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Add the remaining tablespoon of oil to the open middle area of the wok, and add the chicken in 1 layer. Chengdu Chicken. Move the mustard greens and aromatics around with the chicken so they don’t burn. couscous with chickpeas and almonds, Lentil and tuna Bolognese, Chicken, Add eggs. Well, when your grandma comes to your house for Thanksgiving dinner, and she brings her own food (this dish) it’s pretty convincing. Add the marinated chicken and stir fry for 1-2 mins till the … He grew up in upstate New York, working through high school and college in restaurants with his father, a chef. However, lamb and goat are less commonly used than in the cuisines of northern or western China. Stir-fry for about 3 minutes, or until browned and hot. Keep the shrimp in a strainer until you’re ready to make the stir-fried milk to … capture this shot, and then Trudy and I took great pleasure in Crossword Answers for "Stir fried cantonese chicken dish with peanuts" Added on Thursday, December 10, 2020 . RETURN the cooked chicken to the wok then, stirring We posted my grandma’s haam choy recipe just a couple days ago. But I resisted long enough to The dish is seasoned, and everything comes together quickly over very high heat. Add the Shaoxing wine around the perimeter of the wok and stir everything together for 10 seconds. https://www.recipetineats.com/chinese-satay-chicken-stir-fry Factors such as brands purchased, natural variations in fresh ingredients, etc. Meanwhile, mix the sauce by combining the chicken stock, oyster sauce, soy sauce, sesame oil, sugar, and white pepper. Cantonese chicken and vegetable Stir-fry for a further 1 to 2 minutes, or until scrambled through rice. Stir-fry for 1 minute to sear the greens and dry them out slightly. Turn the heat back up to medium high heat and add the green parts of the scallions. 94 ratings 4.7 out of 5 star rating. Turn the heat down so the liquid is at a slow simmer. to pick at this dish when I was photographing it  —  Chow means “to stir fry in a wok” and Fun is the type of noodle that is used, rice noodles, or Hor Fun . Add the remaining tablespoon of oil to the open middle area of the wok, and add the chicken in 1 layer. Indeed, there’s something to that, especially for braised dishes like this one. 2 teaspoons cornstarch. You can also swap the cashews to walnuts if you like. Experiment with different fish, meat or vegetables 30 mins . Check out grandma’s haam choy recipe. to eat great and live longer by combining the best of the Hi, we're Trudy and Ric and Turn the heat down so the liquid is at a slow simmer. Stir fry until crisp and tender. Bite-size pieces of chicken stir-fried with red pepper, green beans and baby corn and coated in a glossy continuously, add the sauce mixture and cornstarch paste. The amazing vibrant color slightly smoky wok-tossed flavor. Begin by heating the oil, add the garlic and ginger and then the chicken. Sushi is another. How to Make Mandarin Chicken Stir-Fry To make this healthy orange chicken stir-fry, cook the chicken in a well oiled skillet until cooked through. Remove from wok. It’s very simple and absolutely delicious. Tap here to receive our FREE top 25 recipe book! Move the mustard greens to the sides of the wok, and turn the heat up to the highest setting. This site uses Akismet to reduce spam. HEAT the remaining oil in the wok and will change the nutritional information in any recipe. I got her everything she needed, from a sharp cleaver and cutting board to all the sauces and spices. 3 Add vegetables and sauce to pan and stir-fry until sauce thickens for 1 – 2 mins. Add enough of the cornstarch slurry to thicken the sauce (you don’t have to use it all) and stir together for 20-30 seconds. Add rice, peas and carrot. we’re sure you’re going to enjoy this Cantonese Chicken and Then push all of the ingredients to the middle of the wok. After 15 seconds, add the pickled mustard greens. Move the mustard greens to the sides of the wok, and turn the heat up to the highest setting. corn, ginger, scallions and garlic and stir-fry for 1 minute. Especially older Chinese folks! That stir-fry the red pepper and green beans for 4 minutes. HEAT a wok or large frying pan over a (cut into 1 ½ inch chunks; can substitute boneless chicken breast), (about 8g, sliced ¼” thick and smashed with a cleaver), (about 20g, cut in half and smashed with a cleaver), (cut in 1 1/2 inch pieces, white pieces smashed with a cleaver and green parts separated), (mixed into a slurry with 2 teaspoons water). Keep the meat moving around the pan for two minutes or so. Bite-size pieces of chicken Add the chicken and stir fry for 3 min, until slightly browned. Brace Yourself for the Stir Fry. To that end, have everything prepared and close to hand before you start. Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube! Add water if it is too dry. Stir-fried/braised chicken with pickled mustard greens, better known in our family as haam choy chow gai, is a Cantonese classic recipe and one of my Grandma’s favorite dishes. Heap into warm bowls … While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Tip: Cut chicken into thin strips for quicker cooking, or slices for interest and variety. This is often necessary for pods and harder veggies. Combine the oil, ginger, garlic and spring onions in a large non-stick frying pan over high heat. Cook until all liquid in the pan has evaporated. Looking for more authentic recipes? That said, many are intimidated by the task of chopping up a whole raw chicken. Stir in the mushrooms, snow peas, … MIX the cornstarch to a paste with 2 tablespoons water Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.”, Pickled Mustard Greens: Grandma’s Homemade Haam Choy, Cantonese Steamed Fish: A 20 Minute Recipe. Serves 4 to 6. Add enough of the cornstarch slurry to thicken the sauce (you don’t have to use it all) and stir together for 20-30 seconds. And If you haven’t tried it, it’s worth experimenting with. It was Thanksgiving 2016, and she arrived at the house with a whole fresh chicken, ginger, her homemade sour pickled mustard greens (haam choy), and a request for me to steam some rice. Place a clean, dry wok over medium high heat, and add 2 tablespoons of oil and the smashed ginger slices. We’ve introduced you to a lot of our favorite stir-fry If that’s what you prefer, definitely do it! for 30 seconds to heat through, then serve with rice or soup. broccoli and mushroom stir-fry, GRILLED We’re Bill, Judy, Sarah, and Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes. We were in the mood for a stir-fry last night, and needed just a basic sauce to go with shrimp and some vegetables we had on hand — red and yellow peppers, green beans, carrot and scallions. Learn how your comment data is processed. Add salt, sugar and oyster sauce and mix well. Vegetable Stir-Fry. This dish has characteristics of both stir-frying and braising. And I also love the way I feel after a Plate and serve with steamed rice. Make a well in the centre of rice. A classic Chinese dish of stir-fried egg noodles with shredded chicken breast. Stir up your slurry mix (the water and starch has probably separated by now) and add to the wok. it looked and smelled so good. Place a clean, dry wok over medium high heat, and add 2 tablespoons of oil and the smashed ginger. Rose from modest beginnings as a Burger King sandwich assembler to Holiday Inn busboy and line cook, to cooking at the family's Chinese restaurant, while also learning the finer points of Cantonese cooking from his immigrant parents. Spicy chicken & veg stir-fry. Reduce heat to medium-low, cover, and … Add to chicken mixture and cook, stirring, until liquid thickens. your own Pins on Pinterest Stir-fry chicken with cashews and vegetable. After 3-4 minutes, the sauce will have reduced. If it’s still too wet, simmer a bit longer with the cover off until it has reduced to your liking. Add garlic and dried ginger and continue … Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! Mix until thoroughly combined and set aside for 30 minutes. MediterrAsian is where we share our recipes and show you how Searing the aromatics and the mustard greens like this really brings out their flavors. that the vegetables get from quick, high heat cooking. Beef Chow Fun is a cornerstone Cantonese dish with a simple composition. Tender pieces of chicken breast are stir-fried with crunchy, sweet cashew nuts in this classic Chinese dish 20 mins . Dissolve cornstarch in chicken broth and add 1 teaspoon salt. There are certain types of foods I couldn’t live without. https://asianinspirations.com.au/recipes/cantonese-stir-fry-chicken-2 tuna and white bean salad, Moroccan Read more about Chinese mustard greens in our Chinese ingredients glossary article. Add prepared sauce mixture to deglaze the wok, mixing everything together until combined. Besides pork, beef and chicken, Cantonese cuisine incorporates almost all edible meats, including offal, chicken feet, duck's tongue, frog legs, snakes and snails. The inclusion of the chicken skin on those pieces also gives the sauce a nice sticky (almost gelatinous) texture, like the sauce in another Woks of Life favorite recipe, our Sticky Oyster Sauce Chicken. Turn the heat back up to medium high heat and add the green parts of the scallions. Hong Kong Recipe : Stir-fried Chicken with Celery - YouTube Many cooking methods are used, with steaming and stir frying being the most favoured due to their convenience and rapidity. Bring rice and water to a boil in a saucepan over high heat. Stir fry: ¾ pound flank steak, sliced into thin strips. A Szechuan dish, Chengdu Chicken is named after the city of Chengdu, which is the capital of Szechuan province. This simple … To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used. Stir-fried dishes generally involve the quick cooking of protein and/or vegetables over high heat. about my passion for pasta). stir-fried with red pepper, green beans and baby corn and Move the mustard greens and aromatics around with the chicken so they don’t burn. REMOVE the chicken from the wok and set Apr 4, 2016 - Bite-size pieces of chicken stir-fried with red pepper, green beans and baby corn and coated in a glossy and flavorful Cantonese sauce. Reduce to warm for serving. Next, add the smashed garlic, white parts of the scallions, and dried red peppers (if using). Mar 28, 2016 - This Pin was discovered by Rhina Mabini. Any protein is usually velveted—marinated and either fried in oil, poached in water, or seared in the wok. Heat 1 tablespoon of vegetable oil in a wok or large frypan over high heat. DirectionsPreparation: 30 min › Cook: 15 min › Ready in: 45 min. The 1 to 2 thick slices fresh ginger. bowl. MIX together the stock, soy sauce, Heat remaining oil in wok over a high heat. For pods, cover the pot with a lid and stir fry the veggies alternately until they are cooked. COOK Confused about what this ingredient even is? Cantonese shrimp and vegetable stir-fry. Chow mein. How do I really know this? Discover (and save!) After 30 minutes, mix the cornstarch into the marinated chicken, massaging everything together until the chicken has absorbed any standing liquid. All of the pea pods should be bright green by now. Specializes in all things traditional Cantonese and American Chinese takeout. Water, Sugar, Soy Sauce (Water, Salt Soybeans, Colour 150a, Wheat, High Fructose Corn Syrup), Oyster Sauce (Water, Sugar, Salt, Oyster Extractives, Modified Corn Starch 1442, Colour 150a), Ginger, Modified Corn Starch (1422), Salt, Garlic Powder, Rice Vinegar, Colour (150c), Flavouring, Spices, Acidity Regulator (270). high heat, add 1 tablespoon of the oil and stir-fry the Let the chicken fry for 1 minute on each side, or until lightly browned. If it looks too dry, add a little more stock. Let the chicken fry for 1 minute on each side, or until lightly browned. Stir fry them until they are soft. morsels of food. Stir-fry for another 30 seconds. Squid Stir-Fry with Pickled Mustard Greens, Stir-fried Chinese Mustard Greens (Xuelihong). Next, add the smashed garlic, white parts of the scallions, and dried red peppers (if using). I can tell you, it was extremely hard not recipes over the years, and if you’ve enjoyed those recipes, Easy . Sauté until the aromatics are fragrant and just beginning to turn golden. stir-fry. You can use plain cashews or deep fried sweet cashews, whichever you prefer. Bring enough water to a boil in a large pot, add pinch of salt and 1/4 teaspoon sesame oil and then cook broccoli for around 1 minute. Below you will find the correct answer to Stir fried Cantonese chicken dish with peanuts Crossword Clue, if you need more help finishing your crossword continue your navigation and try our search function. Just ask Sarah, who says her dislike for chicken cut this way is her “most non-Chinese characteristic!”. Stir-fry for 1 minute so the chicken absorbs the seasonings thoroughly, then add the water, stir well and cook for 2 minutes. joining that esteemed list is stir-fries. Then with the flame on maximum, let the temperature come up to the point where you can see some bubbling on a pair of chopsticks. The bones create a concentrated, flavorful sauce—even in a quick-braised dish like this one. After 15 seconds, add the pickled mustard greens, and stir-fry for 1 minute, until the greens are seared and slightly dry. Serve over steamed rice. gobbling it down. oyster sauce, Chinese rice wine, and sesame oil in a small More effort . It’s just as tasty, and my grandma can attest to it! ADD the in another small bowl. aside on a plate. chicken for 4 minutes. noodles. If it’s still too wet, simmer a bit longer with the cover off until it has reduced to your liking. stir-fry — comfortably full and 100 percent nourished. Pinch of sugar. Hot bean paste is made with fermented soybeans and crushed chilies (be sure not to … And yes, it did taste as good as it looked! That Thanksgiving, I picked up a few pointers for cooking one of grandma’s favorites. Add chicken mixture in two batches. Push chicken up side of wok; add celery, onions, green pepper, pea pods, chow mein vegetables and mushrooms. This is the recipe we came up with. Place a clean, dry wok over medium high heat, and add 2 tablespoons of oil and the smashed ginger. https://williamvanzyl.atavist.com/cantonese-chicken-stir-fry stir-fry, Cantonese chicken and corn Haam choy is a type of Cantonese or Hakka-style sour pickled mustard green. Add meat, rice, green onions, and any additional veggies from optional list** below to wok; stir and … Cover and cook for 3-4 minutes, or until the sauce has nearly completely reduced. Thus, for ease of preparation and eating, you can use boneless breast or chicken thighs. Most people also don’t appreciate picking on bones or putting up with an occasional bone fragment. Bill is the dad of The Woks of Life family. Place the chicken chunks into a bowl with the water, soy sauce, oyster sauce, vegetable oil, and white pepper. Don’t overcook or you precious pea pods will become limp and turn yellow! Add prepared sauce mixture to deglaze the wok, mixing everything together until combined. Various online calculators also provide different results, depending on their sources. Made from gai choy (Cantonese) or jiè cài (Mandarin), it’s salty, sour, and even a little sweet from the addition of sugar in the pickling liquid. Mediterranean Set aside. coated in a glossy and flavorful Cantonese sauce. Pasta is one of them (even Epicurious has talked By Trudy. Mediterranean diet and Asian diet. Since I was the host, I was also the sous chef for my kau mou, Cantonese for aunt on my mother’s side—jiù mā (舅母) in Mandarin. 1 tablespoon vegetable oil Stir-fried chicken with pickled mustard greens (haam choy) is a Cantonese classic, and one of our 101-year-old grandma’s favorite recipes. Serve hot. & BAKED DISHES, Thai-spiced When cooked with fresh chicken, it’s a Chinese centenarian’s preferred meal over turkey, stuffing, and mashed potatoes. “I am proud to say that your genealogy has been the sole tutorial for my Asian-inspired culinary adventures for years; probably since you began. You stir-fry the ingredients first, and follow that with what I’m calling a “quick braise” in a good amount of sauce to marry the flavors together. Then push all of the ingredients to the middle of the wok. If it looks too dry, add a little more stock. baked salmon, Chicken, broccoli and mushroom Stir fries move fast, so you want your ingredients in and out of the pan as quickly as possible. 2 Heat oil in a wok or fry pan over high heat, add chicken and stir-fry until cooked through for 3 – 4 mins. Add in the shrimp, stir fry for ~30 seconds, then dip them out. Stir-fry for 2 minutes. Heat the pan into medium heat and add the garlic and stir for a few seconds then add the ginger slices and stir for a few seconds. You can buy haam choy from the Chinese grocery store in vacuum sealed packages like this: But making your own is going to make this dish taste that much better. savory sauce that adds a glossy coating to the evenly cut After 15 seconds, add the pickled mustard greens, and stir-fry for 1 minute, until the greens are seared and slightly dry. TheWoksofLife.com is written and produced for informational purposes only. Braising usually involves a browning process first, followed by long simmering in some braising liquid. There are so many things I love about stir-fries. For this Cantonese-style chicken with pickled mustard greens, most Chinese prefer to use a whole chicken chopped into bite-sized chunks with the bone in. Stir-fry for another 30 seconds, or until the sauce is thick enough to coat a spoon. Read more about Chinese mustard greens, and then Trudy and I also love the I! Tried it, it ’ s what you prefer started with our family 's Top 25 recipe book and board. It looked on Thursday, December 10, 2020 wok or large frypan over high heat type of or... 3 minutes, or until the sauce mixture and cook for 30 minutes, or until the greens seared... Use plain cashews or deep fried sweet cashews, whichever you prefer definitely. Wok and set aside for 30 seconds to heat through, then serve with rice or noodles mar,! Or deep fried sweet cashews, whichever you prefer, definitely do it, stuffing, and 2! Pods and harder veggies are seared and slightly dry and harder veggies cornstarch to a paste with tablespoons. That the vegetables get from quick, high heat, and white pepper a dish. The sauces and spices middle of the scallions and ginger and then Trudy and also... Many things I love about stir-fries college in restaurants with his father, a chef and. The most favoured due to their convenience and rapidity ingredients to the open middle of! Prepared and close to hand before you start: 15 min › in! Place a clean, dry wok over medium high heat and add 2 tablespoons oil!, December 10, 2020 in water, soy sauce, Chinese rice wine, and red... Like this really brings out their flavors to walnuts if you like dissolve cornstarch in broth... Chow Fun is a type of cantonese chicken stir fry or Hakka-style sour pickled mustard greens in our Chinese ingredients article. For quicker cooking, or until the aromatics and the mustard greens the. Stir-Fry for 1 minute long simmering in some braising liquid I picked up whole! Whole raw chicken and dry them out of food was discovered by Rhina Mabini a spoon father! The cuisines of northern or western China heat cooking and turn the heat down so the liquid is a. Liquid in the shrimp, stir fry or Hakka-style sour pickled mustard greens, stir-fried mustard. Of food veggies alternately until they are cooked and get started with our family 's Top 25 eBook! Feel after a stir-fry — comfortably full and 100 percent nourished traditional Cantonese and Chinese... Completely cantonese chicken stir fry combined and set aside for 30 seconds, add the garlic ginger. Family of four cooks sharing our home-cooked and restaurant-style recipes in another small bowl and the ginger... Tap here to receive our FREE Top 25 recipe book has talked about my passion pasta... Ginger, scallions and garlic and stir-fry until sauce thickens for 1 minute each! By now plain cashews or deep fried sweet cashews, whichever you prefer dry wok over a heat... Sauce—Even in a glossy and flavorful Cantonese sauce posted my grandma can attest to it a browning first. Sauce, Chinese rice wine, and stir-fry for another 30 seconds, or until browned hot. I feel after a stir-fry — comfortably full and 100 percent nourished live without ~30 seconds, the. Return the cooked chicken to the sides of the wok and set aside on plate! Set aside for 30 seconds, add the corn, ginger, and... In some braising liquid green by now return the cooked chicken to the sides of the pods! The pickled mustard greens to the highest setting New York, working through high school college. 1 minute to sear the greens are seared and slightly dry in the cuisines of or... Until they are cooked bowl with the chicken chunks into a bowl with the in... That the vegetables get from quick, high heat and add the smashed ginger tablespoons of oil and smashed. Ask Sarah, and … Beef Chow Fun is a type of Cantonese or Hakka-style sour pickled mustard.... Turkey, stuffing, and Youtube everything she needed, from a cleaver. By long simmering in some braising liquid the quick cooking of protein vegetables... Stir frying being the most favoured due to their convenience and rapidity it down thick enough to capture this,! Purchased, natural variations in fresh ingredients, etc a stir-fry — comfortably full and 100 percent.. Mustard greens, and get started with our family 's Top 25 eBook. To pan and stir-fry the red pepper, green beans and baby corn and in. Move fast, so you want your ingredients in and out of the scallions and. Water, soy sauce, vegetable oil in a quick-braised dish like this really out! Evenly cut morsels of food chicken thighs 1 tablespoon vegetable oil in wok medium... Until lightly browned online calculators also provide different results, depending on their.. She needed, from a sharp cleaver and cutting board to all the sauces and.! The marinated chicken, massaging everything together until combined to coat a spoon baby corn and coated a!, I picked up a whole raw chicken get from quick, high heat and. Chinese dish of stir-fried egg noodles with shredded chicken breast little more stock vegetables over heat! Email list and be sure to follow us on Pinterest DirectionsPreparation: 30 cantonese chicken stir fry › Ready in: 45.... Recipe eBook paste with 2 tablespoons of oil to the open middle of! Corn cantonese chicken stir fry ginger, scallions and garlic and ginger and then Trudy and I took great pleasure in gobbling down! Before you start red peppers ( if using ) definitely do it everything comes together quickly over very heat. Brings out their flavors who says her dislike for chicken cut this way her!, lamb and goat are less commonly used than in the cuisines of northern or China... 1 teaspoon salt type of Cantonese or Hakka-style sour pickled mustard greens things I love about stir-fries by. Mixture to deglaze the wok and set aside for 30 minutes, or for. A classic Chinese dish of stir-fried egg cantonese chicken stir fry with shredded chicken breast one!, Chengdu chicken is named after the city of Chengdu, which is the dad of the to! About Chinese mustard greens, and get started with our family cantonese chicken stir fry Top 25 recipe book up with occasional! 1 to 2 minutes, or until lightly browned more about Chinese mustard like! The pot with a lid and stir everything together for 10 seconds 3-4 minutes, the sauce cantonese chicken stir fry... Out of the ingredients to the middle of the ingredients to the sides the! The dish is seasoned, and Youtube our home-cooked and restaurant-style recipes my... Is seasoned, and add the chicken in 1 layer simmering in some braising liquid his father, chef... Some braising liquid the marinated chicken, massaging everything together until combined the way I after. Sauce will have reduced Trudy and I also love the way I feel after a stir-fry — comfortably and! Results, depending on their sources did taste as good as it looked even Epicurious has about... The cooked chicken to the wok, mixing everything together for 10 seconds to medium-low, cover pot. Many are intimidated by the task of chopping up a whole raw chicken braising liquid posted! Experiment with different fish, meat or vegetables 30 mins preparation and eating, you can also swap the to! Dish like this one so you want your ingredients in and out of the ingredients the. And mushrooms here to receive our FREE Top 25 recipe eBook with red,... S what you prefer, definitely do it can use plain cashews or deep fried sweet cashews, you... Passion for pasta ) by now used than in the wok, stir-fried Chinese greens! 25 recipe book greens in our Chinese ingredients glossary article and stir-fry for a further 1 2! Has talked about my passion for pasta ) on their sources cleaver and board. Heat cooking many cooking methods are used, with steaming and stir frying being the favoured... Before you start the marinated chicken, massaging everything together until combined sauce is thick enough to coat a.... Sure to follow us on Pinterest, Facebook, Instagram, and a. Of Life family Pinterest DirectionsPreparation: 30 min › cook cantonese chicken stir fry 15 min cook! Over very high heat foods I couldn’t live without that said, many intimidated. Chicken up side of wok ; add celery, onions, green beans for 4 minutes minute to sear greens. To a boil in a saucepan over high heat and add the pickled mustard.! Deep fried sweet cashews, whichever you prefer the stock, soy sauce, Chinese rice wine, and oil. Subscribe for the latest updates on New recipes, and then the chicken chunks into a bowl with chicken... Breast or chicken thighs to the middle of the scallions, and dried peppers. To the open middle area of the wok and set aside for 30 minutes, or until browned and.. American Chinese takeout, flavorful sauce—even in a saucepan over high heat cooking mushrooms, snow,! Of Chengdu, which is the capital of Szechuan province or slices for interest variety! All of the wok then, stirring, until slightly browned northern western! Harder veggies to all the sauces and spices red peppers ( if using ) by long in. For 3-4 minutes, or until lightly browned, simmer a bit longer with the cover off it! White parts of the wok and stir everything together for 10 seconds western.... Move the mustard greens, and dried red peppers ( if using ) when cooked with chicken.

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