Chicken in spicy chicken oil sauce雞油辣椒雞丁

雞油辣椒雞丁
Jī yóu làjiāo jī dīng

Chicken in spicy chicken oil sauce

Hi guys, now you must be like ''What the **** is that Chicken in chicken random stilly stuff. By reading the name I'd be the same way as you so don't worry. The name must tell you ''too much oil'', but guys it's not! Actually I used a chinese product from Laoganma which is a dried chili mixture preserved in chicken oil, we call the product 風味雞油辣椒. So it's a meal I improvised when I didn't know what to cook, and it turned out very delicious. This 風味雞油辣椒 product is actually a very very thick and crunchy paste preserved in chicken oil and it contains also other ingredients, like fried bean curds.

This recipe is perfect for winter or for a hangover!

The recipe is for around 3-4 servings depending on what you are eating with. If you are eating it alone, count 2 or 3 person. If you serve it with rice you can easily get it for 4 servings!

-550 g chicken in small pieces (marinated in 2 tbs light soy sauce, 1 ts black soy sauce, 1 1/2 tbs oil, 1 1/2 ts potato starch)
-2 cups of rectangled carrots
-1 big onion, half chopped, half in cubes

-3 tbs oil

-3 tbs light soy sauce
-1 tbs chili paste in chicken oil from Laoganma
-2 ts white sugar.

In 3 tbs of oil, cook the spicy paste for 1 or 2 minutes then add the chicken and the chopped onion.
When the chicken is cooked, set it aside while keeping the more oil you can in the wok.
Cook the vegetables until cooked but crunchy, then put the chicken again, and the soy sauce and sugar. Stir for the sugar melt and it‘s done！

Ideas: Wrap in letuce
           Add your favorite vegetables.

Meatball Soup肉丸子湯

肉丸子湯

Ròu wánzi tāng

Meatball soup
Hey there, longtime no see! I'm posting my fist soup recipe, which is one of my favoites, Meatball soup! Since I have no cooking robot but I love the texture of the taiwanese style meat ball, I've made original chinese meatball but I've put taiwanese ingredients and more starch to have a more ''dought-like'' texture. You'll see, the spices add an intensive flavour to the meatballs and make them addictive!

Around 2 or 3 serving, considering it as a main dish.

Ingredients:

-1 pound of ground pork

-4-6 tbs potato starch (dpending how chewy you want them)

-1/2 ts baking powder

-1 ts ground black pepper

-1 ts sesame oil

-1 tbs dark soy sauce

-2 tbs sugar

-1 ts MSG (optional)

-1 tbs salt

-2 cloves of garlic chopped

-3 nappa cabbage leaves in strips

-1 can of sliced water chestnuts

-100 g rice vermicelli

-7-8 cup of water

Bowl season:

Light Soy Sauce

Black Pepper

Sesame Oil

Chili oil

Spring Onions

Mix your meat with starch, baking powder, black pepper, black soy sauce, sesame,oil, sugar, MSG, salt, and garlic.

Marinate your meat for 3 hours in the fridge.

Boil the water, when it start boil, make chicken balls one by one to put in the water.

Once the meatballs float to the top, add the cabbage, the water chestnuts, and boil for one minutes.

Add the noodles and cook 2 more minutes.

Put your favorites seasoning at your taste in your bowl, then pour the soup in.

Enjoy!

Vary: Add some cilantro 

           As bowl seasoning add a drop of fish sauce

           Add some chili pepper as bowl seasoning

Orange chicken陳皮雞

陳皮雞
Chénpí jī
Orange Chicken

The ''Orange chicken'' is a meal originated from the Hunan province, in Southern China. The meal include many tastes: salty, spicy, sweet, sour, and bitter which come from the orange peel. The meal is often deep fried and breaded, but I felt like not. Here is my version of the popular Orange chicken. Enjot my recipe!

Servings: 2

INGREDIENTS:

Marinade

-2 Chicken breast, in thin slices

-1 tbs light soy sauce

-1 tbs shaoxing wine

-1 1/2 tbs baking powder (optional, but usefull)

-2 tbs potato starch (Add after 40 minute marinating)

||||Mix all

-1 red bell pepper in cubes
-1/2 green bell pepper in cubes
-2-4 thai chilies, chopped (be carefull, they are pretty hot)
-1 ts crused sichuan pepper corn (optional, you can use black pepper
too)
-1/3 of the orange peel that is used for the sauce, in thin slices
-1 onion, in cubes
-2 cloves of garlic, chopped
-1 tbs chopped fresh ginger
-Sesame oil (Optional)
-Coking oil

Sauce
-1 ts dark soy sauce
-2 tbs light soy sauce
-Juice of an orange (you can add a bit of lemon if you want)
-1 ts shaoxing wine
-1 ts red chili oil (Optional, you can add a bit more thai chili inistead)
-1 1/2 ts potato starch
(give a good stir before adding it)

Fry the garlic, peppercorn, ginger, and orange peel in a wok or a pan.
When the garlic turns translucent, add the chicken. (If it turns dry, add a
bit of water).
When almost cooked, add the bell peppers, the onion, the chilies, and cook
until the meat is well cooked.
Add the sauce and stir until thickened. Add a very small drop of sesame
oil if you want.
Garnish of sesame seeds, or green onions and enjoy!

Three cups chicken三杯雞

三杯雞

Sān bēi jī

Three cups chicken
As promised, there is my Three cups chicken recipe. This is a speciality of the Ningdu county of Jianxi. A meal that became very popular in Taiwan. In this recipe i use Chicken drumstick beaucause I just really like this. I use 9 of them. To make it good, use chicken that has alot of fat.The rock sugar will help to make it shinny, but if you can't find it, just use brown sugar, but it won't as shinny as it is...

For 9 drumsticks:

-120 ml of light soy sauce

-80 ml of dark soy sauce

-200 ml of sesame oil

-200 ml of Shaoxing wine, or xeres

-1 star anise

-1 chunk of ginger, cut into slices

-4 cloves of garlic, cut in half

-1 chunk of rock sugar

-1/2 ts of 5 spices powder

-1 bunch of basil, only leaves

|Add a bit of the sesame oil in wok, and brown the chicken

|When browned, add the garlic, anis and ginger pieces, cook 2 more minutes

|Add the wine, the spices, the sauces, and the oil, then add the sugar.

|Lower the heat, cover, the simmer for 30 minutes, remove from the heat.

|Add the basil, stir, and cover for 5 minutes. Then its ready

Vary: Basil -> Cilantro
          Anis -> Cardamom

Upcoming recipe: Japanese rice curry