How to Make Kung Pao Chicken and Oven-Steamed Fish with Scallions and Ginger

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Test cook Elle Simone prepares Kung Pao Chicken for host Bridget Lancaster. Then, equipment expert Adam Ried reveals his top pick for heavy-duty cutting boards. Finally, test cook Dan Souza makes host Julia Collin Davison Oven-Steamed Fish with Scallions and Ginger.
Get the recipe for Kung Pao Chicken: cooks.io/2MTxy5i
Get the recipe for Oven-Steamed Fish with Scallions and Ginger: cooks.io/3aTxFG4
Buy our winning heavy-duty cutting boards: amzn.to/3qp4QrP
Buy our winning skillet: cooks.io/2mpf2RA
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. If you like us, follow us: americastestkitchen.com / americastestkitchen / testkitchen / testkitchen / testkitchen

Опубликовано:

12 фев 2021

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Комментарии : 171

@PokhrajRoy. 3 года назад

Dan is just the cutest!

@gigidodson 3 года назад

Absolutely!

@HannahMattox 3 года назад

He's my favorite!

@daveh7720 3 года назад

Thank you for the suggestion for substituting sherry vinegar for the black Chinese vinegar in the kung pao chicken. One of my pet peeves about cooking videos on some other channels is how they casually say things like "you can get flaked Himalayan ox marrow at any Nepalese grocery store" and zip on to the next dish. The recipes at ATK are for real people!

@missmaam792 3 года назад

@Dave H , just use balsamic vinegar which is more readily available. I have also simply used rice wine vinegar (not the seasoned type).

@briantuma1502 3 года назад

@@missmaam792 They specifically said balsamic is not a good substitute because it’s too sweet.

@christinatolar4155 3 года назад

I understand exactly what you mean. However, this particular black vinegar is available on Amazon if you don't have access to an asian market. It is one of those ingredients that is used very heavily in chinese cooking. It's worth seeking out if you cook alot of asian dishes.

@missmaam792 3 года назад

@@briantuma1502 , good grief . . . reduce the amount of all that sugar!

@daveh7720 3 года назад

@@christinatolar4155 Thanks. In this particular case I'm covered, because there's a nice Asian grocery & warehouse in the nearest city. I'll probably have to turn to Amazon for tomato paste in a squeeze tube though.

@rbhat1982 3 года назад

I made the Kung Pao recipe this past weekend and the dish turned out really well. I'll definitely make it again and again. :)

@taintofcartman8064 3 года назад

Hi, I love Cook's Illustrated and I've purchased most of the cookbooks you've published! Thank you for your videos!

@riceman2011 3 года назад

Thanks ATK for uploading on a Saturday!

@bloodgain 3 года назад

FYI, once you get end grain boards nicely saturated with mineral oil, they don't really take any more oil in than edge grain boards. Finish them with an oil and beeswax blend (aka "butcher block conditioner") to help repel moisture and require less oiling. They take a little more work up front, but they don't need that much maintenance. Plus, the end grain is better at "self healing" the cuts from use, so they will last practically forever in home use.

@StephonRen 3 года назад

Very interesting Kung Pao chicken recipe. The ingredients and spices/sauces are all pretty traditional and authentic, but the technique and tools are quite different. I tried both traditional way and more relaxing way very similar to this one. Amazingly, both will provide consistent and almost same tastes. To be honest, I personally prefer this kind of relaxing way that is robust and easier to follow although the traditional way using wok provide even a bit more flavorful result (not that easy to do it right...).

@jrmint2 2 года назад

I haven’t had Chinese steamed fish in SO long. It’s was something my family always made for special occasions and for my grandpa always. But I’ve neglected to introduce to my family. Must try this recipe!

@wanderingwithmeatball 3 года назад

I love your shows. I’ve watched them since I was a kid and they e always been so inspiring! I hope some day that my videos will be as interesting and educational as these! 🥰

@Max-cs1dn Год назад

I absolutely love both recipes. Adam’s oven steamed cod blows me away with the blooming technique for ginger and scallion infusion that I only saw done by Asian chefs. Plus, the fool kung pao chicken recipe is totally for me. Easy to follow and turn out beautifully! Amazing!

@christinahutchison3967 3 года назад

Can’t wait to try both recipes thank you for doing all the hard work in making sure wonderfully easy and flavorful recipes

@Strawberrypiecream 3 года назад

Wow I tried the Kung Pao Chicken and it's absolutely amazing. A lot better than my neighborhood Chinese restaurant.

@thekickenback 2 года назад

Love you guys. Great show.

@CurriesWithBumbi 3 года назад

I will definitely munch on some of those toasted chilli peppers. Why not !!

@DietBajaBlast 3 года назад

ditto

@patriciayohn6136 3 года назад

Years ago my Brother made me an awesome cutting board from a leftover piece of corian countertop. It works great and is dishwasher safe. I personally don't care for wooden cutting boards.

@christistaggs7190 Год назад

That fish looks absolutely amazing!! I am glad that it has a little sauce to go over it as well for beautiful presentation!! I will definitely be making this for company!! Thanks so much for sharing.

@rebeccaschadt7136 3 года назад

Thanks guys!!!!!

@rdc5470 3 года назад

I made the kung pao chicken tonight. It turned out very well. Excellent recipe. Perhaps the only quibble I have is that it does not look quite as red as the ones they serve in the restaurants. But recipe gets the taste pat down, and that is what matters. Well done!

@MisterMister5893 3 года назад

It’s food colouring. Or you can add some tomato paste which will blend well with the rest of the ingredients.

@macsam8778 2 года назад

Dinner idea for Friday! Thank you Ladies!

@joanwright5840 3 года назад

Elle you're my girl!

@bumpyjo9 3 года назад

Loved the Kung Pao Chicken recipe

@sfpapiman 3 года назад

I use black sugar cane vinegar. It’s also tasty, tangy sweet without sugar.

@passiveagressive4983 3 года назад

Every time I see Bridget steal that bacon🥓😂

@normrubio 3 года назад

Could you do a vid on cutting board cleaning? What cleaners can we use in between washing, storage basics, and maintenance for longevity.

@stevewebber707 3 года назад

Another good way to add ginger to a dish. Very nice!

@johnbaptist7476 Год назад

I bought the TEAK .It is so beautiful I make bread on it . I washed it first it is packed with wood powder . I soaked it in oil over night still the powder was coming out then stopped . It reay handle the moisture . It is a beauty . Thanks .U 2 , are one the number 1 🤔😳🥰🎉🌹🌻👍👌🙏👏👏👏👏🎯

@sherryw-ponyluv-er2394 2 года назад

The fish looks a-mazing!!!!

@msnannybean 3 года назад

I made the fish tonight. So good! I think I’ll try brown sugar next time. I’ll be making this often.

@davidthomas1138 Год назад

I made this tonight, In fact I'm eating It right now, so good! It very closely resembles the Kung Poa chicken I always order from this Chinese restaurant, along with orange chicken, for the life of me I can't remember It's name. So awesome this is a keeper!

@kathykasza9685 3 года назад

Steamed fish looks easy and a perfect Lenten dish.

@benedictewarlop1837 3 года назад

Killer recipes 🙏😋

@travissimpson7061 2 года назад

Yes to both recipes and the cooks!!! (Of course because I don't like cilantro, I will sub in parsley...)

@thomashughes4859 3 года назад

7:49 - Au contraire mes amies, those chiles are the _BEST_ ... of course, do take a good hit of Chinese-prepared rice and the sauce immediatly after, but WOW! That is some good stuff right there. Merci beaucoup, mesdames!

@johnbaptist7476 Год назад

I really love Dan cooking 😋 because the way he talks & do his cooking , his gesture make us to follow him & gets it . Look at Mrs Bridget & Mrs Julia the way they look at chef Dan when he is explaining how to cook his recipe .❤👀.I think Chef Daniel ✟cooks with love 💜❤ ALMIGHTY be with you all . yummylicious 😋😍🌾🌿🍀🍃🙏👏✟✟✟ One of the awesome chefs ❤💜

@sarahmaywoodruff1443 3 года назад

One of my favorite styles of fish.

@carowells1607 3 года назад

Kung Pao always makes me think of cartoons.

@thomashughes4859 3 года назад

VeggieTales had a silly song or some such where they went, "Kung Pao - CHICKEN!!!" HAHA!!!

@bootman26 2 года назад

You're not supposed to eat the chilis? Wrong again. Cut 'em into smaller pieces and then enjoy them. Your mouth will be on fire but they're so good! I have my own kung pao chicken recipe, but the ATK people motivated me to get the Szechuan peppercorns into the spice grinder. Plus, they insisted on the black vinegar, which I've had in the cupboard for a while, and now I'll use every time. I also shook in some white pepper and added my usual couple tablespoons of sambal oelek. So hot, so fragrant, so complex, so good.

@ricklarouche4105 Год назад

Love the intro music from early Saturday Night Live.. 😂

@Lightlinefisherman Год назад

To make it easier to cut the chicken slightly freeze them it’ll be easier to cut a slightly frozen meat rather than room temp it’ll kind of slide around in the slime

@jamesdiehl8690 2 года назад

The end grain acts like a wick and soaks up the oil. It's the same with construction lumber. Water wicks into boards through the ends and causes rot, not through the for sides.

@jasonbean2764 11 месяцев назад

Gosh, that looks like fun! I would love to be a member of the crew.:)

@blueblazer201 3 года назад

If you recommend not eating the arbol chiles... like bay leaves, why aren't they removed and discarded?

@stevewebber707 3 года назад

If nothing else, because they continue seasoning the leftovers. Also the appearance of the dish is nicer with the contrasting chilies. Leftover kung pao can actually be tastier sometimes, and I love the extra kick the peppers continue to infuse into the dish. And I always want leftover kung pao when I get it. And for bonus points, some people actually will eat the chilies.

@johnbaptist7476 Год назад

Indeed she is one of the best , she talks so sweet that makes us to follow her during her cooking 😘 ❤✟✟ + 🕯💜🌹🌼🌷🍀🍀🍀🌾🍃🌸🎉

@ningcheng_shu 3 года назад

Beautifully cooked long-grain rice.

@ilfarmboy 3 года назад

teak been used on ship deck for decades because it is so durable

@rickb5946 3 года назад

GREAT JOB ON THE Kung Pao !!!

@andrewmccrocklin9764 10 месяцев назад

Not always crazy about fish,but that looks delicious.will have to give it a try thnx 24:02

@uiscepreston 3 года назад

Teakhaus Edgeboard - definitive winner. Check. Board they have used in the test kitchen for ten years. Check. Glowing review. Highest possible recommendation. Check. Check. Very next segment. Totally using completely different cutting board.

@rodmckenzie9089 3 года назад

I'm looking forward to making both of these recipes. Gung hay fat choy! 😋

@jfrede02 2 месяца назад

I wish you’d give substitutes for cilantro for a huge amount of people who think it tastes like soap. Thanks!

@maremacd 3 года назад

Question: is it safe to use the same spatula to stir the chicken throughout the cooking process? From raw to cooked?

@MrStan0630 3 года назад

I don’t know if the fact that it was marinated makes a difference. I think it’s a long shot that it would cause a problem, but it might be a good idea to use another utensil to put the chicken in the pan.

@fredkapp498 3 года назад

I've used the same spatula forever. I believe chefs do to. If you feel better than use two.

@carlosluissantander4359 3 года назад

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@jjang2922 3 года назад

Fish looked great

@c-light7624 2 года назад

For the purpose of tv magic, I understand if the chicken isn’t evenly cooked (I wouldn’t eat it). But the recipe looks delicious.

@eshep3152 2 года назад

Why wouldn't those tiny bites of chicken be cooked through? Plus a lid was used, creating intense contained heat.

@PokhrajRoy. 3 года назад

Famous Last Words: Stickin’ to the Chicken.

@DavidMFChapman 3 года назад

Could you use parchment paper with the fish instead of aluminum foil?

@-EchoesIntoEternity- 3 года назад

missing wok hay

@70-860 3 года назад

Yep. I disagree with the comment about browning is not a staple of Szechuan cooking. Food browns when they are thrown in a hot wok with hot oil.

@fredkapp498 3 года назад

Could not agree more with both comments.

@jamesdiehl8690 2 года назад

I wondered where the ginger was!

@jlastre 2 года назад

Julia Child’s view of white peppercorn wasn’t that it had a complex floral flavor. She thought it was flavorless

@missmaam792 3 года назад

For Kung Pao, dried Japones chili peppers are the way to go. Sometimes labeled "Japanese peppers/chilies".🌶

@flip22 3 года назад

and it is okay to eat a few if you want to live a little

@dylanbystedt 3 года назад

Wait, is the liquid supposed to be on the sling? Or was that a mistake? I mean, why not just dump the sauce before adding the sling? No risk of messing it up then

@shingwong2 3 года назад

no, if you steam with the dark liquid on the fish your fish will turn brown. You do not want to "boil" the fish in soy sauce.

@ernestmchugh3132 3 года назад

Where is Dano? He hasn't been on the show lately?

@ricobhi 3 года назад

Could you steam the fish and aromatics in an instant pot?

@quint7394 3 года назад

oh yeah

@shingwong2 3 года назад

You can. Typically if you steam there is enough moisture, you can avoid using soy sauce as the boiling liquid / steam generator, and just put the green onion, garlic, ginger on the fish while steaming with water. Then you discard the water coming out of the fish after steaming and add soy sauce and green onion on the fish before adding ginger oil on them in the end.

@allandsbrite9398 2 года назад

Just missing cucumber in the Kung Pao Chicken

@qwickiegaming8597 3 года назад

I love food and anime food wars and this institute is like totsuki but in America!

@johnbaptist7476 Год назад

I have a question where are our chinese father & son cooks ❤ 😂 have U deported them to china town 😋😂😁 In the movie called : The Animal , The Dead Norm MacDonald was saying : 😂 hay hay hay : 😂 I have a question 😁 Please check between the pots & pans , you may find them .😋😋😂

@johnyannacci4413 2 года назад

There's no way I'm not eating the chilis.

@AAwildeone 3 года назад

"Don't hold back" "Ohh I won't" "Ohhhh yeahhh" Yikes!

@ninaova 3 года назад

the steamed fish dan made is a chinese recipe. cantonese to be exact. yet there’s no mention of that. 🤔

@shingwong2 3 года назад

It is very different: 1) the fish is already cut up instead of whole, 2) the fish is likely not "alive the day it is cooked" (this is very important), 3) the aromatic is not on the fish but in the steam, 4) the green onion is diagonal cut instead of stalk cut in the middle, 5) the steaming liquid is not discarded and fresh sauce added after steaming, 6) it is from the oven intead of a steamer. It is a modified version but different enough to not be considered cantonese.

@culinarycaravan 3 года назад

Wozers, what an intro!

@pravinkajarekar6232 5 месяцев назад

Flank Steak and Broccoli

@roberthaslup9556 3 года назад

I got a crush on those 2 beautiful women I just love them 2

@omgitsme435 2 года назад

Thank god you didnt let Jamie Oliver anywhere near these dishes

@woodytony7635 3 года назад

I think there is still a long way to go from the real Kung Pao chicken.

@brucelee5576 2 года назад

American style Kung Pao is what they trying to achieve here, still better then tale out.

@FishSister 3 года назад

What fish is it?

@deathstar013 3 года назад

I think they said cod while tasting it.

@carywilson6435 3 года назад

Couldn't this be adapted for use on a stove top using medium heat and a high sided pan...?

@fredkapp498 3 года назад

If no wok. Thats how I stir fried for yrs. I even would go med high

@jamesdiehl8690 2 года назад

We taste food with our eyes and nose first!

@steveskouson9620 Год назад

2 celery stalks? 4 pounds of celery? Maybe, two celery ribs? Sorry, but ATK set me right on celery. (I'm not s

@mtnx7 3 года назад

Anyone know a good non alcoholic alternative to Chinese wine? Looking for halal alternatives. Thanks

@itamarolmert3549 3 года назад

As they mentioned in the video, sherry vinegar. Unlike actual sherry, sherry vinegar (and all wine vinegars, for that matter) contains no alcohol.

@Paulguynj 3 года назад

Use the wine. Some to most of the alcohol burns off anyway. Or better yet simmer the wine for 3 hours and virtually no alcohol is left. There's no great substitute for pure wine. None. You can get similar results but never the same.

@flip22 3 года назад

Don't use vinegar because that is a totally different flavor. If you absolutely can't use any alcohol just leave it out. The best thing I could think of is chicken broth. Edit: Also be aware most soy sauce does have on average a 2% alcohol level. Some Tamaris are alcohol free.

@mtnx7 3 года назад

Thanks guys

@fredkapp498 3 года назад

I cook and have used wine for years even serving to friends in AA I always explained alcohol cooks out so fast. Almost all chinese sauces have tablespoon Shao sing rice wine cooked in 600° wok. My Sunday gravy has cup red wine it cooks for 6 hrs. Also mix Jack Daniel's and apple juice to spritz on my bbq brisket and ribs. Sherry vinegar not the same as sherry wine. Not a giant fan of substitutes sometimes better to leave out. Imho. To me wine is another spice funny I'm not a big drinker.

@Scott_Atlanta 3 года назад

The person to do the chicken is .... Lan.

@ryantymeson610 3 года назад

George likes his chicken spicy!

@revmaillet 3 года назад

I always eat the peppers... why cook with them if you arent going to eat them.

@DonnaBorooah 3 года назад

Flavour!

@gigidodson 3 года назад

Cuz i hate burning my face off? Lol im a weenie.

@SaudadeSunday 3 года назад

Same reason you take out bay leaf, you extract the properties and toss when done. I eat the peppers, too, but some people just aren't fans of some flavors or sensations.

@rcheskin 3 года назад

Color.

@cathyledbetter6715 3 года назад

My husband didn't realize not to eat the peppers when we were in a restaurant. He only ate one!

@brutebetter9188 3 года назад

What happened to Chris, did he retire?

@KPuppychow 3 года назад

Chris left ATK in 2016.

@itamarolmert3549 3 года назад

Yes

@kenmore01 3 года назад

No, he was ousted. The creator of the show, and once he had less than 50% ownership, they gave him the boot.

@KPuppychow 3 года назад

@@kenmore01 I was just trying to be more circumspect about it.

@jbfarley 3 года назад

@@kenmore01 he left the show voluntarily to make his own

@HannahMattox 3 года назад

Dan! 😍😍 (I'm gonna keep doing it... Just like I've done for about a year now 😂)

@zhengyunli800 Год назад

The traditional Chinese way: Steam your fish, then drain all the liquid, pour some hot oil then some Lee Kum Kee "Seasoned Soy Sauce for seafood" on the fish. You can add some sliced scallion if you like.

@paulakreinberg1448 10 месяцев назад

Why is there sugar in the kung pao?!

@ctkairos 3 года назад

Okay, honest time. I hate garnish. I knock raw stuff right off whenever I get it on some dish. I'm gonna bow out in shame now. 😂

@HannahMattox 3 года назад

Most of us ain't gonna judge 😂😂 it's beautiful to garnish for presentation, but most times it is not gonna add anything to the dish that isn't already in it 💁‍♀️ so you've got at least 3 of us not judging you 😂😂

@philaphobic 3 года назад

If it is parsley and an orange slice or an edible flower, sure. But, the cilantro, scallions, and fried ginger here are actually important to the dish. If you take them off you are getting rid of a lot of flavor.

@Xaeravoq 3 года назад

video starts at 1:00

@EdgeOfFate 3 года назад

1:45 or so that knife is so dull it's scary to watch!

@robinhays8779 3 года назад

A STALK of celery is the entire plant bought from the store. A RIB is a long piece of celery cut from the stalk, chopped up and put in a recipe. I see way too many cooking shows of very popular professionals confuse these two terms. That and the misuse of "CARAMELIZATION", it's making caramel candy not browning onions or other vegetables.

@FX-lover 3 года назад

I haven’t seen the show in years. What happened to Christopher?

@barfman7767 3 года назад

He formed his own show: "Milk Street". He had friction with the producers of the show and he and them parted ways.

@jbfarley 3 года назад

@@barfman7767 after they sued the crap out of him for using money from his ATK stock options to make the new show. kind of bizarre

@poncedeleonrefrigeration9197 3 года назад

@jesseherman2453 3 года назад

🏆🏆

@teteihmathews 3 года назад

@@jesseherman2453 😁😂

@Gigi-fv9ky 3 года назад

Wgaf? I don't get these "first" and "second" posts everywhere .

@jbfarley 3 года назад

loser

@houchi69 2 года назад

Never seen a Kung Pao Chicken cooked in such low heat... Nope.

@teteihmathews 3 года назад

2nd

@dylanbystedt 3 года назад

If you're going to zoom in on Adam's fingernails like that the least you can do is pay for that man to get a manicure.

@carowells1607 3 года назад

Men get manicures?

@jbfarley 3 года назад

@@carowells1607 nope

@MonicaHsueh 3 года назад

Kung Pao chicken with celery???? Are you kidding me??????

@barfman7767 3 года назад

You can freely omit that and cook to your own taste.

@dylanbystedt 3 года назад

Can't eat with out 7 garnishes

@TheKyPerson 3 года назад

You lost me at cilantro. That stuff is nasty.

@dylanbystedt 3 года назад

Don't eat the chilis? Excuse me? Everything you put on a plate needs to be meant to be eaten. Sorry your recipe failed because you didn't take them out.

@MisterMister5893 3 года назад

You eat things made in a broth or stock?

@dylanbystedt 3 года назад

I'd understand retesting the same things over and over and over and over and over and over and over and over and over and over and over and over ... if there weren't products, categories, ingredients, tools, etc that haven't been tested yet.