Thursday, May 21, 2015

Japanese Curry Chicken Wing Stew (咖哩鷄翼, Gaa3 Lei1 Gai1 Jik6)

Copyright © 2015 Douglas R. Wong. All rights reserved.
Japanese curry goes well with chicken wings. The chicken wings are marinated before being browned in the Dutch oven. I always marinate my chicken (out of habit and being able to use the chicken in other stir-fry dishes), but you can simplify this recipe and not marinate the chicken at all. Chicken wings cook very fast, so only 15 minutes is needed to cook them with the carrots after being browned. As usual a prepared Japanese curry sauce mix is used and added at the end to finish the dish.
Enjoy!

Tuesday, May 19, 2015

Italian Sausage and Rock Shrimp Pasta

Copyright © 2015 Douglas R. Wong, all rights reserved.
Rock shrimp has a very hard shell (“hard as a rock”, hence the name) and tastes like lobster. A previous recipe used rock shrimp, Chicken and Rock Shrimp with Winter Melon (冬瓜蝦仁雞, Dung1 Gwaa1 Haa1 Jan4 Gai1), and for this recipe, thin spaghetti was used together with hot Italian sausage to create a pasta dish. As is usual for my pasta recipes, I use a wok to stir fry the pasta before adding the sauce. Making a pasta dish is no different to me than making chow mein – the techniques are the same, I’m just using a different sauce to make the noodles.
 
Enjoy!

Sunday, May 10, 2015

Japanese Curry Pork and Squid (咖哩魷魚豬腩肉, Gaa3 Lei1 Jau4 Jyu4 Zyu1 Naam5 Juk6)

Copyright © 2015 Douglas R. Wong. All rights reserved.

The combination of pork belly and squid in a Japanese curry sauce is surprisingly tasty. S&B brand Japanese curry mix is used and is a really easy way to make a curry sauce. The mix comes already prepared in cubes, and one-half a package or four cubes are used to make the sauce by just adding water. Since pork belly is used, the cooking time is longer than the usual Japanese curry dish. If pork belly is not available, boneless country style pork ribs can be substituted.
 
My local Asian market occasionally has cooked squid available. I use it whenever I can, but frozen or fresh squid can be used instead. The squid gets added at the end of cooking, so if it’s not already cooked, it will be when the dish is ready. The quill has to be removed from the squid, since it’s inedible, and the only tricky part to removing the quill is keeping the already cooked squid body and tentacles intact when you do this – sometimes it’s impossible.
Enjoy!

Tuesday, May 5, 2015

Lemongrass Chili Garlic Sauce Green Bean Chicken (檸檬葉蒜蓉辣椒青豆角雞, Ning4 Mung4 Jip6 Syun3 Jung4 Laat6 Ziu1 Ceng1 Dau6 Gok3 Gai1)

Copyright © 2015 Douglas R. Wong. All rights reserved.
Lemongrass adds a nice taste to this chili garlic sauce based chicken dish. Lemongrass provides a mild lemon flavor and can be purchased at your local Asian market (I’ve actually seen it occasionally available at large supermarkets). Only the thinly sliced white portions of the lemongrass is used, discarding the inedible and tough green parts.
 
Enjoy!

Monday, May 4, 2015

Grilled Beijing-Style Lamb Ribs (北京燒烤羊扒, Bak1 Ging1 Siu1 Haau1 Joeng4 Paa4)

Copyright © 2015 Douglas R. Wong, all rights reserved.
This recipe uses the chili garlic sauce spice paste developed for the Beijing-Style Chicken Wings (北京鷄翼, Bak1 Ging1 Gai1 Jik6) recipe. The spice paste also goes well with lamb rib chops and provides the spiciness present in the original recipe. The same strategy is used to cook the lamb ribs – quickly charring over hot coals piled high into one-half of the grill. The spicing of this recipe is similar to that used in the Grilled Xinjiang-Style Chicken Wing (新疆燒烤鷄翼, San1 Goeng1 Siu1 Haau1 Gai1 Jik6) recipe. However, unlike the chicken wing recipe, lamb rib chops can be easily overcooked, so the fire must be very hot and the charring time as quick as possible.
 
Enjoy!

Sunday, May 3, 2015

Cabbage Lamb Dough Sliced Noodles (青椰菜羊肉刀削麵, Ceng1 Je4 Coi3 Joeng4 Juk6 Dou1 Soek3 Min6)

Copyright © 2015 Douglas R. Wong. All rights reserved.

I published the Lamb Dough Sliced Noodles (小羊炒刀削麵, Siu2 Joeng4 Caau2 Dou1 Soek3 Min6) recipe in an earlier post, but this has now become the recipe I use to make this dish. I was able to purchase a portion of a lamb leg (as opposed to a whole leg) to make this dish. While the lamb leg has some of the best potions of meat, you need to remove the skin, bone, excess fat, and sinew from the leg meat before cutting into pieces that can be stir fried.
 
The addition of cabbage is a fairly common ingredient to stir fried noodle dishes. For some reason, I never used cabbage in my noodle dishes, but now I try to use it whenever I have it available. The cabbage adds a good vegetable component and a nice crunchy texture to noodles dishes, as well as being a good visual addition. The list of ingredients is long for this recipe, and there’s some effort involved to stir fry all the ingredients, but the resulting dish is worth all the work.
 
Enjoy!

Thursday, April 30, 2015

Black Bean Chili Sauce Bitter Melon Shiitake Mushroom Chicken (黑豆辣椒冬菇苦瓜雞, Hak1 Dau6 Laat6 Ziu1 Dung1 Gu1 Fu2 Gwaa1 Gai1)

Copyright © 2015 Douglas R. Wong. All rights reserved.

This recipe is similar to the Black Bean Chili Sauce Chicken with Bitter Melon (黑豆辣椒苦瓜雞, Hak1 Dau6 Laat6 Ziu1 Fu2 Gwaa1 Gai1) recipe that was posted previously. For this recipe, Shiitake mushrooms were used in place of fried tofu. Chicken and bitter melon with a black bean sauce (in this case a spicy black bean sauce) is a classic combination. The classic recipe can be found here: Black Bean Sauce Bitter Melon Chicken (蒜蓉豆豉苦瓜雞, Syun3 Jung4 Dau6 Si6 Fu2 Gwaa1 Gai1). As usual, the bitterness of the bitter melon is controlled by adding salt for 5 minutes and washing it off the bitter melon. The degree of bitterness is a personal preference, so if you like a more bitter taste, don’t salt or reduce the time of salting, and if you like less bitterness, increase the salting time (after 10 minutes, most of the bitterness will be removed).
Enjoy!                                                            
Ingredients
¾ lb.
375 g.
Chicken thigh or breast meat (雞肉, gai1 juk6), cut into 1-inch (2.5 cm.) pieces
1 tsp.
5 ml.
Baking soda (蘇打粉, sou1 daa2 fan2)
½ in.
15 mm.
Knob of ginger (, goeng1), crushed in a garlic press
2 cloves
2 cloves
Garlic (, syun3), crushed in a garlic press
1 Tbs.
15 ml.
Corn starch (粟粉, suk1 fan2)
2 Tbs.
30 ml.
Soy sauce (豉油, si6 jau4)
1 Tbs.
15 ml.
Hoisin sauce (海鮮醬, hoi2 sin1 zoeng3)
2 Tbs.
30 ml.
Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry
½ tsp.
2.5 ml.
Ground white pepper (白胡椒, baak6 wu4 ziu1)
1 tsp.
5 ml.
Sesame oil (麻油, maa4 jau4)
1 lb.
500 g.
Bitter melon (苦瓜, fu2 gwaa1), halved and cut into ½-inch (15 mm.) pieces
1 tsp.
5 ml.
Salt (, jim4)
12
12
Dried Shiitake mushrooms (冬菇, dung1 gu1), rehydrated and cut into ½-inch (15 mm.) pieces
½ in.
15 mm.
Knob of ginger (, goeng1), crushed in a garlic press
2 cloves
2 cloves
Garlic (, syun3), crushed in a garlic press
 
 
Oil for cooking
 
Sauce Ingredients
2 Tbs.
30 ml.
Laoganma brand black bean chili sauce (黑豆辣椒油, hak1 dau6 laat6 ziu1 jau4) or equivalent
2 Tbs.
30 ml.
Soy sauce (豉油, si6 jau4)
1 Tbs.
15 ml.
Hoisin sauce (海鮮醬, hoi2 sin1 zoeng3)
2 Tbs.
30 ml.
Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry
½ tsp.
2.5 ml.
Ground white pepper (白胡椒, baak6 wu4 ziu1)
½ Tbs.
7.5 ml.
Sesame oil (麻油, maa4 jau4)
2 tsp.
10 ml.
Corn starch (粟粉, suk1 fan2)
4 tsp.
20 ml.
Water
 
Equipment
 
 
Garlic press
14 in.
35.5 cm.
Wok or pan
 
Preparation Instructions
Copyright © 2015 Douglas R. Wong. All rights reserved.
Laoganma Brand
Black Bean Chili Sauce
(黑豆辣椒油,
hak1 dau6 laat6 ziu1 jau4)
  1. Pour boiling water over the dried Shiitake mushrooms in a heat proof bowl and rehydrate the mushrooms for at least one hour.
  2. Prepare the chicken thigh or breast meat by removing any skin or bones, and cut into 1-inch (2.5 cm.) pieces. Wet with water and add baking soda to the chicken, allow to tenderize for 15 minutes, and then wash the baking soda from the meat. The baking soda can be omitted but results in the tender meat experienced in restaurant dishes.
  3. Marinate the chicken in a covered container for at least one hour or overnight in the refrigerator with the ginger and garlic crushed in a garlic press, corn starch, soy sauce, hoisin sauce, Shaoxing rice wine or dry sherry, ground white pepper, and sesame oil. If marinating the chicken overnight, take it out of the refrigerator at least one hour before cooking.
  4. Remove the Shiitake mushrooms from the rehydration liquid, remove the stems, and cut them into ½-inch (15 mm.) pieces. Reserve the rehydration liquid for later use in the cooking process.
  5. Wash and cut the bitter melon in half. Using a spoon, remove and discard the pith and seeds from each bitter melon half. Cut ½-inch (15 mm.) pieces from each bitter melon half. Wet the bitter melon pieces and add salt for 5 minutes to remove any excess bitterness. Wash the salt from the bitter melon. The amount of bitterness removed by the salt is proportional to the time before washing from the bitter melon. If you like more bitterness, the salt can be omitted altogether or the time reduced. If you like less bitterness, the time can be increased (after 10 minutes, most of the bitterness will be removed).
  6. Crush the ginger and garlic in a garlic press and put into a small bowl.
  7. Prepare and mix the sauce in a small bowl: add the Laoganma brand black bean chili sauce or equivalent, soy sauce, hoisin sauce, Shaoxing rice wine or dry sherry, ground white pepper, and sesame oil. In another small bowl, prepare the corn starch slurry by mixing the corn starch and water together.
Cooking Instructions
  1. Heat a wok or pan over high heat before adding oil. Add the chicken pieces to the wok in a single layer on the bottom and brown the outside. You may have to cook the chicken in batches, so be sure to reheat the wok over high heat before adding more oil. Set the chicken aside in a bowl.
  2. Reheat the wok over high heat before adding oil and then the Shiitake mushrooms. Stir fry the mushrooms and then remove them to the bowl with the chicken.
  3. Reheat the wok over high heat before adding oil and then the bitter melon. Stir fry the bitter melon, add the bowl with the ginger and garlic, and then some oil to the mixture. Quickly stir fry all the ingredients until the ginger and garlic become fragrant. Add the contents of the bowl with the chicken back into the wok, and stir fry all the ingredients together.
  4. Add the sauce ingredients to the wok and stir fry the ingredients together. If more sauce is desired, add some of the mushroom rehydration liquid to the wok. Add the corn starch slurry to thicken the sauce and mix all the ingredients together. Put the cooked ingredients into a serving dish and serve with steamed rice.
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