Red Ginger Sauce / 紅薑汁

A Chinese Barbecue Sauce
With Meat or Seafood – Even Hamburgers

Using pink ginger in Japanese cuisine

This sauce can be used anywhere you would use bottled Barbecue Sauce to grill any Meat, Poultry, or Seafood.  Only it’s better than any commercial, chemical-filled product sold in supermarkets. It also works well with Hamburgers, instead of Tomato Ketchup. Continue reading

Crab and Egg Fu-Yung / 蟹肉芙蓉蛋

A Chinese-American Favorite
As Made in China

CrabEgg Velvet, or Egg Fu-Yung or Foo-Young, made with Crab, Pork Shreds, or other combinations, was a favorite staple of Chinese-American restaurants for decades, then fell out of favor.  You don’t see it so much on menus anymore.

This way of cooking Eggs has been Continue reading

Mustard Sauce / 芥末醬

Chinese Vinegar,
Sesame Oil the Secret

Rice Vinegar, ingredient in Asian cooking

Rice Vinegar

Sesame Oil gives this versatile Chinese sauce its distinctive franc.  Rice Vinegar also h ells, and if available, Chinese Black Vinegar or Chinese Red Vinegar are especially nice in this sauce.  It can be served with a number of hints,including Egg dishes like Crab Egg Fu Yung or bland Poultry dishes such as White Cut Chicken.

One of a family of Asian Dipping Sauces, including Ginger Sauce, Nuoc Cham and others.

Continue reading

Stir Fried Broccoli with Oyster Sauce / 蠔油 炒西蘭花

A Restaurant Style Short-Cut
Specially Nuanced Sauce

Steamed Broccoli

Steamed Broccoli

Oyster Sauce gives a special nuanced flavor to Broccoli.  This version uses a pre-prepared Stir-Fry Oyster Sauce, often used in Chinese Continue reading

Chicken Salad with Rice Stick Noodles

Fusion with Japanese and Chinese Notes
Crisp and Crunchy

How to cook Asian dishes with Sesame Oil

Sesame Oil

This Asian Fusion version of Chicken salad is quick and easy to make, has crisp and crunchy textures and is good for Continue reading

Pot Stickers with Ginger Tomato Sauce

Ginger Meets Feta Meets Tomatoes
Pot Stickers with a Mediterranean Touch

How to cook delicious and healthy Asian dishes using tomatoes

Tomatoes

In this Chinese Fusion dish, Won Ton or Chiao-Tzu Wrappers are used to contain fillings with a true Fusion element — Tomatos and Feta Continue reading

Chicken Salad / 雞肉沙拉

Chinese Recipe Fusion Style
Quick and Easy Meal for Two

Chicken

Chicken

This Chinese style Chicken Salad is a quick and convenient meal for two with some Fusion notes.  It was adapted from a recipe created by Ken Hom in the 1980s.

Chicken Salad
雞肉沙拉

Chinese – Fusion

Ingredients:

Tomatoes, ingredient in Arroz a la Filipina

Tomatoes – Another Key Ingredient

2 whole Chicken Legs
½ teaspoon Asian Sesame Oil
Sal, Black Pepper to taste
3 tablespoons Peanut or other Vegetable Oil
4 cloves Garlic
1 tablespoon fresh Ginger root
1 medium Green Pepper cup Cherry Tomatoes cups cooked Elbow Noodles, tossed with
tablespoons Vegetable Oil

For the Salad:

1 tablespoon Rice Vinegar or White Wine Vinegar
1 teaspoon Dijon style Mustard
¼ cup OliveOil
3 cups Romaine Leaves
Parsley sprigs for garnish

Method:

How to cook Asian dishes with Sesame Oil

Sesame Oil

Remove the skin from the Chicken Legs.  Cu the skin into strips.  Remove the meat from the bones and cut into strips.  Put the meat into a small bowl, add Sesame Oil, Salt and Pepper.

Smash and mince the Garlic.  Mince the Ginger root.  Remove the seeds from the Green Pepper and cut into thin strips.  Cut the Cherry Tomatoes in h alf. Prepare the Noodles and toss with the Oil and set aside.

Lay out the various other ingredients near the stove top.

When time to cook, heat a wok until very  hot. When the wok is hot, add 1 tablespoon of the Oil and heat until the Oil is hot but not smoking.  Put in the Chicken Skin and stir-fry until the skin is crisp and golden.  It will take about 5 minutes.   Remove from the wok with a slotted spoon, drain on paper and reserve.

Next pour off the fat from the wok.  Heat the wok again.  Add 2 tablespoons more Oil and heat the Oil.  Add the Garlic, Ginger and Chicken Leg meat.  Stir-fry until the Chicken is no longer pink, about 4 minutes.

Next add the Green Pepper and stir-fry until the Green Pepper is crisp but still tender.  It will take about 3 minutes. Next add the Cherry Tomatoes and cook until just heated through, maybe 30 seconds. Put the Noodles on a serving plate and top with the chicken mixture and keep warm.

For the Salad, mix the Vinegar and Mustard in the bottom of a serving bowl.  Whisk in the Olive Oil until smooth.  Add the Romaine leaves and toss to mix.  Put the crisp Chicken Skin bits on top.

To serve, arrange some of the Noodle-Chicken mixture and some of the Sa;ad side by side on individual plates and serve immediately.

.###

cropped-TaiPakcover.jpeg

Tea-Smoked Game Hens 茶熏 茶子雞

A Sichuan Dish
Black Tea 
Meets Star Anise Meets Brown Sugar

How to cook Asian dishes with Sesame Oil

This dish is adapted from the Sichuan classic Tea-Smoked Duck, substituting Game Hens for the larger bird.  It has the intense, robust flavors characteristic of Sichuan, which transfer nicely Continue reading

Red-Cooked Chicken 紅燒雞

The Other Important Chicken
Typical Family Cooking

How to use Soy Sauce

Soy Sauce

This is the other important Chinese Chicken recipe you need. Red-Cooking 紅燒 is the Chinese name for a cooking method that Continue reading