Water is the enemy of flavour yet you let it build up like the hoover dam. Jean-Pierre would flay you.

>>21110758
Hey I recently made his roasted chicken stock, chicken Milanese, Caesar salad, quiche, strawberry tart, Mac n cheese, and king salmon with mustard sauce. All have turned out fucking fantastic. I plan on doing the beef stock next to make the mushroom/fig sauces

But yes, as the other guy pointed out your pan is too crowded and not hot enough

>>21110790
That’s soy sauce and oyster sauce which was added after everything was sauteed. Could have added a thickener as the recipe suggests but I like it thin.

>>21110758
Here’s the recipe:

https://chefjeanpierre.com/chicken-recipes/cashew-chicken-recipe

>>21110805
Yep every time I’ve done his stuff it turns out really good.

>>21110819
There is no rapture waiting for this one.

I'm either going to make his bolognese or minestrone next week

>>21110828
Couldn’t find snow peas in my neck of the woods so I subbed them with frozen cut green beans.

>>21110847
Oh dude do the minestrone

>>21110758
im glad everyone is sloppin it lately in their bastardized american woks :)

>>21110758
This looks nothing like cashew chicken. Such a waste of a thread.

>>21110819
That's way too much water to be soy sauce and oyster sauce.

>but I like it thin
If it's thin like that, the tongue doesn't get a chance to taste it. Remember: texture is the conductor of flavor.

Now I miss the chicken cashew from the Indonesian place that used to be in the local mall. That stuff was great

>>21111456
No water was added anon.

>>21110758
that looks like the Kung Pao in every American Chinese takeout place minus baby corn.