Specifically, baked chicken that will taste Chinese, Japanese, Indian and Western (Italian or American).
Clearly this is just for experiencing the taste of these countries. Chicken is chosen because it tastes … nothing, and it’s very easy to not mess up.
How to Make (apply to all):
- Wash and dry some chicken wings, or whole pieces of chicken thighs or breasts, well.
- Marinate for 15 mins.
- Cook in oven until brown. Drizzle a bit of oil if you prefer.
World Chef 4.5 Marinate Combos:
Chinese (or Cantonese, whichever sounds fancier):
- Soy Sauce
- Sesame oil
- Shao Xing Wine
- Japanese Soy Sauce
- Chill pepper
- Garam Masala
Western (or … just baked chicken wings):
- Cayenne Pepper
Italian (sorry to me all western stuff sounds the same):
One suggestion is, instead of figuring out the exact portion of these ingredients, just throw them and mix them in a bowl, then taste it before you put it onto the meat. Start off with proportionally more of the savory ingredients such as salt and soy, then adjust accordingly.
You are now a world cook.
If one is ready to take it to the next level, I find a combination of garlic and ginger almost applies to the Asian versions. Adding garlic and onion in the process (not just marination) works with the western cuisines. Finally, tomatoes are also foundational in Indian and Italian dishes.
Again, this is really just for taste. Obviously the cuisines are nuanced and complex. For example, the Chinese combo would work better stir fried.（Yes stir frying is a unique technique that require a good understanding of speed, heat, critical sequencing of ingredients and sauce, and a strong forearm of your non-dominant arm). A drizzle of oyster sauce, and some colourful bell peppers would make it superficially and convincingly more Chinese.
The Indian Level 1.5 would actually need to be patiently cooked with a base of garlic onion and tomato paste to truly get the unami out. Add some yogurt and yes you can fool yourself as a decent Indian cook.
The Japanese version might ask for miso or dashi (seaweed and fish broth) and also a different cooking method. Try cook the chicken with onion in the dashi (it’s okay to start with the instant stuff), stir in a beaten egg towards the end, give it a Japanese sounding name, and you will look impressively worldly.
Also throw in chopped chives / spring onion for the Japanese and Chinese dishes to garnish. Use chopped cilantros for the Indian dishes.
As for the western dishes … hmm … add some paprika? Some cheese, maybe? Nah. Salt, pepper, some heat, some herbs, and you are good.
Now go shopping and add 10 more things to your pantry.
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