Sunday Dinner (Apr 07, 2024)

*Note: The big rice cooker can't take much more than 7-8 cups of rice*
A good amount of rice to water ratio for the big rice cooker is about 7.5 cups of rice to 8.5 cups of water (check the water level against the side of the rice cooker)

For non saucy recipes, 9-10 cups of rice should be fine.

1. Measure out required cups of asian short-grain rice.
2. Wash 2-3 times. (Or until water runs a little bit clearer.)
3. Cook the rice in the rice cooker(s).

Needs a lot of rice ), make at least 9-10 cups (for 30+ people). Use the 2 rice cookers and even the mini one if needed.

Press tofu!
!! use gluten free soy sauce for KT

Prep: Preheat the oven to 425F and line a baking sheet with a silicone mat or parchment paper. Tear the tofu into bite-sized chunks for a more chicken-like texture, or cut into small cubes.

Tofu: Add the tofu to a medium bowl and add in the oil and tamari. Toss with a spatula until evenly coated, then sprinkle the cornstarch on top and toss again. Transfer to a baking sheet and spread out the tofu pieces so they aren’t touching. Bake on the top rack of the oven for 30 minutes, flipping the tofu halfway through.

Chicken: Preheat the oven to 450°F. Line a baking sheet with foil and grease it with cooking spray.
Cut the chicken breasts into 1-inch pieces.
Add the cornstarch to a sealable plastic bag then add the chicken and seal the bag. Shake the bag until the chicken is coated all over. Add the eggs to a shallow dish and whisk them until combined. Add the breadcrumbs to a second shallow dish. Remove each piece of chicken from the bag, shake off any excess flour, then dip it in the eggs then breadcrumbs and place it on the prepared baking sheet. Repeat the coating process with all of the chicken pieces and arrange them in a single layer on the prepared baking sheet. Bake the chicken pieces for 20 to 25 minutes, flipping them once halfway through, until they are golden brown and fully cooked.

Sauce: Once the tofu has gone into the oven, begin prepping the sauce. Warm the sesame oil in a medium pan over medium heat. Once warm, add the minced garlic, minced and peeled ginger, and optional red chili flakes. Sauté for 60 seconds, then add in the orange juice, brown sugar, tamari, vinegar, and orange zest. Bring to a simmer over medium heat and cook for 3 to 5 minutes. Mix the some cornstarch with the water until dissolved, then add the slurry to the sauce and simmer for another 3 to 5 minutes, or until the sauce has thickened and can coat the back of a spoon.

Serve: Remove the chicken pieces and fried tofu from the oven or air fryer and transfer them to a large bowl separately. Add the sauce to the bowl and toss until combined.

!!! use gluten free soy sauce for KT, no dark soy sauce for KT

1. Wash the broccoli thoroughly and set aside. Mix the soy sauces, rice wine vinegar, sugar, stock, sesame oil, and ground white pepper, and set aside.

2. Heat the wok over high heat. Add the vegetable oil, minced garlic, and cut into florets broccoli and quickly stir-fry so the garlic doesn’t burn.

3. Stir fry for 15 seconds, and add the Shaoxing rice wine around the perimeter of the wok. Give everything a quick stir and add in the sauce mixture. Let the sauce come to a boil, and mix the cornstarch and water together to make a slurry. You can turn the heat down slightly and cook the broccoli a bit longer before adding the corn starch slurry if you like your broccoli softer.

4. You can turn the heat down slightly and cook the broccoli a bit longer before adding the corn starch slurry if you like your broccoli softer, add the cornstarch slurry slowly while stirring the broccoli and sauce constantly. Let the sauce cook and thicken until it coats the back of a spoon. If you like a thick sauce, add more cornstarch and water. If you like your sauce thinner, add less cornstarch and water. If you’d like, stir in the chili oil at this point. Serve