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Mix cornstarch, broth, honey, vinegar, soy and pepper. Cook chicken in nonstick skillet until browned. Add cornstarch mixture, carrots and water chestnuts. Cook and stir until mixture boils and ...
The chicken is hung by its feet and briefly beaten with a stick. The feathers are then removed using a blowtorch. [4] Whether prepared traditionally or commercially, the chicken is placed in a pot to boil. Ginger is traditionally used for flavoring, and some prefer to add vegetables such as chayote, pechay, celery, or watercress.
Popular vegetable additions include bok choy, snow peas, bamboo shoots, shiitake mushrooms, water chestnuts, carrots, and/or Chinese cabbage (Napa cabbage). [ 1 ] Etymology
Dalagang Bukid (English: Country Maiden) [1] is a 1919 Filipino silent film. Directed by José Nepomuceno, it is recognized as the first full-length Filipino produced ...
Northeast Investigator Shoal, also known as Dalagang Bukid Shoal (Filipino: Buhanginan ng Dalagang Bukid, lit. 'Sandbank of the Field Maiden'); Mandarin Chinese: 海口礁; pinyin: Hǎikǒu Jiāo; Vietnamese: Bãi Phù Mỹ, also marked as Investigator Northeast Shoal on some nautical charts, is an atoll in the Spratly Islands in the South China Sea.
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
The chicken is salt-marinated and cooked in its entirety in either plain hot water or chicken broth with ginger. Other variations season the cooking liquid with additional ingredients, such as the white part of the green onion, cilantro stems or star anise. When the water starts to boil, the heat is turned off, allowing the chicken to cook in ...
Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes – particularly soups, stews, and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period. Mirepoix or other aromatics may be added for more flavor.