| 13.8 | cup | rice, normie |
| 13.8 | cup | water |
*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.
| 0.47 | cup | white sugar |
| 0.67 | cup | soy sauce |
| 0.33 | cup | cider vinegar |
| 1.67 | tbsp | cornstarch |
| 2.67 | tbsp | water |
| 3.33 | clove | garlic, minced |
| 1.67 | tsp | ground ginger |
| 0.67 | tsp | ground pepper |
| 10 | lb | chicken thighs no bones |
| 4.67 | block | tofu |
| 3.33 | cup | panko breadcrumbs |
https://www.allrecipes.com/recipe/9023/baked-teriyaki-chicken/
** Remember to use tamari for Katie **
Step 0
Preheat the oven to 425 degrees Fahrenheit.
Remove the tofu from the package.
Press the tofu by placing it between two towels or a few paper towels and put a heavy object on top.
Let the extra liquid press out of the tofu for ideally 30 minutes. If you're in a hurry you can safely skip this step, but even just a few minutes will really help the tofu crisp up well!
Once pressed, cut the tofu into cubes and add to a bowl.
Toss with the soy sauce, breadcrumbs and corn starch and make sure every piece is well coated.
Add to a baking sheet lined with parchment paper. Try to make sure none of the tofu cubes are touching. This ensures they get nice and crispy and don't stick together.
Bake for 25-30 minutes or until golden brown. Base with sauce like chicken! Make sure to save extra sauce for tofu and chicken if dry.
Step 1
Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 9x13-inch baking dish.
Step 2
Combine sugar, soy sauce, cider vinegar, cornstarch, cold water, garlic, ginger, and pepper in a large pan over low heat. Simmer, stirring frequently, until teriyaki sauce thickens and bubbles, 3 to 5 minutes. Remove from the heat. If not thickening fast enough add cornstarch slurry. Don't burn sauce
Step 3
Place chicken thighs in the prepared baking dish. Brush both sides of each thigh with the sauce. Reserve any extra sauce for basting. Repeat with the tofu.
Step 4
Bake in the preheated oven for 30 minutes.
Step 5 -SKIP this step if running out of time, just save sauce for after or on side, cook fully
Flip chicken and brush with sauce. Continue to bake, basting with remaining sauce every 10 minutes, until no longer pink and juices run clear, 20 to 30 more minutes.
| 1.11 | cup | water |
| 0.28 | cup | light soy sauce |
| 2.22 | tbsp | dark soy sauce |
| 0.28 | cup | shaoxing wine |
| 2.22 | tbsp | sugar |
| 1.11 | tsp | salt |
| 0.28 | cup | cornstarch |
| 4.44 | unit | Asian/Chinese eggplant or 0.5 unit regular eggplant.. yes there is a difference |
| 1.33 | cup | vegetable oil |
| 6.67 | unit | yukon gold potato |
| 1.11 | unit | bell pepper |
| 4.44 | unit | green onion |
| 4.44 | clove | garlic |
https://omnivorescookbook.com/di-san-xian-recipe/
If using regular eggplant: IF HAVE TIME do first step, if not skip to second
1. Place eggplant into a large bowl and sprinkle with 2 teaspoons of salt. Add tap water to cover and stir to dissolve the salt. Use a small plate or a lid to cover the eggplant pieces and submerge them in the water. Soak for 15 to 20 minutes.
2. Drain the eggplant and dry thoroughly with a paper towel. Sprinkle with cornstarch and gently mix by hand, until the eggplant pieces are lightly coated.
LOOK AT RECIPE FOR PROPORTIONS
For the sauce.. !! Make KT gluten free sauce using gluten free soy sauce
Combine the sauce ingredients in a small bowl. Mix well and set aside.
water
light soy sauce
dark soy sauce (optional)
Shaoxing wine (or dry sherry)
sugar
salt
cornstarch
To cook the stir fry: !! KT SEPARATE
0. Chop eggplant in bitesize pieces, potatoes halved or quartered or slices in 1/4 inch, bell pepper chopped in bite size, green onion chopped, garlic minced. CHOP VEGGIES SMALLER CUBES TO COOK FASTER
1. Heat a 12” pan (or a wok) with 1/3 cup oil over medium-high heat until hot. Spread the potato pieces in the pan without overlapping. Cook without moving until the bottom turns golden. Flip to cook the other side, until golden. Transfer the potatoes to a big plate.
2. Your pan should still have plenty of oil. Place the eggplant in the pan and spread the pieces without overlapping. Cook the eggplant without moving it until the bottom turns golden brown. If the oil in the pan is fully absorbed by the eggplant before cooking through, add a bit more oil to the pan. Turn to medium heat if the pan starts to smoke. Flip the pieces to cook the other side until golden brown. Transfer to a plate with the potatoes.
3. If your pan still has too much oil, carefully remove some of it with a folded paper towel and leave only about 1 teaspoon of oil in the pan. Add the green onion and garlic and stir a few times until fragrant.
4. Add the peppers and stir a few times to mix well.
5. Mix the sauce again to dissolve the cornstarch completely. Pour the sauce into the pan. Stir a few times.
6. Return the eggplant and potato to the pan. Cook and stir until the sauce has thickened and evenly coated the vegetables. Transfer everything to a plate.