Beijing Chicken Recipe: Utensils

Video Transcript

Here are the pots and utensils that we'll need to make this dish today. We're going to be using a small sauce pot, we're going to be making a vegetable stock in this. And then when it's done, we're going to be adding it to our bigger pot, this is what we're going to make the rice in. We're going to take our vegetable stock, mix it with our rice, bring it to a boil, then we're going to put our lid on, bring it down, and cool it. And we're going to cool it on this baking sheet. And then when it's warm enough, or cool enough for us to touch, we're going to be moving it into this bowl here, and we're going to be mixing it with our bread crumbs and parmesan, and then we're going to form them into cakes. And that's why we have two saute pans, because we're going to be using one here to cook our chicken, and the other one to fry up our rice cakes. We're also going to be needing another bowl because we're going to be making our marinade of ginger, teriyaki sauce, sherry, honey, and we're going to be putting it in here and letting it go for about 30 minutes to an hour to let it get nice and incorporated. We're going to be using this right here for our roasted vegetables. We're going to be using a spoon, a knife to cut our vegetables, measuring cups, measuring spoons, a cutting board, and because we're dealing with chicken, we're going to be using these gloves.

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