ginger - Yan Can Cook https://yancancook.com/home If Yan can cook, so can you! Thu, 29 Oct 2020 19:35:16 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.5 https://yancancook.com/home/wp-content/uploads/2017/03/favicon-150x150.png ginger - Yan Can Cook https://yancancook.com/home 32 32 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 Poached Pork Slices with Garlic Sauce https://yancancook.com/home/recipe/poached-pork-slices-with-garlic-sauce/ Mon, 04 Jun 2018 23:31:11 +0000 https://yancancook.com/home/?post_type=recipe&p=1065 Poached Pork Slices with Garlic Sauce Ingredients 2 stalks green onions 3slices gingerabout 2” rounds 3tablespoons Chinese rice winemi jiu 10oz skinless pork belly 1/2cup julienne cucumber cup ½ julienne green onion Garlic Sauce: 3tablespoons minced garlic 1tablespoon soy sauce 1teaspoon Chinese red vinegar 1teaspoon…

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Poached Pork Slices with Garlic Sauce
Ingredients
Garlic Sauce:
Instructions
  1. In a large pot of boiling water, add green onions, ginger and rice wine. Add pork and simmer for 30 minutes. Let cool completely and slice into 1/8” slices. Place a few strands of cucumber and green onion on each slice of pork, roll up and set aside.
  2. To make garlic sauce, combine all sauce ingredients. Serve pork rolls with sauce.
Recipe Notes

To check if pork is done, poke a chopstick into the center. The juices should run clear without any hint of pink.

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]]> Double Boiled Ginko Nut Chicken https://yancancook.com/home/recipe/double-boiled-ginko-nut-chicken/ Mon, 04 Jun 2018 23:28:34 +0000 https://yancancook.com/home/?post_type=recipe&p=1042 Double Boiled Ginko Nut Chicken Ingredients 1 whole free range chickencleaned cup ½large green onioncut into 1 1/2” lengths 3slices ginger cup ½shelled and peeled ginko nuts water to cover chicken salt Instructions Place all ingredients in a clay pot with a tight-fitting lid. Place…

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Double Boiled Ginko Nut Chicken
Ingredients
Instructions
  1. Place all ingredients in a clay pot with a tight-fitting lid.
  2. Place pot in a large steamer and steam over medium-high heat for 4 hours.
  3. Season to taste with salt before serving.

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]]> Li Bai Chicken https://yancancook.com/home/recipe/tai-bai-chicken/ Mon, 04 Jun 2018 23:25:11 +0000 https://yancancook.com/home/?post_type=recipe&p=1059 Li Bai Chicken Ingredients 12oz skinless boneless chickendiced into bite-sized pieces 3tablespoons Vegetable oil cup ½ whole dried red chilies 1/3cup diced pickled chilies 1 whole star anise 3slices gingerabout 2” rounds 2 green onioncut into 2” lengths cup ¾ chicken broth 1teaspoon salt 2tablespoons…

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Li Bai Chicken
Ingredients
Instructions
  1. Heat wok over medium-high heat and add vegetable oil. Add chicken and sear until lightly golden, about 2 – 3 minutes. Remove chicken from wok, leaving behind as much oil as possible.
  2. Add dried chilies, pickled chilies, star anise, ginger slices and green onion to wok. Cook until fragrant, about 1 minute.
  3. Add broth, salt, glutinous rice wine, sugar, white pepper, Shaoxing wine, dark caramel and chicken to wok. Bring to a simmer and cook until chicken is cooked through and sauce is slightly thickened.
  4. Add sesame oil and serve hot.
Recipe Notes

Dark caramel is made by cooking sugar until it is very dark, then add a little water to liquefy.  If dark caramel is not available, substitute 1 tablespoon dark soy sauce and reduce salt to ½ teaspoon.

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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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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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]]> https://yancancook.com/home/recipe/potstickers/feed/ 2 珍珠丸子 Pearl Rice Meatballs https://yancancook.com/home/recipe/pearl-rice-meatballs/ https://yancancook.com/home/recipe/pearl-rice-meatballs/#respond Tue, 18 Apr 2017 06:31:28 +0000 https://wh414378.ispot.cc/home/?post_type=recipe&p=468 Pearl Rice Meatballs Servings24 meatballs Ingredients 1cup glutinous rice 2 dried black mushrooms 1 1/2pounds ground pork 1/4cup water chestnutschopped 3tablespoons minced Sichuan preserved vegetableoptional 2tablespoons green onionchopped 1tablespoon gingerminced 2teaspoons cilantrochopped 1tablespoon sesame oil 1teaspoon salt 1/2teaspoon white pepper 1 egg Instructions Soak rice…

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Pearl Rice Meatballs
Servings24 meatballs
Ingredients
Instructions
  1. Soak rice in water to cover for 30 minutes.
  2. Soak mushrooms in warm water to cover until softened, about 30 minutes; drain. Discard stems and mince caps.
  3. Place mushrooms in a bowl with remaining ingredients; mix well. With wet hands, roll meat mixture into 24 balls, using 2 tablespoons for each. Drain rice and spread on a plate. Roll each ball in rice to coat completely. Arrange meatballs, without crowding, on two heatproof dishes.
  4. Prepare a wok for steaming. Steam meatballs, one dish at a time, over high heat until pork is cooked through, about 25 minutes.
Recipe Notes

From Martin Yan's Feast by Martin Yan, 1998 (Bay Books).

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]]> https://yancancook.com/home/recipe/pearl-rice-meatballs/feed/ 0 Five-Flavor Grilled Chicken https://yancancook.com/home/recipe/five-flavor-grilled-chicken/ https://yancancook.com/home/recipe/five-flavor-grilled-chicken/#comments Tue, 18 Apr 2017 05:42:22 +0000 https://wh414378.ispot.cc/home/?post_type=recipe&p=442 Five-Flavor Grilled Chicken excerpt

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Five-Flavor Grilled Chicken
Servings4
Ingredients
Marinade
Sauce
Instructions
  1. Combine all marinade ingredients in a large bowl, add chicken and toss to coat evenly.
  2. Light a charcoal fire in a barbecue grill. When coals are lit and have turned white on edges, lightly oil top grate with an oil-soaked paper towel. Drain excess marinade from chicken, and place chicken pieces on grate and grill until done, about 5 minutes on each side. If using a grill pan, heat pan on medium-high heat until hot. Oil pan with a brush or oil-soaked paper towel. Place chicken on pan and grill until done, about 4-5 minutes on each side. Remove chicken and place on a serving plate.
  3. Combine sauce ingredients except for cornstarch solution in a saucepan and bring to a boil. Add cornstarch solution and stir until sauce thickens. Pour sauce over chicken and serve.
Recipe Notes

Note:
Trim the obvious large fat pockets from the chicken thighs and discard. Otherwise, they will cause flare-ups on a charcoal grill.

Recipe from: Blissful Cooking, Publisher: Innoform Media. Photograph by Kenneth Wong.

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