Wednesday, March 25, 2015

Black Bean Sauce Bitter Melon Chicken (蒜蓉豆豉苦瓜雞, Syun3 Jung4 Dau6 Si6 Fu2 Gwaa1 Gai1)

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

I was rather surprised that I haven’t published this basic recipe, since chicken and bitter melon with black bean garlic sauce is a commonly found dish in restaurants and in homes (well, at least in my home). The version of this dish found in Cantonese restaurants does not have any added spiciness (i.e. no chili peppers) and that is reflected in this recipe. The red bell pepper adds color and sweetness to the dish, while the bitter melon adds the bitterness associated with this dish. The bitterness of the bitter melon can be controlled by salting the wet bitter melon pieces for up to 10 minutes; more than 10 minutes and the bitterness is mostly removed, so it doesn’t take the salt too long to remove the bitterness. The salt can be omitted if you like the full bitterness of bitter melon.
Enjoy!

Tuesday, March 24, 2015

Grilled Sambal Oelek Turkey Thighs

Copyright © 2015 Douglas R. Wong, all rights reserved.

Here’s another grilled turkey thigh recipe, similar to the Grilled Ground Chili Garlic Oil Turkey Thighs recipe. The main seasoning in marinade is sambal oelek, which is ground fresh chili paste. Turkey thighs are my choice when I want to grill a small batch of turkey. I eat some of the turkey and then use the leftovers for sandwiches. My local supermarket now sells two fresh turkey thighs in a vacuum sealed package, so it’s very convenient to just grill the two thighs rather than having to thaw a whole turkey.
Enjoy!

Basil Long Bean Chicken Chow Mein (紫蘇豆角雞炒麵, Zi2 Sou1 Dau6 Gok3 Gai1 Caau2 Min6)

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

Fresh basil adds a nice flavor to this noodle dish. If you made this dish without the basil, you would notice the contrast in taste. Bamboo shoot strips are also used and is a hidden way to provide added crunchiness to the dish. The bamboo shoots blend into the noodles and most people won’t notice them. If you can find fresh bamboo shoot strips at your local Asian market, use them instead of the canned version. Long beans cut into small pieces are also used to provide added texture to the dish.

Enjoy!

Sunday, March 22, 2015

Basil Noodles in Sauce (紫蘇乾撈麵, Zi2 Sou1 Gon1 Lou1 Min6)


Copyright © 2015 Douglas R. Wong. All rights reserved.
This recipe is similar to Noodles in Sauce (乾撈麵, Gon1 Lou1 Min6), except that it uses leftover chicken and adds basil. Basil adds another nice flavor to the noodles that compliments the oyster sauce used in the dish. Using leftover chicken (e.g. from the Mom’s Grilled Soy Sauce Chicken (燒烤豉油雞, Siu1 Haau1 Si6 Jau4 Gai1), Grilled Chili Sauce Chicken (Siu1 Haau1 Sin1 Laat6 Ziu1 Gai1, 燒烤鮮辣椒鷄), or Grilled Ginger Peach Chicken (燒烤薑桃子雞, Siu1 Haau1 Goeng1 Tou4 Zi2 Gai1) recipes) means that you don’t have to cook the chicken when you make the noodles. If you don’t have leftover chicken, use any other leftover meat in your refrigerator to make this dish.
As I commented in the Noodles in Sauce (乾撈麵, Gon1 Lou1 Min6) recipe, the dish’s name is more the result of the Cantonese translation since there’s very little sauce in this recipe. You can simplify the dish even more by using just the oyster sauce (straight from the bottle) and the dish will still taste good.
Enjoy!

Thursday, March 19, 2015

Black Bean Sauce Cloud Ear Chicken (蒜蓉豆豉雲耳雞, Syun3 Jung4 Dau6 Si6 Wan4 Ji5 Gai1)

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

Black bean sauce and chicken is a classic combination of flavors and taste. This dish is not only about flavors, but also has certain visual elements to it. A combination of red and green bell peppers and the (black) cloud ear fungus contributes to the color appeal of the dish, while the rectangular cuts of the bell peppers and chicken also contribute to the dish’s visuals. Using chicken breast meat allows for cutting regular pieces as opposed to using thighs (but use chicken thigh meat if that’s what you have on hand). If you can’t get fresh cloud ear fungus at your local Asian market, dried may be substituted – just rehydrate and be careful with the amount since dried greatly expands when rehydrated.
Enjoy!

Monday, March 16, 2015

Oyster Sauce Cashew Broccoli Chicken (蠔油腰果西蘭花雞, Hou4 Jau4 Jiu1 Gwo2 Sai1 Laan4 Faa1 Gai1)


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




Oyster sauce goes well with chicken and broccoli, and is one of my favorite dishes to make. Just that combination of ingredients makes a good recipe, but by adding cashew nuts, the dish gets the added texture and flavor of the nuts. The cashews are toasted and then added after cooking the dish. If you add the cashews while cooking the dish, the cashews will lose some crunchiness as they cook in the sauce.
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.
Broccoli florets (西蘭花, sai1 laan4 faa1)
¼ cup
60 ml.
Cashew nuts (腰果, jiu1 gwo2)
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.
Lee Kum Kee brand premium oyster sauce (蠔油, hou4 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)
1 tsp.
5 ml.
Sesame oil (麻油, maa4 jau4)
2 tsp.
10 ml.
Corn starch (粟粉, suk1 fan2)
4 tsp.
20 ml.
Water
 
Equipment
14 in.
35.5 cm.
Wok or pan
 
Preparation Instructions
Copyright © 2015 Douglas R. Wong. All rights reserved.
Lee Kum Kee Brand
Premium Oyster Sauce
(蠔油, hou4 jau4)
  1. 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.
  2. 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.
  3. Wash and cut the broccoli into individual florets, and place into a microwave safe bowl.
  4. Put the cashews into a small bowl.
  5. Crush the ginger and garlic in a garlic press and put into a small bowl.
  6. Prepare and mix the sauce in a small bowl: add the Lee Kum Kee brand premium oyster 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. Microwave the bowl with the broccoli florets on the high setting for at least 2 minutes. Depending upon the strength of your microwave, you may have to microwave the broccoli for a longer or shorter time. The broccoli florets are pre-cooked in the microwave to reduce the cooking time in the wok. The broccoli should still be slightly crunchy, but not overly soft.
  2. Heat a wok or pan over medium heat and add the bowl with the cashew nuts. Brown the cashews before returning them to the bowl.
  3. 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.
  4. Reheat the wok over high heat before adding oil and then the bowl with the ginger and garlic. Quickly stir fry the ginger and garlic until fragrant before adding more oil and then the broccoli. Add some liquid (water, stock, or Shaoxing wine) to facilitate heat transfer and stir fry the ingredients. Add the contents of the bowl with the chicken back into the wok and stir fry all the ingredients together.
  5. Add the sauce ingredients to the wok and stir fry the ingredients together. If more sauce is desired, add some liquid (stock or water) 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, top with the toasted cashews, and serve with steamed rice.

Sunday, March 15, 2015

Grilled Garlic Chili Oil Turkey and Turkey Bacon Fried Rice

Copyright © 2015 Douglas R. Wong, all rights reserved.

This recipe uses leftover Grilled Garlic Chili Oil Turkey Thighs. I used to use regular (pork) bacon when I made fried rice. Bacon adds a nice smoky flavor to any dish, but now that I more conscience about adding saturated fat to dishes, I use turkey bacon in its place. The taste is not quite the same as the pork bacon, but turkey bacon is healthier for you while providing similar flavor (I just use more). If you’ve looked at any of my other fried rice recipes, you’ll find a common theme– they are recipes to use leftovers. So when I go out to eat at restaurants, I rarely order fried rice!
Enjoy!
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