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Spinach with Sesame Dressing

Fri, 17 Nov 2023 08:00:14 +0000

Spinach with Sesame Dressing

Ingredients

3tbsp toasted sesame seeds
2 cubes white fermented bean curdabout 1-1/2 tbsp
1tbsp Chinese rice wine or dry sherry
1tbsp sugar
1tsp bonito soup stock base mixed withhon dashi
1/4cup hot water
1/4tsp crushed red pepper
1/8tsp ground white pepper
1-1/2lbs spinach or watercresswashed

Instructions

Place 2-1/2 tbsp sesame seeds in blender with remaining dressing ingredients; blend until smooth.
Bring a large pot of water to a boil. Add spinach; cook 1 minute. Drain, rinse under cold running water; drain again. Lay 2 or 3 bunches spinach together on a work surface so they form a bundle about 1 inch in diameter; squeeze to remove as much water as possible. Trim and discard root ends; cut each bundle into 2-inch lengths. Repeat with remaining spinach.
Arrange bundles on a serving platter; pour dressing on top. Sprinkle with remaining sesame seeds.

Recipe Notes

The post Spinach with Sesame Dressing first appeared on Yan Can Cook.

Three Treasures Stuffing

Fri, 03 Nov 2023 07:00:02 +0000

Three Treasures Stuffing

Servings4 Servings

Ingredients

1 red or green bell peppercut into 2-inch pieces
1 Asian eggplantsliced diagonally into ¼-inch thick ovals
6 fresh shiitake mushroomsstems removed
1/2cup cornstarch for dusting
2 -3tbsp cooking oil

Stuffing

4oz ground meat
4oz raw shrimppeeled, deveined and minced
1/4cup finely chopped water chestnutsoptional
1 egg white
1tbsp minced green onion
1tbsp minced cilantro
1tsp sesame oil
1/2tsp salt
1/4tsp ground white pepper

Sauce

1tbsp cooking oil
1clove garlicminced
1tbsp minced ginger
2tbsp fermented salted black beansrinsed and lightly mashed
1/2tsp sugar
3/4cup chicken stock
2tbsp Chinese rice wine
2tbsp tsp cornstarch dissolved in 1water

Instructions

In a bowl, mix together all stuffing ingredients until well blended. Light dust pepper pieces, eggplant ovals and mushroom caps with cornstarch to cover insides. Fill each piece of vegetable with about 1 tbsp stuffing, mounding it slightly. Dust each piece with additional cornstarch to coat lightly.
Heat oil in a non-stick frying pan. Starting with stuffing side, pan sear vegetables until golden on both sides, about 3 – 4 minutes. When done, remove from pan and keep warm.
Prepare sauce: In same frying pan, add oil to sauté garlic, ginger and black beans. When fragrant, add sugar, stock and wine; bring to a simmer. Add cornstarch solution; cook until slightly thickened. Ladle over stuffed vegetables to serve.

Recipe Notes

The post Three Treasures Stuffing first appeared on Yan Can Cook.

Summer Seafood Chowder

Fri, 27 Oct 2023 07:00:57 +0000

Summer Seafood Chowder

Servings6 Servings

Ingredients

1/4lb firm white fish filletscut into ½-inch squares
1/4lb medium raw shrimpshelled, deveined and diced
1/4lb sea scallopsdiced
6cups chicken stock
2cups pureed winter melon
2tsp shredded ginger
1 green onionshredded
4 dried black mushroomssoaked to soften, dice caps
1/3cup sliced bamboo shoots
1/4cup frozen peasthawed
1/4cup Shao Hsing wine
1/4tsp ground white pepper
1/4cup cornstarch dissolved in ½water
2 egg whiteslightly beaten

Marinade

Instructions

Combine marinade ingredients in a bowl. Add fish, shrimp and scallops; stir to coat. Let stand 10 minutes.
Bring stock and winter melon to a boil in a pot; reduce heat to simmer.
Stir in seafood; cook 2 minutes. Add ginger, green onion, mushrooms, bamboo shoots, peas, wine and white pepper; cook 1 minute. Add cornstarch solution; cook, stirring, until soup boils and thickens. Turn off heat. Add egg whites, stirring until they form threads. Serve in individual soup bowls.

Recipe Notes

The post Summer Seafood Chowder first appeared on Yan Can Cook.

Fish Tofu Chowder

Fri, 31 Mar 2023 07:00:29 +0000

Fish Tofu Chowder

Servings4 people

Ingredients

4 - 5 dried black mushroomssoaked to soften
1/2lb firm white fish filletcoarsely chopped
1teaspoon cornstarch
1/4teaspoon salt
4cups fish stock or chicken broth
2tablespoons rice vinegar
1tablespoon grated ginger
1teaspoon sesame oil
1/8teaspoon ground white pepper
1/2lb soft tofudrained and cut into small cubes, about ½ lb
2tablespoons goji berriessoaked to soften
3tablespoons cornstarchdissolved in 3water
1tablespoon chopped cilantrooptional

Instructions

Remove and discard stems from mushrooms. Coarsely chop caps. Set aside.
Combine chopped fish, cornstarch and salt in a bowl; mix well.
Heat fish stock in a saucepan. Add mushrooms, vinegar, ginger, sesame oil, pepper and salt to taste. Bring to a simmer. Add fish; cook until fish is opaque.
Gently add tofu and goji berries to the pan and cook until heated through. Increase heat, stir in cornstarch solution, and cook, stirring, until soup boils and thickens, about 1 minute. Ladle into individual bowls and garnish with chopped cilantro.

Recipe Notes

The post Fish Tofu Chowder first appeared on Yan Can Cook.

Steamed Chicken Wings

Fri, 17 Mar 2023 07:00:15 +0000

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

12 chicken wingsmid-joint section only

Marinade:

1/2teaspoon sea salt
1/4teaspoon ground white pepper
1/2teaspoon cornstarch
4 - 5 dried black mushroomssoaked to soften
2 green onions
2oz hamsliced 1/8-inch thick

Sauce:

1/2cup chicken broth
1tablespoon Chinese rice wine
2teaspoons salted black beansrinsed and crushed
2teaspoons oyster-flavored sauce
3/4teaspoon sugar
dash of ground white pepper
2teaspoons cornstarch dissolved in 1 tablespoon water
2teaspoons chopped green onion

Instructions

Bone the wing mid-joint by twisting and pushing the two small bones out of each piece.
Combine marinade ingredients in a bowl. Add chicken; stir to coat. Set aside for 20 minutes.
Remove and discard mushroom stems. Cut mushroom caps, green onions, and ham each into 12 matchstick strips.
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.
Steam wings over medium-high heat until meat is no longer pink, about 6 – 8 minutes.
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.
To serve, pour sauce over chicken. Sprinkle with chopped green onion.

Recipe Notes

The post Steamed Chicken Wings first appeared on Yan Can Cook.

Li Bai Chicken

Mon, 04 Jun 2018 23:25:11 +0000

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 fermented glutinous rice wine
teaspoon ½ sugar
1/8teaspoon ground white pepper
1tablespoon Chinese Shaoxing rice wine or dry sherry
2tablespoons dark caramel
1teaspoon sesame oil

Instructions

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.
Add dried chilies, pickled chilies, star anise, ginger slices and green onion to wok. Cook until fragrant, about 1 minute.
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.
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.

The post Li Bai Chicken first appeared on Yan Can Cook.