Everyone’s Favorite Cookie
Low in Fat and Calories – No SAD Bun!
Good for People Who Like Potstickers
These Pork burger patties are based on the flavors used in Chinese Potstickers and would be a good alternative to the usual Continue reading
Shrimp in Their Shells for Flavor
Shao Xing Meets Ginger Meets Sesame
In this Chinese-inspired Fusion prep, cooking the Shrimp in their shells adds flavor and protects the Shrimp flesh from the heat of the Wok.
In Traditional Chinese Medicine, Shrimp is Continue reading
Singapore Braised Eggplant
Good with Curries and Western Meat Dishes
Eggplant has an image problem with Western cooks. This results from the fact that they usually cook it the wrong Continue reading
Wood Ears and Shaoxing
Hot Chili and Ginger
This simple, fragrant Sichuan preparation enhances Bean Curd in a delicate way. The Wood Ear Mushrooms 木耳 are optional, but are worth searching for.: The chewy texture really makes this dish. A good dish when you are in a hurry. Continue reading
Sesame Oil the Secret
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.
Asian and Latin American Notes
This Asian Fusion recipe would also work with Red Snapper. There are influences from Southeast Asia and also reflects a Latin American feeling. It wold be good served with Rice or Couscous and a green Continue reading
Chinese Recipe Fusion Style
Quick and Easy Meal for Two
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.
Chinese – Fusion
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
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.