My oldest daughter, Emma, wanted to make chicken with Benihana Yum-Yum sauce and Benihana fried rice. Her plan was for me to make it and she'd stop and pick up some Yum-Yum sauce...
The chicken was straightforward - skinless, boneless breasts, seasoned with kosher salt and fresh black pepper. Into their bags and into the spa (Anova running at 145*) for 2 hours. When the chicken was ready, I pulled it and put on a medium grill (Kettleman) to get some color / marks and a little charcoal flavor.
Meanwhile the rice - There are dozens of Benihana fried rice recipes on line... so, I just made what sounded good to me. I made some basmati rice earlier and put it in the freezer to cool, the in the fridge to dry out a bit (didn't have any day old rice on hand.) Chopped some onions, sliced some garlic, sliced some green onions and made some carrot slivers. Also mixed 5 eggs. I didn't have any ginger on hand, so, I used some ginger based salad dressing for flavor.
Got the onion going in some sesame oil, then added a knob of butter and the garlic - sautéed until it started smelling real good...
Added the carrots and rice - Called Emma and asked her to keep it working while I took care of the chicken. Explained when to move the stuff to the top of the wok and add the eggs, how to scramble them and then combine everything with soy sauce and the ginger sauce. Talked about tasting for seasoning, adding soy, salt, pepper, etc. as needed. She did a GREAT job.
It was fun cooking with her. Just one pic tonight - late dinner and everyone was hungry.
Cheers!
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