10:40 am I am planning to use the wok for the first time as I make Sweetcorn and chicken soup for lunch. This is the first recipe in the pamphlet that came with the wok. I then found a second recipe for the same soup in "A Flash in the Pan", a book I bought in Australia on our last trip. The latter recipe is much more elaborate, and has more appeal to me.
I am still in the early stages of learning the jargon. Thank goodness I have someone in the house that I can ask. It turns out that cornflour is called corn starch in our country. And groundnut oil is an alternative name for peanut oil which I have already decided I will substitute with canola oil.
The two main differences between the recipes are that the pamphlet simply uses a chicken breast while the Aussie book marinates the chicken in a sauce containing soy sauce, rice wine (aka sake), corn starch, sesame oil and ground pepper. This sounds like an improvement to me. The second difference is that it uses 2 whole eggs that are beaten while the pamphlet uses 4 egg whites. Once again, I prefer the Aussie book.
One of the advantages of the pamphlet is that it gives the actual setting for the heat element (a number between 1 (low) and 14 plus "high sear". This is likely a good idea for me at the beginning until I develop a sense of the heat for the various settings. Comparing the two books, it appears that "simmer" is equivalent to "2". Now to wait until noon. 11:00 am
8:10 PM We decided to have the soup for dinner instead of lunch. I enjoyed preparing the ingredients and was impressed with how hot the wok got when it was on the "high sear" setting.
I made one fairly serious mistake while beginning the actual cooking. I had the wok heated to a high temperature and then added a couple of tablespoons of canola oil. I swirled it around the surface with a teflon spatula and made sure the entire surface was coated with the hot oil. So far so good. The next step said to add the corn and the chicken broth. I began with the broth. Big mistake! As soon as the broth hit the oil at the bottom of the wok it splattered violently over the entire cupboard. I was lucky to not get burned. I then added the corn and this covered up the oil so there was no more splattering when I added the broth.
After that everything proceeded smoothly. The entire mixture came to a boil in just a couple of minutes. The chicken cooked almost as soon as it hit the hot broth and the entire soup was ready in less than 5 minutes. I would rate the soup as only fair. It was good and I had a second bowl, but it was not anything special. I doubt I will make this again in the near future. But it was an excellent beginning to learning to use the wok. 8:20 PM |