In a saucepan, bring the cassis, wine, brown sugar, cloves, star anise, cinnamon, zest and vanilla bean to a boil over high heat, stirring to dissolve the sugar.
Chances are, it's unseasoned.Young's favorite way to season a wok quickly is to make popcorn.
The high-heat frying and even spray of oil from the bursting kernels helps fortify the patina of a wok, resulting in both a snack and a well-seasoned pan.. How to Stir-Fy.Heat wok or skillet over high until a drop of water evaporates in 1 to 2 seconds; swirl in 1 tablespoon oil.. 2.Add seasoned chicken to wok; cook, undisturbed, 1 minute.
Cook, stirring and tossing constantly, until chicken is no longer pink, about 1 minute.. 3.Swirl in 1 tablespoon oil; add asparagus, carrots, thyme, and ½ teaspoon salt.
Cook, stirring contantly, 1 minute and 30 seconds.. 4.
Whisk broth mixture; add to wok.Combine chicken and marinade ingredients in a bowl; stir to coat.
Diagonally cut Chinese sausage into thin slices; cut each slice into matchstick pieces; set aside.. Place a few pieces of Chinese sausage, black and enoki mushrooms, and carrot, on the short edge of each chicken slice.Roll the chicken around the filling and secure with a toothpick.
Place the chicken pillows on a heatproof dish.. Place a steaming rack in a wok, add water to just below the level of the rack, and bring to a boil.Place the dish on the rack; cover and steam until the chicken is done, about 10 to 15 minutes.
(Editor: Pro Gadgets)