sup /ck/
lets make some shit
Alright I'm watching. Whatchya cooking?
>kroger rice, soy sauce and green onion
houston pls leave
let our chicken marinade
>>7194528
>shit
atleast you admit it upfront
lets make the sauce
sauce needs something else....
let's try this!
yes!
oh no
mix er up
add marshmallow fluff please
if you pull out banana, whip cream, peanut butter or anything like that I'm going to kill myself.
chop up the fresh ingredients
you're up to something vile, I just know it.
looks like a perfectly normal orange chicken
please dont let this be a normal recipe
all ready to go!
now lets get our rice cooking
>>7194662
those cutting skills
there's a turd in the rice steamer, I called it
>>7194670
please im coiling into myself with suspense, this better be good
lets get our wok ready
>>7194662
This knife triggering anyone else?
>>7194680
>wok
>olive oil
>>7194680
>olive oil
>>7194680
why are you using olive oil (once again kroger brand) this is sick
>>7194684
And extra virgin at that.
It's like you want your stir fry to taste like burnt rubber or something.
>>7194680
Don't smoke that oil senpai!!!!!
>>7194680
it begins
>>7194693
It will never be as good as sweet sundae ramen
>>7194694
needs ketchup
this thread is entertaining
>>7194614
>juice
Add the zest you twat.
add the garlic and ginger...
>>7194702
The wok changed colors! Illlluminati!
>>7194702
This isnt even funny, more or less just sad
>>7194708
Why sad? Looks decent, desu
get our chicken in there
>>7194717
Doesn't look hot enough baka senpai.
>>7194717
The rice. What is the status of it?
now add the sauce
I get the feeling OP got a rice cooker and wok for Christmas and this is his first time trying it out.
>>7194730
>spoon placed next to the spoon rest
Cool.
>>7194680
Oh shit OP, you fucked up!
>>7194734
kinda looks that way yeah
>>7194724
That's probably as hot as his stove gets. I used to have a similar stove and you could barely brown ground beef. If you tried to sear something it would eventually not keep up and end up boiling/steaming whatever you were searing. Gotta do with what you have sometimes.
>>7194736
yeah what the fuck is this dudes deal?
almost done! just gotta add the green onions and lets put some sesame seeds in there as well.
>>7194753
looks aight. Like next level above mall food court chinese, but I'd probably eat it
>>7194745
My sides from laughing
rice is done!
This isn't even like a stir fry 101 class, it's like stir fry preschool.
Still waiting for the joke. I'm sure it must be here somewhere.
>>7194753
OP is straight up gangbanger.
Top your meal with Kraft singles
>>7194771
word. give us some kind of money shot op.
aaaaand WA LA!
>>7194774
I hope you get food poisoning
>>7194774
not even fuckin fried rice dude?
>>7194774
>no haribo
i am saddened, but great meal anon
Takes pic with chopsticks, pulls out fork to eat.
>>7194774
That probably tasted ok
>>7194774
That single grain of rice......triggered!!!!!
>>7194611
You have sexy hands
>>7194528
hola colombia
>>7194797
try grating it next time.
>>7194797
can you tell me what that big bottle behind the hoisin sauce is and also the box behind the soy sauce bottle?
>>7194807
Big bottle is Shaoxing wine and the box is baking soda.
pretty sure OP is missing the stack of american cheese he needs to redistribute across his meal
what's the marinade
did you cornstarch or flour the chicken?
was it crunchy
>>7194787
THIS.
>>7194774
GJ OP, next time try teriyaki sauce from the best sauce you'll ever tasted and report here!
What I would have done differently:
-Instead of marinating your chicken, I would have double battered and deep fried it for better texture.
-You cooked your sauce and your chicken at the same time. I would have cooked the sauce separately; 1 cup freshly squeeze orange juice with zest; 1 tbsp molasses, then your sriracha, hoisin, soy... if you really wanted it. Small bit of diluted corn starch if the molasses didn't thicken it enough.
-Green onion, sure. Garlic, okay. Ginger? No way dude. Especially fresh ginger. Especially THAT MUCH fresh ginger. It's very strong and floral, and that much can easily overpower the taste of acidity from the orange. If for whatever reason you decide to use ginger again, grate it down with a ginger grater; $7 on amazon. And use way less, maybe a half teaspoon worth of the grated ginger.
-Never use olive oil in a wok. Woks are meant to be used at high temperature, so coupled with the low smoke point of olive oil you're just asking for trouble. Traditional oils for woks are peanut oil and grapeseed oil, please invest in some. Doesn't look like you had the wok very hot so you probably didn't experience much if any smoke, but still... olive oil in asian cooking? Dude... no.
-I've used one of those shitty rice cookers before, and I can tell you just from the image that your rice was under cooked. You're supposed to let your rice stand until steam stops coming out from the lid vent to assure it's been entirely cooked.
-Use a bowl. Especially if you're going to use chopsticks with short grain rice, that shit is murder to pick up.
Some other shit I would have done differently too, but those are just in the details.
5/10
The effort was there, the execution was lacking.
Wouldn't eat, but only because of the ginger overload.
>>7194839
For my part, I don’t believe there’s such a thing as a 50 percent chance of rain, period. I don’t mind someone saying, “I have as much reason to believe it will rain today as I have reason to believe it won’t.” But don’t insult me by attaching a number to it. You don’t know enough to attach such precision to the matter.
>>7195273
Fuck, wrong thread
>>7195277
Fuck rain
>>7194881
Not op but informative post.
Thanks for taking th time to write it.
>>7194881
OP here. Thank you for this. I definitely won't use ginger next time. Way too overpowering.
Also this is the recipe I used FYI
http://seonkyounglongest.com/?p=4000
