Every cliche about construction has come true for us, thankfully more on the time front than on the money front. For two short weeks over Christmas, we got a glimpse of the future, thanks to a temporary plywood island top and the installation of all of our appliances. As soon as the gleaming blue Capital Range arrived, the cooking began immediately.
The power of the Capital Culinarian is incredible. 23,000 BTUs per burner is no joke. Water boils in minutes. Pan are ruined even faster. To cook on this beast, you must be fully present. Even a batch of potatoes on a gentle simmer became a charcoal bottomed mess when I forgot about them for 15 minutes. It’s a stove that inspires big, bold cooking, that begs to be tested with new recipes. It calls for beautiful steaks and woks piled high with bright vegetables.
Better pictures will come soon, I promise. Right now the space is filled a sad disconnected sink and dishwasher. But we’re still cooking!
I may be a French foodie mom, but my kids’ favorite flavor profile is Chinese. Chicken in brown sauce with broccoli is their favorite. Asian Chicken Thighs is a close second. It’s rare to find adish that all four will be happy with, and it seemed fitting to kick off our love affair with the Capital Culinarian with a big stir fry in an improvised brown sauce.
The ingredient list of this recipe is a little long, but each spice really gives it an important depth of flavor. This sauce makes more than you need, and you’ll be able to store the leftover in the fridge for at least a week, making all the vegetables you make for the rest of the week irresistible to kids and adults alike.
Right after the new year, like Cinderella at midnight, the island was dismantled and taken away, and we wait, buyoed by the memories of Christmas meals that lasted late into the night.
- ½ cup of chicken stock
- ¼ cup of soy sauce
- ¼ cup of mirin
- 3 tablespoons of maple syrup
- 1 tablespoon of toasted sesame oil
- 1 teaspoon of ginger powder
- 1 clove of garlic, minced
- 1 tablespoon of canola oil
- 1½ tablespoons of corn starch
- ¼ cup of water
- Mix together the soy sauce, chicken stock, miring, maple syrup and sesame oil. Set aside.
- In a small bowl, pour in the water and add the corn starch. Stir well to mix.
- In a medium saucepan, heat the canola oil on medium flame. Add the garlic and cook until fragrant and translucent. Add the ginger powder and stir well to mix.
- Add the soy sauce mixture and bring to a boil.
- Once the mixture is boiling, add the corn starch water and stir well. Bring back to a boil and let the sauce thicken. Turn off the heat and set aside.
- The sauce is now ready to be added to stir fry or at the table. It will keep covered in the fridge for a week.
- 1½ pounds of boneless, skinless chicken thighs, diced small
- 2 teaspoons of canola oil
- 1 cup of frozen broccoli
- 1 clove of garlic, minced
- Heat a pan or wok over medium high heat. Add the oil and the garlic. Stir fry for 2 minutes until fragrant and not burnt.
- Add the chicken and turn up the heat slightly. Stir fry vigorously every minute or so, for about 10 minutes, until the chicken is browning.
- Add the broccoli and toss thoroughly.
- Add ¾ cups of the brown sauce and toss thoroughly again. Lower the heat to medium. Continue stir frying for another 3 minutes, until the broccoli is no longer frozen and cold and all is coated with the brown sauce.
- Serve immediately with rice on the side.