American Homemade Yok Food

CHICKEN YOK RECIPE

Steps:

• Using the cutting board, julienne the vegetables, including the onion and bell peppers. Set aside.
• Next, prepare the chicken. Trim the fat off of the chicken before cutting it into long even strips.
• Drizzle olive oil into the wok, setting the burner to medium-high heat. Once the olive oil starts to sizzle, add in the chicken thighs. Season the chicken with salt and Creole seasoning. If not able to find Creole seasoning, Chicken seasoning is applicable as well.
• While the chicken is cooking, it's time to boil the eggs. Place the uncooked eggs in the small pot, adding cold water. The water should cover the eggs by at least one inch.
• Set the small pot on a burner, setting the burner on high to bring the pot's contents to a boil. Once the contents are brought to a boil, cover the pot and turn the burner off. After 9 minutes remove the eggs from the pot and place them in a bowl of ice water. Allow the eggs to sit in the cold water for 10-15 minutes before removing the shells.
• The chicken should be cooking on both sides, starting to brown. It's now time to add in the julienned onion and bell peppers along with the minced garlic.
• If the eggs are done, use the same pot to cook the Lo Mein noodles. Follow the cooking instructions on the box. Cook the noodles al dente.
• The chicken should be done cooking now, reaching an internal temperature of 165 F. In the wok containing the chicken and vegetables, add the chicken broth, Creole seasoning, salt, pepper, water, and chicken bouillon. Stir. Allow the soup base to simmer for 5-10 minutes. So as not to overcook, add in the cooked Lo Mein noodles once done simmering. Turn off the heat.
• Plate the Chicken Yok, adding the boiled egg and chopped green onion to garnish. The ketchup, soy sauce, and hot sauce are all topping used to garnish. The amount added to each depends on the individual's tastes. Enjoy!

MAYONNAISE

Steps:

• In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you've got an emulsion on your hands). Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture.
• Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.

AMERICAN HOMEMADE YOK

Steps:

• Boil the chicken thighs in the chicken broth unti it is tender and done.
• Set the chicken aside and let it cool.
• Boil the noodles until it is tender and done.
• Drain noodles and rinse well.
• Dice the chicken up and mix with the noodles.
• Add all the other ingredients and mix well.
• Get hotter as it sets.

MINI NEW YORK CHEESECAKES

Steps:

• Heat the oven to 160C/140C fan/gas 3. Line the base and sides of a 20x30cm shallow cake tin with baking parchment.
• Put the ginger biscuits into a food processor and whizz to very fine crumbs. Add the melted butter, using the pulse until well mixed. Tip the mixture into the tin and spread out evenly. Using the back of a metal spoon, press the mixture down firmly.
• Clean the food processor bowl and add the ricotta, cream cheese, soured cream, eggs, caster sugar, cornflour, vanilla extract, lemon rind and juice. Whizz until smooth, then pour the mixture into the cake tin. Bake in the oven for about 40 mins until the mixture is lightly set all over. Remove and allow to cool to room temperature.
• Whisk the cream to soft peaks. Spread thinly over the top of the cheesecake. Chill the cheesecake overnight.
• To serve, remove the cheesecake from the tin and peel the paper from the sides. cut into 48 small squares or halve again to make 96 rectangles. Arrange on a serving plate. Put the lemon curd into a small disposable piping bag. Snip off the end and pipe zigzags on the cheesecakes. Alternatively, place a small raspberry on top of each square.