| 12.5 | cup | rice, normie |
| 12.5 | cup | water |
*Note: The big rice cooker can't take much more than 7-8 cups of rice*
A good amount of rice to water ratio for the big rice cooker is about 7.5 cups of rice to 8.5 cups of water (check the water level against the side of the rice cooker)
For non saucy recipes, 9-10 cups of rice should be fine.
1. Measure out required cups of asian short-grain rice.
2. Wash 2-3 times. (Or until water runs a little bit clearer.)
3. Cook the rice in the rice cooker(s).
Needs a lot of rice ), make at least 9-10 cups (for 30+ people). Use the 2 rice cookers and even the mini one if needed.
| 13 | lb | chicken thigh |
| 5 | lb | tofu |
| 2.5 | cup | cornstarch |
| 3.33 | tbsp | salt |
| 3.67 | tbsp | sugar |
| 3.67 | tbsp | ginger powder |
| 3.67 | tbsp | garlic powder |
| 3.67 | tbsp | chili flakes |
| 0.31 | cup | honey |
| 0.44 | cup | soy sauce |
| 1.67 | tbsp | chili flakes |
| 0.83 | tbsp | lemon juice |
Spice Rub:
salt (light)
sugar
ginger powder
garlic powder
chili flakes (or cayenne for a spicier result, or paprika for a non-spicy dish
Glaze:
honey
soy sauce (USE gluten free for KT)
chili flakes (or cayenne for a spicier result, or paprika for a non-spicy dish)
lemon juice
1. Preheat the oven to 425°F (150°C). Combine the dry rub ingredients in a bowl, mix well, and set aside.
Remove the tofu from the package.
Press the tofu by placing it between two towels or a few paper towels and put a heavy object on top.
Let the extra liquid press out of the tofu for ideally 30 minutes. If you're in a hurry you can safely skip this step, but even just a few minutes will really help the tofu crisp up well!
Once pressed, cut the tofu into thick slices
2. Rub spice mix to chicken and tofu. Place in well oiled sheet pan and put in oven until chicken is cooked.
3. While the chicken bakes, prepare the glaze. Combine the honey, soy sauce, ginger, and chili flakes in a small pot.
Bring to a boil over medium heat, then reduce to a simmer. Simmer, stirring regularly, for about 20 minutes or until the sauce is thick enough to coat the back of a spoon.
Remove the pot from the heat and mix in the lemon juice. Set aside and let cool. The sauce will thicken further once cooled. If not use cornstarch slurry.
4. near the end. Turn the broiler on and brush a thick layer of glaze over each chicken and tofu. Broil for 3 to 5 minutes, or until the glaze thickens and bubbles. Remove the baking sheet and apply another layer of glaze, and broil for another 3 to 5 minutes
| 40 | unit | tomatoes small to medium |
| 10 | unit | scallion |
| 40 | unit | eggs |
| 1.67 | tbsp | salt |
| 0.83 | tbsp | white pepper |
| 1.67 | tbsp | shaoxing wine |
| 1.88 | cup | vegetable oil |
| 0.42 | cup | sugar |
| 2.5 | cup | water |
0. Start by cutting tomatoes into small wedges and finely chop the scallion, separate white and green part of scallion. Crack 4 eggs into a bowl and season with salt, white pepper, sesame oil, and Shaoxing wine. Beat eggs for a minute.
1. Heat oil in a medium-sized skillet or wok over medium-high heat. When oil is ready, add egg and cook until the bottom side is done, but the top is still raw, about 30 seconds. Scramble the eggs while chopping into bite sized pieces, until the egg is just cooked but not fully cooked. Turn to lowest heat, transfer egg to a plate, and set aside
2. Add oil and the white part of the scallion and turn back to medium-high heat. Stir the scallion a few times until fragrant. Add tomato and stir fry until the texture becomes soft. Stir-fry and then add sugar, salt, and water (if your stove gets very hot and liquid tends to cook off very quickly in your wok, add a little more water). Add the cooked eggs.
3. Quickly mix everything together with a spatula until evenly seasoned. Taste the dish and adjust seasoning by adding a bit more sugar or salt if needed if bland or tomatoes too sour. Uncover, and continue to stir-fry over high heat until the sauce thickens to your liking. Serve!