

Yellow Ginger Asian Kitchen yellowgingerasian.com

Salt in Antiquity

While salt is cheap today, it used to be worth its weight in gold. Historians believe that Roman soldiers were once paid with salt. In fact, the word 'salary' comes from the Latin word 'salarium,' or payment in salt. During the late Roman Empire, salt was carried across 400 miles of the Sahara desert by caravans of as many as 40,000 camels. It was that important to humanity!
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