Soy Sauce Chicken Gizzards (豉油鸡胗, Si6 Jau4 Gai1 San2)

This recipe was updated on 22 May 2015. Some instructions and ingredient quantities were changed.

Chicken gizzards (鸡胗, gai¹ san²) are an often discarded part of the chicken here in the USA, but are quite good when prepared correctly. Using the technique to make a poached soy sauce chicken, Soy Sauce Chicken (豉油鷄, Si⁶ Jau⁴ Gai¹), chicken gizzards can be made tender and tasty. The soy sauce poaching liquid gives this recipe its distinctive flavor.

Whenever I make this recipe, I use a lot of chicken gizzards (in this case 3 pounds – 1.5 kg.) because whether or not you cook 1- (500 g.) or 3 pounds (1.5 kg.) of chicken gizzards, it takes the same amount of time. Chicken gizzards prepared this way can be eaten alone (often served as an appetizer), or as part of another dish. The Three Pepper Chicken Gizzards (三椒鸡胗, Saam¹ Ziu¹ Gai¹ San²) recipe uses the chicken gizzards prepared using this method. The poaching liquid also makes a good basis for a sauce, but is usually not used alone since it’s very salty.

Enjoy!

Stir-Fried Beef with Yu Choy (油菜炒牛肉, Jau4 Coi3 Caau2 Ngau4 Juk6)

 

This recipe was updated on 16 Jul 2015. Some instructions and ingredient quantities were changed.

Yu choy is a one of the vegetables available at my local Asian market. It looks a lot like Chinese broccoli, so Chinese broccoli is a good substitute if you can’t find yu choy, but any green leafy vegetable can be stir fried with beef. The sauce has chili garlic sauce to give it an extra kick (i.e. a little heat) and is topped with toasted peanuts.

Enjoy!

Miso Salmon Stew (燉味噌鮭魚, Dan6 Mei6 Cang1 Gwai1 Jyu4)

 

This recipe was updated on 12 Aug 2015. Some instructions and ingredient quantities were changed, and metric measurements added.

This is an easy to make, fast cooking stew using miso paste and salmon. Any vegetables can be used in the stew, I happen to have carrots, daikon, and green beans. The amount of miso paste to use depends upon the type and brand of prepared miso paste you use.

Enjoy!

Asian-Brined Smoked Pork Chops

Smoking pork chops is one of my favorite ways to prepare this cut of meat. Brining not only keeps the pork moist, but also adds flavor. While dried red chilies (zi² tin¹ ziu¹, 指天椒) and Sichuan peppercorns (faa¹ ziu¹, 花椒) are used in the brine, the resulting pork chops are not hot, and the five spice powder adds a sweet fragrance. Cherry or apple wood smoke goes well pork, but you can use any available wood.

Enjoy!

Lamb Chive Chow Mein (韭菜羊肉炒麵, Gau2 Coi3 Joeng4 Juk6 Caau2 Min6)

This recipe was updated on 13 Dec 2014. Some instructions and ingredient quantities were changed, and metric measurements added.

Lamb and chives make a great taste combination. Add some noodles and tofu and you have a satisfying dish.

The last noodle recipe I published, Beef Sugar Snap Pea Chow Mein (蜜豆牛肉炒麵, Mat⁶ Dau⁶ Ngau⁴ Juk⁶ Caau² Min⁶), I forgot to include the instructions to prepare the noodles (since corrected). The noodles just magically appeared! It’s amazing, since I reviewed the recipe more than once looking for errors and that certainly was a big one. So for this recipe, I didn’t forget!

Enjoy!

Sweet and Sour Spare Ribs (甜酸排骨, Tim4 Syun1 Paai4 Gwat1)

This recipe was updated on 13 Aug 2015. Some instructions were changed.

This dish can be found in all Cantonese style restaurants in the USA. It’s probably one of the more popular dishes that is ordered by just about everyone, both locals and tourists, and is almost stereotypical when a dish is associated with Chinese food in the USA. However, the recipe for this dish is not like that found in restaurants. In the typical sweet and sour restaurant dish, the meat and sauce is bright red, being heavily dyed using food coloring. You will notice that there’s not a speck of red in the sauce or pork spareribs in this dish. The lack of the red coloring doesn’t affect the taste in any way. This dish is also healthier than your typical restaurant sweet and sour dish since the spareribs are braised and not deep fried - if one can call a pork sparerib dish healthy!

Enjoy!

Eggs with Bitter Melon (Pancake Style) (苦瓜炒蛋, Fu2 Gwaa1 Caau2 Daan6)

This recipe was updated on 14 Jun 2015. Some instructions and ingredient quantities were changed, and metric measurements added.

I had this egg pancake dish at a Chinese restaurant recently and it was prepared differently than the dish I’m used to eating, which scrambles the eggs with the bitter melon. The recipe for the scrambled version can be found at Eggs with Bitter Melon (Scrambled Style) (苦瓜炒蛋, Fu² Gwaa¹ Caau² Daan⁶). The egg pancake dish’s preparation is the same as the scrambled version, but it’s harder to make than it looks. It took me two tries to get this dish to come out looking like the restaurant’s dish.

Unlike making the scrambled egg version of this dish, where you complete the cooking by moving the eggs around in the pan, there are two sides that need to be cooked. This means that the egg pancake needs to be flipped over in order to fry the second side, which means that you need to be good at flipping pancakes (made of eggs or otherwise) in a well-seasoned pan to make this dish. I didn’t flip the pancake high enough to clear the pan the first time I made this dish, used too many eggs, and ended up with a funny looking half circle pancake.

The other important piece of information needed to make this dish is to not use too many eggs and to evenly distribute the eggs in the pan. The egg pancake needs to be thin in order to cook quickly and not burn. Flipping the egg pancake is also easier when it’s thin. I used a well-seasoned 9-inch frying pan, so 3 eggs were enough to coat the bitter melon in a thin layer.

Enjoy!