Salt and pepper - 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 Salt and pepper - 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 Grilled Lemongrass Lamb Chops https://yancancook.com/home/recipe/grilled-lemongrass-lamb-chops/ https://yancancook.com/home/recipe/grilled-lemongrass-lamb-chops/#respond Tue, 18 Apr 2017 06:39:36 +0000 https://wh414378.ispot.cc/home/?post_type=recipe&p=474 Grilled Lemongrass Lamb Chops Ingredients Marinade 1tablespoon lemongrasschopped 1teaspoon fresh galangalfinely grated 4tablespoons tamarind juice 2tablespoons fish sauce 1teaspoon Sriracha chili sauce 1teaspoon sesame oil 2tablespoons palm sugar 1/2teaspoon Chinese five-spice powder Salt and pepper to taste Main Ingredients 8 lamb chopsseparated and "lollipoped" 1tablespoon…

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Grilled Lemongrass Lamb Chops
Ingredients
Marinade
Main Ingredients
Garnish
Instructions
  1. Combine marinade ingredients in a large bowl. Add lamb chops; toss to coat evenly. Cover and refrigerate for up to 2 hours.
  2. When ready to cook, remove lamb chops from bowl, reserving marinade.
  3. Heat grill over medium-high heat until hot; brush with oil. Grill chops, 2 - 3 minutes on each side or to desired doneness.
  4. Bring reserved marinade to a boil in a small saucepan. Pour over lamb chops.
  5. Serve with lime and tomato wedges and mint leaves on the side.
Recipe Notes
  • Tamarind juice adds a tart sweetness to this lamb dish.
  • Lemongrass, galangal, tamarind and Asian sauces may be purchased in Asian markets such as 99 Ranch (in CA, WA, NV & TX), or on-line at melissas.com
  • To "lollipop" lamb chops, trim meat, fat and connective tissues away from bone, leaving only the eye of the chop connected to the bone.
  • To make grill marks, place the chops on hot grill for about a minute. Then rotate them 90-degrees and grill for another minute. Turn the chops over and repeat.

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