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1. How did this third week go for you? What was challenging?  What could Mr. Burr have done better?

This week went well for me. Finding time this week was a little more challenging than normal for me. However, I really enjoyed the idea of this project, and it made me branch out.

1. What was the most valuable thing you learned this week? Why?

The most valuable thing I learned this week was that I can slow down the time of clips to really emphasize them.

1. How did you feel about the storytelling? Are your proud of your project? What went well? What could go better?

I am proud of the story that I told. This was something I have never made before and I wanted to incorporate that new experience into it instead of the same old thing. I am proud of how the project turned out and my cooking ability. I feel that I could have found a couple more creative ways to get the shots but it can be challenging with a kine in your other hand.

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Let's Get Cooking- New Flavor- Willmering

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Let's Get Cooking- New Flavor- Willmering

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Let's Get Cooking- New Flavor- Willmering

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Create a new spreadsheet and edit with others at the same time -- from your computer, phone or tablet. Get stuff done with or without an internet connection. Use Sheets to edit Excel files. Free from Google.

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1. What recipe did you choose? Why?

I chose a Chicken Udon Stir Fry because it is something that I have always wanted to make

1. What is the purpose of the film? - please do not answer that it's for my class. Why are you excited about making it?

I am excited to try something new and challenge myself.

1. What are the three most important points this video should make?

The three most important points this video should make is the preparation cooking and final product

1. What do you want the audience to do and/or feel in the end?

I want the audience to feel like they have to try out the recipe because the end product looks so good.

1. What is the ONE thing, if they get nothing else, you want the audience to remember after watching your video?

I want the audience to remember the food flying up in the air out of the pan.

1. Please find 1-3 visual examples (picture, text, video) that represent the style you are trying to achieve. Feel free to include them in their own Padlet box.

Separate box

1. What length would you like your film?

I want mine to be shorter but action packed to maintain my audiences' attention

1. Do you have any concerns with the feasibility of pulling this off? Why or why not?

I do not have any concerns the feasibility of pulling this off because I am confident in my film and cooking skills

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1 Carrot

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⅛ head Cabbage

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1 piece Chicken thigh

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2 Udon noodles

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4 teaspoons Vegetable oil (each time stir fried cabbage, carrot, chicken and udon noodles add a teaspoon of vegetable oil)

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some Salt for stir fried cabbage & carrot

MARINATED CHICKEN:

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2 tablespoons Oyster sauce

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½ teaspoon Garlic powder

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1 tablespoon Soy sauce

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½ teaspoon Sugar

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1 tablespoon Sesame oil

UDON NOODLES STIR FRIED:

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1 tablespoon Dark soy sauce

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4 tablespoons Water

Instructions

Wash and cut cabbage

Wash and cut carrot into strips

Wash and cut chicken thigh into strips

Add oyster sauce 2 tablespoons, garlic powder ½ teaspoon, soy sauce 1 tablespoon, sugar ½ teaspoon and sesame oil 1 tablespoon to marinate chicken for 15-20 minutes before cooking.

Add 1 teaspoon of vegetable oil into non-stick pan and a pinch of salt to stir fried cabbage for a few minutes until it is soft.

Add 1 teaspoon of vegetable oil into non-stick pan and a pinch of salt to stir fried carrot for a few minutes until it is soft.

Pour 1 teaspoon of vegetable oil into non-stick pan. Add marinated chicken and stir fried it for until it is cooked.

Set the cooked cabbage, carrot and chicken aside

Pour 1 teaspoon vegetable oil into non-stick pan. Then, add udon noodles, 2 tablespoons of water and 1 tablespoon of dark soy sauce. Turn on medium small fire and cover the lid for a minute or so.

After that, use a chopstick to loose up the udon noodles. Add another 2 tablespoons of water and keep stir fried the noodles.

Next, add all the cooked cabbage, carrot and chicken to the udon noodles.

Stir fried them little bit and ready to serve

Notes

Cooking tips for stir fried udon noodles with chicken:

I like to use chicken thigh rather than chicken breast because  it has better texture when you stir fried them.

The best to marinated the chicken for 20-30 minutes before cooking.

Then, add a pinch of salt when stir fried cabbage and carrot.

Most of udon that I can purchase in the states are frozen one. So, if you have frozen udon noodles. I suggest to defrost it before stir fried.

After put the udon noodles into the pan add some water and cover with the lid for a few minutes. Next, add the dark soy sauce and use chopsticks to mix and separate the noodles. I prefer to use chopsticks to stir fried the noodles so they don’t break so easily.

Nutrition

Calories: 156kcal | Carbohydrates: 6g | Protein: 6g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 793mg | Potassium: 174mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2598IU | Vitamin C: 11mg | Calcium: 19mg | Iron: 1mg