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.

Kung Pao with shrimps宮保蝦仁

宮保蝦仁
Gōng bǎo xiārén

Kung Pao with shrimps

Hello, long time no post! I got internet problems for the last 2 months so I couldn't post anything. Today I want to introduce you to a great worldwide classic from Sichuan province. The Kung Pao! The name ''Kung Pao'' is an Western romanization of Gong Bao, which litterally means ''Imperial, or Royal''. In overall '' Imperial shrimps''. You can make it with shrimps and chicken. By the legend, the name would come from the Palace Gardien in Qing Dynasty. The meal is known for it's spicy taste, and to have nuts and sichuan peppercorns. The secret is to infuse the oil with the peppercorn, the nuts and the chili peppers.

Let's start now.

For approximately 3 servings

-300g of pre-cooked shrimps (shelled)
(Marinate in 1 1/2 tbs of shaoxing wine and a pinch of salt, not more than 30 minutes)
-1 full hand of nuts or 2 for more (I used white almonds)
4-6 thai chilis, seeds removed and chopped
2 bell peppers in cubes
1 onion in cubes
ginger and garlic (around 1/2 tea spoon in amount)
1/2 ts crushed sichuan peppercorns

Sauce
-5 tbs of Light Soy Sauce
-1 ts of black soy sauce
-5 tbs water
-1 ts of Chinese chili sauce (it's like as very thick paste with fried bean curds) (optional)
-1 ts of potato starch

Heat 3 tbs of oil at very-hight in a wok, and drop the chili, ginger, garlic, peppercorns and almonds.
When the almonds turns brownish, add the veggies and cook for 1 minutes max, than add the shrimps.
Cook another 2 minutes and add the sauce mixture.
When the sauce thickens it is ready!
You can top with spring onions if you want,as I did!

To vary: Add some cilantro
             Change the Almonds for peanuts of cashews.

Pork dumpling豬肉餃子

豬肉餃子

Zhūròu jiǎozi

Pork Dumplings

Hi there, already an other recipe! I want to update my blog more often. Today I want to show you how to make dumplings. I need to practice my folding because I want to be able to make pretty dumplings like in restaurants. But at least my dumplings are juicy and tender, and flavourful. There are 4 ways to cook dumplings, by steaming, boiling, pan frying or deep-frying, which is sometime served for the Chinese New Year, and is popular in America but less in China.

My recipe is steamed dumplings. Steamed dumplings has to be eaten quickly or the skin may come harder. I used frozen commercial jiaozi skin, but frozen skins aren't very stretchy, and homemade ones are way better and more opaque.

My recipe is actually an accident but it turned into my formula A dumpling! I grabbed the vinegar bottle, thinking it was soy sauce and pourred on my meat, then, I realised it was vinegar.... But it turned out very good! :)

Stuffing:

-1 lbs pork

-2 garlic cloves, finely chopped

-1 big bunch of green onion, finely chopped

-1 bird eye chili, finely chopped and seed removed (optional)

-1 egg

-1 ts dark soy sauce

-1 tbs light soy sauce

-1 tbs vinegar

-1/2 tbs sesame oil

-1 tbs of potato starch

-1 pinch of asian 5 spices

-1 pinch of black pepper

Mix well together. It may looks too light or too liquid but that's what will make your dumpling not dry.

And the potato starch will help the meat to keep a good constancy.

MARINATE 2 to 5 HOURS.

How to fold dumpling: I couldn't have anyone to film me folding a dumpling so I will send you a link of a video from my favorite blogger (Margo Zhang): How to fold a Jiaozi

Put your dumplings on the both stages from your bamboo steamer. Put the steamer on a pot full of water and start boiling.

When it boils, start counting 25 minutes and the dumplings are cooked!

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

Onion beef洋蔥牛肉

洋蔥牛肉
Yángcōng niúròu
Onion Beef

Weekend, being lazy and late and still a bed, but it's time to eat. Open the fridge and see that left half-onion. My head immediatly send me the signal that it's the perfect moment to make this dish and post it on my blog! So simple, but very tasty! Some poeple like it dry, some others will like it saucy, as I do. So guys, there is my way to make that traditional Onion Beef.

This can serve 2 poeple, but you must eat it with rice or it won't be enought.

Ingredients

*0,882 lbs ( 0.4kg ) beef, in thin slices

(marinated in 2 tbs dark soy sauce and 1 1/2 tbs black rice vinegar, after 20 min, mix with a tbs of potato tarch)

*1/2 big onion, in strips

*1 1/2 tbs sichuan peppercorn, toasted on pan without oil until smell comes out, with powdered with a pestel

Sauce:

-2 1/2 tbs light soy sauce

-1 1/2 tbs water

-1 ts potato starch

(give a stir before adding)

Seasonings:

-1 1/2 tbs sugar

-pinch salt

-pinch MSG

- Bring some cookin oil in a wok or a pan

- Add the onion and the peppercorns, then cook until the onion get translucide

- Add the beef.

- When the beef is well cooked, add the seasonings and the sauce mixture

- Stir until the sauce get thick, then we're done!

Next post I'm gonna show you how to make Three Cups Chicken Drumstick! :) See you soon.

Shrimps sautéed noodles

蝦炒麵條
Xiā chǎo miàntiáo
Shrimp sautéed noodles

Hi everyone. For my first recipe I'll show something pretty simple to make. Here i'm using noodles that are usually used for Yetcamein noodles soup, but you can use any non-swelling noodles, even ramen noodles can do!

Hi everyone. For my first recipe I'll show something pretty simple to make. Here i'm using noodles that are usually used for Yetcamein noodles soup, but you can use any non-swelling noodles, even ramen noodles can do!

For 2 serving

9 shrimps-} marinated-1 ts de chicken stock powder, 1 tbs of shaoxing wine or xeres, and black pepper (I use pre-cooked shrimps all already shelled) 1 spring onion, in rings 1/2 red bell pepper in strips 1/3 green bell pepper in strips

4 white mushroom in slices 1 big carrot in fine rectangles 1 chunk of ginger, chopped (around 1 tea spoon) 3 big cloves of garlic, chopped 1 small hand of non-swell noodles (see pictures) Some drops of sesame oil Black pepper

sauce: 2 tbs Light soy sauce (Kikoman's is ok) 1 tbs Dark soy sauce (You can find in any asian grocery stores, but if you can't, VH soy sauce is acceptable) 1 ts water 1/2 ts potato starch (mix the sauce in a bowl, and mix occasionally, the starch must not stick to the bottom when being added to the meal) In some cooking oil, cook the ginger and garlic until good smell, then add the carrot. At half-cooked, add the mushrooms, the white part of the green onion and the bell peppers. When everything is cooked, add the shrimps, sesame oil, black pepper, the noodles, the green part of the green onion, and the sauce. Stir until the sauce get stickened and that everything is well mixted, and serve Man Man Chi, have a good meal!

To vary: Change the white mushrooms for shiitakes. Add bean sprouts. Add chinese cabbage. Add onions. Add sesame seed. Add sugar.