Hot and Sour Three Pepper Chicken (酸辣三椒鸡, Syun1 Laat6 Saam1 Ziu1 Gai1)

 

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

The sour part of this dish comes from using Chinkiang or black (rice) vinegar, which is black in color and made from rice. These vinegars are available at your local Asian supermarket, but regular cider vinegar can be substituted.

The hot part of this dish comes from the use of Serrano or Jalapeño pepper and constitutes one of the three colorful peppers used in the dish; the others being the (sweet) red and orange bell peppers. The vinegar actually moderates the heat from the Serrano or Jalapeño peppers.

This is not a sweet and sour dish, since the sauce is just slightly sweet, but sourer in taste. If you want a sweet and sour dish, see the recipe for Sweet and Sour Spare Ribs (甜酸排骨, Tim⁴ Syun¹ Paai⁴ Gwat¹).

Enjoy!

Beef with Sugar Snap Peas (蜜豆牛肉, Mat6 Dau6 Ngau4 Juk6)

 

This recipe was updated on 02 Aug 2015. Some instructions and ingredient quantities were changed, and metric measurements added.

Here’s an easy to make beef dish when you want something spicy using sugar snap peas. The amount of spiciness can be controlled by the amount of the Laoganma brand black bean chili sauce used. If a spicy sauce is not desired, Lee Kum Kee brand black bean garlic sauce can be used in its place.

Enjoy!

Japanese Curry Pork (咖哩豬腩肉, Gaa3 Lei1 Zyu1 Naam5 Juk6)

 

This recipe was updated on 09 May 2015. Some instructions and ingredient quantities were changed, and metric measurements added.

 

This is a very simple curry dish to cook due to the use premade Japanese curry cubes. There are multiple brands of prepared curry sauces, I happen to use S&B brand, but this is an easy way to make a curry dish since all you add is water to make the sauce. The premade curry cubes range from mild to extra hot, but to be honest, there’s no heat whatsoever to the cubes, even the extra hot version.

Enjoy!

Greek Yogurt Soy Sauce Chicken Pasta Salad

This recipe is very similar to the Soy Sauce Chicken and Peach Pasta Salad dish (whose recipe can be found here). The main difference in this recipe is the use of nonfat Greek yogurt and the addition of artichoke hearts and Kalamata olives. The Greek yogurt actually holds up better at being a dressing than regular yogurt. I made this dish for a family gathering the night before and mixed the dressing with the salad the day of the gathering. The dressing was still emulsified after being refrigerated overnight.

Enjoy!

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!