Chinese Chicken with Kale

Start with the following:

1 cup of Japanese rice

2 defrosted pieces of chicken

can of baby corn

small (just bigger than a tuna can) of water chestnuts

2 fist-fulls of coarse-chopped kale

2 eggs

oils (sesame and vegetable)

1 tbsp of cane sugar

1/2 tsp of wonton soup mix

2 dashes of soy sauce

3 or 4 dashes of oyester sauce

4 tbsp of preserved black beans

corn starch

4 cloves of garlic

1 tbsp Chiu Chow chile mix

1 tsp salt

1/2 tsp white pepper

2 shots Wild Turkey

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Put the Japanese rice in the rice cooker, with less than a 2:1 of water. Do a 1.6:1 of water to rice. This will result in slightly hard rice.

Get the bamboo steamer out. Put it on a pan of some water. Use enough water to make enough steam. Get a low ceramic bowl. Grease the bowl with sesame oil.

Put the iron skillet on, and get the heat going.

Break the two eggs into a bowl and whisk those eggs together with an equal amount of water. Add a dash (~1/2 teaspoon) of wonton soup mix. Pour the mixture into the sesame-greased bowl. Once the steam is going, put that bowl of sesame oil and eggs into the bamboo steamer. Cover the steamer. Set a timer for 7 minutes.

The iron skillet should be hot now. Add a little vegetable oil.

Cut the chicken into chop-stick-able hunks. Rub the chicken with corn starch. The corn starch will get the chicken to brown later.

Add the chopped garlic to the hot iron skillet. Add the preserved black beans to the skillet too. Get it browning and stirring. Now add the chunks of chicken. Roll those around. Add the Chiu Chow chili oil to the pan. Stir it around. Let this cook for 3 minutes.

Now add the baby corn to the iron skillet. Roll that around with the chicken for two minutes.

Now add the kale and the water chestnuts to the iron skillet. On top of the kale, add the sugar, the salt, and the white pepper. Now stir the entire contents of the iron skillet for 1 minute.

The heat is on high, right? You should be getting a little bit of burning and steam from the kale. Add a little water to keep the steam going and reduce burning. Mix up some corn starch and 3 oz. of water. Salt the dish lightly. Pour a little oyster and soy sauce. Roll the contents of the iron skillet around. Add the corn starch and water mixture. Let cook for 1 minute.

Add the Wild Turkey and sesame oil for taste.

The egg will be done now. Roll the iron skillet contents around until it looks done, which should be shortly.

Serve with Japanese rice.