Category: Chinese

Delicious Hainan Chicken Rice in a Rice Cooker

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Hainanese Chicken Rice is a traditional dish originally from Hainan Island, in which the chicken is gently poached and then served with rice and a dipping sauce. The dish was originally derived from a dish called Wenchang Chicken and was taken by Chinese immigrants to Singapore and Malaysia. Once there, it evolved into the dish we know today. 

This is not a traditional preparation, but I wanted a dish that had the wonderful flavors, but was faster to prepare and could be done in one pot. Using the rice cooker is perfect. If you don’t have a rice cooker, any sturdy pot with a lid will work. 

Ingredients: 

4 -5 Chicken Thighs, bone in

2 Tbsp Oil

4 -5 Scallions, chopped

4 cloves Garlic, minced

3 inch piece of Ginger, minced

1 1/2 cups brown Jasmine rice, see note. 

3 cups Chicken or Vegetable Broth

1 Tbsp Soy Sauce

1 Tbsp Fish Sauce 

1 Tbsp Sesame Oil 

Salt and black or white pepper 

Dipping Sauce:

Finely chopped scallions, soy sauce, ginger, rice vinegar and sesame oil. This is optional, but it really does add a lot of flavor.

Preparation:

Begin by salt and peppering your chicken on both sides and letting it rest in the refrigerator. I like to toast the white peppercorns lightly, before I grind them. 

Chop finely or use a mini prep for your scallion, garlic and ginger and set aside. Wash and drain your rice and then prepare your dipping sauce if using.

In a medium size skillet heat up your oil and sear your chicken thighs on both sides and set aside. You want them just slightly browned. If you want the skin to be more poached and velvety, then feel free to skip this step. 

Add in your scallion, garlic and ginger to the same pan and sauté gently. Do not allow them to brown, then add in your rice and sauté for about a minute until it’s well coated. 

Add this rice mixture to your rice cooker, add in your broth, soy sauce , fish sauce and sesame oil and mix it up. And then gently lay your chicken skin side up on top and put your rice cooker for normal cooking time for the type of rice you’ve chosen.

After the rice cooker has finished, allow it to set covered for 10 minutes. 

Note: I’ve suggested a 2 to 1 ratio of broth to rice, because I used brown jasmine rice and that is the ratio my rice cooker calls for. If you choose to use white jasmine rice, a ratio on one to one should be fine or just follow the directions for your rice cooker.

Delicious Hainan Chicken Rice in a Rice Cooker

Hainanese Chicken Rice is a traditional dish originally from Hainan Island, in which the chicken is gently poached and then served with rice and a dipping sauce. The dish was originally derived from a dish called Wenchang Chicken and was taken by Chinese immigrants to Singapore and Malaysia. Once there, it evolved into the dish we know today. 
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Ingredients Equipment Method Notes

Ingredients
  

  • 4 -5 Chicken Thighs bone in
  • 2 Tbsp Oil
  • 4 -5 Scallions chopped
  • 4 cloves Garlic minced
  • 3 inch piece of Ginger minced
  • 1 1/2 cups brown Jasmine rice see note.
  • 3 cups Chicken or Vegetable Broth
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Fish Sauce
  • 1 Tbsp Sesame Oil
  • Salt and black or white pepper
Dipping Sauce:
  • Finely chopped scallions soy sauce, ginger, rice vinegar and sesame oil. This is optional, but it really does add a lot of flavor.

Equipment

  • Saute Pan
  • Rice Cooker

Method
 

  1. Begin by salt and peppering your chicken on both sides and letting it rest in the refrigerator. I like to toast the white peppercorns lightly, before I grind them.
  2. Chop finely or use a mini prep for your scallion, garlic and ginger and set aside. Wash and drain your rice and then prepare your dipping sauce if using.
  3. In a medium size skillet heat up your oil and sear your chicken thighs on both sides and set aside. You want them just slightly browned. If you want the skin to be more poached and velvety, then feel free to skip this step.
  4. Add in your scallion, garlic and ginger to the same pan and sauté gently. Do not allow them to brown, then add in your rice and sauté for about a minute until it’s well coated.
  5. Add this rice mixture to your rice cooker, add in your broth, soy sauce , fish sauce and sesame oil and mix it up. And then gently lay your chicken skin side up on top and put your rice cooker for normal cooking time for the type of rice you’ve chosen.
  6. After the rice cooker has finished, allow it to set covered for 10 minutes.
Note: I’ve suggested a 2 to 1 ratio of broth to rice, because I used brown jasmine rice and that is the ratio my rice cooker calls for. If you choose to use white jasmine rice, a ratio on one to one should be fine or just follow the directions for your rice cooker.

    Notes

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    Quick Singapore-style Stir-fried Noodles

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    My friend was visiting from the UK and made this for dinner and it was off the charts. He is originally from Singapore and while this is not an authentic Singaporean dish, it is very good.

    They actually originated in Hong Kong and are a Cantonese creation, when Cantonese chefs added curry powder to rice vermicelli; the name “Singapore” was later applied despite the dish not being from Singapore. In the US, you can find them on most restaurant menus.

    Top tip to make these noodles

    You must have everything cut and prepped as this comes together very quickly. There won’t be any time to go and grab a missing ingedient.

    Ingredients:

    ½ lb Ramein Noodles, rice vermicelli or thin spaghetti

    1/2 tsp Toasted Sesame Seed Oil

    1 cup sliced Shitake Mushrooms

    ½ cup thinly sliced Cabbage or Bok Choy

    ½ cup thinly sliced Carrots

    ½ cup thinly sliced Red Pepper

    1 Tbsp Oil

    1 cup sliced Onions

    2 Tbsp shredded Ginger Root

    4 cloves of Garlic, sliced

    1 tsp Salt

    2 tsp Curry Powder, 1 Tbsp if you like it spicy. the best choice here is an Asian style curry powder, S&B from Japan is perfect.

    ½ tsp Turmeric

    1 Tbsp Soy Sauce

    Dash of Fish Sauce

    1 tsp Sugar

    3 Tbsp chopped Green Onions

    1 Tbsp chopped Cilantro

    Preparation:

    Blanch noodles according to instructions, drain and rinse with cold water to wash off starch and drain. Do not overcook. Sprinkle a little sesame seed oil to coat, and set aside.

    Slice the shitake mushrooms, bok choy, carrots, red pepper and toss individually in very hot wok to singe and then put aside. When all vegetables are done, you’re ready to finish the dish.

    Add oil to smoking wok, and add in sliced onions, shredded ginger and garlic. Sauté until translucent and then add curry powder and turmeric (adjust according to taste) and toss to coat. Add salt and stir.

    Add in your noodles and toss to coat noodles with spices. Add 2 tbsp of water to create steam. Season with soy sauce, dash of fish sauce and sugar.

    Add back the vegetables to the noodles and toss on high heat so that noodles get a bit of crispness. When ready, scatter on chopped green onions and cilantro, toss and serve piping hot with chili paste.

    Quick Singapore-style Stir-fried Noodles

    My friend was visiting from the UK and made this for dinner and it was off the charts. He is originally from Singapore and while this is not an authentic Singaporean dish, it is very good.They actually originated in Hong Kong and are a Cantonese creation, when Cantonese chefs added curry powder to rice vermicelli; the name “Singapore” was later applied despite the dish not being from Singapore. In the US, you can find them on most restaurant menus.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 5 minutes
    Servings: 4
    Course: Main Course
    Cuisine: Chinese
    Ingredients Equipment Method Notes

    Ingredients
      

    • ½ lb Ramein Noodles rice vermicelli or thin spaghetti
    • 1/2 tsp Toasted Sesame Seed Oil
    • 1 cup sliced Shitake Mushrooms
    • ½ cup thinly sliced Cabbage or Bok Choy
    • ½ cup thinly sliced Carrots
    • ½ cup thinly sliced Red Pepper
    • 1 Tbsp Oil
    • 1 cup sliced Onions
    • 2 Tbsp shredded Ginger Root
    • 4 cloves of Garlic sliced
    • 1 tsp Salt
    • 2 tsp Curry Powder 1 Tbsp if you like it spicy. the best choice here is an Asian style curry powder, S&B from Japan is perfect.
    • ½ tsp Turmeric
    • 1 Tbsp Soy Sauce
    • Dash of Fish Sauce
    • 1 tsp Sugar
    • 3 Tbsp chopped Green Onions
    • 1 Tbsp chopped Cilantro

    Equipment

    • Wok

    Method
     

    1. Blanch noodles according to instructions, drain and rinse with cold water to wash off starch and drain. Do not overcook. Sprinkle a little sesame seed oil to coat, and set aside.
    2. Slice the shitake mushrooms, bok choy, carrots, red pepper and toss individually in very hot wok to singe and then put aside. When all vegetables are done, you’re ready to finish the dish.
    3. Add oil to smoking wok, and add in sliced onions, shredded ginger and garlic. Sauté until translucent and then add curry powder and turmeric (adjust according to taste) and toss to coat. Add salt and stir.
    4. Add in your noodles and toss to coat noodles with spices. Add 2 tbsp of water to create steam. Season with soy sauce, dash of fish sauce and sugar.
    5. Add back the vegetables to the noodles and toss on high heat so that noodles get a bit of crispness. When ready, scatter on chopped green onions and cilantro, toss and serve piping hot with chili paste.

    Notes

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    Kung Pao Chicken- Authentic Sichuan Recipe

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    Kung Pao Chicken has always been a favorite dish of mine. After looking at so many recipes, I finally settled on this version which is inspired by Fuchsia Dunlop. Her understanding of Chinese cuisine is impressive as she speaks Chinese and studied at the Sichuan Higher Institute of Cuisine in Chengdu.

    Why this recipe is authentic.

    This is a “real” version of Kung Pao chicken. Its flavor is layered and built to create a perfect result. The steps ensure a better than any take away dish. And, it uses the velveting technique to see the chicken soft and moist, even chicken breast.

    Curious about the velveting technique, learn it here Easy Sichuan Chicken: Master the Velveting Technique

    Ingredients:

    2 boneless Chicken breasts/Thighs (about 300g or 3/4 pound in total)

    3 cloves of Garlic and an equivalent amount of Ginger, sliced. 

    1 Red Pepper, cubed.

    5 Green Onions, white parts only

    4 Tbsp Vegetable oil

    A handful of dried red Chillies. I like Chao tian jiao, Zi Dan Tou or facing heaven chilies – Medium heat and fragrant.

    1/2 tsp toasted and crushed Sichuan Peppercorns

    75g (2/3 cup) roasted Peanuts

    For the chicken marinade:

    ½ tsp Salt

    2 tsp light Soy Sauce

    1 tsp Shaoxing wine

    1½ tsp Potato flour or Cornstarch

    1 tbsp Water

    For the finishing sauce:

    3 tsp Sugar

    ¾ tsp Potato flour or Cornstarch

    1/2 tsp dark Soy Sauce

    1 tsp light Soy Sauce

    3 tsp Chinkiang Vinegar

    1 tsp Sesame Oil

    1 tbsp Chicken stock or Water

    Preparation:

    Begin by marinating your chicken and setting it aside.

    Heat your wok with 4 Tablespoons of oil and heat until smoking, then add chicken and allow to brown slightly. Remove the chicken with a slotted spoon or spatula and set aside. Pour off almost all of the extra oil, as you will get plenty from the chicken.

    Reduce heat and add dried chilies, garlic and ginger. Making sure not to burn. Then your red pepper and green onion and sauté just until they begin to soften. Increase heat and add back the chicken and stir fry to combine. 

    Add your sauce and allow to thicken, reduce heat and finish with sesame oil, Sichuan peppercorns and peanuts.

    Authentic Sichuan Chicken Recipe

    Kung Pao Chicken has always been a favorite dish of mine. After looking at so many recipes, I finally settled on this version which is inspired by Fuchsia Dunlop. Her understanding of Chinese cuisine is impressive as she speaks Chinese and studied at the Sichuan Higher Institute of Cuisine in Chengdu.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Servings: 4
    Course: Main Course
    Cuisine: Chinese
    Ingredients Equipment Method Notes

    Ingredients
      

    • 2 boneless Chicken breasts/Thighs about 300g or 3/4 pound in total
    • 3 cloves of Garlic and an equivalent amount of Ginger sliced.
    • 1 Red Pepper cubed.
    • 5 Green Onions white parts only
    • 4 Tbsp Vegetable oil
    • A handful of dried red Chillies. I like Chao tian jiao Zi Dan Tou or facing heaven chilies – Medium heat and fragrant.
    • 1/2 tsp toasted and crushed Sichuan Peppercorns
    • 2/3 cup roasted Peanuts
    For the chicken marinade:
    • ½ tsp Salt
    • 2 tsp light Soy Sauce
    • 1 tsp Shaoxing wine
    • 1½ tsp Potato flour or Cornstarch
    • 1 tbsp Water
    For the finishing sauce:
    • 3 tsp Sugar
    • ¾ tsp Potato flour or Cornstarch
    • 1/2 tsp dark Soy Sauce
    • 1 tsp light Soy Sauce
    • 3 tsp Chinkiang Vinegar
    • 1 tsp Sesame Oil
    • 1 tbsp Chicken stock or Water

    Equipment

    • Wok

    Method
     

    1. Begin by marinating your chicken and setting it aside.
    2. Heat your wok with 4 Tablespoons of oil and heat until smoking, then add chicken and allow to brown slightly. Remove the chicken with a slotted spoon or spatula and set aside. Pour off almost all of the extra oil, as you will get plenty from the chicken.
    3. Reduce heat and add dried chilies, garlic and ginger. Making sure not to burn. Then your red pepper and green onion and sauté just until they begin to soften. Increase heat and add back the chicken and stir fry to combine.
    4. Add your sauce and allow to thicken, reduce heat and finish with sesame oil, Sichuan peppercorns and peanuts.

    Notes

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    Easy Taiwanese 3 Cup Chicken Recipe

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    I’ve made a lot of Chinese food in my life, but I’ve never made 3 Cup Chicken-San Bei Ji, which is kind of an Asian standard with so many versions. I was really missing out. This is one of the best things I’ve ever made and super easy. Absolutely stunning. This is the Taiwanese version with basil.

    Ingredients:

    1 1/2 lb. Chicken drumettes or 1 lb boneless skinless thighs, cut into bite size pieces.

    2 Tbsp Vegetable Oil

    8-10 cloves of Garlic, peeled and chopped in half. 

    1- 4 inch piece of Ginger, sliced

    1-2 Shallots, sliced

    4 Scallions, chopped into 4 inch pieces. 

    4- 6 dried Chilis

    2 Tbsp. cane/brown Sugar

    1/4 cup of Soy Sauce (low sodium)

    1 Tbsp Dark Soy Sauce 

    2 Tbsp Sesame Oil

    1/4 cup Rice Wine

    1 Tbsp Chinkiang Vinegar, optional 

    Thai basil leaves, for garnish 

    Preparation:

    Add vegetable oil and gently fry your aromatics, add chicken and lightly brown. Move to the side of the pan and add your sugar and caramelize. 

    Add soy, rice wine, sesame oil and vinegar and bring to simmer until sauce has thickened.

    Approximately 10-15 minutes. Stir in basil and serve with rice. Note: See finished dish at top.

    Quick Pork Belly and Chicken Stir-Fry with Garlic Chives

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    This Yunnanese dish is wonderful. So many layered flavors. You have the smoky flavor of the seared chilies, the slight spicy bite of the white pepper and then the crispy pork belly. The green onions and garlic chives come in at the end for a kick of freshness. 

    If you can get the flowering chives, they work very well, but standard garlic chives are fine. Both can be found in most Asian markets. If neither are available, just sub normal chives. 

    Note: You can also use pork tenderloin in place of the pork belly. 


    Ingredients:

    1/2 lb Pork belly, sliced into strips. 

    1/2 lb Chicken breast, sliced thinly. 

    5 cloves Garlic, minced

    2 inch piece Ginger, peeled and minced. 

    7-8 Xiao mi la Chilies, sub other dried chilies if you need to. 

    1/4 tsp ground White Pepper

    1 Tbsp Soy sauce 

    1 Tbsp Rice Wine

    4-5 Scallions, cut into 1 inch pieces 

    1/4 cup Garlic chives, cut into 1/2 inch pieces. 

    1 tsp Sesame oil

    Preparation:

    Begin by preparing all your veggies and meat, as the cooking goes fast. 

    Heat your wok to smoking hot. Add oil, then pork belly and cook until crisp. 

    Add chilies, white pepper, garlic, ginger and chicken. Stir fry until chicken is cooked. 

    Add green onions, chives, soy and rice wine, stir fry and finish with sesame oil. Serve with steamed rice.

    Quick Pork Belly and Chicken Stir-Fry with Garlic Chives

    This Yunnanese dish is wonderful. So many layered flavors. You have the smoky flavor of the seared chilies, the slight spicy bite of the white pepper and then the crispy pork belly. The green onions and garlic chives come in at the end for a kick of freshness. 
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 8 minutes
    Servings: 4
    Course: Main Course
    Cuisine: Chinese
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1/2 lb Pork belly sliced into strips.
    • 1/2 lb Chicken breast sliced thinly.
    • 5 cloves Garlic minced
    • 2 inch piece Ginger peeled and minced.
    • 7-8 Xiao mi la Chilies sub other dried chilies if you need to.
    • 1/4 tsp ground White Pepper
    • 1 Tbsp Soy sauce
    • 1 Tbsp Rice Wine
    • 4-5 Scallions cut into 1 inch pieces
    • 1/4 cup Garlic chives cut into 1/2 inch pieces.
    • 1 tsp Sesame oil

    Equipment

    • Wok

    Method
     

    1. Begin by preparing all your veggies and meat, as the cooking goes fast.
    2. Heat your wok to smoking hot. Add oil, then pork belly and cook until crisp.
    3. Add chilies, white pepper, garlic, ginger and chicken. Stir fry until chicken is cooked.
    4. Add green onions, chives, soy and rice wine, stir fry and finish with sesame oil. Serve with steamed rice.

    Notes

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    Authentic Sichuan Tofu Recipe for Home Cooks

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    This is a simple home cooked dish which is popular in Sichuan. It’s relatively easy to make and healthy. I have made a vegetarian version, but you can easily add pork if you desire a more robust dish.

    The key to making this easy to prepare is to have all of your ingredients prepared and ready to go into the wok. This is loosely adapted from Fuchsia Dunlop’s book the “The Food of Sichuan”.

    Ingredients

    1 Pack of Firm Tofu, halved and cut into squares.

    3 Scallion, cut into 2 inch lengths, keeping white and green separate.

    1/2 cup Cooking Oil

    2 Tbsp Chili Bean Paste, known as doubanjiang.

    1 Tbsp Pickled Chilies, chopped

    1 Tbsp Fermented Black Beans, rinsed.

    4-5 Garlic Cloves, sliced

    2 inch piece of Ginger Root, peeled, sliced and chopped

    3/4 cup of Stock, I use low sodium vegetable stock.

    1 tsp Sugar

    1/2 tsp Light Soy Sauce

    1 tsp Potato Starch, or you can substitute cornstarch, mixed with 4 Tbsp of water.

    Preparation:

    After cutting you tofu into squares, allow them to drain on paper towels. Applying a little pressure will help push out some of the water.

    Heat the oil in your wok and fry them in batches until golden, turning them during cooking. Allow them to drain on paper towels and continue with the meal.

    Pour off a majority of the oil, leaving maybe 2-3 Tbsp in the wok. Stir fry the chili bean paste, pickles, chilies and black beans over medium heat until fragrant. Then add the garlic, ginger and white scallion bits and cook. Be careful not to burn the garlic.

    Add in the stock and fried tofu and bring up to a boil. Then add the green scallion bits, sugar and soy sauce. Allow it to thicken slightly and then use your potato starch mixture to thicken. Just add a bit at a time.

    Serve immediately with brown or white Jasmine rice.

    Authentic Sichuan Tofu Recipe for Home Cooks

    This is a simple home cooked dish which is popular in Sichuan. It’s relatively easy to make and healthy. I have made a vegetarian version, but you can easily add pork if you desire a more robust dish. The key to making this easy to prepare is to have all of your ingredients prepared and ready to go into the wok. This is loosely adapted from Fuchsia Dunlop’s book the “The Food of Sichuan”.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Servings: 4
    Course: Main Course
    Cuisine: Chinese
    Ingredients Equipment Method

    Ingredients
      

    • 1 Pack of Firm Tofu halved and cut into squares.
    • 3 Scallion aka Green Onion cut into 2 inch lengths, keeping white and green separate.
    • 1/2 cup Cooking Oil
    • 2 Tbsp Chili Bean Paste known as doubanjiang.
    • 1 Tbsp Pickled Chilies chopped
    • 1 Tbsp Fermented Black Beans rinsed.
    • 4-5 Garlic Cloves sliced
    • 2 inch piece of Ginger Root peeled, sliced and chopped
    • 3/4 cup Stock I use low sodium vegetable stock.
    • 1 tsp Sugar
    • 1/2 tsp Light Soy Sauce
    • 1 tsp Potato Starch or you can substitute cornstarch, mixed with 4 Tbsp of water.

    Equipment

    • Wok

    Method
     

    1. After cutting you tofu into squares, allow them to drain on paper towels. Applying a little pressure will help push out some of the water.
    2. Heat the oil in your wok and fry them in batches until golden, turning them during cooking. Allow them to drain on paper towels and continue with the meal.
    3. Pour off a majority of the oil, leaving maybe 2-3 Tbsp in the wok. Stir fry the chili bean paste, pickles, chilies and black beans over medium heat until fragrant. Then add the garlic, ginger and white scallion bits and cook. Be careful not to burn the garlic.
    4. Add in the stock and fried tofu and bring up to a boil. Then add the green scallion bits, sugar and soy sauce. Allow it to thicken slightly and then use your potato starch mixture to thicken. Just add a bit at a time.
    5. Serve immediately with brown or white Jasmine rice.

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    Chinese Chicken with Fermented Black Beans: A Takeout Favorite

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    This is super easy to throw together and the flavor is off the charts. I have made it with both ground chicken and sliced chicken. Either way is good, but sliced is likely more traditional. You may use breast or thighs. Although thighs will be better cut into cubes.

    Fermented black beans can be found in most any Asian market. They normally need to be rinsed before using. In Chinese they are called Douchi.

    If you’re looking for another takeaway favorite here’s a great one Kung Pao Chicken, Authentic Sichuan Chicken Recipe

    A quick tip:

    In most supermarket aisles, you can find prepared black bean sauce in the Asian food section. I try to avoid these sauces as they are packed with salt and give you no control over the final result of the dish. If that’s all you can find, then go for it.

    Ingredients

    2-3 Tbsp Vegetable OIl

    1 lb Chicken, either ground or sliced

    2 tsp Rice Wine, known as Shaoshing

    2 tsp Light Soy Sauce

    2 Tbsp Fermented Black Beans, rinsed and splashed with a bit of Shaoshing.

    4 cloves Garlic, chopped

    1 2 inch piece go Ginger Root, peeled and minced

    1 Red Pepper, slice or cubed

    3-4 Green onions, sliced into 1-2 inch pieces

    2 tsp Toasted Sesame Oil

    Preparation:

    Begin by preparing your chicken and marinading it in the light soy sauce and 1 tsp of the Shaoshing. Set it aside in the refrigerator. Rinse your black beans and then add about 1 tsp of Shaoshing and set aside.

    Chop your garlic and ginger and set aside. Then prepare your red pepper and green onions.

    Heat your wok with approx. 2 Tbsp of oil and when very hot, add your garlic and ginger and quickly stir fry. Add your chicken and allow it to get slightly brown around the edges, or if using ground chicken, cook until the rawness is gone.

    Add it your red peppers and green onions and continue to stir fry until they are slightly soft. Remove from heat and toss in your sesame oil and serve.

    Chinese Chicken with Fermented Black Beans: A Takeout Favorite

    This is super easy to throw together and the flavor is off the charts. I have made it with both ground chicken and sliced chicken. Either way is good, but sliced is likely more traditional. You may use breast or thighs. Although thighs will be better cut into cubes.
    Fermented black beans can be found in most any Asian market. They normally need to be rinsed before using. In Chinese they are called Douchi.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 5 minutes
    Servings: 4
    Course: Main Course
    Cuisine: Chinese
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1 lb Chicken either ground or sliced
    • 2 tsp Rice Wine known as Shaoshing
    • 2 tsp Light Soy Sauce
    • 2 Tbsp Fermented Black Beans rinsed and splashed with a bit of Shaoshing.
    • 4 cloves Garlic chopped
    • 1 2 inch piece go Ginger Root peeled and minced
    • 1 Red Pepper slice or cubed
    • 3-4 Green onions sliced into 1-2 inch pieces
    • 2 tsp Toasted Sesame Oil

    Equipment

    • Wok

    Method
     

    1. Begin by preparing your chicken and marinading it in the light soy sauce and 1 tsp of the Shaoshing. Set it aside in the refrigerator. Rinse your black beans and then add about 1 tsp of Shaoshing and set aside.
    2. Chop your garlic and ginger and set aside. Then prepare your red pepper and green onions.
    3. Heat your wok with approx. 2 Tbsp of oil and when very hot, add your garlic and ginger and quickly stir fry. Add your chicken and allow it to get slightly brown around the edges, or if using ground chicken, cook until the rawness is gone.
    4. Add it your red peppers and green onions and continue to stir fry until they are slightly soft. Remove from heat and toss in your sesame oil and serve.

    Notes

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    Quick Chinese Flank Steak Stir-Fry Recipe

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    This is a very simple but wonderful dish. Beef with Oyster Sauce and Brocolli. It is both healthy and fast to prepare. It reflects the simplicity of Chinese cooking. As I’ve mentioned before, it is essential that you have your ingredients prepared before you begin cooking.

    Ingredients;

    2 Tbsp. Oil

    ½ lb. Flank Steak, cut thinly against the grain. Hint: If you slightly freeze the meat before cutting, it is easier to get the thin slices.

    ½ lb. Broccoli florets, blanched for 3 minutes in boiling salted water, then drained

    3 cloves of fresh minced Garlic

    1 – 2 inch piece of fresh Ginger Root, peeled and minced

    Sauce:

    3 Tbsp. Oyster Sauce

    2 Tbsp. Rice Wine or Dry Sherry

    1 Tbsp Light Soy Sauce

    1/2 Tbsp. Dark Soy Sauce

    1 tsp. Sugar

    1 tsp. Cornstarch, mixed with 2 tsp of water

    ½ tsp. Toasted Sesame Oil 

    Preparation:

    Preheat pan, and then add oil, and bring until just starting to  smoke. Now add garlic and ginger and stir-fry very quickly and add meat, and cook for 2- 3 minutes. 

    Add all remaining ingredients except the sesame oil. Stir-fry for another one minute and then add the cornstarch and water mixture, and cook for another minute or until it thickens.

    Add toasted sesame oil, remove from heat and serve with steamed Chinese rice.

    Quick Chinese Flank Steak Stir-Fry Recipe

    This is a very simple but wonderful dish. Beef with Oyster Sauce and Brocolli. It is both healthy and fast to prepare. It reflects the simplicity of Chinese cooking. As I’ve mentioned before, it is essential that you have your ingredients prepared before you begin cooking.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 7 minutes
    Servings: 4
    Course: Main Course
    Cuisine: Chinese
    Ingredients Equipment Method Notes

    Ingredients
      

    • 2 Tbsp. Oil
    • ½ lb. Flank Steak cut thinly against the grain. Hint: If you slightly freeze the meat before cutting, it is easier to get the thin slices.
    • ½ lb. Broccoli florets blanched for 3 minutes in boiling salted water, then drained
    • 3 cloves of fresh minced Garlic
    • 1 2 inch piece of fresh Ginger Root peeled and minced
    Sauce:
    • 3 Tbsp. Oyster Sauce
    • 2 Tbsp. Rice Wine or Dry Sherry
    • 1 Tbsp Light Soy Sauce
    • 1/2 Tbsp. Dark Soy Sauce
    • 1 tsp. Sugar
    • 1 tsp. Cornstarch mixed with 2 tsp of water
    • ½ tsp. Toasted Sesame Oil

    Equipment

    • Wok

    Method
     

    1. Preheat pan, and then add oil, and bring until just starting to smoke. Now add garlic and ginger and stir-fry very quickly and add meat, and cook for 2- 3 minutes.
    2. Add all remaining ingredients except the sesame oil. Stir-fry for another one minute and then add the cornstarch and water mixture, and cook for another minute or until it thickens.
    3. Add toasted sesame oil, remove from heat and serve with steamed Chinese rice.

    Notes

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    Delicious Pork Belly with Garlic Chives Recipe

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    I’ve been cooking for almost 40 years. I’ve made many sorts of food and dabbled in many cuisines, but I must say Asian cuisine is one of my favorites. The incredible diversity across the various cuisines is truly inspiring.

    It’s hard to believe that after cooking all these wonderful dishes, that I’d never tried to cook with pork belly or garlic chives  What a revelation. The flavors are made for each other and the result was so good, I made it two nights in a row!

    A quick note, garlic chives can easily be found in any Asian markets, and the ones with the garlic buds are worth serching out. Additionally, garlic scapes and garlic chives are not the same thing, but they are related.

    Ingredients:

    1/2 lb Pork Belly, cut into 1 inch pieces.

    1 Tbsp Soy sauce

    1 Tbsp Shaoxing Rice Wine

    1/4 cup Vegetable Oil

    2 cloves Garlic, minced

    1 inch piece of Ginger Root, minced

    4 – 6 Dried Chilies, depending on the heat you enjoy.

    1/8 tsp White Pepper

    1 tsp Sugar

    1 bunch Garlic Chives, sliced into 2 inch pieces.

    1 tsp Sesame oil

    Preparation:

    Marinate your pork belly in the soy sauce and rice wine. I marinaded mine overnight, but that’s not essential.

    Then bring the marinaded pork belly up to room temp. Bring your oil to just smoking and add your pork and let it brown well. Use your skimmer or slotted spoon to remove the pork from the oil and pour off all but one Tbsp of oil.

    Put your wok back on the burner and sauté your garlic, ginger, chilies and eventually your garlic chives at the very end.

    Add back the pork belly and finish with sesame oil, white pepper and a bit of sugar.

    Delicious Pork Belly with Garlic Chives Recipe

    I’ve been cooking for almost 40 years. I’ve made many sorts of food and dabbled in many cuisines, but I must say Asian cuisine is one of my favorites. The incredible diversity across the various cuisines is truly inspiring.
    It’s hard to believe that after cooking all these wonderful dishes, that I’d never tried to cook with pork belly or garlic chives  What a revelation. The flavors are made for each other and the result was so good, I made it two nights in a row!
    Print Recipe Pin Recipe
    Prep Time 30 minutes
    Cook Time 10 minutes
    Servings: 4
    Course: Main Course
    Cuisine: Chinese
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1/2 lb Pork Belly cut into 1 inch pieces.
    • 1 Tbsp Soy sauce
    • 1 Tbsp Shaoxing Rice Wine
    • 1/4 cup Vegetable Oil
    • 2 cloves Garlic minced
    • 1 inch piece of Ginger Root minced
    • 4 – 6 Dried Chilies depending on the heat you enjoy.
    • 1/8 tsp White Pepper
    • 1 tsp Sugar
    • 1 bunch Garlic Chives sliced into 2 inch pieces.
    • 1 tsp Sesame oil

    Equipment

    • Wok

    Method
     

    1. Marinate your pork belly in the soy sauce and rice wine. I marinaded mine overnight, but that’s not essential.
    2. Then bring the marinaded pork belly up to room temp. Bring your oil to just smoking and add your pork and let it brown well. Use your skimmer or slotted spoon to remove the pork from the oil and pour off all but one Tbsp of oil.
    3. Put your wok back on the burner and sauté your garlic, ginger, chilies and eventually your garlic chives at the very end.
    4. Add back the pork belly and finish with sesame oil, white pepper and a bit of sugar.

    Notes

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    Easy Shrimp and Rice Cake Stir-Fry Recipe

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    This is a dish that I often used to order at Din Tai Fung in LA. Along with their rightfully famous xiaolongbao. I had tried it a few times in China, but not with shrimp.

    After tracking down the rice cakes (who knew there were so many types and shapes), it was a bit of a learning curve to figure our how to prep them for the wok.

    I finally settled on boiling them in water with a splash of fish sauce. The big take away, was it only took about 2 minutes for them to cook and they were done when they floated. Additionally once you drain them and start stir frying everything else, they tend to stick together, but quickly release once they hit the wok.

    Ingredients:

    3 Tbsp Vegetable oil

    1 cup Shiitake Mushrooms, sliced

    2 cups Bok Choy, hard ends removed and cubed and sliced

    2 Green Onion, chopped into 1-2 inch pieces.

    2 cloves Garlic, minced

    2 cups Rice Cake, see note.

    10-12 large raw Shrimp, cleaned and peeled, tails intact.

    1 Tbsp Shaoxing Wine

    Sauce Mixture:

    2 Tbsp Light Soy Sauce

    1 tsp Dark Soy Sauce

    2 Tbsp Oyster Sauce

    1 tsp Black Vinegar

    1 tsp Sesame Oil

    2 tsp Sugar

    Preparation:

    Heat pan with vegetable oil, add green onion, garlic, shiitake and bok choy and stir fry until they wilt.

    Add rice cake and stir fry until the rice cakes are cooked through and flexible. Add shrimp and stir fry until shrimp just curl.

    Add a splash of Shaohsing wine to deglaze the wok and then add your sauce mixture and stir fry until rice cakes are soft. Serve with steamed vegetables.

    Note: If rice cakes are dried or vacuum packed, they will need soaking for three hours. For a faster method, cook for 2 minutes in boiling broth or until they float. Drain and reserve.

    Easy Shrimp and Rice Cake Stir-Fry Recipe

    This is a dish that I often used to order at Din Tai Fung in LA. Along with their rightfully famous xiaolongbao. I had tried it a few times in China, but not with shrimp.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Servings: 4
    Course: Main Course
    Cuisine: Chinese
    Ingredients Equipment Method

    Ingredients
      

    • 3 Tbsp Vegetable oil
    • 1 cup Shiitake Mushrooms sliced
    • 2 cups Bok Choy hard ends removed and cubed and sliced
    • 2 Green Onion chopped into 1-2 inch pieces.
    • 2 cloves Garlic minced
    • 2 cups Rice Cake see note.
    • 10-12 large raw Shrimp cleaned and peeled, tails intact.
    • 1 Tbsp Shaoxing Wine
    Sauce Mixture:
    • 2 Tbsp Light Soy Sauce
    • 1 tsp Dark Soy Sauce
    • 2 Tbsp Oyster Sauce
    • 1 tsp Black Vinegar
    • 1 tsp Sesame Oil
    • 2 tsp Sugar

    Equipment

    • Wok

    Method
     

    1. Heat pan with vegetable oil, add green onion, garlic, shiitake and bok choy and stir fry until they wilt.
    2. Add rice cake and stir fry until the rice cakes are cooked through and flexible.
    3. Add shrimp and stir fry until shrimp just curl.
    4. Add a splash of Shaohsing wine to deglaze the wok and then add your sauce mixture and stir fry until rice cakes are soft. Serve with steamed vegetables.
    5. Note: If rice cakes are dried or vacuum packed, they will need soaking for three hours. For a faster method, cook for 2 minutes in boiling broth or until they float. Drain and reserve.

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    Let us know how it was!