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Steamed Watercress Meatballs
Steamed Watercress Meatballs
Watercress meatballs are a common item that can be found on dim sum menus. You pretty much mix all of the ingredients in a food processor, form the meat into balls, and steam them on a bed of watercress. Watercress happens to be highly nutrient dense, making these healthier then your average meatball.
Equipment
- food processor
- bamboo steamer
Ingredients
- 2 bunches watercress
- 1 lb ground beef
- 1/2 tsp ginger grated
- 1 green onion finely chopped
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp cornstarch
- 1 tbsp vegetable oil
- 1/4 tsp sesame oil
- 1/4 tsp white pepper
- 2 tsp shaoxing cooking wine
- 1 1/2 tsp dried tangerine peel
- 1 egg
- 1/4 cup cilantro
Instructions
- Blanch 1 of the bunches of watercress for 1 minute. Shock in cold water. Finely chop.
- Place all of the ingredients except the watercress and cilantro in a food processor. Process until smooth.
- Mix in the watercress and cilantro by hand.
- Line a heat proof plate with the other bunch of watercress. Form 12-14 meatballs and place them on the watercress. Place the plate inside the steamer.
- Cover and let steam over medium high heat for 15 minutes.
Sichuan Mala Chicken
Sichuan Mala Chicken
This is real deal authentic Sichuan food. Mala chicken is Sichuan-style spicy fried chicken. While hot and numbing in the best way, the chicken looks and sounds spicier than it really is. It’s definitely not Thai-spicy. Chunks of chicken are marinated and coated with spicy seasoned cornstarch. The pieces are shallow pan fried, then tossed with sautéed whole Sichuan dried chilies, garlic, ginger, and green onions. The Sichuan peppercorns that are infused in the oil, and also ground in the cornstarch coating, adds a numbing sensation to the dish that makes the chicken highly addictive.
Ingredients
Marinade and Coating
- 1 lb boneless skinless chicken breast or thighs cubed
- 1 tbsp shaoxing cooking wine
- 1 tbsp light soy sauce
- 1/4 cup cornstarch
- 1 tsp cayenne pepper
- 1 tsp ground Sichuan peppercorns
- 1 tsp salt
Spice Mix
- 1 cup whole Sichuan dried chilies
- 2 tbsp Sichuan chili flakes
- 1 tbsp sesame seeds
- 1 tsp sugar
To Cook
- vegetable oil for frying
- 2 tsp Sichuan peppercorns
- 5 garlic cloves thinly sliced
- 1 tbsp ginger grated
- 4 green onions chopped
- 1 cup cilantro
Instructions
- Marinate the chicken with the shaoxing cooking wine and soy sauce for 15 minutes.
- Mix together the cornstarch, cayenne, ground Sichuan peppercorns, and salt.
- Toss the marinated chicken with the cornstarch mix, making sure the pieces are evenly coated.
- Heat up 1/2” of cooking oil in a large sauté pan over medium high heat. Add in half of the coated chicken in a single layer, making sure to not overcrowd the pan.
- Fry the chicken in 2 batches, for 4 minutes a side. Drain grease on a rack.
- Save 2 tbsp of the cooking oil. Toast the Sichuan peppercorns in the oil for 1 minute. Remove the peppercorns from the pan.
- Add in the garlic, ginger, and green onion. Sauté for 1 minute.
- Toss in the spice mix. Sauté for 1 minute.
- Add the chicken back. Toss with the whole chilies.
- Turn off the heat. Toss in chopped cilantro.
Honey Walnut Shrimp
Honey Walnut Shrimp
Honey walnut shrimp is commonly found on Chinese American menus. While it was created to appease the American pallete, it is nothing short of tasty. It is also really easy to make at home and will cost you half the price. Serve the shrimp as an appetizer or main course.
Equipment
- electric beater
Ingredients
- 1/2 cup sugar
- 1/2 cup water
- 1/2 cup walnuts
- 1 lb 26/30 ct. shrimp peeled and deveined
- 2 egg whites
- 1/2 cup cornstarch
- 1/4 cup mayonnaise
- 2 tbsp honey
- 2 tbsp sweetened condensed milk
- vegetable oil for frying
Instructions
- Bring the sugar and water to a boil.
- Add in the walnuts. Boil for 3 minutes.
- Place the walnuts in a single layer on parchment paper to cool.
- Using an electric beater, beat the egg whites until frothy.
- Mix in the cornstarch.
- Dip the shrimp in the batter.
- Heat up 1/2” of vegetable oil in a sauté pan over medium high heat. Fry the shrimp for 1-2 minutes a side.
- Drain the grease on a rack.
- Mix the mayonnaise, honey, and sweetened condensed milk together.
