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Archive for the ‘Chinese’ Category

Peking Chicken with Steamed Bun

**I’ve just moved!  Please see the rest of this post at my new home**

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Gai Lan

I’ve moved!!! Come see the recipe over at my new website, www.steamykitchen.com.


Thank you!


xoxo, Jaden

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Crispy Shrimp Springroll

**I’ve moved!  Read the rest of this post at my new home**

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I’ve just moved!

Please see the rest of this post

at my new home (www.steamykitchen.com).

Thank you!
Jaden

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These are my Mother’s famous Egg Rolls. I think every cook should have a dish they perfect and be known for! We grew up in North Platte, Nebraska in the ’70s, and these babies were the talk of the town. My Mom, who spoke no English, made friends through feeding people Chinese food. Now, we’re talking about an itty bitty town where “gourmet” was the restaurant inside the local airport. Chinese food back then was “Egg Foo Young” and “Chop Suey.” To this day, our friends who still live in North Platte still remember my Mom’s famous Egg Rolls….

I’ve moved!! Come read the rest of this post and my Mom’s secret recipe over here at my new home!

(plus lots of new recipes added)

xo, jaden

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The other day, I stopped by Sweetbay Supermarket by my home and found a bunch of Chinese Long Beans. They come in long bundles – typically they are 12″ – 30″ long, hence the nickname, “Yard Long Beans.” The best tasting Chinese Long Beans are young, 12″ – 16″ long. Purchase beans that have no black spots, flexible but not limp and do not look dry.

Chinese Long Beans are chewy, very hearty and can withstand instense spices and chilis. However, I love the simplicity of this recipe – combining stir fry and steaming in just a couple of steps.

Chinese Long Beans

Stir-Fried Chinese Long Beans

1 lb Chinese Long Beans, washed and trimmed to 3″ lengths

2 tsp Garlic, minced

1/4 c Water

3 Tb Fish Sauce (Three Crabs Brand)

1 tsp Sugar

Heat up your wok, add oil. When barely smoking, add minced garlic. Fry just for a few seconds until fragrant, but not brown. You want to make sure that you don’t wait too long before adding the garlic to the oil, otherwise the oil will be too hot and the garlic will burn.

Add your long beans, fry in wok for 30 seconds, incorporating the garlic throughout the beans.

Add water, fish sauce and sugar. Cover the wok. Let the beans steam for 5 minutes on medium heat. Check to see if beans are almost tender, but not too soft. If not, re-cover and steam an additional 1 minute. Uncover, let the rest of the liquid evaporate, about an additional minute. Serve.

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Chicken Soup

I’m cooking once a week for a friend whose family is on a No-gluten, No-sugar, No-soy diet, All-organic diet. Their little 4 yr old daughter has cancer. They are going in this diet to try to prolong her life as much as possible. Sugar feeds cancer, and the Soy interferes with her medication. Fermented soy (soy sauce) is ok, so I’m saved by Organic Tamari! Agave is a sugar derived from a cactus plant, and is processed differently than regular sugar in the body, so we can use that. I’ll be posting recipes – I’m sure there are many other cancer patients on a similar diet.

This week, I chose one of the most nourishing, warming dishes to prepare.

While soup is easy to prepare, there are multiple steps, including cleaning the chicken by boiling it for 5 minutes.

Healthy Chinese Chicken Soup

All the ingredients I used were organic.

When I purchase a whole chicken for the purpose of making soup, I carve out the precious breast and reserve for another dish.

1 3-lb organic chicken, or 3lbs of chicken pieces

5 stalks green onion, cut into 3″ pieces

2″ piece of ginger, cut into 4 “coins”

2 carrot, cut into large chunks

2 stalk celery, cut into large chunks

salt

1. Using very sharp, heavy cleaver, cut up the chicken into as many 2″-3″ pieces as you can. The smaller the pieces, the more flavor will be extracted into the soup.

2. Boil 1 quart of water in a large stockpot. Once the water boils, add the the chicken pieces. Boil for 5 minutes. Have a large strainer ready at the sink – and dump the entire stockpot into the strainer. The cloudy and scummy water will go down the drain. Wash your stockpot, getting rid of any scum that clings to sides. Rinse the chicken pieces and return to the stockpot. Refill stockpot with 1 1/2 quarts cold water.

3. Add rest of the ingredients to stockpot. Bring to barely a boil and immediately turn down the heat to low. Simmer for 1 1/2 hours, never letting the stock bubble and boil. Periodically check the stockpot and remove any scum on surface. Strain, reserving stock. Congratulations, you’ve just made a very clean and healthy stock! Return stock to the stockpot.

4. Add 1 tsp salt. Taste, adjust salt as needed. Strain the soup, discard ginger and green onion. Using your fingers, shred the chicken meat and return the chicken and vegetables to the stockpot.

Chicken Soup

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