chicken broth - Yan Can Cook https://yancancook.com/home If Yan can cook, so can you! Fri, 17 Mar 2023 17:53:14 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.5 https://yancancook.com/home/wp-content/uploads/2017/03/favicon-150x150.png chicken broth - Yan Can Cook https://yancancook.com/home 32 32 Crab & Asparagus Soup https://yancancook.com/home/recipe/crab-asparagus-soup/ https://yancancook.com/home/recipe/crab-asparagus-soup/#respond Fri, 07 Apr 2023 07:00:25 +0000 https://yancancook.com/home/?post_type=recipe&p=4690
Crab & Asparagus Soup
Servings6 people
Ingredients
Instructions
  1. Cook trimmed asparagus in boiling water until tender-crisp, 2 to 3 minutes. Drain, cover with cold water and drain again. Set aside.
  2. Heat a soup pan over medium-high heat until hot. Add oil, swirling to coat bottom. Add green onions and ginger; cook, stirring, until fragrant. Add broth, both kinds of asparagus, crabmeat, soy sauce and pepper. Bring to a boil over medium-high heat. Salt to taste.
  3. Add cornstarch solution; cook, stirring, until soup boils and thickens slightly. Remove pan from heat. Slowly drizzle in egg, stirring, with a spoon to form an egg flower.
  4. Serve soup in individual soup bowls; garnish with cilantro.
Recipe Notes

© Yan Can Cook, Inc. 2023

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]]> https://yancancook.com/home/recipe/crab-asparagus-soup/feed/ 0 Steamed Chicken Wings https://yancancook.com/home/recipe/steamed-chicken-wings/ Fri, 17 Mar 2023 07:00:15 +0000 https://yancancook.com/home/?post_type=recipe&p=4807 This is a quick and easy recipe that anyone can try at home! Chicken wings are rich in protein. With the steaming technique, this recipe will provide you a not only tasty but also healthy dish for your entire family!

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Steamed Chicken Wings
This is a quick and easy recipe that anyone can try at home! Chicken wings are rich in protein. With the steaming technique, this recipe will provide you a not only tasty but also healthy dish for your entire family!
Servings4
Ingredients
Marinade:
Sauce:
Instructions
  1. Bone the wing mid-joint by twisting and pushing the two small bones out of each piece.
  2. Combine marinade ingredients in a bowl. Add chicken; stir to coat. Set aside for 20 minutes.
  3. Remove and discard mushroom stems. Cut mushroom caps, green onions, and ham each into 12 matchstick strips.
  4. Slide 1 piece of mushroom, green onion and ham into boned space in each wing. Place stuffed wings in a single layer on a heatproof dish.
  5. Steam wings over medium-high heat until meat is no longer pink, about 6 – 8 minutes.
  6. While chicken is steaming, combine all sauce ingredients except cornstarch solution in a saucepan; bring to a boil. Add cornstarch solution and continue to cook until sauce thickens.
  7. To serve, pour sauce over chicken. Sprinkle with chopped green onion.
Recipe Notes

© Yan Can Cook, Inc., 2023

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]]> Four Happiness Meatballs https://yancancook.com/home/recipe/four-happiness-meatballs/ https://yancancook.com/home/recipe/four-happiness-meatballs/#respond Fri, 03 Mar 2023 08:00:50 +0000 https://yancancook.com/home/?post_type=recipe&p=4758
Four Happiness Meatballs
Servings4 meatballs
Ingredients
Meatballs
Sauce
Cooking oil for frying
Instructions
  1. Soak shrimp in warm water to cover for 30 minutes; drain. Mince shrimp and combine with remaining meatball ingredients. Set aside for 30 minutes. Shape into 4 large meatballs. Combine sauce ingredients in a medium bowl; set aside.
  2. Add cooking oil to wok or stir-fry pan to a depth of about 2 inches and heat over high heat to 350 degrees F. Add meatballs, turning occasionally; cook until golden brown, about 3 minutes. Lift out and drain on paper towels. Place meatballs and sauce in a pan. Cover and simmer over medium-low heat for 12 - 15 minutes. Place bok choy leaves over meatballs. Cover and simmer 8 - 10 minutes longer.
  3. Remark: For a thicker sauce, transfer bok choy and meatballs to a platter with a slotted spoon. Add cornstarch solution to sauce in pan over medium heat; cook, stirring, until sauce boils and thickens.
Recipe Notes

Copyright: Yan Can Cook, Inc., 2023

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]]> https://yancancook.com/home/recipe/four-happiness-meatballs/feed/ 0 Chinese Paella https://yancancook.com/home/recipe/chinese-paella/ https://yancancook.com/home/recipe/chinese-paella/#comments Sun, 18 Oct 2020 07:06:05 +0000 https://wh414378.ispot.cc/home/?post_type=recipe&p=501 Paella, Spain's most famous dish is undoubtedly one of the world's great rice dishes. The first time I saw a traditional paella pan, I thought it was a particularly shallow flat-bottomed wok. That got me thinking about how a Chinese cook would prepare the same dish. The result is this East-West hybrid that works especially well in an electric wok.

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Chinese Paella
Paella, Spain's most famous dish is undoubtedly one of the world's great rice dishes. The first time I saw a traditional paella pan, I thought it was a particularly shallow flat-bottomed wok. That got me thinking about how a Chinese cook would prepare the same dish. The result is this East-West hybrid that works especially well in an electric wok.
Servings6
Ingredients
Instructions
  1. Soak mushrooms in warm water to cover until softened, about 30 minutes; drain. Remove and discard stems and slice caps in half. Set aside.
  2. Remove shrimp legs, leaving shells and tails intact. Cut along backs of shrimp with scissors; rinse out sand veins. Sprinkle chicken with salt, pepper and five-spice powder. Set aside.
  3. Bring mussels and water to a boil in a 2-quart pan. Cover, reduce heat to low, and cook until shells open, about 5 minutes. Discard mussels that don't open. Lift out mussels and set aside; pour liquid into a 4-cup measuring cup. Add enough chicken broth to make 4 cups of total liquid.
  4. Place a wok over medium-high heat until hot. Add oil, swirling to coat sides. Add garlic and ginger and cook, stirring, until fragrant, about 5 seconds. Add chicken and cook, turning as needed, for 10 minutes or until well browned on all sides. Add 2 tablespoons chicken broth. Cover and cook for 5 minutes. Remove chicken and set aside. Add onion and cook for 1 minute. Add bell pepper and turmeric; cook for 1 minute. Add rice, sausages and the reserved 4 cups chicken broth. Bring to a boil and cook, uncovered, until broth evaporates and crater-like holes appear, about 10 minutes.
  5. Arrange chicken, bamboo shoot and mushrooms over rice. Reduce heat to low, cover and simmer for 20 minutes. Push shrimp into top of rice and scatter snow peas on top. Cover and cook for 5 minutes. Push mussels into rice. Cover and cook until rice is tender to the bite, about 5 more minutes. Sprinkle with cilantro before serving.
Recipe Notes

Recipe from A Wok For All Seasons, Publisher: Doubleday.

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]]> https://yancancook.com/home/recipe/chinese-paella/feed/ 1 Sizzling Rice Soup https://yancancook.com/home/recipe/sizzling-rice-soup/ https://yancancook.com/home/recipe/sizzling-rice-soup/#comments Tue, 18 Aug 2020 07:00:37 +0000 https://wh414378.ispot.cc/home/?post_type=recipe&p=495 Here's a soup that sings for its supper. It's always a treat to watch the "oohs" and "aahs" when this soup is brought to the table in a Chinese restaurant. Now you can put on your own show at home.

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Sizzling Rice Soup
Here's a soup that sings for its supper. It's always a treat to watch the "oohs" and "aahs" when this soup is brought to the table in a Chinese restaurant. Now you can put on your own show at home.
Servings6
Ingredients
Main Ingredients
Marinade
Other Ingredients
Instructions
  1. Cut chicken into thin slices, then cut slices into thin strips. Combine marinade ingredients in a medium bowl. Add chicken and stir to coat. Let stand for 10 minutes.
  2. Soak black mushrooms in warm water to cover until softened, about 30 minutes; drain. Remove and discard stems;thinly slice caps.
  3. Bring broth to a boil in a large pot. Add chicken, black mushrooms and straw mushrooms. Reduce heat to low, cover and simmer for 2 minutes. Add bamboo shoots, carrot, zucchini, peas, wine, salt and pepper; simmer for 2 minutes.
  4. In a wok, heat oil for deep-frying to 375'F. Deep-fry rice crusts, 4 pieces at a time, turning continuously, until puffed and golden, 15 to 20 seconds. Remove and drain on paper towels.
  5. To serve, bring hot soup to the table in a tureen. Slide hot rice crusts into the soup and listen to the sizzle. Break rice crusts with soup ladle and serve.
Recipe Notes

Recipe from Martin Yan's Culinary Journey Through China, Publisher: KQED Books & Tapes. Photograph by Geoffrey Nilsen.

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]]> https://yancancook.com/home/recipe/sizzling-rice-soup/feed/ 2 Tea-Infused Steamed Custard https://yancancook.com/home/recipe/tea-infused-steamed-custard/ Sat, 15 Feb 2020 01:36:10 +0000 https://yancancook.com/home/?post_type=recipe&p=1039 Tea-Infused Steamed Custard Servings4 Ingredients 6oz chicken broth 2oz water 1teaspoon green tea leaves 2 eggs teaspoon ½salt 4 medium sized shrimp Sauce: cup ¼chicken broth 1teaspoon green tea leaves 1teaspoon cornstarch slurry Instructions Place broth and water in a small saucepan, add tea leaves…

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Tea-Infused Steamed Custard
Servings4
Ingredients
Sauce:
Instructions
  1. Place broth and water in a small saucepan, add tea leaves and bring to almost a simmer. Let tea cool completely. Strain and discard leaves.
  2. Blend eggs and broth in a blender or with immersion blender for 1 minute. Strain egg mixture through fine mesh strainer. Season with salt.
  3. Place one shrimp each in 4 small, heatproof ramekins or cups, fill with egg mixture. Steam over very low heat until custard just sets, about 7 minutes.
  4. To make sauce, bring broth to a simmer, add tea leaves and turn off heat. Let leaves steep for 3 minutes, strain and reserve leaves. Thicken with cornstarch slurry and pour over shrimp custard.
  5. Garnish with steeped tea leaves.

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]]> Hot Pot Broth https://yancancook.com/home/recipe/hot-pot-broth/ Thu, 05 Jul 2018 21:54:02 +0000 https://yancancook.com/home/?post_type=recipe&p=1722 Hot Pot Broth Ingredients 3tablespoons Vegetable oil 1tablespoon dried red chili pieces 2tablespoons DouBanJang spicy bean paste 1teaspoon fermented black beans, rinsed and drained 2slices fresh ginger 1stalk green onion 2pieces bay leaves 1tablespoon fennel seeds 5 round cardamom fruitFructus Amomi Kravanh 1teaspoon Sichuan peppercorn…

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Hot Pot Broth
Ingredients
Instructions
  1. Heat oil in a pot over medium-high heat. Add dried red chilies and cook until oil turns red. Add spicy bean paste and fermented black beans. Continue to cook for one minute.
  2. Add ginger and onion and cook until both are golden brown. Add bay leaves, fennel seeds, round cardamom fruit and Sichuan peppercorns.
  3. Add broth and water, bring to a simmer. Add rock sugar.

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]]> Guai-Fei Chicken Wings https://yancancook.com/home/recipe/guei-fei-chicken-wings/ Thu, 15 Feb 2018 08:46:59 +0000 https://yancancook.com/home/?post_type=recipe&p=1033 The use of wine in this dish pays homage to Yang Guifei, the legendary imperial consort in the Tang Dyanasty. Her intoxicating beauty inspired numerous works of art, including poems and operas. Guai-Fei Chicken Wings Ingredients 12 chicken wingsmid-section 3tablespoons Vegetable oil 1tablespoon dark sugar…

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]]> The use of wine in this dish pays homage to Yang Guifei, the legendary imperial consort in the Tang Dyanasty. Her intoxicating beauty inspired numerous works of art, including poems and operas.


Guai-Fei Chicken Wings
Ingredients
Instructions
  1. Bring a large pot of water to a boil over high heat, add chicken wings and blanch for 1 minute. Drain and rinse; drain again and pat wings dry with paper towels.
  2. Place oil in a wok over medium high heat, add sugar caramel, and cook for 30 seconds. Add chicken wings, green onions and ginger; cook, tossing to combine, until fragrant, about 2 – 3 minutes. Add wine, soy sauce, salt and chicken broth; turn heat to medium-low and braise for 20 minutes.
  3. Add bamboo shoot slices, turn heat up to high and cook until sauce has reduced to about ½ cup. Add cornstarch slurry and sesame oil. Serve hot
Recipe Notes

If dark caramel is not available, use 1 teaspoon dark brown sugar, 1 tablespoon dark soy sauce and 1 tablespoon soy sauce instead of 2 tablespoons soy sauce.

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]]> 鍋貼 Potstickers https://yancancook.com/home/recipe/potstickers/ https://yancancook.com/home/recipe/potstickers/#comments Tue, 18 Apr 2017 06:35:23 +0000 https://wh414378.ispot.cc/home/?post_type=recipe&p=471 鍋貼 Potstickers typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. Finished 鍋貼 Potstickers can be boiled (shuǐ jiǎo), steamed (zhēng jiǎo) or pan-fried (jiān jiǎo). This recipe highlights a fan-favorite -- the pan-fried variety.

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Potstickers
鍋貼 Potstickers typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. Finished 鍋貼 Potstickers can be boiled (shuǐ jiǎo), steamed (zhēng jiǎo) or pan-fried (jiān jiǎo). 鍋貼 Potstickers are Chinese dumpling, commonly eaten in China and other parts of East Asia. They are one of the major foods eaten during the Chinese New Year and year-round in the northern provinces. Though considered part of Chinese cuisine, 鍋貼 potstickers are popular in other parts of Asia and in Western countries.
Servings30 potstickers
Ingredients
Instructions
  1. Soak mushrooms in warm water to cover until softened, about 30 minutes; drain. Remove and discard stems and mince caps.
  2. In a large bowl, toss napa cabbage with salt; squeeze to remove excess liquid.
  3. To make filling: Combine mushrooms, napa cabbage, ground pork, green onions, ginger, oyster-flavored sauce, rice wine, sesame oil, cornstarch and white pepper in a bowl; mix well.
  4. To make each potsticker: Place a heaping teaspoon of filling in center of a potsticker wrapper; keep remaining wrappers covered to prevent drying. Brush edges of wrapper with water; fold wrapper in half, crimping one side, to form a semicircle. Pinch edges together to seal. Set potsticker, seam side up, in a baking pan. Cover potstickers with a dry towel to prevent drying.
  5. Place a wide frying pan over medium heat until hot. Add 1 tablespoon of the cooking oil. Add 10 potstickers, seam side up; cook until bottoms are golden brown, about 3 minutes. Add 1/3 cup chicken broth; reduce heat to low, cover and cook until liquid is absorbed, 4 to 5 minutes. Remove from heat. Repeat with remaining potstickers, cooking oil and chicken broth.
Recipe Notes

Recipe from: Chinese Cooking for Dummies, Publisher: IDG Books

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