First Wok Cook - Chicken with chiles and Basil

Unknown · July 2007

I have seen many fellow "Eggers" cook with a wok on the egg (MadMax seems to spring into my head when a wok it mentioned) and I always wanted to do it. So I bought a 16in cast iron wok and at this years Waldorf eggfest I purchased a grid that can double as a wok ring from Shotgun Fred. With all the tools in hand I finally took the plunge and made chicken with chilies and basile. [p]
Here is my virgin wok waiting for its first cook.[p][p]All the ingredients are ready to go.[p][p]The wok was real hot and I now see why it is a good idea to do wok cooking outside. The smoke that came up when the oil, garlic and chilies were first put in was tremendous. Once all was settled down the chicken was added and soon after the basil.[p][p]This was served with some grilled asparagus which were coated with EVOO and Dizzy Pig's Raging River.[p][p]This may have been a first but it is definitely not the last. Man this was good and best of all the Mrs. loved it. Thanks to Max and all the other Eggers that posted this unique way of cooking on the egg.

Judy Mayberry · July 2007

Retired RaiRoader,
That is one gorgeous meal! Let's have some more of your wok triumphs.[p]How heavy is a cast iron wok? And where do you get one? Do you think the result is the same as with a carbon steel wok over very high heat on the stove?

Richard · July 2007

Judy Mayberry,[p]Here is one source.

[ul][li]http://www.wokshop.com/[/ul]

Retired RailRoader · July 2007

Judy Mayberry,
I picked up the wok in a surplus store real cheap. The wok is rather heavy and I have never used a carbon steel wok so I really can not make a comparison. Maybe someone on the forum can answer your question. As for some more triumphs like the old 2 part TV series used to say "Stay tuned".

Essex County · July 2007

Judy Mayberry,
I have a Lodge cast iron wok. I haven't used it on the egg yet but I'm not impressed with its performance on the stovetop. It has a very thick center so the bottom never gets super hot. It works ok, but I think the carbon steel wok is better for heat transmission. On the other hand, cast iron may work better on the egg because the heat is greatest in the center of the fire (unlike the ring of heat I get from my gas stove). RR's wok looks like it may be a little thinner and may perform better than the heavy Lodge wok.[p]Paul

Judy Mayberry · July 2007

Essex County,
Would you take a look at this item in the site Richard recommended below? Does the Lodge wok look heavier and thicker?[p]I don't know how to get a link into the post (is it the box below called Link Title?), so here's the URL:[p]http://www.wokshop.com/HTML/products/woks/woks_ci_china.html

Richard · July 2007

Judy Mayberry,[p]The way I do it is open the page to whatever I am interested in. Go to Address for the web site "CTRL C" then go to the forum and under the Optional Link URL do a "CTRL V. I use a 14 inch metal wok with half circle metal handles. Sometimes I find them in garage sales or consignment stores for a few $$.

mad max beyond eggdome · July 2007

Retired RaiRoader,
that looks great!!. . .next time after you pull out the main course, leave the wok in their and do fried rice

First Wok Cook - Chicken with chiles and Basil

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