Jedi Chef Travels: Asian Palace

Many people enjoy eating Chinese food. The first Chinese immigrants to the San Fransico region of the United States went into the lucrative business of providing services for the miners as traders, grocers, merchants and restaurant owners.

This initial group of migrants encouraged later wavesofChineseimmigrants eager to mine the hills themselves or become pioneer agricultural laborers. All these workers were undoubtedly also hungry for good Chinese cooking that reminded them of land they had left behind.

By the mid-19th century, the United States had what could be called a fledgling restaurant culture at best, while much of China had many centuries worth of experience in hospitality. Those who frequented the earliest Chinese restaurants in San Francisco were impressed by the establishments’ cleanliness and professionalism.

These establishments were often noticeable by the long three-cornered flags of yellow silk that were typically hungoutside.Chinese-owned eating houses were known to serve some of the best food in the city. Their cheap prices also made their appeal to young and hungry 49ers of all backgrounds undeniable.

On the main drag through Madill sits the Asian Palace, a quaint little Asian-inspired restaurant, who as of late, despite a good rating from the health department, and loyal customers, felt a small sting from social media with concerns over the quality of food.

So, Jedi Chef Travels thought it would be our destination. Upon entering the place, we were greeted by super friendly staff. The place was very well lit and clean, and they had a fair number of customers. Perusing the buffet line, they had classic Asian dishes and some modern Americana cuisine like fried fish and chicken. A sushi bar, along with a salad bar and several dessert options including ice cream were also available for customers. I tried a little bit of everything and could not find anything I didn’t like. Here is a try at home dish to get a little Asian culture going. 1 lb. boneless, skinless chicken breast cut into 1-inch cubes. salt and pepper to taste 2 tbsp olive oil divided 2 cups broccoli florets 1/2 yellow bell pepper cut into 1-inch pieces. 1/2 red bell pepper cut into 1-inch pieces. 1/2 cup baby carrots sliced. 2 tsp minced ginger 2 garlic cloves minced. Stir Fry Sauce 1 tbsp corn starch 2 tbsp cold water 1/4 cup low sodium chicken broth 3 tbsp low sodium soy sauce 1/4 cup honey 1 tbsp toasted sesame oil 1/2 tsp crushed red pepper flakes.

In a medium size bowl, whisk together corn starch and water. Add remaining ingredients and whisk to combine. Set aside.

Addonetablespoonofolive oil to a large skillet or wok and heat over medium high heat.

Add chicken and season with salt and pepper. Cook for 3 to 5 minutes or until cookedthrough.Removefrom skillet.

Reduce heat to medium and add remaining tablespoon of oil to the skillet.

Add broccoli, bell pepper, and carrots and cook, stirring occasionally, just until crisp tender. Add ginger and garlic and cook for an additional minute.

Add chicken back into the skillet and stir to combine.

Whisk stir fry sauce and pour over chicken and vegetables and stir gently to combine.

Bring to a boil, stirring occasionally, and let boil for one minute.

Serve with rice and/or chow mein if desired.