STIR-FRIED RICE CAKES (NIAN GAO)
Stir-fried rice cakes are known in Chinese as "chao niángāo" (炒年糕). Our version uses pork (but you can substitute chicken) and leafy greens.
Provided by Sarah
Categories Noodles and Pasta
Time 1h
Number Of Ingredients 22
Steps:
- Marinate the julienned pork with the water, light soy sauce, sesame oil, white pepper, vegetable oil, and cornstarch. Allow to sit for 20-30 minutes, while you prepare the rest of the ingredients.
- Rinse the rice cakes and drain. If using fresh or frozen rice cakes, you do not have to soak or thaw them. Only soak (according to package instructions) if using dried rice cakes.
- Thoroughly wash the baby bok choy (or napa cabbage). Drain, shaking off excess water. If using baby bok choy, separate into individual leaves. If using napa cabbage, cut the large leaves into smaller bite-sized pieces. Also prepare the garlic and scallions.
- If using mushrooms, slice them thinly. If using dried shiitake mushrooms, save the soaking liquid.
- Place your wok over high heat until it begins to smoke lightly. Add the vegetable oil to coat the wok, and add the pork and garlic. Cook until the pork turns opaque. If using mushrooms, add them now and stir-fry for 1 minute.
- Stir in the scallions, bok choy/cabbage, and Shaoxing wine. Stir-fry for 30 seconds, and move everything to the center of the wok to create an even "bed" of vegetables and meat. Distribute the rice cakes on top (this prevents them from sticking to the wok).
- Add water (or mushroom soaking water for extra flavor). Depending on how hot your stove gets, you can add 1/2 cup to 3/4 cup. Cover, and cook for 2 minutes to steam the rice cakes and cook the vegetables.
- Remove the cover, and add the sesame oil, dark soy sauce, light soy sauce, oyster sauce, white pepper, and sugar. Stir-fry everything together for 1 minute over medium heat. Taste, and season with additional salt if necessary. Continue stir-frying until the rice cakes are coated in sauce, cooked through but still chewy. Plate and serve!
Nutrition Facts : Calories 484 kcal, Carbohydrate 64 g, Protein 21 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 36 mg, Sodium 884 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
CHOW SHUNG DING
Make and share this Chow Shung Ding recipe from Food.com.
Provided by pattikay in L.A.
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- place 1/2 t salt and 1 cup warm water in a small bowl and soak the shrimp for 5 minuutes.
- rinse with cold water and dry.
- in a medium bowl, toss the shrimp, 1 t cornstarch and white pepper, set aside.
- toss the chicken with the ginger, the remaining 1/2 t salt and remaining cornstarch and set aside.
- cut the green and red peppers into 3/4 inch pieces.
- heat wok over high heat; add oil, garlic, chicken and shrimp; stir fry for 1 minute or till shrimp turns pink.
- stir in hoisin sauce, chili paste, green and red peppers and water chestnuts, stir fry for 2-3 minutes.
- place on platter and garnish with green onions.
Nutrition Facts : Calories 205.9, Fat 10.8, SaturatedFat 1.9, Cholesterol 99.6, Sodium 810.6, Carbohydrate 11.4, Fiber 1.4, Sugar 4, Protein 15.7
SOUTHERN CHOW CHOW
Steps:
- Clean and sterilize 2 quart-size canning jars with lids.
- Add the vinegar, sugar, salt, cloves, mustard seeds, peppercorns, mustard, turmeric, red pepper flakes and bay leaf to a large saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until the sugar dissolves and the flavors start to marry, about 5 minutes.
- Add the green tomatoes, green and red bell peppers, onion and cabbage and bring to a boil, lower the heat and let simmer, stirring occasionally, for 15 to 20 minutes. Remove from heat. Divide the mixture between the two jars and let cool to room temperature. Serve immediately or seal and refrigerate for up to 6 weeks.
CHICKEN WING DINGS
Your guests will have a ball sampling this appetizer that has all the flavor and saucy goodness of traditional Buffalo chicken wings, just without the bones. -Suzanne Clark, Phoenix, Arizona
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2-1/2 dozen meatballs (1-1/2 cups dip).
Number Of Ingredients 13
Steps:
- Combine the first 5 ingredients. Crumble chicken over mixture and mix well. Shape into 1-in. balls; roll in potato chips. In a large skillet, heat oil over medium heat. Cook meatballs in batches until no longer pink; drain. For dip, combine cream cheese, blue cheese, milk and garlic. Drizzle meatballs with wing sauce; serve with dip.
Nutrition Facts : Calories 87 calories, Fat 6g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 300mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
SOUP GUNG BO GAI DING
Gung bo gai ding, better known as kung pao chicken, is a famous dish from the spicy repertoire of Guizhou province in south-central China. The story goes that kung pao was created by a palace guard (gong boa) who later became a provincial governor. The tasty meal was brought to the United States by immigrants from Sichuan province, who added peanuts to the original recipe. It has since become one of the most popular Chinese dishes in the United States.
Provided by Timothy H.
Categories Chicken
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 18
Steps:
- 1.In a large bowl, mix the chicken with the rice wine or sherry, 1 tablespoon of soy sauce, 1 tablespoon of cornstarch and salt and set aside to marinate for at least 30 minutes. Then drain the chicken from its marinade.
- 2.In a small bowl, mix the water, 2 tablespoons of soy sauce, rice wine or sherry, vinegar, sugar and salt. Adjust seasoning to taste and stir in the other tablespoon of cornstarch.
- 3.Heat the oil in a wok or large pot over medium-high flame. Add the chile peppers and stir fry until almost blackened, about 30 seconds. Add the garlic and ginger and stir fry for another 30 seconds. Add the chicken and stir fry until just cooked through, 3-4 minutes.
- 4.Reduce heat to medium-low. Swish the sauce to mix in the settled cornstarch and stir the sauce into the chicken. Simmer until the sauce thickens, adding water if necessary it gets too thick.
- 5.Remove from heat, stir in the peanuts and sesame oil and serve with steamed rice.
- •Vegetarian Kung Pao: Substitute cubes of tofu for the chicken and eliminate the cornstarch from the marinade. Deep-fry the tofu first if you like.
- •Substitute 2 teaspoons chile flakes or 2 teaspoons hot bean paste for the whole chili peppers.
- •Stir in 1/4 cup chopped garlic chives after you stir-fry the chicken but before you add the sauce. Stir fry another 1-2 minutes, then add the sauce.
- •Vegetables can be substituted for some of the chicken. Try cubed onions, bell peppers or celery.
- •Red wine vinegar or balsamic vinegar are acceptables substitutes if you can't find brown Chinese vinegar.
Nutrition Facts : Calories 703.7, Fat 49.4, SaturatedFat 8.8, Cholesterol 96.8, Sodium 2858.8, Carbohydrate 23.1, Fiber 2.7, Sugar 10.1, Protein 39.9
HONG SHU GAI KEW
This is an age-old Cantonese inspired dish that dates back to 100 A.D. The recipe has rarely been shared in its entirety with anyone in general. So enjoy it and share with your best friends. Let me know how it goes, and if you have tweaks or suggestions that worked better for you.
Provided by Wadester
Categories Poultry
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 26
Steps:
- Thaw the boneless chicken about halfway, then cut into bite-sized chunks (It's easier to cut, when the meat is halfway frozen); place in bowl and let chicken thaw completely.
- Combine the marinade ingredients of the honey, lime juice, ginger root, soy sauce, sherry and garlic, then pour over the chicken and mix thoroughly. Cover and let marinate in the refrigerator for at least an hour.
- For the chicken batter, mix all ingredients (flour, cornstarch, baking powder, eggs, water and oil) together. Let stand for 10-15 minutes Then dip your chicken pieces in the batter.
- Fry the battered chicken pieces in pre-heated peanut oil (about 1/2 inch of peanut oil), in a wok set on med-high temp, at about 375 degrees. Do not fry too many pieces all at once, or the chicken will stick together. About six-to-eight pieces at a time, works best.
- Place fried chicken bites in a non-corrosive plastic container with a few layers of paper towels underneath them to absorb the oil. Do NOT cover the fried chicken pieces! If you do, this will make your chicken turn soft, and take away the crispiness.
- Mix all sauce ingredients from above, except the sesame oil, in a bowl. Beat it with a fork until all of the cornstarch has dissolved thoroughly into the mix. Then set aside on the kitchen counter for now.
- Now rinse and dry your wok, and place all vegetables in the wok, one at a time, in the following specific order:.
- First, add the 1 T of sesame oil to the wok and set heat on medium. Now add the pea pods and stir-fry for about three minutes while gently stirring in about half of the sauce. Then add the drained water chestnuts, carrots and sliced bok choy stems and cook two-to-three more minutes. Then add the straw mushrooms while adding in the remaining sauce mixture, and cook another three minutes. (total cook time, 9-10 minutes).
- Reduce your wok heat to low and add fried chicken pieces to top of wok ingredients. Continue to cook in wok another 5 mins, and then you are done. Do NOT cover the wok, in order to keep the chicken and vegetables from becoming too soft or over-cooked.
- You are now done! (Pat yourself on the back.) Serve the dish with steamed rice if desired. Hong Shu Gai Kew is best served with hot tea or a glass of white wine, (In my humble opinion, at least.) Provide a bottle of soy sauce on the table, for those who like the dish or their rice with a kick of extra soy flavor.
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- If using dried rice cakes, pre-soak them in water for about 3 hours or overnight in the fridge. After 30 minutes, carefully separate the rice cakes so they're not stuck together.
- Heat a wok or large pan on high heat and add the avocado oil. Once the pan is hot, lay the chicken pieces flat on the surface and let it cook for about 1 to 2 minutes or until it's almost cooked through.
- Next, add the mushrooms and scallions to the pan and stir fry for about 1 minute. Add in the drained rice cakes and add 4 Tablespoons of the sauce. Stir fry the rice cakes together for 2 - 3 minutes and then add in the chopped cabbage. If needed, add in the rest of the sauce and stir fry everything together for another 2 - 3 minutes or until the rice cakes are soft and chewy and the cabbage has wilted. Taste a rice cake to be sure it's fully softened. Add 1 Tablespoon of water if needed to further soften it up while stir frying. Serve immediately.
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