Chinese Barbeque Chicken Salad (手絲燒烤鷄沙律, Sau2 Si1 Siu1 Haau1 Gai1 Saa1 Leot6)

This recipe was updated on 15 Aug 2015. Some equipment was added and hyperlinks fixed.

If this recipe looks familiar, it is, since it’s a variation of the original Mom’s Chinese Chicken Salad (手絲鷄沙律, Sau² Si¹ Gai¹ Saa¹ Leot⁶) recipe. My Mom liked this version of the salad more than the original. This time when I made the salad, I decided to barbeque the chicken using the Mom’s Grilled Soy Sauce Chicken (燒烤豉油雞, Siu¹ Haau¹ Si⁶ Jau⁴ Gai¹) recipe. I marinated the chicken for a week, which is much longer than called for in the grilled chicken recipe, but other than that, making the Chinese chicken salad was the same. The recipe still makes enough salad to feed an army of relatives, so try making this the next time you have a family gathering.

Enjoy!

Steamed Black Pepper Sauce Pork Ribs (黑椒汁蒸排骨, Hak1 Ziu1 Zap1 Zing1 Paai4 Gwat1)

This is a pretty easy dish to prepare since bottled Lee Kum Kee brand black pepper sauce is used to flavor the pork ribs before steaming. In this case, the ribs were left as a block of 2-3 ribs, but you can also use individual cut ribs. Towards the end of the steaming, the sugar snap peas are added to the plate, making this a one plate recipe.

Enjoy!

Shrimp Sugar Snap Pea Curry Noodles (咖哩蜜豆蝦炒麵, Gaa3 Lei1 Mat6 Dau6 Haa1 Caau2 Min6)

I happened to have some flat noodles and decided that I needed to make a curry dish. You can, of course, use any noodle that’s available to you, but for some reason flat noodles always seem to go well with curry. I always add some Worcestershire sauce to my curry dishes, which is not usually thought of as an ingredient to use with curry. I also added some heat to the dish by using a Jalapeño pepper, but that’s an individual preference, so feel free to omit this ingredient. I also used coin mushrooms, which are just small Shiitake mushrooms. If coin mushrooms are not available, just substitute cut Shiitake mushrooms.

Enjoy!

Chicken and Mushroom Noodles (蘑菇雞撈麵, Mo4 Gu1 Gai1 Lou1 Min6)

Whenever I have leftover chicken, I always find a way to use the chicken in a noodle dish with my favorite sauce to use with the noodles: oyster sauce. There’s just something I find particularly appealing about the combination of those ingredients. Here are some chicken recipes that can be used to supply the leftovers: Mom’s Grilled Soy Sauce Chicken (燒烤豉油雞, Siu¹ Haau¹ Si⁶ Jau⁴ Gai¹), Soy Sauce Chicken (豉油鷄, Si⁶ Jau⁴ Gai¹), Grilled Chili Sauce Chicken (燒烤鮮辣椒鷄, Siu¹ Haau¹ Sin¹ Laat⁶ Ziu¹ Gai¹), Grilled Ginger Peach Chicken (燒烤薑桃子雞, Siu¹ Haau¹ Goeng¹ Tou⁴ Zi² Gai¹), Grilled Guinness Chicken, Grilled Garam Masala Chicken.

Enjoy!

Hot Fermented Bean Curd Beef with Bell Peppers (辣椒腐乳青椒牛肉, Laat6 Ziu1 Fu6 Jyu5 Ceng1 Ziu1 Ngau4 Juk6)

I previously posted a similar dish using regular fermented bean curd, Beef and Bell Peppers with Fermented Bean Curd (腐乳青椒牛肉, Fu⁶ Jyu⁵ Ceng¹ Ziu¹ Ngau⁴ Juk⁶). This version of the recipe uses fermented bean curd with chili as the basis for the sauce, so there’s a little more spice to the taste of the dish. Since fermented bean curd is an acquired taste, you can reduce or increase the amount depending upon your preference.

Enjoy!

Black Bean Chili Sauce Chicken with Bitter Melon (黑豆辣椒苦瓜雞, Hak1 Dau6 Laat6 Ziu1 Fu2 Gwaa1 Gai1)

Beef and black bean sauce are the usual accompaniments to bitter melon (here’s my recipe: Beef with Bitter Melon (苦瓜牛肉, Fu² Gwaa¹ Ngau⁴ Juk⁶). This recipe uses chicken and fried tofu together with black bean chili sauce to spice up the bitter melon. Eating bitter melon is an acquired taste, but it is one that I’ve had ever since childhood. The bitterness can be reduced by salting the bitter melon and then washing the salt off before cooking. If the salt is left on long enough, the bitterness can be removed, but then what’s the point of eating bitter melon if there’s no bitterness?

Enjoy!

Baby Bok Choy Sprouts with Shredded Tofu (白菜苗豆腐絲, Baak6 Coi3 Miu4 Dau6 Fu6 Si1)

I had a similar dish to this recipe at my local Shanghai restaurant and wanted to reproduce it at home. I had posted a similar recipe earlier, Shrimp with Shredded Spice Tofu (五香豆腐絲蝦, Ng⁵ Hoeng¹ Dau⁶ Fu⁶ Si¹ Haa¹), which adds seafood. Long baby bok choy sprouts resemble spinach in form, but retains its crunch when cooked, and are the young long sprouts of the bok choy plant. The long sprouts go well with shredded tofu which is also long in length. If you can’t find long baby bok choy sprouts (also called long bok choy muy) at your local Asian supermarket, you can substitute baby bok choy (小白菜, siu² baak⁶ coi³). Regular firm tofu, cut into strips, can be substituted for the shredded tofu.

Enjoy!