Test cook Elle Simone prepares Kung Pao Chicken for host Bridget Lancaster. Then, equipment expert Adam Ried reveals his top pick for heavy-duty cutting boards. Finally, test cook Dan Souza makes host Julia Collin Davison Oven-Steamed Fish with Scallions and Ginger.
Get the recipe for Kung Pao Chicken:
Get the recipe for Oven-Steamed Fish with Scallions and Ginger:
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I made this tonight, In fact I'm eating It right now, so good! It very closely resembles the Kung Poa chicken I always order from this Chinese restaurant, along with orange chicken, for the life of me I can't remember It's name. So awesome this is a keeper!
Love the intro music from early Saturday Night Live.. 😂
That fish looks absolutely amazing!! I am glad that it has a little sauce to go over it as well for beautiful presentation!! I will definitely be making this for company!! Thanks so much for sharing.
I absolutely love both recipes. Adam’s oven steamed cod blows me away with the blooming technique for ginger and scallion infusion that I only saw done by Asian chefs. Plus, the fool kung pao chicken recipe is totally for me. Easy to follow and turn out beautifully! Amazing!
The traditional Chinese way: Steam your fish, then drain all the liquid, pour some hot oil then some Lee Kum Kee "Seasoned Soy Sauce for seafood" on the fish. You can add some sliced scallion if you like.
To make it easier to cut the chicken slightly freeze them it’ll be easier to cut a slightly frozen meat rather than room temp it’ll kind of slide around in the slime
I really love Dan cooking 😋 because the way he talks & do his cooking , his gesture make us to follow him & gets it . Look at Mrs Bridget & Mrs Julia the way they look at chef Dan when he is explaining how to cook his recipe .❤👀.I think Chef Daniel ✟cooks with love 💜❤ ALMIGHTY be with you all .
yummylicious 😋😍🌾🌿🍀🍃🙏👏✟✟✟ One of the awesome chefs ❤💜
I bought the TEAK .It is so beautiful
I make bread on it . I washed it first it is packed with wood powder . I soaked it in oil over night still the powder was coming out then stopped . It reay handle the moisture . It is a beauty . Thanks .U 2 , are one the number 1 🤔😳🥰🎉🌹🌻👍👌🙏👏👏👏👏🎯
Indeed she is one of the best , she talks so sweet that makes us to follow her during her cooking 😘 ❤✟✟ + 🕯💜🌹🌼🌷🍀🍀🍀🌾🍃🌸🎉
I have a question where are our chinese
father & son cooks ❤ 😂 have U deported them to china town 😋😂😁
In the movie called : The Animal , The Dead Norm MacDonald was saying : 😂
hay hay hay : 😂 I have a question 😁
Please check between the pots & pans , you may find them .😋😋😂
2 celery stalks? 4 pounds of celery?
Maybe, two celery ribs?
Sorry, but ATK set me right on
celery. (I'm not s
Dinner idea for Friday! Thank you Ladies!
ATK,Hello, PLEASE TELLME why in gods green earth do you use VEGETABLE,OR CANOLA , OR SOY OIL,? They are ALL GMO PRODUCTS, NOT IN MY HOUSE,, BUT you guys really DONT GIVE A DAM!
All in my house GRAPESEED OIL,AVOCADO,OIL,EVOO,ORGANIC COCONUT OIL AND GHEE, NOTHING ELSE. ! 🇺🇸🇺🇸🇺🇸🇺🇸
Never seen a Kung Pao Chicken cooked in such low heat…
Nope.
The fish looks a-mazing!!!!
I haven’t had Chinese steamed fish in SO long. It’s was something my family always made for special occasions and for my grandpa always. But I’ve neglected to introduce to my family. Must try this recipe!
Love you guys. Great show.
There's no way I'm not eating the chilis.
Yes to both recipes and the cooks!!! (Of course because I don't like cilantro, I will sub in parsley…)
Julia Child’s view of white peppercorn wasn’t that it had a complex floral flavor. She thought it was flavorless
You're not supposed to eat the chilis? Wrong again. Cut 'em into smaller pieces and then enjoy them. Your mouth will be on fire but they're so good! I have my own kung pao chicken recipe, but the ATK people motivated me to get the Szechuan peppercorns into the spice grinder. Plus, they insisted on the black vinegar, which I've had in the cupboard for a while, and now I'll use every time. I also shook in some white pepper and added my usual couple tablespoons of sambal oelek. So hot, so fragrant, so complex, so good.
Just missing cucumber in the Kung Pao Chicken
We taste food with our eyes and nose first!
The end grain acts like a wick and soaks up the oil. It's the same with construction lumber. Water wicks into boards through the ends and causes rot, not through the for sides.
I wondered where the ginger was!