Chinese

Chicken Lo Mein Recipe

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Ingredients 1/2 pound boneless skinless chicken breast, (227g, 8 ounces) 1/4-inch slices 1/2 teaspoon kosher salt, (1g) 1/4 teaspoon black pepper 1 1/2 teaspoon sesame oil, (7ml) divided 3 tablespoons oyster sauce, (45ml) 1 tablespoon soy sauce , (15ml) 1/4 cup unsalted chicken broth, (60ml) 1 teaspoon cornstarch, (3g) 2 tablespoons vegetable oil, (30ml) 1 teaspoon minced garlic, (3g) 1 teaspoon minced ginger, (3g) 2 ounces baby bok choy, (60g) leaves separated 1/2 cup shredded carrots, (40g) 1 pound fresh lo mein noodles, (454g, 3 cups) 1/2 cup bean sprouts, (40g) 1/4 cup green onions, (10g) 1 1/2-inch long pieces Instructions Combine sliced … Read more

Homemade Chinese Sausage Cantonese Lap Cheong Recipe

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INGREDIENTS

  • 2 kg of pork (I combined 1 kg of pork shoulder and 1 kg of pork belly together)
  • 40 grams (2 tbsp +1 tsp) of salt
  • 130 gram (10 tbsp +1 tsp) of sugar
  • 5 grams (1.5 tsp) of red yeast powder (optional, you can skip it or use food coloring)
  • 60 grams (4.5 tbsp) of high-level alcohol (at least 30%)
  • 40 grams (2 tbsp +1 tsp) of soy sauce
  • Lamp or pork sausage casing
  • A sausage stuffer
  • Some rope to tie the sausage

INSTRUCTIONS

– You can use pork belly, pork shoulder, pork butt. What I like to do is combine 1 part of pork shoulder and 1 part of pork belly together. Pork belly is about 50% fat and the pork shoulder is pretty lean. By combing 2 kinds of cut together, you control the fat ratio in between 25-30%. You don’t want to use completely lean meat because the sausage will dry out as the day goes by. Without the fat, it will be tough, dry, and difficult to chew. The more fat it has, the juicer it will be. If you do want to use 50% fat ratio, go ahead but it just not something that I prefer.

– Cut all the pork into thick strips first. Then slice it into small pieces. Use half frozen pork, it will be easier to work with.

– The reason I don’t use ground pork is that it does make a big difference. I prefer the sausage that when you take a bite, there are real meat pieces inside. This is the way how the traditional Chinese sausage is made for centuries. You could use ground meat thought but it does come out differently in texture. It might look like too much work but it is definitely worth it to me.

– Next, combine all the seasoning together and mix well: 40 grams of salt, 130 gram of sugar, 1.5 tsp of red yeast powder, 40 grams of soy sauce, 60 grams of high-level alcohol.

– Red yeast powder is an optional ingredient, you can skip it or use food coloring. It doesn’t affect the taste at all.

– The alcohol content needs to be at least 30%. The higher, the better. Also, you want to use the alcohol that doesn’t have that much flavor so it doesn’t affect the final taste. Do not skip the alcohol because it has many purposes in this recipe. It kills the bacteria, also changes the flavor and texture of the fat as the day goes by.

– Pour the sauce into the meat. Mix this until well combined. Let it sit in the fridge for 2 hours and we are going to prepare our sausage stuffer and casing.

– There are many types of casing. For this recipe, you want to use lamb or pork casing. It stored with a lot of salt. Wash off all the salt then soak it in clean water.

– Besides that, you will also need some rope to tie the sausage.

– Take one casing. Find the end and put it on the sausage stuffer tube. Make sure you don’t have sharp nails or else you might cut the casing by accident. Keep doing it until you reach the end. Tie a knot at the end to close it.

– Put the meat into the container. Tug it tightly so you don’t get too many bubbles. Start pressing the sausage stuffer and the sausage will come out. You want to do this evenly. Once it reaches the length that you like, Pinch the sausage a little bit and tie it with the rope. We are not using ground meat making sausage so the pinch and twist method won’t work here.

– You just keep doing this until all your meat is filled. It is a bit time-consuming. It took me about 40 minutes to fill up 2 kg of sausage.

– Use a toothpick to poke all the air bubbles so the sausage can be firm and tight.

– Put all the sausage on a drying rack. and let it sit in the fridge uncovered for 10 – 15 days. Depends on the humidity and the temperature. If you see the surface is completely dry, that means it is good. The final product looks a little bit darker than the ones you buy from the store, that is because I used the nature red yeast powder for color instead of food coloring. Also, the store-bought sausage contains much more fat. Lean meat usually courses darker result but it is definitely delicious.

– Just simply store them in a sealable bag. It will last 2 months in the fridge and 6 months in the freezer.

Enjoy your meal! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!

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Chinese Five Spice Beef Soup with Bok Choy Recipe

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Ingredients 4 cloves garlic, large pieces, minced 1 tablespoon ginger, minced fresh 1 1/2 pounds beef rib-eye steak, or boneless short rib 1/2 teaspoon kosher salt 1/4 teaspoon black pepper, freshly ground 1 tablespoon vegetable oil 2 teaspoons Chinese five-spice powder 3 cups beef stock, or broth 2 tablespoons soy sauce 12 ounces sweet potato, large size, orange flesh 1 pound baby bok choy 2 carrots, peeled, ¼sliced on a bias 1 cup red cabbage, thinly sliced, about ¼ inch thick slices 2 green onions, thinly sliced on a bias … Read more

Chicken Noodles Recipe

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Ingredients

  • 250 gms Chicken (Breast Boneless)
  • 150 ml Water
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper Powder
  • 01 tsp Sugar
  • 1/2 tbl Spoon White Vinegar
  • 01 tsp Ginger Garlic Paste
  • 1/4 tsp Dark Soy Sauce
  • 04 Spring Onions
  • 01 Cabbage (Large)
  • 01 Capsicum
  • 02 English Carrots
  • 03 Mushrooms
  • 01 Egg
  • 01 tbl Spoon Corn Flour
  • 02 Litre Water (for Boiling Noodles)
  • 01 tsp Salt
  • 01 Pack Noodles
  • 05 tbl Spoons Sesame Oil
  • 15 Juliennes of Ginger
  • 01 tsp Salt
  • 01 tsp Ajinomoto (MSG)
  • 01 tsp Black Pepper Powder
  • 01 tbl Spoon White Vinegar
  • 1/2 tbl Spoon Dark Soy Sauce
  • 01 tbl Spoon Tomato Ketchup/Sauce
  • 02 tbl Spoons Hot Chilli Sauce (Thassia)

Instruction

1) in a bowl, Add 150 ml water, followed by salt, black pepper powder, sugar, white vinegar, dark soy sauce and ginger garlic paste.

2) To this mixture Add chicken boneless breast pieces cut has thick Juliennes and leave to marinate for 15 minutes, in the meanwhile cut the veggies.

3) After 15 mins, now add an Egg and whisk, this Egg helps as a binding agent sealing all the juices within the chicken and keeping them intact.

4) Finally Add 1 tbl Spoon corn flour and whisk well, this acts as a thickner, keep this bowl of marinated thick chicken juliennes aside.

5) To a Bowl add 2 litres water and by keeping it over a high flame, bring the water to a boil, add salt and few tbl spoons of sesame oil.

6) Add the Chicken noodles and cook them 80% of the mentioned time, the noodles I used were supposed to be boiled for 10 minutes as per instructions so I boiled them for 8 minutes.

7) Extract the Chicken noodles once they are 80% cooked and to immediately stop the cooking process pass them through cold water and strain them and to keep them from sticking together add a tbl spoon of sesame oil.

8) To a wok, add 5 tbl spoons of Sesame Oil and cooking at a high flame, when oil is hot enough, Add the chicken pieces by squeezing out any moisture in them by placing them between your fist tightly.

9) Saute` the chicken pieces for 3 minutes at a high flame, extract them and keep them aside, now add juliennes of ginger, bulbs of spring onions and saute` for a minute, now add the chicken pieces back in.

10) Now add Carrots and mushroom, saute for another minute and add capsicum juliennes and finally add the cabbage and within a minute season with salt, pepper, ajinomoto.

11) Drop the noodles in and follow by Adding vinegar, dark soy sauce, tomato ketchup and hot chilli sauce, toss well enough to mix all the sauces over onto the Chicken noodles and veggies.

12) Finally garnish with green stalks of spring onions and serve hot with any side dish of your choice like Veg manchurian.