Kung Po Chicken/宫保鸡丁

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2 servings, $1.00 per serving.

Diced Chicken thigh 250g

Diced Celery 4tbsp

Diced Red bell pepper 5tbsp

Diced yellow bell pepper 5tbsps

Diced carrot 3tbsps

Diced Zucchini 5tbsps

Minced Garlic 1 clove

Dried red pepper 4 pieces

Fried peanut 5tbsps

Sauce:

Broth/water 4tbsps

Light soy sauce 1tbsp

Dark sauce 2tsps

Oyster sauce 1/2tbsp

Chicken bouillon 1/4 tsp

sesame oil a few drops

Mix everything for sauce together.

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Marinate the chicken thigh with 1/4 tsp salt, 1tbsp cooking wine, a few pinches of white pepper. Add 2tbsps corn starch and 2tbsps oil and mix well. Marinate the meat for a couple of hours.

Heat up a cooking pan, when it is hot, add 2 cups cold oil, only heat up a little.

Add chicken to the oil when the oil is only warm. (this will make the meat tender)

Cook chicken in the oil high heat for about 3-4 minute, when the chicken is almost done, add the vegetables to the oil and continue to cook for a minute. Use a strainer to get all the food out of the oil.

Leave only one tbsp oil in the cooking pan, add garlic and dried red pepper to it and saute for about 20 seconds.

Add the sauce to the pan bring it to boil then add the chicken and vegetables, mix well.

Add corn starch water to thicken it up a little. Add a few drops of Chinese peppercorn oil and fried peanuts.

 

鸡腿丁250克

芹菜丁4汤匙

红椒丁5汤匙

黄椒丁5汤匙

胡萝卜丁3汤匙

西葫芦丁5汤匙

蒜茸1粒

干红辣椒4个

炸花生5汤匙

酱汁:

肉汤/水4汤匙

生抽1汤匙

老抽2茶匙

素蚝油1/2 汤匙

鸡精1/4 茶匙

麻油几滴

把所有的调料混合在一起。

用1/4 茶匙盐, 1汤匙料酒, 一点白胡椒粉腌鸡大腿。加入2汤匙 玉米淀粉和2汤匙油, 混合均匀。把肉腌几个小时。

加热炒锅, 加2杯冷油, 只加热一点点马上加鸡肉。(这会使肉口感很嫩)

鸡在油里炸约3-4 分钟, 当鸡肉快熟的时候加其他的蔬菜到油里, 一起过一下油约一分钟。用漏勺把所有的食物从油中取出。

在锅里留一汤匙油, 加入大蒜和干红辣椒, 炒20秒左右。

把调味汁加到锅里, 然后加鸡肉和蔬菜, 拌匀。

加入玉米淀粉水勾个薄芡。加入几滴花椒油和炸花生就可以出锅了。

Dried Meat Floss/肉松

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鸡胸肉或猪肉 700 克
鸡粉 2茶勺
老抽 1汤勺
生抽2.5汤勺
糖 1汤勺
麻油 1茶勺

肉切小块
把肉放入水中煮30-40分钟,肉捞起, 冷却。 撕成肉丝。
把肉和其他酱料放入面包机里,开JAM那一档。
一轮结束了之后,从新再来一次,但第二次只要40-50分钟左右。

WeChat Image_20180128194224
Chicken breast or lean pork 700g
Chicken bouillon 2tsp
Dark soy sauce 1tbsp
light soy sauce 2.5tbsps
Sugar 1tbsp
Sesame oil 1 tsp
Cut meat into big chunks.
Cook meat in boiling water for 30-40 minutes, take the meat out and let cool. Tear the meat.
Add everything to the bread machine and start the process with the Jam cycle.
After one cycle, do another cycle of Jam, but this time only do it for 40-50 minutes.

Sticky Rice Chicken/糯米鸡

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Ingredients:

Glutinous rice 6 cups
Dried Mushroom 8 pieces
Dried Shrimp 18 pieces
chicken drump stick 3 sticks
Chinese mini sausage 8 pieces
Dried lotus leaves 4 pieces
Sauce for rice:
2tbsps oyster sauce
2tbsps soy sauce
6 tbsps pork fat
2 tsps chicken bouillon
2/3 cup hot water
Sauce for chicken thigh:
1 tbsp oyster sauce
1.5 tbsps soy sauce
salt 1/2 tsp
1.5tbsp cooking wine
5 tbsp water
Minced ginger 1 tsp
Rice soak in water overnight. Dried shrimp and mushroom soak in water over night. Chicken cut into big chunks. Soak lotus leaves in water for about 3 hours, clean then cut into halves.Sausage cut into halves.
Steam rice over boiling water for about 12 minutes.
Add the pork fat in a skillet, add the rice and the rest of ingredients, mix well. set aside.
Add 2 tbsps oil in a hot skillet, add chicken, mushroom, shrimp, sausage and ginger to the oil and saute for about 5 minutes or until the color of chicken turns white, add the rest of sauce, spices and water, mix well.
Cook with cover on for about 7 minutes or until everything is cooked.
Let rice and chicken both cool down to room temperature. Divide the rice into 8 equal portions.
Get one pieces of lotus leave, add 1/2 of one portion of rice on the leave, add chicken, mushroom, shrimp and sausage on top of rice, then add the other half portion of rice on top of it. wrap it up.
Continue to work on the rest of them.
Steam sticky rice chicken wrap in lotus leave over boiling water for about 15 minutes.

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糯米6杯
干香菇8只
虾干18只
鸡腿根3个
中式迷你香肠8个
干荷叶4片
米饭调味料:
2汤勺蚝油
2汤勺酱油
6汤匙猪油
2茶勺 鸡粉
2/3 杯热水
鸡肉调味料:
1汤匙蚝汁
1.5 汤匙酱油
盐1/2 茶匙
1.5汤勺 料酒
5汤匙水
姜末1茶匙
米浸泡在水中一夜。虾米和蘑香菇浸泡在水中过夜。鸡肉切成大块。将荷叶浸泡在水中约3小时, 清洗后切成两半。香肠切成两半。
蒸米饭超过沸水约12分钟。
在煎锅里加入猪油, 加入米饭和其他配料, 拌匀, 备用。
将2汤匙油放入热锅中, 加入鸡肉、蘑菇、虾、香肠和姜油, 炒约5分钟或直至鸡肉变 白, 加入其余的调味料和水, 拌匀。
加盖煮大约7分钟或直到煮熟。
让米饭和鸡肉都凉下来。把米饭分成8等份。
在一份荷叶上加半份的米饭, 在米饭上加入鸡肉、蘑菇、虾仁和香肠, 然后在上面加另一半米饭。把它包起来
继续包剩下的糯米鸡。
隔水蒸糯米鸡约15分钟。

Chicken Salad/麻酱鸡

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Sauce:

Sesame paste ½ tbsp.

Hot water 1tbsp

Light soy sauce 2tbsps

Balsamic vinegar 1tbsp

Hot oil 1/3 tsp

Sugar 1tsp

Sesame seed 1/3 tsp

 

Cooked chicken breast 5oz. ( I used roasted chicken from Costco)

Shredded Carrot 2oz.

Shredded cucumber 2oz.

Crushed fried peanuts or roasted peanuts 2tbsps.

Direction:

Add the sesame paste to the hot water and mix until it is smooth.

Add the rest of ingredients for sauce together and mix well.

Shred the chicken breast by hand.

Mix together the meat and the vegetable

Pour the sauce to the dish and garnish it with scallion and crushed peanuts.

If you like me who doesn’t like raw carrot, you can boil the carrot in the boiling water for 20 seconds.

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酱汁:

芝麻酱½ 汤匙。

热水1汤匙

生抽2 汤匙

香醋1汤匙

辣油1/3 茶匙

糖1茶匙

熟芝麻1/3 茶匙

熟鸡脯肉5安士. (我用多市多的烤鸡肉)

胡萝卜丝2安士。

黄瓜丝2安士。

碾碎的花生2汤匙。

做法:

在热水中加入芝麻糊拌匀直到光滑。

把剩下的酱料的配料加在一起拌匀。

用手把鸡胸肉撕碎。

把肉和蔬菜混合在一起

把调味汁倒入鸡肉和菜里, 用葱和碎花生装饰。

如果你和我一样不喜欢生胡萝卜, 可以在滚水里煮胡萝卜20秒后捞起。

Pop Corn Chicken/盐酥鸡

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I made pop corn chicken today by using the recipe I used the other day for pop corn ribs, but I did change a few things, and it is even better!!! It was still crispy one hour after I cooked it. Here is the link to the recipe:

https://caiqinchen.com/2017/07/25/popcorn-ribs%e6%a4%92%e7%9b%90%e6%8e%92%e9%aa%a8/

I did change the dry spice mix ratio to:

Five spice powder : White pepper : Salt = 4:1:2

with more five spice powder the chicken becomes more flavorful. I just can’t have enough of it.

今天煮了盐酥鸡,用的是之前煮椒盐排骨的食谱。 当然我有改了一点点的干香料的配方。这个鸡在我炸了一个钟头后还是很酥!食谱链接在这:

https://caiqinchen.com/2017/07/25/popcorn-ribs%e6%a4%92%e7%9b%90%e6%8e%92%e9%aa%a8/

干香料的配方:

五香粉:白胡椒粉:盐 = 4:1:2

用量你们自己斟酌好了。加了五香粉后这个鸡肉跟香了。

Tofu Sheet Rolls/腐皮卷

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Flavored Fish paste 10 oz.

Dried bean curd sheet 1 pieces

Ground pork 10 oz.

Medium size Shrimp 6 pieces (Roughly chop)

Ginger 1 tbsp.

Scallion 2-3 tbsps.

Half egg

Salt 2/3 tsp.

Chicken bouillon 1tsp

White pepper ½ tsp.

Fish paste bought from Chinese supermarket is already flavored, so don’t add too much salt to it. Mix all the ingredients except dried been curd sheet and mix it in one direction for about 2 minutes until it is kind of sticky.

Cut the round bean curd sheet into 4 even pieces, get ¼ of the paste mixture and spread it evenly on the sheet then roll it up or fold it up like you are making egg rolls, they can be in different sharps. If you are going to just pan fry it, the make it thinner. If you are going to cook it with sauce then make it thicker.

Add some oil in a nonstick pan, then pan fry the thin one about 2-3 minutes each side, cut into smaller pieces then it is ready to eat.

If you like to steam it, steam over boiling water for 5 minutes should work.

If you like it with sauce, pan fry the thick one until the bean curd sheet is golden brown about 1-2 minutes each side, then add the sauce to it and cook with lid on for 3-4 minutes.

White sauce: chicken broth, salt, white pepper and chicken bouillon.

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Brown sauce: Soy sauce, oyster sauce, sugar, chicken broth and little bit of chicken bouillon.

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WeChat Image_20171009222037Image result for 鲜腐皮

 

Shrimp With Golden Curry Sauce/咖喱虾

WeChat Image_20171009213508

I can’t believe I had never tried this curry sauce for all these years. I love food with curry sauce, and I had never really cooked anything good with it. I guess curry is something I don’t know how to cook.  Just recently I decided to use this Japanese instant curry sauce so I don’t have to buy so many different kind of spices just to cook one dish. This turned out to be a big shot!!!!! It is not the authentic curry food that I was expecting, but the flavor is worth of trying. And the cooking is super easy, you can use any kind of meat or just vegetables.

I’ve been eaten curry food since last week, and I am still in love with it. The first time I cooked shrimp with vegetables. And this week I cooked chicken breast with vegetables. The detail instruction is on the back of the package.  You also get to chose how spicy you want the sauce to be. The basic ingredients to use will be carrot, potatoes, and onion. I sometimes add mushroom at the end of cooking process.  Give it a try and let me know if you like it as much as I do.

Related image

我很喜欢吃咖喱煮的菜,可我好像对于这道需要很多酱料煮的菜非常不拿手,在我的印象中我从没煮过一道像样的咖喱菜来。 最近偶尔看到这种日本的速煮咖喱酱, 就试了试,怎么知道一发不可收拾。从上个礼拜一直吃到现在还在吃。

这个咖喱酱有很多种不同程度的辣度你可以选择。基本上用土豆,洋葱和红萝卜煮就可以了, 当然你也可以加你自己喜欢的任何蔬菜和肉类。 盒子背面有很详细的做法可以参考。 试试看也许你也会跟我一样这么喜欢它的。

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Popcorn Ribs/椒盐排骨

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This is one of my favor dishes, I love ribs so much, and I also love deep fried food, this is the perfect combination of both.  the secret to this dish to be so crispy are the paste and water chestnut starch. Of course make sure you fry them twice. But if you use chicken thigh instead to make popcorn chicken, it will taste really delicious too.

Ribs 350g

Salt 1/2tsp

Cooking wine 2tsps

Chicken bouillon 1/2tsp

Water chestnut starch 1/3 cup

Chinese basil leaves 15pieces

Oil 3 cups

 

Paste:

Flour 3tbsps

Water 4tbsps

Salt a pinch

Dry Spice mix:

5spice powder 1/3tsp

White pepper 1/3 tsp

Sichuan peppercorns powder 1/3 tsp

Salt 1tsp

 

Cut the ribs into small pieces and marinate them with salt, cooking wine and chicken bouillon for at least 30 minutes.

Mix everything for paste together and mix well.

Mix everything for dry spice together too.

After marinate the ribs for 30 minutes, add all the paste to the ribs and mix well.

Dip the ribs with water chestnut starch piece by piece.

In a cooking pan add all the oil and heat it up to about 300F, deep fry half the ribs at a time in the oil for about 3-4 minutes.

Heat up the oil to about 355F, then deep frying all the ribs again in the oil for one minute.

Deep fry the basil in the oil for about 10 seconds.

Get the ribs in a big deep bowl, sprinkle the dry spice mix and the fried basil to the ribs and shake it up a little bit so the spices will be evenly distributed. If you like the rib to be more flavorful then you can sprinkle a little more of the spices.

 

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排骨350克

盐1/2 茶匙

料酒2茶匙

鸡精1/2 茶匙

马蹄粉1/3 杯

九层塔叶15片

油3杯

 

面糊:

面粉3大勺

水4大勺

盐一小撮

 

干香料:

5香 粉末1/3 茶匙

白胡椒1/3 茶匙

四川花椒粉1/3 茶匙

盐1茶匙

 

把排骨切成小块, 用盐、料酒和鸡精腌至少30分钟。

将面糊材料全混在一起, 并搅拌好。

把所有的干香料材料也混合在一起。

将排骨腌30分钟后, 把面糊加到排骨里, 拌匀。

将排骨一块块放马蹄粉里裹上粉。

在锅中加入所有的油加热到约 300F, 先将一半的排骨在油中炸约3-4 分钟,炸完了再炸另一半。

把油加热到大约 355F, 然后将所以的排骨在油里再炸一分钟。

将九层塔在油中炸约10秒钟捞起。

把排骨放在一个大的深碗里, 把干香料和炸好的九层塔洒到排骨上, 稍微摇动一下, 这样香料就会均匀地粘在排骨上了。你喜欢味道重一点的就多撒一点香料。

Chicken With Soy Sauce/豉油鸡

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Half chicken 2.5 pounds

Soy sauce 1/3 cup

Water 1 cup

Cooking wine 1 tbsp

Sugar 1tbsp

Dark soy sauce 2tbsp

Ginger 3 big slices

Scallion 2 pieces

Garlic 3 cloves

Cut the half chicken into 4 big pieces. Blanch them in hot boiling water for 1-2 minutes, drain.

Add the ginger, scallion and garlic on the bottom of a cooking pan, add chicken over them, pour the sauce over the chicken.

Bring the sauce to boil then turn the heat to medium and continue to cook for 15-20 minutes, turn the heat off and leave it with the cover on for another 15 minutes.

 

半鸡 2.5 磅

豉油 1/3 杯

1 杯水

料酒 1 汤匙

糖 1 汤匙

老抽 2 汤匙

姜 3 片

葱 2 根

蒜 3 粒

半只鸡切成 4 大块的。在滚水里焯烫 1-2 分钟。

在一锅底加姜、 葱、 蒜,接着把鸡放上面、倒入 酱汁。

大火把酱汁烧开后转中火继续煮 15-20 分钟,关火,盖着盖焖 15分钟。

 

Chicken With Ginger Sauce/葱姜鸡

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Half chicken 2.5 pounds

Ginger 3 slices

Sauce:

Scallion 40g minced

Ginger 40g minced

Garlic 40g minced

Salt  1.5tsps

Chicken bouillon powder 1.5tsps

Sugar 1tsp

Oil 1/3 cup

Mix all the ingredients for sauce together except oil. (I added a small piece of red pepper for color.)

Heat up oil until it is smoking, pour the oil to the above mixture. While adding the oil use pair of chopstick stirs the mixture.

In a large Chinese wok bring water(enough to cover the chicken) to boil and add the ginger to the water, cook the half chicken in the boil water for 30 seconds then take it out and leave it in the cold ice water for a minute. Put it back to the boiling water and repeat the same process one more time.

Cook the chicken in boiling water for 15 minutes with cover on, and then turn the heat off. Leave the chicken in the hot water with the cover on for 15-20 minutes.

Take the chicken out of water and cut into smaller pieces and serve with the sauce.

Rice

Mince 1/3 cup Shallots. Add chicken fat and  shallots to a skillet saute until aromatic.

Add the washed rice (7 cups) continue sauté until the rice is dried.

Pour all the rice to a rice cooker with 7 cups of chicken broth.

Add a few pieces of pandan leaves and 1-2tsp of salt then cook.

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半鸡 2.5 磅

姜 3 片

酱汁︰

葱剁碎的40 克,

姜剁碎的 40 克

大蒜剁碎的 40 克

盐 1.5茶勺

鸡粉 1.5茶勺

糖 1 茶匙

油 1/3 杯

将除油以外酱汁里的所有原料都混合在一起。(我添加了一块小小的红椒调颜色)。

油烧热到冒烟,倒到上述的混合物内。添加油时使用筷子搅拌一下。

在一个大锅里加水 (足以盖过鸡) 放鸡在滚水里 30 秒到一分钟,拿出来,放在冰水里一分钟。 再放入滚水里煮30 秒到一分钟,再重复一次以上的过程。

在滚水里盖上盖煮鸡15 分钟,,然后将火关掉。盖着盖子焖15-20 分钟。

鸡取出切成小块,配上酱汁。

米饭:

加雞油在一個煎鍋里接着加紅蔥头炒到发出香味后加入洗好的大米炒到米粒乾了为止。倒入到電飯煲里,加 7 杯刚刚煮鸡的水,加幾片香蘭葉和 1-2 茶匙的鹽 摁下煮饭键煮。