EXTRA LARGE FRY DADDY RECIPES

Steps:

• Cut the beef against the grain in medium slices. Wash and strain the blood out of the meat.
• Make the sauce by mixing baking soda, oyster sauce, light soy sauce, water, cornstarch, white pepper, sugar, and cooking wine.
• Add the beef to the marinade and massage to have the meat fully covered with the marinade. Set aside and let it sit for 30 mins.
• Cut the broccoli into bite-size pieces.
• In a small bowl, mix the oyster sauce, light soy sauce, dark soy sauce, water, cooking wine, sugar, cornstarch, and white pepper.
• Boil the broccoli with a little bit of oil and salt and cook it to your preference. Drain once cooked.
• Add some cooking oil into the marinated beef and mix until all the meat is lightly coated in oil. This will seal in the juices of the meat.
• Add the remaining oil and stir-fry the sides.
• Add the sauce to the stir-fry and constantly mix for about 1 minute. Add sesame oil. Once everything is incorporated, add a little more leftover oil to coat the broccoli- it will make it look very appetizing.
• Taste to adjust the flavors and plate once it's to your taste!

Steps:

• 1. Heat the oil in a heavy-based pan over a medium to high heat and fry the chicken, skin side down, until it becomes crispy. It will take about 5 minutes to get a lovely golden colour. You may need to cook the chicken in batches if you have a small pan. Use a slotted spoon to remove the chicken pieces and set aside.
  2. Pour away any excess fat and then, in the same pan, cook the bacon lardons and onions for about 5 minutes until they have taken on some colour.
  3. Add the sweet potato and mushrooms and then return the chicken pieces to the pan, placing them on top, skin side up.
  4. Pour over the stock until it just reaches the chicken skin, add the thyme and cover with a lid.
  5. Leave to simmer very gently for about 10–15 minutes until the chicken is cooked through. The cooking time will depend on the size of the chicken pieces so do check by removing a piece of chicken and cutting into it with a sharp knife.
  6. If you end up having more sauce than you’d like in the pan, simply strain into a clean saucepan, bring to the boil and reduce down and thicken by boiling it.