Archives for category: Chinese

I’m getting married in about 6 weeks, and like almost all brides before me, I’m trying hard to look good for the wedding. I figure the fiancĂ© and myself can indulge a little on the weekends, but during the week, we have to be more careful about what we consume.

While looking for healthy dinners on, I came across their 30 day healthy eating plan. The menus that they offer, which includes breakfast, lunch, and dinner, do not look like diet foods at all. The common theme is fish, chicken, and vegetables with healthy grains. If I did not work, I’d absolutely want to follow every single one of their meals because they all look sooooooo tasty! But with my more and more hectic schedule, the only meal I can really plan and have time to cook is dinner.

The recipe I picked to start my healthy weekday cooking plan is a Chinese style spicy green bean and tofu stir fry. Read the rest of this entry »

When I was trying to find a recipe for chicken wings for a cookout, I came across this Andrew Zimmern recipe for Asian one pot sticky wings. The chicken wings are browned first, then cooked through in a sauce consisting of soy sauce, mirin, oyster sauce, and sake. This combination of mirin, sake, and soy sauce is what triggered my memory of the Momofuku wing recipe, but it is much shorter, and easier, and yielded a result that was very comparable.

I made the wings at the cookout, but becuase I was so busy, I never got a taste of the wings. I originally got boneless chicken thighs for the Yosenabe recipe, but last minute, I decided to make the chicken thighs version of the sticky chicken wing recipe, so I can finally taste them!

The recipe is very easy and fast. First you saute the chicken thighs in a pan until browned on both sides.

Julienned ginger, Chinese cinnamon stick, dried chilies, and star anise are added to the pan with the chicken. Then a sauce composed of mirin, light soy sauce, sake, oyster sauce, and sugar is added to the chicken.

The chicken is cooked at medium heat until the sauce is reduced to a thick and sticky consistency.

The chicken is plated, and sprinkled with chopped green onions.

One-Pot Sticky Chicken Wing Recipe:

I haven’t made Asian food for a while, and I found this really great recipe in Food and Wine of a stir fried noodle dish with Chinese Char-sui pork, ground pork, and Chinese broccoli. My boyfriend loves spring rolls, so I also made some Vietnamese shrimp and pork spring rolls.

For the spring rolls, I used a recipe from First, I peeled and de-veined some shrimp, and then finely chopped the shrimp with a cleaver.

The shrimp is mixed together, with some ground pork, some chopped mung bean noodles, garlic, and shredded carrots.

To roll the spring rolls, a round sheet of rice paper is placed on a piece of wet paper towels, and warm water is spread on top of the rice paper until it becomes soft and pliable. It will take about a minute for the rice paper to soften up.

A table spoonful of filling is placed a little below the center of the rice paper round.

Next the rice paper is rolled from the bottom side up and the filling is formed into a little cylinder about 2.5-3 inches long.

The filling is rolled about 2 inches more, and the sides of the rice paper are folded in.

Then, the spring roll is rolled all the way up.

The spring rolls are placed in a pan lined with wet paper towels, be careful not to let the rolls touch each other since they might stick together.

The spring rolls are fried over medium low heat oil, and it might take up to 10 minutes, but it will ensure the exterior of the spring rolls are crispy and the center cooked. The rolls are ready when they turn golden brown.

The spring rolls are drained on a paper towel, and served with vietnamese chili-fish sauce and Sriracha sauce.

The noodles is composed of blanched Chinese broccoli, Chinese roast pork, ground pork in black bean sauce, and fresh egg noodles. Each ingredient is cooked individually until it’s time to assemble, so technically you can make the ingredients hours ahead until you are ready to eat.

To blanch the broccoli, a big pot of salted water is brought to a boil, and the broccoli is dumped in for a couple of minutes, then removed with a slotted spoon, and set aside.

While the water is still boiling hot, you can cook the fresh egg noddles, which takes about 10 seconds, then drained and set aside. If you cannot find fresh egg noodles, you can cook dry egg noodles per package instruction until al dente, and set aside.

To make the ground pork, I started out by frying up some garlic and shallots in a hot wok, then adding the ground pork and a sauce made out of black bean paste, dried chilies, and fish sauce.

The meat is cooked until browned, and chicken broth is added to the wok and cooked until almost evaporated. A tablespoon of Chinese vinegar is added to the ground pork to finish, and the pork is removed and set aside.

To assemble the noodles, the cooked ground pork, the roast pork, and the Chinese broccoli is added to a hot wok with a few quick stirs.

Then the noodles are added, and after tossing to combine, the finishing sauce is added, composed of chicken broth, sambal oelek, oyster sauce, and sesame oil.

The finished dish was salty, meaty, crunchy, and delicious.

Asian Noodles with Roast Pork Recipe:
Vietnamese Spring Rolls:

There is a Taiwanese place in Dallas called Genroku that serves Three Cup Chicken, a great Taiwanese staple. The chicken is served sizzling in a claypot, with ginger, garlic, and Thai basil, along with the sweet and salty three cup sauce. The dish originated from southern China, where the “three cups” consists of soy sauce, rice wine, and sesame oil. The Taiwanese dish uses soy sauce, sugar, and sesame oil, and Thai basil. I found a pretty easy and simple recipe on, where the three cups are soy sauce, Kecap Manis (Malaysian sweet soysauce), and Shaoxing wine.

First, ginger and garlic are fried up in the clay pot with some sesame oil.

Then the chicken is added to the hot pot, and cooked until white. The recipe calls for the chicken to be marinated in baking soda for 10 minutes, which makes the chicken real tender. I would recommend not skipping this step.

The sauce is added to the chicken and the pot covered and cooked for 10 minutes until the sauce is reduced. Then basil is added to the dish and stirred in to finish up the dish.

While looking at Rasamalaysia’s recipe index, I found this recipe for Shrimp dumplings that looked fairly simple and fast. You can make the dumplings early and freeze them ahead of time. The filling is made out of chopped shrimp, water chestnuts, and cilantro leaves.

I used pre-purchased wonton skin, which I got from the local Asian market. You can purchase them from central market as well. I brushed some egg on the wonton skin, and put a teaspoonful of shrimp filling in the middle of the wonton skin.

I made a cup form with my hand and took two opposite edges of wonton skin and pulled it together, then I gathered the other two corners and squeezed together.

To secure the wonton, I lightly twisted the wonton skin end. The egg will help stick the wonton skin together.

The dumplings can be frozen at this point or placed in the fridge for cooking later in the day. You want to put some flour on whatever surface you leave the dumplings on because the wonton skin will stick other wise.

The dumplings only take a couple minutes to cook in boiling water. Rasamalaysia also provides two recipes for dumpling dipping sauce. I made the more traditional soy sauce, black vinegar, ginger one.

To finish up the menu, I decided to make Home style tofu, which is also very simple and quick stir fry dish. You can purchase fried tofu at Asian supermarkets, but I decided to make my own. Firm tofu is the type you want to use to make your own. The tofu fried in medium heat until golden; the process takes about 5 minutes per side depending on your stove.

Drain the tofu on some paper towels and it’s ready to use. Some recipes for home style tofu calls for meat, but since I already have chicken and shrimp on the menu, I decided to use fresh shitake mushrooms instead. I stirred the sliced mushrooms in some soy sauce and corn starch.

To make the dish, I first fried some broad bean sauce in hot oil in a wok for 20 seconds or until fragrant. Then I added the mushrooms and stir fried until soft.

Then the fried tofu and red bell peppers are added to the wok; I also added the left over water chestnuts from the shrimp dumpling recipe.

The dish takes about a few more minutes to complete in the wok. If there is too much stuff stuck to the bottom of the wok, add a little bit of water or broth to soften.

Three Cup Chicken Recipe:
Shrimp Dumpling Recipe: