Tag: dinner

Spicy Orange Chicken- Panda Express Copycat Orange Chicken

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Orange Chicken was always one of my favorite takeaway dishes from our local Sichuan restaurant in Pasadena, Fu Shing. Although the restaurant specialized in authentic Sichuan cuisine, their Orange Chicken was impossible to resist.

This dish is not a traditional Chinese recipe in the way you would find in Sichuan. Instead, it is loosely inspired by dishes such as Tangerine Peel Chicken and Orange Peel Beef. Traditional Chinese versions are typically much spicier and far less sweet than the American adaptation.

Where did this dish originate?

According to popular food lore, the American-style Orange Chicken was created by Chef Andy Kao while working for Panda Express in Hawaii. Whether enjoyed from a takeout container or made at home, it remains one of America’s most beloved Chinese-American dishes.

This is very good and easy to prepare. The key is to have everything ready to go, because once you start the cooking time is short.

Looking for a traditional Sichuan classic, try Kung Pao Chicken- Authentic Sichuan Recipe or Tofu Stir-Fry with Szechuan Flavors: Easy Recipe

Ingredients 

Marinade:

1 lb Chicken Breast, cut into cubes

2 tsp Soy sauce 

2 tsp Rice Wine

1 Tbsp Corn Starch 

1 tsp Oil

Sauce:

1 Orange,  zested and juiced. 

1 Tbsp Sugar

2 Tablespoons Rice Vinegar

2 Tablespoons Soy Sauce

2 inch piece Ginger, grated 

4 cloves Garlic, crushed and minced

1 tsp Chili Flakes 

2 cups Broccoli 

To finish:

1 Tablespoon Cornstarch

2-3 Tbsp Water

Green Onion for garnish 

Preparation:

Begin by preparing your chicken and adding all of the marinade ingredients and allowing it to rest. 

Combine all of your ingredients for your orange sauce, and then prepare your cornstarch and water slurry. This will be used at the end to thicken the sauce. 

Put a half a cup of oil into your wok and allow it to get hot. Then turn your chicken into the oil and let it sit until it begins to brown, stir it, then remove and then set it aside. 

Pour off the excess oil, and then add your sauce and your broccoli and stir fry it until the broccoli starts to cook and turn dark green. Add back your chicken, stir it all together and add your sauce and then add in your slurry a teaspoon at a time until it starts to thicken. Finish with your green onion and serve.

Spicy Orange Chicken- Better Than Takeout

This Orange Chicken was always one of my favorite takeaway dishes from our local Sichuan restaurant in Pasadena. The restaurant was called Fu Shing. And they had excellent Sichuan food.
While this is not a traditional Chinese dish like you would find in Sichuan, it is loosely based on Tangerine Peel Chicken and Orange Peel Beef and other such dishes, but the traditional dishes would be spicier and contain less sugar then the American style versions. It is said this dish was created by Chef Andy Kao when he was working for the Panda Express chain in Hawaii.
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Ingredients Equipment Method Notes

Ingredients
  

Marinade:
  • 1 lb Chicken Breast cut into cubes
  • 2 tsp Soy sauce
  • 2 tsp Rice Wine
  • 1 Tbsp Corn Starch
  • 1 tsp Oil
Sauce:
  • 1 Orange zested and juiced.
  • 1 Tbsp Sugar
  • 2 Tablespoons Rice Vinegar
  • 2 Tablespoons Soy Sauce
  • 2 inch piece Ginger grated
  • 4 cloves Garlic crushed and minced
  • 1 tsp Chili Flakes
  • 2 cups Broccoli
To finish:
  • 1 Tablespoon Cornstarch
  • 2-3 Tbsp Water
  • Green Onion for garnish

Equipment

  • Wok

Method
 

  1. Begin by preparing your chicken and adding all of the marinade ingredients and allowing it to rest.
  2. Combine all of your ingredients for your orange sauce, and then prepare your cornstarch and water slurry. This will be used at the end to thicken the sauce.
  3. Put a half a cup of oil into your wok and allow it to get hot. Then turn your chicken into the oil and let it sit until it begins to brown, stir it, then remove and then set it aside.
  4. Pour off the excess oil, and then add your sauce and your broccoli and stir fry it until the broccoli starts to cook and turn dark green. Add back your chicken, stir it all together and add your sauce and then add in your slurry a teaspoon at a time until it starts to thicken. Finish with your green onion and serve.

Notes

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Traditional Moroccan Chicken Tagine: A Taste of Marrakech

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This is such a typical Moroccan dish, that the number of recipes are endless. After experimenting a bit, I felt that the balance of this dish was superior to other recipes I had tried.

I liked using the Le Cruset to maintain the heat in the oven and allow the juices to drip back on the tagine while cooking.

Looking for another wonderful Moroccan dish, try Delicious Moroccan Chicken with Honey and Almonds

Ingredients:

3 pounds boneless, skinless Chicken Thighs, trimmed of excess fat. 

3 Tbsp Olive Oil, for browning the chicken. 

1 tsp Salt

1 1/2 tsp Smoked Paprika

1 1/2 tsp ground Ginger

1/2 Tbsp ground Cumin

1/2 Tbsp ground Coriander

1 1/2 tsp Turmeric

1/2 teaspoon ground Cinnamon, one whole stick for stewing. 

1/8 tsp ground Cloves

1/8 teaspoon Nutmeg

Pinch of Saffron threads, crushed. 

1 Onion, chopped 

1/2 cup veggie or chicken broth

3 cloves Garlic, crushed and minced

1 cup pitted Green Olives 

1/2 cup dried Apricots, sliced in half 

1/4 cup Dates, pitted 

1 preserved Lemon, insides removed and thinly sliced

Preparation:

Begin by preparing your spice mix and setting that aside. Then trim your chicken thighs of excess fat, and sprinkle them with about 1/3 of the spice mixture. 

Prepare your preserved lemons, olives, and apricots and set aside. Chop your onions and garlic and set aside. 

Heat the olive oil in a dutch oven and lightly brown the chicken in batches and set aside. Add in the onions and allow to lightly carmelize. Add garlic and sauté gently. Deglaze with the broth and very slightly reduce. 

Preheat your oven to 350F/180C.

While onions are cooking, layer the chicken, reserved spice mixture and lemons, olives and apricots.

Pour the entire reduced onion mixture over the top of the heavy pot, add your crushed saffron and cinnamon stick and cover. Cook for 2-3 hours. 

Traditional Moroccan Chicken Tagine: A Taste of Marrakech

This is such a typical Moroccan dish, that the number of recipes are endless. After experimenting a bit, I felt that the balance of this dish was superior to other recipes I had tried.
I like using the Le Cruset to maintain the heat in the oven and allow the juices to drip back on the tagine while cooking.
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Prep Time 30 minutes
Cook Time 3 hours
Servings: 6
Course: Main Course
Cuisine: Morroccan
Ingredients Equipment Method Notes

Ingredients
  

  • 3 pounds boneless skinless Chicken Thighs, trimmed of excess fat.
  • 3 Tbsp Olive Oil for browning the chicken.
  • 1 tsp Salt
  • 1 1/2 tsp Smoked Paprika
  • 1 1/2 tsp ground Ginger
  • 1/2 Tbsp ground Cumin
  • 1/2 Tbsp ground Coriander
  • 1 1/2 tsp Turmeric
  • 1/2 teaspoon ground Cinnamon one whole stick for stewing.
  • 1/8 tsp ground Cloves
  • 1/8 teaspoon Nutmeg
  • Pinch of Saffron threads crushed.
  • 1 Onion chopped
  • 1/2 cup veggie or chicken broth
  • 3 cloves Garlic crushed and minced
  • 1 cup pitted Green Olives
  • 1/2 cup dried Apricots sliced in half
  • 1/4 cup Dates pitted
  • 1 preserved Lemon insides removed and thinly sliced

Equipment

  • Heavy Pot with Lid

Method
 

  1. Begin by preparing your spice mix and setting that aside. Then trim your chicken thighs of excess fat, and sprinkle them with about 1/3 of the spice mixture.
  2. Prepare your preserved lemons, olives, and apricots and set aside. Chop your onions and garlic and set aside.
  3. Heat the olive oil in a dutch oven and lightly brown the chicken in batches and set aside. Add in the onions and allow to lightly carmelize. Add garlic and sauté gently. Deglaze with the broth and very slightly reduce.
  4. Preheat your oven to 350F/180C.
  5. While onions are cooking, layer the chicken, reserved spice mixture and lemons, olives and apricots.
  6. Pour the entire reduced onion mixture over the top of the heavy pot, add your crushed saffron and cinnamon stick and cover. Cook for 2-3 hours.

Notes

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Gai Pad Prik – Thai Chicken with Chilies

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On my many trips to Thailand, this was always my absolute favorite dish to have, and there were many days that I ate it every single day. It was such a simple dish, but the flavor was pure Thailand.

The one thing that is standard about this dish is that it is always done with ground chicken. And, it is always very spicy. But, that’s why I love it.

Local Tip:

A quick tip, when you’re in Thailand you’ll notice that Thais always keep the rice on the side and you should do that too because the rice is what can cool you down. If you mix it all together, then you’re going to get the full blast of the chilies.

Interested in another Thai classic dish, try Thai Chicken with Basil/ Gai Pad Prik Grapao- Top Thai Dish

Looking for the ultimate Thai dipping sauce, Nam Pla Prik, found on every table in Thailand, Authentic Thai Dipping Sauce Recipe

Ingredients:

¾ lb. skinless, boneless chicken breast or boneless skinless thighs, coarsely ground and marinated in about 1 Tbsp. of fish sauce, and 1 Tbsp. of light soy sauce.

2 Tbsp. of Peanut or another Vegetable oil

1/2 sliced large Onion

1/2 sliced sweet Red Pepper

3 cloves chopped Garlic

1 tbsp chopped fresh Ginger Root

4 finely chopped Thai Chilies, a few for garnish

Sauce:

1 Tbsp. Fish Sauce

1 Tbsp Golden Mountain Sauce

1 Tbsp Oyster Sauce

1/2 tsp Dark Soy Sauce

2 tsp. White Sugar, Brown Sugar or Palm Sugar

Preparation:

Start the heat under your wok, or a large skillet may also be used. After pan has heated for about 2 minutes, add the oil. Then quickly add the ginger and the garlic. Stir-fry for about 1 minute.

Add the onions and peppers, and cook until they soften slightly, then add the chicken and stir-fry until the pinkness is just gone. This takes only about 2 to 3 minutes.

Add the sauce and cook for 1 to 2 minutes. Serve with steamed Jasmine white or brown rice.

Gai Pad Prik – Thai Chicken with Chilies

My many trips to Thailand, this was always my absolute favorite dish to have, and there were many days that I ate every single day. It was such a simple dish, but the flavor was pure Thailand.
The one thing that is standard about this dish is that it is always done with ground chicken. And, it is always very spicy. But, that’s why I love it.
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Prep Time 10 minutes
Cook Time 7 minutes
Servings: 4
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

  • ¾ lb. skinless boneless chicken breast or boneless skinless thighs, coarsely ground and marinated in about 1 Tbsp. of fish sauce, and 1 Tbsp. of light soy sauce.
  • 2 Tbsp. of Peanut or another Vegetable oil
  • 1/2 sliced large Onion
  • 1/2 sliced sweet Red Pepper
  • 3 cloves chopped Garlic
  • 1 tbsp chopped fresh Ginger Root
  • 4 finely chopped Thai Chilies a few for garnish
  • Sauce:
  • 1 Tbsp. Fish Sauce
  • 1 Tbsp Golden Mountain Sauce
  • 1 Tbsp Oyster Sauce
  • 1/2 tsp Dark Soy Sauce
  • 2 tsp. White Sugar Brown Sugar or Palm Sugar

Equipment

  • Wok

Method
 

  1. Start the heat under your wok, or a large skillet may also be used. After pan has heated for about 2 minutes, add the oil. Then quickly add the ginger and the garlic. Stir-fry for about 1 minute.
  2. Add the onions and peppers, and cook until they soften slightly, then add the chicken and stir-fry until the pinkness is just gone. This takes only about 2 to 3 minutes.
  3. Add the sauce and cook for 1 to 2 minutes. Serve with steamed Jasmine white or brown rice.

Notes

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Vietnamese Chicken With Ginger- Gà Kho Gừng

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I first tasted Vietnamese Ginger Chicken while visiting Da Nang. It was one of those simple, home-style dishes that doesn’t look particularly impressive at first glance, yet after a single bite you understand why it has remained a favorite in Vietnamese kitchens for generations.

Known as Gà Kho Gừng, this dish features chicken slowly braised in a sweet and savory sauce flavored with fish sauce, garlic, shallots, and generous amounts of fresh ginger. In Vietnamese, gà means chicken, while kho refers to the traditional braising and caramelizing technique that creates the dish’s rich, glossy sauce. Served with steamed rice, it is uncomplicated, deeply satisfying, and proof that some of the best meals are often the simplest.

This would be wonderful with the Vietnamese Garlic Noodles: A San Francisco Classic

They also make a wonderful version with catfish. And the versions in Da Nang are noticeably more spicy. Works for me.


Ingredients:

2 pounds bone-in chicken thighs
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons palm sugar or white sugar
2 tablespoons neutral cooking oil
1/4 cup thinly sliced ginger
1 tablespoon Red Boat Fish Sauce
1 to 3 fresh Thai red chilies (left whole for less heat, or sliced for more heat; we add both)

Preparation:

Cut thighs through the bone into 4-5 large pieces each, retaining at least some of the skin. Mix with salt, pepper and shallot powder (if using) and set aside. 

Add sugar and oil to wok or pan and cook over medium-low heat, stirring constantly, until sugar melts and turns a dark brown, being careful not to burn it. (A well-seasoned wok is ideal, both so the caramelized meat doesn’t stick and so the sauce does not cook off.)

As soon as the sugar darkens, add the chicken pieces to the caramel and cook, stirring to coat the chicken in the caramel. When the chicken is starting to brown, stir in the ginger, fish sauce and 1/4 cup water. Cover and simmer over low heat until chicken has firmed up, about 20-30 minutes. It can also be done in the traditional clay pot, the
Nồi Đất.

Remove lid, add chilies and simmer until sauce is slightly reduced and chicken thoroughly cooked, about 5 minutes. 

Vietnamese Chicken With Ginger- Gà Kho Gừng

I first tasted Vietnamese Ginger Chicken while visiting Da Nang. It was one of those simple, home-style dishes that doesn’t look particularly impressive at first glance, yet after a single bite you understand why it has remained a favorite in Vietnamese kitchens for generations.
Known as Gà Kho Gừng, this dish features chicken slowly braised in a sweet and savory sauce flavored with fish sauce, garlic, shallots, and generous amounts of fresh ginger. In Vietnamese, gà means chicken, while kho refers to the traditional braising and caramelizing technique that creates the dish’s rich, glossy sauce. Served with steamed rice, it is uncomplicated, deeply satisfying, and proof that some of the best meals are often the simplest.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 6
Course: Main Course
Cuisine: Vietnamese
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds bone-in chicken thighs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons palm sugar or white sugar
  • 2 tablespoons neutral cooking oil
  • 1/4 cup thinly sliced ginger
  • 1 tablespoon Red Boat Fish Sauce
  • 1 to 3 fresh Thai red chilies left whole for less heat, or sliced for more heat; we add both

Equipment

  • Wok or Heavy Pan with Lid

Method
 

  1. Cut thighs through the bone into 4-5 large pieces each, retaining at least some of the skin. Mix with salt, pepper and shallot powder (if using) and set aside.
  2. Add sugar and oil to wok or pan and cook over medium-low heat, stirring constantly, until sugar melts and turns a dark brown, being careful not to burn it. (A well-seasoned wok is ideal, both so the caramelized meat doesn’t stick and so the sauce does not cook off.)
  3. As soon as the sugar darkens, add the chicken pieces to the caramel and cook, stirring to coat the chicken in the caramel. When the chicken is starting to brown, stir in the ginger, fish sauce and 1/4 cup water. Cover and simmer over low heat until chicken has firmed up, about 20-30 minutes. It can also be done in the traditional clay pot, the
  4. Nồi Đất.
  5. Remove lid, add chilies and simmer until sauce is slightly reduced and chicken thoroughly cooked, about 5 minutes.

Notes

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    Chicken Marbella-Classic Silver Palate Chicken Dish Unveiled

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    Chicken Marbella is one of those dishes that became incredibly popular during the late 1970s and 80’s. This is a very famous dish said to have been created by Shelia Lukens and published in the original Silver Palate cookbook.

    I’ve tried to streamline the recipe, as I find I don’t always have 24 hours to marinade the chicken, but certainly try it if you have the time. It will only get better. 

    Looking for another one dish recipe One-Pan Chicken and Vegetable Recipe

    What’s an interesting fact about this dish?

    It’s often confused with Chicken Marengo, which which was a dish created for Napoleon by his personal chef after the Battle of Marengo.

    Ingredients 

    4 lbs Chicken Thighs, boneless and skinless 

    1/3 cup Olive Oil

    1/3 cup Red Wine Vinegar 

    1/3 cup Capers

    1/2 cup Green Olives, pitted

    1/2 cup Kalamata Olives, pitted

    6 cloves Garlic, crushed 

    6 Bay Leaves

    1 Tbsp Oregano

    1 cup Prunes, quartered or you can substitute raisins. 

    Salt and lots of Black Pepper. Easy on the salt as the capers and olives are quite salty. 

    1/2 cup White Wine. 

    Preparation:

    Combine all ingredients except white wine and allow to marinate in refrigerator for at least 5 hours or overnight if you have the time. Remove from refrigerator and let it set out to take the chill off. 

    Preheat oven to 400F, gently pour white wine around the edge of baking dish and cook for 45 minutes. Cover and let rest for 10 minutes. Discard bay leaves and serve. 

    Classic Silver Palate Chicken Dish Unveiled

    This is one of those dishes that became incredibly popular during the late 1970s and 80’s 
    This is a very famous dish said to have been created by Shelia Lukens and published in the original Silver Palate cookbook. It was very popular in the 80’s. 
    I’ve tried to streamline the recipe, as I find I don’t always have 24 hours to marinade the chicken, but certainly try it if you have the time. It will only get better. 
    Print Recipe Pin Recipe
    Prep Time 5 hours
    Cook Time 55 minutes
    Servings: 6
    Course: Main Course
    Cuisine: American
    Ingredients Equipment Method Notes

    Ingredients
      

    • 4 lbs Chicken Thighs boneless and skinless
    • 1/3 cup Olive Oil
    • 1/3 cup Red Wine Vinegar
    • 1/3 cup Capers
    • 1/2 cup Green Olives pitted
    • 1/2 cup Kalamata Olives pitted
    • 6 cloves Garlic crushed
    • 6 Bay Leaves
    • 1 Tbsp Oregano
    • 1 cup Prunes quartered or you can substitute raisins.
    • Salt and lots of Black Pepper. Easy on the salt as the capers and olives are quite salty.
    • 1/2 cup White Wine.

    Equipment

    • Pyrex Baking Dish

    Method
     

    1. Combine all ingredients except white wine and allow to marinate in refrigerator for at least 5 hours or overnight if you have the time. Remove from refrigerator and let it set out to take the chill off.
    2. Preheat oven to 400F, gently pour white wine around the edge of baking dish and cook for 45 minutes. Cover and let rest for 10 minutes. Discard bay leaves and serve.

    Notes

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    Meatless Ma Po Tofu Recipe: A Flavorful Sichuan Classic

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    Ma Po Tofu is one of the classic dishes of Sichuan cuisine and is traditionally made with ground pork, tofu, chili bean paste, fermented black beans, and Sichuan peppercorns.

    According to legend, the dish was created by an innkeeper in Chengdu known as “Ma Po,” or “Pockmarked Old Woman,” and her recipe became famous throughout the region.

    Recently I had friends visiting who do not eat pork, so I decided to make a meatless version. Honestly, I didn’t miss it. The bold flavors of the doubanjiang, douchi, garlic, ginger, and peppercorns still make for an amazing dish.

    Looking to pair this with another excellent dish, try Spicy Sichuan Fish Recipe with Sweet and Sour Flavors

    How can you change this to the classic recipe:

    If you want to make it like in Chengdu, just add 1/2 lb of ground pork and sauté it first and then follow the recipe as written.

    Ingredients:

    1 package Extra Firm or Firm Tofu

    1 Tbsp Chili Oil, homemade is best. 

    1 Tbsp Shaoxing Rice Wine

    4 Tbsp Vegetable Oil

    2 1/2 Tbsp Doubanjiang

    1 Tbsp Douchi

    1 Tbsp Garlic, chopped 

    1 Tbsp Ginger, chopped

    1/2 tsp Sichuan Peppercorns, toasted and ground. 

    1/2 tsp White Peppercorns, toasted and ground. 

    1 tsp Sugar

    1-2 Ground Red Chili Powder

    3/4 cup Broth

    4 Green Onions, chopped into 1 inch pieces

    2 tsp Potato Starch, mixed with water. 

    Preparation:

    Cut tofu into cubes. Marinade in rice wine and chili oil.  Heat your vegetable oil and add chili paste and black bean and reduce heat. Add ginger and garlic. Simmer until oil is rich red color. 

    Add in peppercorns, ground chili and sugar. Add broth and increase heat. When simmering, slide in tofu and simmer for 3-4 minutes.

    Thicken with potato starch slurry as needed. Garnish with green onions and serve with steamed rice.

    Meatless Ma Po Tofu Recipe: A Flavorful Sichuan Classic

    Ma Po Tofu is one of the classic dishes of Sichuan cuisine and is traditionally made with ground pork, tofu, chili bean paste, fermented black beans, and Sichuan peppercorns. 
    According to legend, the dish was created by an innkeeper in Chengdu known as “Ma Po,” or “Pockmarked Old Woman,” and her recipe became famous throughout the region.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 7 minutes
    Servings: 4
    Course: Main Course, Side Dish
    Cuisine: Chinese
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1 package Extra Firm or Firm Tofu
    • 1 Tbsp Chili Oil homemade is best.
    • 1 Tbsp Shaoxing Rice Wine
    • 4 Tbsp Vegetable Oil
    • 2 1/2 Tbsp Doubanjiang
    • 1 Tbsp Douchi
    • 1 Tbsp Garlic chopped
    • 1 Tbsp Ginger chopped
    • 1/2 tsp Sichuan Peppercorns toasted and ground.
    • 1/2 tsp White Peppercorns toasted and ground.
    • 1 tsp Sugar
    • 1-2 Ground Red Chili Powder
    • 3/4 cup Broth
    • 4 Green Onions chopped into 1 inch pieces
    • 2 tsp Potato Starch mixed with water.

    Equipment

    • Wok

    Method
     

    1. Cut tofu into cubes. Marinade in rice wine and chili oil. Heat your vegetable oil and add chili paste and black bean and reduce heat. Add ginger and garlic. Simmer until oil is rich red color.
    2. Add in peppercorns, ground chili and sugar. Add broth and increase heat. When simmering, slide in tofu and simmer for 3-4 minutes.
    3. Thicken with potato starch slurry as needed. Garnish with green onions and serve with steamed rice.

    Notes

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    Spicy Sichuan Fish Recipe with Sweet and Sour Flavors

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    This is such an amazing dish. It has all the spiciness of Sichuan cooking, with that sweet and sour undertone that I really enjoy. 

    The story behind it is, we had a wonderful Sichuan restaurant near my old office in City of Industry, California called Lucky Dragon aka Lucky’s. We probably ate this fish accompanied with dry sautéed string beans and ma po tofu at least three times a week. 

    Interested in trying MaPo Tofu, click here, Meatless Ma Po Tofu Recipe: A Flavorful Sichuan Classic

    Two tips to make this even better:

    Make sure to have all your ingredients prepped and within reach.

    Try to give the fish at least an hour with the glaze to soak up the flavors. 

    Ingredients:

    Fish:

    3/4 to 1 lb flaky white Fish, like Cod, cut into 4 manageable pieces. 

    1 Tbsp Hot Bean Paste

    1 Tbsp Shaoxing Wine

    Prep the fish by mixing the wine and hot bean paste together and brush it over the fish and into the fridge. 

    Sauce:

    2 Tbsp Hot Bean Paste

    1 Tbsp low sodium Soy Sauce

    1 Tbsp Shaoxing Cooking Wine

    1 Tbsp Chinkiang or Rice Vinegar 

    1 tsp Sichuan Peppercorn, ground. 

    2 tsp Sugar

    2 tsp Toasted Sesame Oil

    Mix all sauce ingredients together in a bowl. Set aside. 

    Vegetables:

    3 Tbsp Vegetable Oil

    4 cloves Garlic, minced

    2 inch Piece fresh Ginger, minced

    5-6 dried Whole Chilies 

    1/2 Red Pepper, chopped 

    3 Green Onions, chopped 

    2 Tbsp Water and 1 Tbsp Cornstarch mixed together. 

    Preparation:

    Heat oil in your sauté pan or wok. Add the garlic, ginger and while chilies and sauté until just slightly golden. Add your red pepper and scallions and sauté for 2 minutes. 

    Gently add your fish and allow to cook for about 2 minutes on each side. 

    Then add your sauce and baste the fish for another minute depending on the thickness of the fish. 

    To finish, add the cornstarch and water slurry to thicken and serve immediately with steamed rice.

    Lucky’s Chili and Garlic Fish

    This is such an amazing dish. It has all the spiciness of Sichuan cooking, with that sweet and sour undertone that I really enjoy. 
    The story behind it is, we had a wonderful Sichuan restaurant near my old office in City of Industry, California called Lucky Dragon aka Lucky’s. We probably ate this fish accompanied with dry sautéed string beans and ma po tofu at least three times a week. 
    Print Recipe Pin Recipe
    Prep Time 1 hour
    Cook Time 8 minutes
    Servings: 4
    Course: Main Course, Side Dish
    Cuisine: Chinese
    Ingredients Equipment Method Notes

    Ingredients
      

    Fish:
    • 3/4 to 1 lb flaky white Fish like Cod, cut into 4 manageable pieces.
    • 1 Tbsp Hot Bean Paste
    • 1 Tbsp Shaoxing Wine
    • Prep the fish by mixing the wine and hot bean paste together and brush it over the fish and into the fridge.
    Sauce:
    • 2 Tbsp Hot Bean Paste
    • 1 Tbsp low sodium Soy Sauce
    • 1 Tbsp Shaohsing Cooking Wine
    • 1 Tbsp Chinkiang or Rice Vinegar
    • 1 tsp Sichuan Peppercorn ground.
    • 2 tsp Sugar
    • 2 tsp Toasted Sesame Oil
    • Mix all sauce ingredients together in a bowl. Set aside.
    Vegetables:
    • 3 Tbsp Vegetable Oil
    • 4 cloves Garlic minced
    • 2 inch Piece fresh Ginger minced
    • 5-6 dried Whole Chilies
    • 1/2 Red Pepper chopped
    • 3 Green Onions chopped
    • 2 Tbsp Water and 1 Tbsp Cornstarch mixed together.

    Equipment

    • Wok

    Method
     

    1. Heat oil in your sauté pan or wok. Add the garlic, ginger and while chilies and sauté until just slightly golden. Add your red pepper and scallions and sauté for 2 minutes.
    2. Gently add your fish and allow to cook for about 2 minutes on each side.
    3. Then add your sauce and baste the fish for another minute depending on the thickness of the fish.
    4. To finish, add the cornstarch and water slurry to thicken and serve immediately with steamed rice.

    Notes

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    Easy Shrimp Stir-Fry Recipe with Flavorful Spring Onion Oil

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    I stumbled across this in Fuschia Dunlop’s book, “Land of Fish and Rice”. It looked excellent and she raved about eating it a few times a week. 

    Sadly, I was fresh out of dried shrimp. Shame on me. I have made it with dried shrimp and I actually prefer it with fresh. And I added the fish sauce for a little extra umami.

    However I did have whole shrimp, so decided to give it a go. I’m glad I did, as the flavor of the spring onion oil is unlike anything I’ve ever had. It was subtle, pleasantly sweet and packed with flavor. 

    The most important tip:

    One of the best things you can remember about shrimp is that when they curl they’re done. Don’t wait for them to turn pink, when they curl, they’re done and set them aside the carryover cooking will cook them through.

    Ingredients 

    10 large raw Shrimp, peeled and tails left on

    3 Tbsp Rice Wine

    1 tsp Sugar

    1 tsp Fish Sauce

    4-5 Spring Onions, cleaned and cut into 2 inch pieces. 

    2 Tbsp Soy Sauce

    3 Tbsp Vegetable Oil

    8 oz of thin noodles, I used ramen and udon would work too. 

    Preparation:

    Begin by combining the shrimp, rice wine, sugar and fish sauce and leave it to marinade for at least an hour in the refrigerator.

    Start your water, so you can quickly cook the noodles when needed. 

    Heat the oil in the wok and add the spring onions and cook until they start to become golden brown. Then remove the shrimp from the marinade and add to the wok and stir fry until they curl. One of the best things you can remember about shrimp is that when they curl they’re done. Don’t wait for them to turn pink, when they curl, they’re done and set them aside the carryover cooking will cook them through. Set the wok aside. 

    Add your soy sauce into the bottom of your serving bowl. 

    Drop your noodles into the water and cook for just a few minutes, drain and add back into the wok. Toss the noodles well to coat and put them into your serving bowl. Toss again to coat with soy sauce. 

    Easy Shrimp Stir-Fry Recipe with Flavorful Spring Onion Oil

    I stumbled across this in Fuschia Dunlop’s book, “Land of Fish and Rice”. It looked excellent and she raved about eating it a few times a week. 
    Sadly, I was fresh out of dried shrimp. Shame on me. I have made it with dried shrimp and I actually prefer it with fresh. And I added the fish sauce for a little extra umami.
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 10 minutes
    Servings: 2
    Course: Main Course
    Cuisine: Chinese
    Ingredients Equipment Method Notes

    Ingredients
      

    • 10 large raw Shrimp peeled and tails left on
    • 3 Tbsp Rice Wine
    • 1 tsp Sugar
    • 1 tsp Fish Sauce
    • 4-5 Spring Onions cleaned and cut into 2 inch pieces.
    • 2 Tbsp Soy Sauce
    • 3 Tbsp Vegetable Oil
    • 8 oz of thin noodles I used ramen and udon would work too.

    Equipment

    • Wok

    Method
     

    1. Begin by combining the shrimp, rice wine, sugar and fish sauce and leave it to marinade for at least an hour in the refrigerator.
    2. Start your water, so you can quickly cook the noodles when needed.
    3. Heat the oil in the wok and add the spring onions and cook until they start to become golden brown. Then remove the shrimp from the marinade and add to the wok and stir fry until they curl. One of the best things you can remember about shrimp is that when they curl they’re done. Don’t wait for them to turn pink, when they curl, they’re done and set them aside the carryover cooking will cook them through. Set the wok aside.
    4. Add your soy sauce into the bottom of your serving bowl.
    5. Drop your noodles into the water and cook for just a few minutes, drain and add back into the wok. Toss the noodles well to coat and put them into your serving bowl. Toss again to coat with soy sauce.

    Notes

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    Perfect Beef Short Ribs: A Comfort Food Recipe

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    Beef short ribs are proof that some of the finest dishes begin with simple ingredients and patience. Given enough time, the meat becomes fall-apart tender and the marrow from the bones enriches the braising liquid into a deeply flavorful sauce. This is comfort food at its finest—honest, rustic, and meant to be shared around the table.

    What’s the key to this dish?

    The secret to great short ribs lies in the bone. As the ribs slowly braise, the marrow and connective tissue melt into the sauce, creating a richness and depth of flavor that would be impossible to achieve any other way.

    Looking for the perfect side, British Style Oven Roasted Potatoes 

    Ingredients:

    8 whole Beef Short Ribs

    Salt and Pepper, to taste

    2 tbsp. Olive oil

    1 whole medium Onion, diced

    3 whole Carrots, diced

    1/2 cup Celery 

    2 whole Shallots, peeled and finely minced

    3 Tbsp Tomato Paste 

    2 c. Red or Port wine

    2 c. Beef, Chicken or Vegetable Broth (enough to almost cover ribs)

    2 sprigs Thyme

    Preparation:

    Sear shorts ribs in batches until well browned.

    Remove from pan and pour off excess fat. Sauté the mirepoix and add other ingredients and slightly reduce.

    Add back the short ribs.

    Cover and into your preheated 350F oven for 3 – 4 hours.

     

    Perfect Beef Short Ribs: A Comfort Food Recipe

    Beef short ribs are proof that some of the finest dishes begin with simple ingredients and patience. Given enough time, the meat becomes fall-apart tender and the marrow from the bones enriches the braising liquid into a deeply flavorful sauce. This is comfort food at its finest—honest, rustic, and meant to be shared around the table.
    Print Recipe Pin Recipe
    Prep Time 30 minutes
    Cook Time 4 hours
    Servings: 4
    Course: Main Course
    Cuisine: Continental
    Ingredients Equipment Method Notes

    Ingredients
      

    • Salt and Pepper to taste
    • 2 tbsp. Olive oil
    • 1 whole medium Onion diced
    • 3 whole Carrots diced
    • 1/2 cup Celery
    • 2 whole Shallots peeled and finely minced
    • 3 Tbsp Tomato Paste
    • 2 c. Red or Port wine
    • 2 c. Beef Chicken or Vegetable Broth (enough to almost cover ribs)
    • 2 sprigs Thyme

    Equipment

    • Heavy Pot with Lid

    Method
     

    1. Sear shorts ribs in batches until well browned. Remove from pan and pour off excess fat.
    2. Sauté the mirepoix and add other ingredients and slightly reduce. Add back the short ribs.
    3. Cover and into your 350F preheated and cook for 3 – 4 hours.

    Notes

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    Moist Turkey Recipe: Brining Secrets Revealed

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    I’ve made a lot of turkey over the years, but this one was vastly better. I was surprised how much the meat took on the flavor of the aromatics and even the slightest hint of lemon.

    I had heard for years what a difference brining can make, but for some reason I just never tried it out. I didn’t realize what I was missing. This was by far the moistest turkey I ever made.

    A super handy tip.

    To avoid overflowing your brining pan, here’s a super easy tip. Take your brining pot and put the turkey into the pot with the wrapping still intact. start adding water 4 cups at a time and then you’ll know how much brine you need. Very handy.

    Ingredients:

    1 6 lb Turkey Breast Crown 

    Brine:

    Water, fill the pot about 1/2 way up. 

    3 -4 Tbsp of Salt

    7-8 Fresh Rosemary stems

    7-8 Fresh Thyme stems

    2-3 Bay Leaves

    1 Tbsp Black Peppercorns, whole

    3-4 Garlic cloves, lightly smashed 

    1 Lemon, peel only. 

    Vegetables:

    These will be on the bottom of the roasting pan, so no need to chop them finely. 

    Carrots, peeled and chopped into large pieces. 

    Celery 

    Onions 

    Garlic, whole

    Parsnips, peeled and chopped into large pieces. 

    Fresh Thyme 

    1/2 cup Broth, vegetable or chicken

    1/2 cup White wine

    Preparation:

    Prepare your brine. Stir water until the salt dissolves and then add all of your other ingredients and stir again until well mixed. Put the turkey into the brine for 24 hours. Turning it once. 

    Then drain the brine and using the  same pot add your desired vegetables into the bottom of the pan and add the additional fresh thyme and lay the  turkey on top. Brush with melted butter or olive oil and lightly salt and pepper the top. Add 1/2 cup of broth and 1/2 cup of white wine to the vegetables. 

    Roast uncovered at 450 for 1/2 hour, and reduce to 350F for an additional 2 hours.  You want your internal temperature to be slightly below the magic 165F, as you will have carryover cooking while it rests. Aim for 160F and you should be perfect. 

    Remove turkey and tent with aluminum foil and let rest for at least 20 minutes. Carve and serve with your vegetables and any other sides. 

    Moist Turkey Recipe: Brining Secrets Revealed

    I’ve made a lot of turkey over the years, but this one was vastly better. I was surprised how much the meat took on the flavor of the aromatics and even the slightest hint of lemon. 
    I had heard for years what a difference brining can make, but for some reason I just never tried it out. I didn’t realize what I was missing. This was by far the moistest turkey I ever made.
    Print Recipe Pin Recipe
    Prep Time 1 day
    Cook Time 2 hours 30 minutes
    Servings: 6 people
    Course: Main Course
    Cuisine: American
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1- 6 lb Turkey Breast Crown
    Brine:
    • Water fill the pot about 1/2 way up.
    • 3 -4 Tbsp of Salt
    • 7-8 Fresh Rosemary stems
    • 7-8 Fresh Thyme stems
    • 2-3 Bay Leaves
    • 1 Tbsp Black Peppercorns whole
    • 3-4 Garlic cloves lightly smashed
    • 1 Lemon peel only.
    Vegetables:
    • These will be on the bottom of the roasting pan so no need to chop them finely.
    • Carrots peeled and chopped into large pieces.
    • Celery
    • Onions
    • Garlic whole
    • Parsnips peeled and chopped into large pieces.
    • Fresh Thyme
    • 1/2 cup Broth vegetable or chicken
    • 1/2 cup White wine

    Equipment

    • Heavy Pot with Lid

    Method
     

    1. Prepare your brine. Stir water until the salt dissolves and then add all of your other ingredients and stir again until well mixed. Put the turkey into the brine for 24 hours. Turning it once.
    2. Then drain the brine and using the same pot add your desired vegetables into the bottom of the pan and add the additional fresh thyme and lay the turkey on top. Brush with melted butter or olive oil and lightly salt and pepper the top. Add 1/2 cup of broth and 1/2 cup of white wine to the vegetables.
    3. Roast uncovered at 450 for 1/2 hour, and reduce to 350F for an additional 2 hours. You want your internal temperature to be slightly below the magic 165F, as you will have carryover cooking while it rests. Aim for 160F and you should be perfect.
    4. Remove turkey and tent with aluminum foil and let rest for at least 20 minutes. Carve and serve with your vegetables and any other sides.

    Notes

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