RECIPE:

https://woocancook.com/ginger-chicken-broccoli

INGREDIENTS

• 4 cloves garlic

• 1 inch (about 1 tbsp) ginger

• 3 green onions

• 2 medium chicken thighs

• 1 head broccoli

• corn starch slurry (2 tbsp corn starch dissolved in water)

• peanut oil

INGREDIENTS (marinade)

• 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)

• 1/2 tsp white pepper

• 1/2 tsp corn starch

INGREDIENTS (sauce)

• 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)

• 1 tbsp shaoxing wine

• 1 tbsp rice vinegar

• 2 tbsp hoisin sauce

• 1 tbsp doubanjiang

PREP

• CRUSH and mince the garlic, set aside

• FINE MINCE the ginger, set aside

• SEPARATE the whites and greens of the green onions, then slice thinly, set aside

• SLICE the chicken into half inch pieces, then combine with marinade ingredients and let marinate for 30 minutes

• COMBINE all sauce ingredients, set aside

ON THE STOVE (steamed version)

• SLICE the broccoli into short and wide florets, set aside

• HEAT a wok as hot as possible, then add 2 tbsp peanut oil and long yao

• ADD the broccoli and saute for 1-2 minutes

• ADD 1/4 cup water, cover, and steam for 3-5 minutes until fork tender, then remove, reheat, add an additional 4 tbsp peanut oil and long yao

• ADD the chicken to the wok evenly across the wok surface, then sear for 2.5 minutes undisturbed

• TOSS the wok and tilt toward the open flame to ignite for wok hei, then remove

• DEGLAZE the remaining fond with the sauce mixture plus 1/4 cup water, then let reduce for 1-2 minutes, and remove

• REHEAT the wok as hot as possible, add an additional 4 tbsp peanut oil and long yao

• ADD the garlic, ginger, and whites of the green onions, then saute for 15 seconds until fragrant

• ADD the chicken, broccoli, and sauce back to the wok, and toss to combine

• ADD the corn starch slurry to the wok and toss until a thick sauce forms

• FINISH with reserved greens of green onions

ON THE STOVE (flash fried version)

• SLICE the broccoli into long/thin spears, set aside

• HEAT a wok as hot as possible, then add 4 tbsp peanut oil and long yao

• ADD the chicken to the wok evenly across the wok surface, then sear for 2.5 minutes undisturbed

• TOSS the wok and tilt toward the open flame to ignite for wok hei

• SHIFT the chicken to one side of the wok, then add the garlic, ginger and whites of green onions, making contact with the wok surface

• SAUTE for 15 seconds until fragrant, then toss to combine and remove

• REHEAT the wok as hot as possible, add an additional 4 tbsp peanut oil and long yao

• ADD the broccoli and saute for 1-2 minutes

• ADD the chicken and sauce back to the wok, and toss to combine

• ADD the corn starch slurry to the wok and toss until a thick sauce forms

• FINISH with reserved greens of green onions

cross-posted from: https://lemmy.world/post/20893713

cross-posted from: https://lemmy.world/post/20896812

The socialist fraternal kiss was a special form of greeting between socialist state leaders. The act demonstrated the special connection that exists between Communist countries, consisting of an embrace, along with a series of three kisses on alternate cheeks. In rare cases, when the two leaders considered themselves exceptionally close, the kisses were given on the mouth rather than on the cheeks.

Here is a photo of a Soviet and an American soldier sharing a 'socialist fraternal kiss', Germany, 1945:

It worked – alleged pump and dump schemers arrested in UK, US and Portugal this week

cross-posted from: https://slrpnk.net/post/14227257

*Edited typo in title: "buttfly"

Basic Chicken Soup Recipe

Ingredients:

• 1 tablespoon olive oil

• 1 yellow onion, peeled and diced

• 3 ribs celery, trimmed and diced

• 4 cloves garlic, peeled and minced

• 4 bone-in, skin-on chicken thighs

• 6 cups chicken broth or water, plus more if needed

• 1 pound gold potatoes, scrubbed and large-diced

• 1 cup pearl couscous

• 1 lemon, juiced

• ¼ cup parsley, minced

• Aleppo pepper or red pepper flakes to taste

• Salt and pepper to taste

Directions:

Sauté the aromatics:

1. Heat the oil in a large pot over medium-high. Once hot, add the onion and celery. Cook, stirring occasionally, for 5–7 minutes until they just begin to soften.

2. Add the garlic and sauté for 1 minute.

Simmer the chicken:

1. Season the chicken all over with salt and pepper. Transfer the thighs to the pot and pour in the water or broth. Bring to a boil and add the potatoes. Boil for 1–2 minutes. Reduce heat and simmer, partially covered, for 40–50 minutes.

2. Taste the broth and adjust the seasonings to your preference.

Shred the chicken:

1. Remove the chicken from the pot and transfer to a bowl. Once it’s cool enough to handle, shred the meat. Discard the skin and bones or reserve the bones to make stock later.

Finish the soup:

1. Return the broth to a boil. Add the pearl couscous. Stir in the shredded chicken. Reduce heat and simmer for 15 minutes or until the pearl couscous is tender.

2. Stir in the lemon juice, parsley, and red pepper flakes. Simmer 5 minutes. Taste and adjust the seasonings once more. Turn off the heat.

To serve:

1. Ladle the soup into bowls. Serve with more red pepper flakes on top. Enjoy!