chicken stock - 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.

Poached Eggplant with Savory Garlic Sauce

Fri, 15 Sep 2023 07:00:35 +0000

This is a delectable dish that showcases the tender and melt-in-your-mouth texture of eggplant combined with a flavorful garlic-infused sauce. The savory garlic sauce adds a burst of aromatic and umami notes, elevating the natural sweetness of the eggplant. The combination of soft and velvety eggplant with the bold and garlicky sauce creates a harmonious contrast of flavors.

Poached Eggplant with Savory Garlic Sauce

Servings4 Servings

Ingredients

3cloves garlicmashed
3pieces quarter-sizeginger
2 green onionsthinly sliced
1tablespoon salt
4 Asian eggplants
1/4cup chopped nuts

Garlic Sauce

2tablespoons chopped garlic
1/3cup chicken stock
1tablespoon hoisin sauce
1tablespoon soy sauce
2teaspoons Sichuan bean sauce
2teaspoons sesame oil
1/8teaspoon ground Sichuan peppercorn
1teaspoon cornstarch

Instructions

Combine sauce ingredients in a small saucepan; bring to a boil over medium heat. Remove from heat and set aside.
Fill a large deep pot with water and bring to a boil over high heat. Add garlic, ginger, green onions and salt. Add eggplants; cook, turning occasionally, until they are just cooked through and tender when pierced with the tip of a sharp knife, about 8 minutes, depending on thickness of eggplants. Drain, discarding green onions and ginger.
Trim stems from eggplants. Using 2 forks, shred eggplant into long, thin strips.
Drizzle sauce over eggplant. Sprinkle with nuts.

Recipe Notes

The post Poached Eggplant with Savory Garlic Sauce first appeared on Yan Can Cook.

Eight Treasure Noodle Pancake

Fri, 18 Aug 2023 07:00:28 +0000

Eight Treasure Noodle Pancake

Servings6 Servings

Ingredients

6 dried black mushrooms
1 package fresh egg noodlesabout 1 pound
tablespoons About 3 vegetable oil
2ounces Chinese sausagesthinly sliced diagonally, about 2each
2 stalks celerycut into matchstick pieces
1/2 small red bell pepperseeded and cut into matchstick pieces
2 green onionscut into 2-inch slivers, including tops
1tablespoon cornstarch mixed with 2 tablespoons water

Sauce

2/3cup chicken stock
2tablespoons soy sauce
1teaspoons sesame oil
½teaspoon sugar

Instructions

Soak mushrooms in warm water to cover for 30 minutes; drain. Cut off and discard stems; thinly slice caps. Set aside.
Combine sauce ingredients in a small bowl; set aside.
Cook noodles according to package directions until tender but firm to the bite. Drain well.
Place a wide non-stick frying pan over medium-high heat until hot. Add 1 tablespoon oil, swirling to coat surface. Spread half the noodles over bottom of pan, pressing noodles to form a firmer pancake. Cook until bottom is golden brown, about 5 minutes.
Carefully turn noodles over in one piece. Cook until bottom is golden brown, about 5 more minutes, adding extra oil if needed. Remove and keep warm while cooking remaining noodle pancake with 1 tablespoon oil.
Place a wok or wide frying pan over high heat until hot. Add remaining tablespoon oil, swirling to coat sides. Add sausages and mushrooms; stir fry 1 minute. Add celery and
bell pepper; cook 1 minute. Add green onions and sauce; cook 1 minute. Add cornstarch solution; cook stirring, until sauce boils and thickens.
To serve, spoon sausage-vegetable mixture over noodle pancakes.

Recipe Notes

The post Eight Treasure Noodle Pancake first appeared on Yan Can Cook.

Good Fortune Gold Coins

Fri, 24 Feb 2023 08:00:52 +0000

Good Fortune Gold Coins

Servings6

Ingredients

Main Ingredients:

2 medium lotus rootpeeled, cut into ¼-inch- thick rings
2tablespoons cornstarch

Filling:

6ounces ground pork
3 large shrimpshelled, deveined, minced
1tablespoon chopped ginger
1tablespoon chopped garlic
1teaspoon sugar
1/2teaspoon salt
1/8teaspoon white pepper
1tablespoon Shao Hsing (Shaoxing) rice wine or dry sherry
1teaspoon sesame oil
4tablespoons cooking oil
1/4cup water

Sauce:

1teaspoon minced garlic
1 small fresh red chiliminced
1 green onionchopped
1teaspoon sugar
1/2cup chicken stock
1tablespoon chili garlic sauce
1tablespoon rice wine
1teaspoon Chin Kiang vinegar or balsamic vinegar
1teaspoon sesame oil
1teaspoon cornstarch dissolved in 2 teaspoons water

Instructions

Water-blanch lotus rings in boiling water for 1 minute. Drain and pat dry with paper towels. Dust lotus rings with cornstarch and set aside.
In a mixing bowl, combine filling ingredients; mix thoroughly. Spread 1 tablespoon filling onto a lotus ring and sandwich with another lotus ring.
Heat wok over medium-high heat until hot. Add oil, swirling to coat sides. Pan-fry lotus root pockets for 3 minutes on each side or until golden brown. Drain excess oil and add water; cover, reduce heat and simmer for 2 - 3 minutes or until liquid is absorbed.
Combine sauce ingredients in a saucepan and bring to a boil. Add cornstarch solution and stir until sauce thickens. Pour sauce over lotus pockets to serve.

Recipe Notes

The post Good Fortune Gold Coins first appeared on Yan Can Cook.

Five-Flavor Grilled Chicken

Tue, 18 Apr 2017 05:42:22 +0000

Five-Flavor Grilled Chicken

Servings4

Ingredients

1pound boneless chicken thighs4 pieces
cooking oilfor coating the grill

Marinade

1teaspoon 5-spice powder
1teaspoon gingerminced
1teaspoon garlicminced
1teaspoon red chiliminced
1teaspoon shallotminced
1 egg
2tablespoons soy sauce
1tablespoon Chinese rice wine or dry sherry
1/2teaspoon sesame oil

Sauce

1teaspoon sugar
1/2teaspoon 5-spice powder
1/2cup chicken stock
1tablespoon dark soy sauce
2teaspoons Chinese black vinegar or balsamic vinegar
1tablespoon cornstarchdissolved with 2 tablespoons water

Instructions

Combine all marinade ingredients in a large bowl, add chicken and toss to coat evenly.
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.
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.

The post Five-Flavor Grilled Chicken first appeared on Yan Can Cook.