2023年12月19日发(作者：)

Kung Pao Chicken Recipe (宫保鸡丁)

Recipe: Kung Pao Chicken (宫保鸡丁)

Ingredients:

1 1/2 boneless & skinless chicken breast (or 3 boneless

& skinless chicken drumsticks)

3 tablespoons roasted peanuts

8-12 dried red chilies (deseeded and cut into halves)

3 tablespoons cooking oil

5 slices peeled fresh ginger

2 gloves garlic (sliced diagonally)

1 stalk scallion (chopped)

For the marinate:

1 tablespoon corn starch

2 teaspoons soy sauce

1 tablespoon Shaoxing wine

1 teaspoon oil

For the sauce:

1 1/2 tablespoon light soy sauce

1 teaspoon dark soy sauce

1 teaspoon sugar

1/4 teaspoon black vinegar

2 tablespoons water

1 teaspoon corn starch

Method:

1. Cut the chicken meat into small cubes, rinse in water, pat dry with water and marinate with the ingredients

above for 30 minutes.

2.

3.

Mix the sauce ingredients in a small bowl and set aside.

Heat up a wok with one tablespoon cooking oil and stir-fry the marinated chicken until they are 70% cook.

Dish out and set aside.

4.

5.

6.

7.

1.

2.

3.

Clean the wok and add in the remaining 2 tablespoons of cooking oil until it smokes.

Add in the ginger and garlic slices and do a quick stir before adding in the dried red chilies.

Stir fry the dried red chilies until aromatic and they smell spicy, then add in the chicken meat.

Do a quick stir before adding in the roasted peanuts and continue to stir a few times.

Add in the sauce and stir continuously until the chicken meat is nicely coated with the sauce.

Add in the scallions and stir evenly.

Dish out and serve hot with steamed white rice.

Cook’s Notes:

1. You can use the same recipe and substitute chicken with shrimp, scallops, or even vegetables for a

vegetarian dish.

2. As different soy sauce tastes differently and has different level of sodium so please adjust the saltiness

accordingly. If the sauce tastes too salty, add some more sugar and water. If it’s not salty, add a little salt

to taste.

Fried Rice Recipe

Fried Rice Recipe

Ingredients:

12 oz. overnight rice

4 oz. chicken breast (cut into cubes)

4 oz. shrimp (cleaned and deveined)

2 oz. long beans (tips removed and chopped into very short pieces)

2 oz. carrots (cut into tiny cubes)

2 eggs (beaten)

2-inch ginger (peeled and cut into thin long strips)

1 tablespoon fish sauce

1 tablespoon soy sauce

1/4 teaspoon oyster sauce

2 tablespoon cooking oil

3 dashes white pepper powder

Salt to taste (optional)

Method:

Heat up a wok with two tablespoons of oil. Add ginger strips and fry until aromatic, follow by chicken, shrimp,

long beans and carrots. Stir fry until they are half cooked. Add in the overnight rice and stir well with the

ingredients. Add soy sauce, fish sauce, oyster sauce, white pepper powder and continue to stir the fried rice

for a couple of minutes.

Make a “well” in the middle of the fried rice and pour the beaten eggs in the well. Wait for 30 seconds and

then cover the “egg well” with the fried rice. Leave it for 30 seconds and continue to stir-fry so the eggs

form small pieces and mix well with the fried rice. Add in the fried salted fish and do some quick stirs, dish out

and serve hot.

Potstickers (Chinese Dumplings)

Recipe: Potstickers (Chinese

Dumplings)

Make 25 potstickers

Ingredients:

1/2 pound ground pork

5 medium size shrimp

1 (big) leave napa cabbage (finely cut)

Some chopped cilantro leaves

3 dashes white pepper powder

1 teaspoon shaoxing wine or Japanese

sake

1/2 teaspoon sesame oil

1/2 teaspoon salt

2 inches ginger (grated)

1 pack potsticker skin (choose the

thickest brand)

Oil for pan-frying

1/2 cup water

Chinese black vinegar or Japanese rice vinegar (for dipping)

For the skin: (to make the skin from scratch)

2 cups all-purpose flour

1/2 cup water

Mix the flour with water and knead it for about 20-25 minutes or until the dough gets soft. Separate the

dough into two equal portions and roll them into cylinders (about 1 inch in diameter). Cover them with wet

towel and set aside. To prepare the skin, cut the dough into 1/4 in. length and use a rolling pin to flatten it

until it becomes a round skin about 3 inch in diameter.

Method:

Combine the ground pork, shrimp, chopped napa cabbage and seasonings together. Set aside.

To make potstickers, place a small spoonful of the filling in the center of the skin. Dab a little water with your

finger and circle around the edge of the skin, and then fold and pleat the potsticker accordingly. Repeat the

same for the rest. (Please refer to this or this for folding/pleating potstickers.)

To pan fry the potstickers, coat a frying pan with a little cooking oil and turn to medium heat. Place the

dumplings on the frying pan and then turn the heat to high. Pan fry the potstickers until the bottoms turn

golden brown and crisp. Add the water and cover the frying pan with its lid immediately. Cook until water has

evaporated and turn the heat to low. Cook the potstickers for another 2 minutes or so, dish out and serve hot

with Chinese black vinegar.

Peking Pork Chops Recipe (Jing Du Pork/京都排骨)

Peking Pork Chops Recipe (Jing Du Pork/京都排骨)

Ingredients:

1 lb pork tenderloin or pork spare ribs, cut into 1/2-inch thick slices

Oil for deep frying

1 teaspoon toasted sesame seeds, optional

Marinade:

1 egg

1 tablespoon cornstarch

1/2 teaspoon Shaoxing wine

1/2 teaspoon salt

Sauce:

1 1/2 tablespoons tomato ketchup

1/2 tablespoon plum sauce

1/2 tablespoon chili sauce

1/4 teaspoon sweet bean sauce, or Hoisin sauce

1 tablespoon Worcestershire sauce

1 1/2 tablespoons black vinegar

1 1/2 tablespoons sugar

small pinch of Chinese Five Spice powder, optional

2 tablespoons water

Method:

1. Pound pork slices with mallet, or with the back of a kitchen knife until tender. Set aside. In a bowl, mix the

Marinade ingredients, add in pork slices, mix well, and marinade for 30 minutes.

2. In a separate bowl, mix the Sauce ingredients. You may add more or less sugar, or other sauce ingredients

to your own liking. Set sauce mixture aside.

3. Heat up a wok with enough oil, deep-fry pork slices for 5 minutes, or until color changes to golden brown

and slightly crispy. Dish up, drain with paper towels and set aside.

4. Bring sauce to a quick boil, add deep-fried pork, and stir until all the meat is well coated with sauce. Dish up

and sprinkle the pork chops with some toasted sesame seeds. Serve over a bowl of hot steamed rice.

Cook’s Note:

In the Chinese restaurants in the United States, 京都排骨 is made with pork tenderloin, which is exactly how I

made this.

Clay Pot Chicken with Mushroom Recipe (冬菇滑鸡煲)

Clay Pot Chicken with Mushroom Recipe (冬菇滑鸡煲)

Ingredients:

12 oz skinless and boneless chicken breast/thigh, cut into bite-sized cubes

6 dried shiitake mushrooms

2 tablespoons oil

1-inch piece peeled ginger, cut into slices

1/2 cup water

2 stalks scallions, cut into 2-inch lengths

Salt to taste

Marinade:

1/2 tablespoon Shaoxing wine

1/2 tablespoon corn starch

Sauce:

1 tablespoon soy sauce

1 tablespoon oyster sauce

2 tablespoons Shaoxing wine

1/2 teaspoon sesame oil

3 dashes white pepper

A few drops dark soy sauce, optional, for coloring purposes

Method:

Marinate the chicken with the Marinade for 15 minutes. Mix all the ingredients in the Sauce in a small bowl,

set aside. Soak the mushrooms in warm water for 30 minutes or until softened. Remove the stems and cut the

mushrooms into halves.

Heat up the clay pot with the oil. Add in the ginger and stir-fry until aromatic. Add the chicken into the clay

pot and stir for 30 seconds. Add the mushrooms and do a few quick stirs. Pour in the sauce, stir to combine

well. Add the water and lower the heat to low. Cover the clay pot and let cook and simmer for about 30

minutes, or until the sauce thickens. Add the scallions, stir for a few times and the clay pot chicken with

mushroom is now ready to serve. If it’s not salty enough, add a little salt to taste.

Cook’s Notes:

1.

2.

3.

You can also use bone-in chicken (with skin) for this dish. Chicken leg quarters will be ideal.

Use 2-inch knob of ginger if you like ginger.

If you want to make this dish restaurant quality, treat your chicken with baking soda per the instructions .

Chinese Recipe: Black Sesame Dumplings (Tang Yuan/芝蔴汤圆)

Chinese Recipe: Black Sesame Dumplings (Tang Yuan/芝蔴汤圆)

Ingredients:

8 oz. glutinous rice (sticky rice) flour

180 ml water (3/4 cup water)

1/4 cup black sesame seeds

1/4 cup sugar

1/2 stick unsalted butter (1/4 cup or 4 tablespoons)

Ginger Syrup (姜茶):

5 cups water (reduced to 4 cups after boiling)

1 cup sugar

4 oz. old ginger (skin peeled and then lightly pounded with the flat side of a cleaver)

1/2 teaspoon sweet osmanthus (optional)

2 screwpine leaves or (tie them into a knot, optional)

Method:

Lightly toast the black sesame seeds over medium fire until you smell the aroma of the black sesame seeds.

Please take note that the sesame seeds will start popping when they are heated, so use your lid to cover.

Don’t burn the black sesame seeds; transfer them out and let cool as soon as they smell aromatic.

Use a mini food processor to grind the black sesame seeds until they become fine. Transfer the ground black

sesame into a wok, add sugar and butter and stir well to form a thick paste. If they are too dry, add more

butter. Dish out and let cool in the fridge. (This will make the filling easier.)

In a big bowl, mix the glutinous rice flour with water until it forms a smooth paste and no longer sticks to your

hands. Divide it equally into 16-20 balls (depends how you like the size, the bigger the size, the easier it is to

do the filling). Flatten each ball in your palm, and then use a pair of chopsticks to pick up some black sesame

paste and lay it in the middle of the flatten ball. Fold the edge to seal the dumpling. Lightly roll it into a ball

shape using both palms, very gently and delicately. Set aside.

Prepare the ginger syrup by boiling the water. Add the ginger and screwpine/pandan leaves (optional) into

the water and boil for 10-15 minutes with medium heat. Add sugar and sweet osmanthus and boil for another

5 minutes. Lower heat to simmer and reduce to about 4 cups of water. Add more sugar to taste if you like.

Heat up another pot of boiling water. Drop the dumplings into the hot boiling water. As soon as they float to

the top, transfer them out and into the ginger syrup. Turn off heat and serve the black sesame dumplings in a

bowl immediately.

Cook’s Notes:

1. Traditionally, black sesame paste is made with–yes, you guess it right–pork lard. Pork lard makes the black

sesame paste extra silky, smooth, and richer in flavor. Feel free to use lard as you wish, but I chose butter as

a substitute.

2. Don’t be too greedy with the black sesame paste. Use moderate amount for your dumplings or else the

dumplings might “burst” when you roll them into balls. They might also “burst” during boiling.

3. You want to boil the dumplings separately so the ginger syrup doesn’t get cloudy. In case some of your

black sesame dumplings burst, you will not ruin the ginger syrup.

4. If you wish to have the black sesame dumplings without the ginger syrup, just boil them in the hot boiling

water and serve your dumplings with that hot water. Eat only the dumplings, but not the hot water.