Abalone Sauce Sockeye Salmon (鮑魚醬紅鱒鮭魚, Baau1 Jyu4 Zoeng3 Hung4 Zyun6 Gwai1 Jyu4)

Here’s another tasty recipe using fresh sockeye salmon and Lee Kum Kee’s brand abalone sauce. The last recipe fresh sockeye salmon recipe, Black Pepper Sauce Sockeye Salmon (黑椒汁紅鱒鮭魚, Hak¹ Ziu¹ Zap¹ Hung⁴ Zyun⁶ Gwai¹ Jyu⁴), used black pepper sauce. The texture to this dish is provided by using bean curd sticks, which when rehydrated, are slightly chewy. Once again, the salmon skin is not removed and becomes crispy when the skin is placed directly onto a hot wok.

Enjoy!

Black Pepper Sauce Sockeye Salmon (黑椒汁紅鱒鮭魚, Hak1 Ziu1 Zap1 Hung4 Zyun6 Gwai1 Jyu4)

Fresh sockeye salmon was available, so I paired it with Lee Kum Kee’s brand Black Pepper Sauce, rather than the more common black bean garlic sauce. The dish is just as tasty using black pepper sauce and is especially tasty when the salmon is fresh and not frozen. The salmon skin is not removed and becomes crispy when the skin is placed directly onto a hot wok. I used green and yellow bell peppers, but you can use any colored bell peppers to make this dish.

Enjoy!

Black Bean Chili Oil Chinese Broccoli Chicken with Fried Tofu (黑豆辣椒油芥蘭油炸豆腐鷄, Hak1 Dau6 Laat6 Ziu1 Jau4 Gaai3 Laan4 Jau4 Zaa3 Dau6 Fu6 Gai1)

I’ve been using Laoganma’s brand of black bean chili sauce in many of my recipes. I went back and looked at the English translation for the ingredient and realized a more accurate translation would be black bean chili oil. So starting with this recipe, I’m using the more accurate translation in the recipe title when using the ingredient.

This is an easy to make chicken and Chinese broccoli dish, which is always a great taste combination. Red bell pepper strips are added for color and all you have to do is buy a package of fried tofu to complete the dish. Black bean garlic sauce can be substituted (Lee Kum Kee is the brand I recommend) if you don’t want to make the dish (mildly) spicy.

Enjoy!

Basil Chicken and Shrimp Green Curry (咖哩紫蘇蝦鷄, Gaa3 Lei1 Zi2 Sou1 Haa1 Gai1)

The tasty seafood-meat combination common in Chinese dishes also works well in a curry, in this case a green curry. Using a prepared curry paste makes this dish quick cooking and easy to prepare. While this recipe uses shrimp and chicken are marinated beforehand, this step can easily be omitted if time is short and the dish will still be tasty. The spiciness of the dish comes from the red chili peppers and can the quantity can be adjusted to personal taste, or omitted altogether. I like my potatoes a little crunchy, so I add them at the end, but if you like them a little softer, add them in with the chicken at the beginning of cooking.

Enjoy!

Fermented Bean Curd with Minced Chili Chicken and Mixed Mushroom Fish Balls (辣豆腐乳菇魚蛋鷄, Laat6 Dau6 Fu6 Jyu5 Gu1 Jyu4 Daan6 Gai1)

Here’s another chicken and mixed mushroom fish ball dish using fermented bean curd as the base of the sauce rather than the curry used in the Basil Tomato Curry Chicken and Mixed Mushroom Fish Balls (咖哩紫蘇番茄菇魚蛋鷄, Gaa³ Lei¹ Zi² Sou¹ Faan¹ Ke⁴ Gu¹ Jyu⁴ Daan⁶ Gai¹) recipe. The fermented bean curd also has ground chili mixed in, but the dish really isn’t very spicy.

Enjoy!

Chicken and Chinese Broccoli Dough Sliced Noodles (芥蘭鷄刀削麵, Gaai3 Laan4 Gai1 Dou1 Soek3 Min6)

Chicken and Chinese broccoli are two of my favorite taste combinations. The ingredients can be made into a dish all by itself, as in the Chinese Broccoli Oyster Sauce Chicken (芥蘭蠔油雞, Gaai³ Laan⁴ Hou⁴ Jau⁴ Gai¹) recipe, or used together with noodles, as in the Chicken and Chinese Broccoli Noodles (芥蘭鷄乾撈麵, Gaai³ Laan⁴ Gai¹ Gon¹ Lou¹ Min⁶) recipe. Both of the previously mentioned recipes use oyster sauce (another favorite ingredient of mine). So this noodle dish uses dough sliced noodles with all the previously mentioned ingredients. Dough sliced noodles are formed by cutting the noodles from a dough ball, so they’re also known as knife-cut noodles. The noodles have a chewy texture and are available in the frozen section of your local Asian market (if you can’t get them fresh). Just thaw the noodles overnight, even though the package instructions tell you not to, and stir fry. A flat noodle can be substituted if dough sliced noodles are not available, but the texture won’t be the same.

Enjoy!

Grilled Korean BBQ Sauce Black Pepper Chicken (韓國燒烤醬黑椒雞胸肉, Hon4 Gwok3 Siu1 Haau1 Zoeng3 Hak1 Ziu1 Gai1 Hung1 Juk6)

This is an easy to make grilled chicken recipe using a bottle of prepared Korean barbeque sauce intended for beef. I’ve got a few bottle of Korean barbeque sauce in my pantry to use when I don’t feel like making my own sauce from scratch. Other ingredients are added to the marinade and the chicken is marinated for 24 hours before the marinade is discarded. Ground black pepper is then used to coat the chicken. If you’re really pressed for time, just use the bottle of Korean barbeque sauce and marinade for at least one hour before discarding the marinade, and coating with ground black pepper. The results won’t taste quite the same, but the chicken will still be tasty.

Enjoy!