Family Cook-Along: Cooking the Same Recipe in Different Timezones
Updated: Aug 27
#QuarantineLife can be fun; I just did something fun! My family and I had a cook-along on FaceTime -- we were all cooking the same recipe in different timezones. :)
My brother got the idea from this NYT podcast: "A granddaughter learns cooking secrets from hergrandma— over FaceTime. ... Today, we listen in as they make matzo ball soup."
We were cooking a version of a copycat recipe from P.F. Chang's Lettuce Wraps. It doesn't really matter what recipe you do though. It's just a way to connect during #quarantine life and after.
I was planning on cooking just the filling and eating with some rice (I like these individual portion of Annie Chun's microwave rice; tastes like a rice cooker).
I made some substitutions. For example, I didn't have garlic or fresh ginger, so I used garlic powder and ground ginger etc.
What I used:
- Valley Fresh Chicken (I didn't have ground chicken), 7 oz. whole package - already cooked, shelf-stable
- Hoisin Sauce, 2 tablespoons
- Soy sauce, 1 tablespoon
- Garlic powder, 1/2 teaspoon to 1 teaspoon
- Ground ginger (not pictured), 1/2 teaspoon to 1 teaspoon
- Apple cider vinegar, 1 1/2 teaspoons
(Didn't have red wine vinegar)
- Cooked onions I had frozen (~1/4 cup)
- I thawed them by microwaving them for 30 seconds.
First, I put onions, garlic powder and ginger powder in a bowl.
Then I put a pan on the stove on medium. I warmed up and browned the chicken (it's already cooked) and added the hoisin sauce, soy sauce, and apple cider vinegar.
Then you add the onions, garlic, and ginger in and cook for a little bit more on medium/low-medium. You cover it. If you are using fresh ingredients, then you need to let it cook longer.
It is a filling for lettuce wraps. I just ate it over some rice.
It was a fun way to connect during #quarantine life!
Give it a try! We are good at this!