Poultry

Air Fried Hot Wings/空气炸锅辣鸡翅

/ CaiQinChen / Leave a comment

I made this spicy wings today and it is soooooo goooood!!! It is so easy to prepare also healthy since it is air fried.

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Chicken wing 1 pound (middle part only)

Light soy sauce 3tbsps

Roasted pineapple Habanero 1tbsp (optional)

Brown sugar 2tbsps

Honey 1 tbsp

Sriracha hot sauce 1tbsp

Minced Ginger 1tsp

Garlic 1tsp

Hoisin sauce 1tsp

Mix all the ingredients for sauce together and mix well.

Pour half of the sauce to the wings and marinate over night. Stir the wings once to make sure each piece get marinated evenly.

Cook the rest of sauce in a sauce pan with medium low heat until it is thicken about 4 minutes.

Air fried wings with 385F degree for about 15 minutes or until the juice running out or wings is clear.

Pour the wings to a mixing bowl and add the sauce to it and mix well.

 

鸡中翅1磅

生抽3汤匙

烤菠萝甜酱 1汤匙 (可选)

红糖2汤匙

蜂蜜1汤匙

越南辣酱1汤匙

生姜碎1茶匙

大蒜泥1茶匙

海鲜酱1茶匙

将所有酱汁的原料混合在一起, 搅拌均匀。

把一半的酱汁倒在翅膀里腌制一晚。中间搅拌翅膀一次, 以确保每一块都腌制均匀。

将剩下的酱汁放入锅中用中小火煮至浓稠约4分钟。

空气炸锅炸翅膀385华氏度约15分钟或直到鸡翅中的汁水流出是透明无血水的。

把翅膀倒在碗里, 加入酱汁, 搅拌均匀。

 

Air Fried Thai Flavor Wings/空气炸锅泰式鸡翅

/ CaiQinChen / Leave a comment

Today is a game day, so I decided to make some wings. This is a bomb! I can’t believe how good it is! It has so many different flavors, layer after layer, just when you feel the sweet and savory at the first bite, you also feel the lemongrass fragrance dancing at the tip of your tongue; and you cant wait and take another bite, you receive the tiny sour flavor from the lime juice. This savory flavor is unlike any other because the saltiness from the fish sauce is definitely a kick!

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Chicken wing 1 pound (middle part only)

Sweet Thai chili sauce 2tbsps

Brown sugar 2 tbsps

Light soy sauce 2tbsps

Dark soy sauce 1tbsp

Rice vinegar 2tbsps

Fish sauce 1tbsp

Lime juice 1 tbsp

Lemongrass 1tbsp

Garlic 1tsp

Mix all the ingredients for sauce together and mix well.

Pour half of the sauce to the wings and marinate over night. Stir the wings once to make sure each piece get marinated evenly.

Cook the rest of sauce in a sauce pan with medium low heat until it is thicken about 4 minutes.

Air fried wings with 385F degree for about 15 minutes or until the juice running out or wings is clear.

Pour the wings to a mixing bowl and add the sauce to it and mix well.

 

鸡中翅1磅

泰国甜辣椒酱2汤匙

红糖 2汤匙

生抽2汤匙

老抽1汤匙

白米醋 2汤匙

鱼露1汤匙

青柠檬汁1汤匙

香茅1汤匙

大蒜1茶匙

将所有酱汁的原料混合在一起, 搅拌均匀。

把一半的酱汁倒在翅膀里腌制一晚。中间搅拌翅膀一次, 以确保每一块都腌制均匀。

将剩下的酱汁放入锅中用中小火煮至浓稠约4分钟。

空气炸锅炸翅膀385华氏度约15分钟或直到鸡翅中的汁水流出是透明无血水的。

把翅膀倒在碗里, 加入酱汁, 搅拌均匀。

 

Kung Po Chicken/宫保鸡丁

/ CaiQinChen / Leave a comment

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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。

Braised Duck/卤鸭

/ CaiQinChen / 5 Comments

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½ duck (about 3 pounds)

Water 2 and 1/2 cups

Soy sauce ½ cup

Oyster sauce 2 tbsps.

Cooking wine 2 tbsps.

Rock sugar 1/3 cup

Ginger 3 slices

Dried tangerine peel 2 small pieces

Spice pouch for beef stew 1 bag

Dried red pepper 1 piece

Star anise 3 pieces

Chinese Prickly ash 10 pieces

Five spice ½ tsp

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Chop the half duck into 3 big pieces ( wing, breast and leg)

Blanch the duck meat in the boiling water for 2 minutes, then wash with running water.

Add 1 tbsp oil to a cooking pan; add ginger, dried tangerine peel, dried pepper, star anise, and Chinese prickly ash to it and sautéed until fragrant.

Add the rest of ingredients and cooking until boil.

Add the duck to the sauce and bring the whole thing to boil, and then turn the heat to low.

Simmer the duck in the sauce for 45 minutes.

The left over sauce is really good for rice and noodles. You can also save it for next time. If you don’t not going to use it any time soon, keep it in the freezer.

Spice pouch for beef stew is something really good for braise, I always have some at home just in case I want to cook something. Even though it says for beef, it can be used for any kind of meat. If you don’t have it you can still make this dish, but with it the meat just tastes better.

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鸭子半只 (约3磅)

水2 杯半

生抽½杯

蚝油2汤匙

料酒2汤匙

冰糖1/3 杯

姜3片

陈皮2小片

牛肉卤包香料袋1袋

干红辣椒1小条

八角茴香3个

花椒10粒

五香粉½ 茶勺

 

把半只鸭切成3大块 (翅膀、鸭胸和腿)

将鸭肉在沸水中焯水2分钟, 然后用水冲洗干净。

将1汤匙油加到炒锅中; 加入姜、陈皮、干辣椒、八角和花椒, 炒至香气出来。

加入其余的水和配料煮到开。

把鸭子加到调味汁里, 把它煮开后把火调小。

在调味汁中小火煨鸭子大约45分钟。

 

煮好后剩下的酱汁不要浪费， 可以拌饭， 拌面吃都很好吃。 也可以装起来等下次再卤东西的时候用。 酱汁会越来越浓越来越好吃的。 如果不知道什么时候会用到放冻箱里保存。

牛肉卤包可以用来煮任何的肉， 你也可以不用。 个人觉的用了味道更好。