Fermented Red Bean Curd Chicken (南乳雞, Naam4 Jyu5 Gai1)

 

This recipe was updated on 12 May 2015. Some instructions and ingredient quantities were changed.

This recipe has all my favorite ingredients in one dish – chicken, Shiitake mushrooms, and long beans – with fermented red bean curd. Fermented red bean curd differs from fermented bean curd by the addition of red rice, which gives the fermented red bean curd its distinctive red color and taste.

Enjoy!

Chicken Chive Chow Mein (韭菜雞炒麵, Gau2 Coi3 Gai1 Caau2 Min6)

 

This recipe was updated on 17 Jul 2014. Some instructions and ingredient quantities were changed, and metric measurements added.

One of my favorite dishes to make and eat is stir fried noodles. Chow mein is one of those dishes where you can use whatever’s around to make it (as long as you have noodles!). This dish has chicken and chives, with red and green bell pepper strips for color, and scrambled eggs for added taste.

Enjoy!

Chili Black Bean Sauce Chicken (辣豉汁雞, Laat6 Si6 Zap1 Gai1)

This recipe was updated on 13 Jun 2015. Some instructions and ingredient quantities were changed.

This dish is not as hot and spicy as the name implies. It is in fact just slightly spicy due to using both black bean chili sauce and black bean garlic sauce, but the dish can certainly be made spicier by using just black bean chili sauce. The chicken strips are thinly cut so that also makes this a quick cooking dish.

Enjoy!

New York Steak Fried Rice (牛排炒飯, Ngau4 Paai4 Caau2 Faan6)

 

This recipe was updated on 26 Aug 2015. Some instructions and ingredient quantities were changed, and metric measurements added.

Fried rice is synonymous in my mind with leftovers. In this case, the leftovers were rather luxurious – New York steak and mushrooms – from the Grilled Mesquite-Smoked New York Steak and Vegetables recipe. I would normally use green onions in this dish, but I had chives, so I used them, but either will do. The Cantonese translation isn’t quite right, since the translation means beefsteak fried rice, but if someone knows the Cantonese for New York steak, please let me know. This is a great dish to make when you need something quick after surveying the contents of your refrigerator!

 

I use Lee Kum Kee brand Premium Oyster Flavored Sauce because it’s the brand I grew up with and has a good flavor. It’s a little more expensive than other brands, but it’s worth the price in my opinion. I once had a weak moment and bought an inexpensive brand of oyster sauce, and was disappointed in the flavor when compared to the Lee Kum Kee Premium brand. So get the good stuff!

Enjoy!

Chicken and Chives with Straw Mushrooms (韭菜草菇炒雞, Gau2 Coi3 Cou2 Gu1 Caau2 Gai1)

 

This recipe was updated on 23 Sep 2015. Some instructions and ingredient quantities were changed, and metric measurements added.

Chicken and mushrooms (in this case, straw mushrooms) make a tasty combination and is a favorite of mine. Add something green and the dish is complete.

Enjoy!

Salmon and Scrambled Eggs with Chives (Gau2 Coi3 Caau2 Daan6 Saam1 Man4 Jyu4, 韭菜炒蛋三文魚)

Salmon is a quick cooking fish that holds up well to stir frying. The salmon is actually browned on each side rather than stir fried, but the fish is firm enough to hold up to real stir frying. Salmon and eggs make a tasty combination, and adding chives complete this dish.

Enjoy!

Snow Pea Chicken Gizzards (荷蘭豆鸡胗, Ho4 Laan4 Dau6 Gai1 San2)

This recipe was updated on 28 Jul 2015. Some instructions and ingredient quantities were changed.

Here’s the final dish (at least for now) using soy sauce chicken gizzards. This dish uses snow peas, Shiitake mushrooms, soy sauce chicken gizzards, and some of the chicken gizzard soy sauce poaching liquid is used to make the sauce. The result is tender chicken gizzards and Shiitake mushrooms together with crispy vegetables. The chicken gizzards should be prepared at least one day before using the Soy Sauce Chicken Gizzards (豉油鸡胗, Si⁶ Jau⁴ Gai¹ San²) recipe.

Enjoy!