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.

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!

Mapo Tofu麻婆豆腐

麻婆豆腐

Má pó dòufu

Ma Po Tofu
Hey, I got internet, and I moved in another city, with a bigger variety of exotic products! This time, I
wanted to teach you a bit of Sichuan cooking. This is how we make a traditional Mapo tofu!

2-3 servings

Here are the ingredients:

-150g-200g of ground pork
-1 pack of tofu
-4 tbs of Black Beans In Chili Oil
-6 tbs of Dou Ban Jian (Chili and bean sauce)
-7 tbs of water
-1/2 onion strips
-salt and pepper
-2 spring onion in small pieces
-cooking oil
-chili oil
-1/2 egg (to mix with pork)
-3 cloves of garlic

Brown the onions and the garlic. Add the pork.

When half-cooked, add the sauce, the beans, and the chili oil to taste. Cover and simmer at mid-low heat for minutes

When everything is well cooked, add water and more sauce if needed (Depending on your preference, if you like it more dry or more saucy)

When well cooked, add the tofu and simmer again for 3 minutes.

Season and serve with some spring onions on the top!

Vegetables and pork in vietnamese style sauce越南醬蔬菜和豬肉

越南醬蔬菜和豬肉

Yuènán jiàng shūcài hé zhūròu

Vegetables and pork in vietnamese style sauce
Hi guys, longtime no see. I had some problems so I couldn't make many recipes these days. This recipe is my creation. I tried it one time, then made it another time to make some ameliorations...

I did not really count the ingredients so I'll approximately write the ingredients.

- 3 boneless pork chops, in thin slices

- Around 5 cm of a daikon (asian radish) cut in thin triangles

-2 celery branches, and the leaves

-2 small onions in cubes

- A hand of cherry tomatoes, in halfs

- 1/1 green bell pepper in slices

- 4 cloves of garlic in slices

- A hand of bean sprouts

-Vegetable oil

- a slash of water

marinate for meat (soy sauce, potato starch, pepper)

sauce:

- 1 1/2 tb of fish sauce (or 2 if you like it strong)

- 1 tb of oyster sauce

- 1 tb sugar (or more depending on your fish sauce brand)

- 1 ts of potatoe starch

In a oiled wok, cook the pork along to garlic, until half cooked.

Add a slash of water and the onion.

When te meat is almost cooked, add the celery, the daikon, and the green bell pepper.

When everything is well cooked, add the sprouts, the tomatoes, and the starch. Stir until thicken. And its done.

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.