A couple of months ago I spotted a bag of MSG for sale at my favorite Asian foods store Tomato - and ever since I've had the desire to learn how to use it in Chinese cooking. It is a well-known FACT* that non-Asians can't cook Asian food. I believe we aren't using the right ingredients or cooking methods. I'm not going to tackle oyster sauce, sesame oil, or rice steamers, etc. at this time - but it wouldn't hurt if you also bought yourself some and learned to use them asap.
So what is MSG? Some ancient Chinese Secret? MSG, or monosodium glutamate, was first isolated in 1907 and patented in 1909. It is produced by the fermentation of starch, sugar beets, sugar cane, or molasses. Will it kill you with its evil additive goodness? Not likely. Studies have pretty much boiled it down to: Too much isn't good for you (like all things) but in moderation it is harmless.
So how do we use MSG when cooking? Well, by stirring in a little for seasoning, much in the way one would use salt. The colorless crystals dissolve into your food (like salt) and add flavor (like salt.)
MSG - not as intimidating as I had expected! I'm going to give the following recipe a try...will let you know how it goes!
*please note that the term FACT will be used very loosely throughout this blog.
Takeout-Style Chicken & Broccoli
Approximate cooking time: 35 min
Makes 3-4 servings
Ingredients:
- 1 lb chicken, cut into thin pieces
2 cups broccoli florets
2 tbsp peanut or vegetable oil
1 cup chicken broth
2 tbsp soy sauce
1 tbsp white wine (Chinese rice wine, if you can find it)
3 tbsp oyster sauce
1 tbsp tamari (dark soy sauce)
2 tsp sesame oil
2 tsp cornstarch
1 tsp minced garlic (2 cloves)
1/8 tsp MSG
1 1/2 cups cooked brown or white rice (brown is healthier)
Directions:
Combine soy sauce, wine, cornstarch, and raw chicken in a bowl. Stir well and let marinate for 10-15 minutes. In a separate bowl, combine oyster sauce, tamari, and sesame oil.Heat a large skillet over medium-high heat. Once hot, add the peanut or vegetable oil and garlic. Stir until fragrant, about 30 seconds. Add chicken and cook until done (about 3 minutes), stirring frequently. Add the reserved sauce and stir, cooking for another minute. Remove chicken and most of the sauce from pan and turn the heat to high.
Add chicken broth to hot pan, scraping the browned bits from the bottom. Add the broccoli and wait for the broth to come to a full boil. Reduce heat to medium-low and let cook until the broth is almost gone, about 8 minutes, stirring occasionally.
Remove from heat and return chicken and sauce to pan. Add MSG and stir to combine. Serve over rice.
