Sunday, August 28, 2011

Corn with Chicken

Growing up, I knew that if my mom wasn't around to make dinner, this was what we were having, because it was the only dish my dad knew how to make.  Well, this and egg fried rice (one of my favorite by the way).

So, given that, you can assume that this dish is pretty easy to make, and it is!  And even better, my daughter will actually eat it (she's been on a self-imposed mostly vegetarian diet of as late).

I also tried out a little trick that I think I will be using from now on.  I always wondered how Chinese restaurants get there meat so darn tender.  I was always told it was because they marinated it in corn starch, which is something I always do, but it's never the same.  After a bit of internet research, it looks like they're using baking soda!  So I tried just a pinch of baking soda and it seemed to have worked.  It's not as obvious with chicken, especially when the chicken pieces are so small this case, so the real test will be the next time I make beef with broccoli.  I'll let you know how that goes...

- Corn
- Chicken (I used breast)
- Salt
- Baking soda
- Oil

- Cut the corn into ~1/2" cubes and sprinkle a dash of salt and a pinch of baking soda and mix well.  Set aside and let it marinate for a bit.  10 minutes is probably enough time.
- Heat some oil in a pan or wok and add the chicken in.  Keep the chicken moving in the pan until it is mostly cooked through.
- Add corn and keep the contents of the pan moving until the chicken is cooked through and the corn is heated through.  Add a bit more salt to taste if necessary.
- Serve with rice.

Told ya' it was easy!