Tag: Chinese
Gong Bao Chicken
Gong Bao Chicken
Gong Bao chicken is a classic Sichuan dish, named after Qing dynasty governor Ding Bao Zhen. The governor loved to have meat sautéed with spicy chilies. He asked his chef to prepare chicken with chilies and fried peanuts. Gong Bao chicken was born.
Ingredients
- 1 lb boneless skinless chicken thighs chopped
- 3 green onions chopped
- 1 tsp ginger minced
- 1/4 cup roasted peanuts
- 10-20 dried chilies
Chicken Marinade
- 2 tbsp soy sauce
- 1 tbsp shaoxing cooking wine
- 1 tbsp potato starch
- 1 tsp sugar
- 1 tsp salt
Sauce
- 1 tbsp soy sauce
- 1 tbsp water
- 1 tsp sesame oil
- 1/4 tsp salt
Instructions
- Mix together the sauce ingredients. Set aside.
- Mix the chicken with marinade ingredients.
- Heat up 3 tbsp of vegetable oil in a large sauté pan over medium high heat. Add in the chicken in a single layer. Cook for 7-8 minutes until cooked through. Remove from the pan.
- Add in the dried chilies and ginger, frying for 1 minute.
- Add in the chicken. Cook for a minute.
- Pour in the sauce. Cook for 2 minutes until thickened.
- Turn off the heat and stir in the peanuts and green onions.
Smoked Teriyaki Pork Sirloin
Smoked Teriyaki Pork Sirloin
Pork sirloin is one of my favorite cuts from the pig. It’s a great cut for smoking that only takes about 2 hours. This sirloin was marinated in a simple teriyaki marinade for 24 hours. I then tied it up and smoked the sirloin for 2 hours using 2/3 hickory and 1/3 cherrywood. Using a probe thermometer, smoke the pork until it reaches an internal temperature of 145-150 degrees. Let rest for 20-30 minutes before slicing.
Equipment
- Butchers Twine
- Electric Smoker
- Probe Thermometer
Ingredients
- 3 lb pork sirloin
- 1/2 cup shaoxing cooking wine
- 1/3 cup soy sauce
- 1/4 cup brown sugar
- 1 tbsp cornstarch
- black pepper
Wood Chips
- 2/3 hickory wood chips
- 1/3 cherrywood chips
Instructions
- Mix the marinade ingredients together.
- Marinate the pork sirloin in a gallon sized storage bag for 24 hours.
- Pat the pork sirloin dry. Tie up the pork sirloin. Season with black pepper. Let rest at room temp for an hour before smoking.
- Preheat your smoker to 250 degrees. Place the sirloin in the smoker.
- Using a probe thermometer, temp the pork sirloin 2 hours into the smoking process. Continue smoking until the internal temperature reaches 145-150 degrees.
- Once the desired internal temperature is reached, pull from the smoker and let rest for 20-30 minutes before slicing.
Sweet and Sour Salmon
Sweet and Sour Salmon
This is a real simple dinner for two that takes no time to prepare and cook. Plus it’s rather healthy, minus the sugar in the sweet and sour sauce. Pay attention to the broiling time of the salmon. Depending on the thickness of the fillets, it can take anywhere between 6-8 minutes. They will need to be cooked to an internal temperature of 145 degrees. The temp will go up at least 5 degrees after letting it rest. Serve the salmon and bok choy with steamed rice.
Servings: 2
Ingredients
- 2 – 6 oz salmon fillets
- 6 baby bok choy cut in half
Sweet and Sour Sauce
- 1/2 cup rice vinegar
- 1/4 cup brown sugar
- 1/4 cup sriracha
- 2 tsp light soy sauce
- 2 tsp water
- 2 garlic cloves minced
Instructions
- Mix the rice vinegar, sriracha, brown sugar, soy sauce, and water together in a small pot over medium heat. Simmer for 5 minutes until thickened.
- Add in the garlic and turn off the heat.
- Turn on you oven’s broiler, setting the top rack 6” away. Line a baking pan with parchment paper. Brush the cut side of the bok Choy with the sweet and sour sauce.
- Flip cut side down. Lay the bok Choy close together to make a bed for the salmon. Brush the top side with the sweet and sour sauce.
- Place the salmon fillets on top of the bok choy. Brush the salmon with the sweet and sour sauce.
- Broil the salmon for 6-8 minutes. Take out of the oven and brush with more sweet and sour sauce. Let rest for 5 minutes before serving.
