Tag: Chinese
Rice Cakes Stir Fry with Shepherds Purse
Rice Cake Stir Fry with Shepherds Purse
Typically, when I think of rice cakes, I think of Korean tteokbokki. Rice cakes are apparently eaten in China too. Rice cakes with shepherds purse is a classic Shanghai dish that isn’t very well known in the Americas. You will most likely never find it on a Chinese menu. The rice cakes are stir fried with chicken and shepherds purse, which is a wild vegetable(kind of a cross between dandelion and spinach).
Servings: 4
Ingredients
Chicken Marinade
- 12 oz boneless skinless chicken thighs thinly sliced
- 2 tsp shaoxing cooking wine
- 2 tsp cornstarch
- 1 tsp sesame oil
- 1/2 tsp salt
- 1/4 tsp white pepper
Stir Fry
- 3 tbsp vegetable oil
- 8 oz shepherds purse
- 1 lb rice cakes
- 2 tsp sesame oil
- 1/2 tsp salt
- 1/2 tsp white pepper
- 1 cup chicken stock
Instructions
- Marinate the chicken with all of the marinade ingredients for 15 minutes.
- Heat up the cooking oil in a large sauté pan or wok over medium high heat. Sauté the chicken for 4-5 minutes until cooked.
- Add in the shepherds, sesame oil, salt, and white pepper. Stir fry for 30 seconds.
- Cover the chicken with the rice cakes, making sure that none of them are touching to bottom ov the pan.
- Pour in the chicken stock. Cover and simmer for 5 minutes until the rice cakes are softened.
- Take off the cover and stir all of the ingredients together.
Hong Kong Curry Fish Balls
Hong Kong Curry Fish Balls
Curried fish balls are an institution of Hong Kong street food. You will see the fried fish balls being served on skewers with a thick curry gravy everywhere. Fortunately, you don’t have to be in Hong Kong to authentically make them at home. They take very little effort to make for something so flavorful. All you really have to prepare is the sauce, which is only a couple ingredients, and let the fish balls simmer in it. They make great appetizers and can double as a main course, served over plain rice over noodles. You won’t want to waste the curry gravy, so I suggest to choose your carb of choice to accompany the fish balls.
Servings: 4
Equipment
- wooden skewers
Ingredients
- 3 tbsp vegetable oil
- 5 shallots thinly sliced
- 2 tbsp cornstarch
- 2 tbsp yellow curry paste
- 2 cups chicken stock
- 1/3 cup coconut milk
- 2 tbsp curry powder
- 1 tbsp soy sauce
- 1 pinch black pepper
- 1 pinch white pepper
- 1/2 tsp sugar
- 2 packs fish balls
Instructions
- Heat up cooking oil in a sauté pan over medium high heat. Sauté the shallots for 5 minutes.
- Stir in the flour. Cook for 1 minute.
- Add in the curry paste. Cook for 1 minute.
- Pour in the chicken stock. Break up the roux. Bring to a boil.
- Pour in the coconut milk and soy sauce. Season with the peppers and sugar.
- Add in the fish balls. Simmer for 10 minutes until the sauce thickens and the fish balls are heated through.
Hong Kong Breakfast Ramen
Hong Kong Breakfast Ramen
While this seems to be nothing fancy, and it isn’t, Hong Kong breakfast ramen is a staple in tea houses. It’s quick and inexpensive, yet very satisfying. Chicken ramen are topped with a couple slices of fried spam, a fried egg, and a little green onion. You can prepare breakfast ramen at home, costing a little over $1 per serving. You can easily feed a family of 4 for $5.
Ingredients
- 2 cups water
- 1 package chicken ramen
- 2 slices spam
- 1 large egg
- 1 green onion finely chopped
Instructions
- Bring 2 cups of water to a boil in a small pot. Add in the ramen noodles. Cook for 2 minutes.
- Add in the seasoning packet and cook for 1 more minute. Pour in a bowl.
- Pan fry the slices of spam in a small sauté pan over medium high heat for 2 minutes a side until crispy. Set aside.
- Turn up the heat to high. Crack an egg into the pan. Cook sunny-side up for 2-3 minutes until the white is cooked.
