http://www.tigersandstrawberries.com/2005/10/25/pei-meis-chicken-with-sweet-soybean-paste/ Thu, 20 Nov 2008 21:39:03 +0000 http://wordpress.org/?v=1.5.2 http://www.tigersandstrawberries.com/2005/10/25/pei-meis-chicken-with-sweet-soybean-paste/#comment-865 Wed, 31 Dec 1969 15:59:59 +0000 http://www.tigersandstrawberries.com/2005/10/25/pei-meis-chicken-with-sweet-soybean-paste/#comment-865 You can use chicken broth, Heather, or a dash of vinegar. Yes, the alcohol helps with the delgazing process, but not a lot. Not when you are talking about the heat level in a wok--the alcohol boils off so fast it cannot add anything to the solvent properties of the liquid in truth.<BR/><BR/>So, have at with chicken broth, or vinegar--though the vinegar will change the flavor profile a bit. I would use the black Chinese vinegar, or balsamic if you don't have that--they have a very fragrant flavor that would go well with the fermented soy bean paste.<BR/><BR/>Thinking on it--if you happened to have a bit of pineapple juice or even apple cider--I bet that splashed in would give a similar flavor to wine, while also giving a hint of fruity sweetness to the overall flavor profile that would go well with the main flavors. <BR/><BR/>Whatever you end up trying--let me know how it turns out.<BR/><BR/>BTW--the recipe I posted this morning for pork--you could use chicken, or really nice lamb. Either one from the Farmers Market here will give a great result--remember, there are millions of Chinese Muslims in the world--and they eat some mighty fine food.<BR/><BR/>So can you. You can use chicken broth, Heather, or a dash of vinegar. Yes, the alcohol helps with the delgazing process, but not a lot. Not when you are talking about the heat level in a wok–the alcohol boils off so fast it cannot add anything to the solvent properties of the liquid in truth.

So, have at with chicken broth, or vinegar–though the vinegar will change the flavor profile a bit. I would use the black Chinese vinegar, or balsamic if you don’t have that–they have a very fragrant flavor that would go well with the fermented soy bean paste.

Thinking on it–if you happened to have a bit of pineapple juice or even apple cider–I bet that splashed in would give a similar flavor to wine, while also giving a hint of fruity sweetness to the overall flavor profile that would go well with the main flavors.

Whatever you end up trying–let me know how it turns out.

BTW–the recipe I posted this morning for pork–you could use chicken, or really nice lamb. Either one from the Farmers Market here will give a great result–remember, there are millions of Chinese Muslims in the world–and they eat some mighty fine food.

So can you.

]]> http://www.tigersandstrawberries.com/2005/10/25/pei-meis-chicken-with-sweet-soybean-paste/#comment-864 Wed, 31 Dec 1969 15:59:59 +0000 http://www.tigersandstrawberries.com/2005/10/25/pei-meis-chicken-with-sweet-soybean-paste/#comment-864 Hugs to Morganna. <BR/><BR/>Can other liquids be used for deglazing, or is wine the most effective?<BR/><BR/>Heather Hugs to Morganna.

Can other liquids be used for deglazing, or is wine the most effective?

Heather

]]> http://www.tigersandstrawberries.com/2005/10/25/pei-meis-chicken-with-sweet-soybean-paste/#comment-863 Wed, 31 Dec 1969 15:59:59 +0000 http://www.tigersandstrawberries.com/2005/10/25/pei-meis-chicken-with-sweet-soybean-paste/#comment-863 Hello, Shirley!<BR/><BR/>Morganna is feeling much better, thank you--I was right--allowing her a good long rest the day after let the lump go down and the wound heal faster, so she could go to school today and not be distracted by an aching head.<BR/><BR/>Yeah, the oil blanch thing is not something I am a fan of. Hello, Shirley!

Morganna is feeling much better, thank you–I was right–allowing her a good long rest the day after let the lump go down and the wound heal faster, so she could go to school today and not be distracted by an aching head.

Yeah, the oil blanch thing is not something I am a fan of.

]]> http://www.tigersandstrawberries.com/2005/10/25/pei-meis-chicken-with-sweet-soybean-paste/#comment-862 Wed, 31 Dec 1969 15:59:59 +0000 http://www.tigersandstrawberries.com/2005/10/25/pei-meis-chicken-with-sweet-soybean-paste/#comment-862 Hi Barbara,<BR/>Hope Morganna is feeling better.<BR/>You're right - my greatest reservation when I thumb through Pei Mei's cookbook is her liberal use of oil to blanch the meat. I'll check out her books again here, though I must kick myself for missing out on them when I was in Taipei a couple of weeks ago. Cheers! Shirley. Hi Barbara,
Hope Morganna is feeling better.
You’re right - my greatest reservation when I thumb through Pei Mei’s cookbook is her liberal use of oil to blanch the meat. I’ll check out her books again here, though I must kick myself for missing out on them when I was in Taipei a couple of weeks ago. Cheers! Shirley.

]]> http://www.tigersandstrawberries.com/2005/10/25/pei-meis-chicken-with-sweet-soybean-paste/#comment-861 Wed, 31 Dec 1969 15:59:59 +0000 http://www.tigersandstrawberries.com/2005/10/25/pei-meis-chicken-with-sweet-soybean-paste/#comment-861 I have slipped on them, too. She is walking much more carefully, not hurling herself around the house as if she is made of steel anymore. Thankfully. You know of what I speak, having seen it yourself, I am sure.<BR/><BR/>I think that Family Crisis Chicken is a grand title for the recipe--I will name it such the next time we have it. She is having it for lunch today, cold at school--she said it was great for breakfast straight out of the fridge. I have slipped on them, too. She is walking much more carefully, not hurling herself around the house as if she is made of steel anymore. Thankfully. You know of what I speak, having seen it yourself, I am sure.

I think that Family Crisis Chicken is a grand title for the recipe–I will name it such the next time we have it. She is having it for lunch today, cold at school–she said it was great for breakfast straight out of the fridge.

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