Tag: East Asian
Salmon Bulgogi
Salmon Bulgogi
Usually, when you think of bulgogi, you think of beef. The marinade is also great on salmon and other types oily fish. I used a 1lb. fillet of farm raised salmon with the skin on. Leaving the skin on is crucial to hold the salmon together. Without it, the salmon is hard to handle and will fall apart. I then cut 3/4” thick slices off the fillet. Seems like too small of pieces? The purpose of this recipe is to cook the salmon fast; so it is recommended to cut the fillets less than an inch thick. It also allows the marinade to penetrate the fish all the way through. Marinate the fish for 30 minutes. I chose to bake the salmon. With the pieces being thin, it takes 5 minutes in a 425 degree oven. You can also broil or pan fry the salmon for 2 minutes a side. Finally, garnish the salmon with green onions and sesame seeds.
Ingredients
- 1 lb salmon fillets cut into 3/4” thick portions
- 3 tbsp light soy sauce
- 1 tbsp mirin
- 1 tbsp honey
- 1 tbsp lemon juice
- 1 tbsp sugar
- 2 tsp garlic grated
- 1 tsp ginger grated
- 1 tsp sesame oil
- black pepper to taste
Garnish
- sesame seeds
- green onions finely chopped
Instructions
- Mix together the marinade ingredients.
- Marinate the salmon for 30 minutes.
- Preheat your oven to 425 degrees. Line a baking pan with foil. Line up the pieces of salmon on the baking pan.
- Bake for 5 minutes.
Steamed Chicken with Chinese Sausage
Steamed Chicken with Chinese Sausage
Steamed chicken with Chinese sausage is a great example of Cantonese home cooking. You can use any cut of chicken, bone in or boneless; but I believe skinless chicken thighs work the best. The chicken thighs get marinated for several hours. Then the chicken is placed in a deep plate on a bed of mushrooms, topped with slices of dried Chinese sausage. The plate is put inside a bamboo steamer and steamed for 20 minutes. The chicken comes out unbelievably tender and flavorful. In the bottom of the plate is a sauce created from the chicken and sausage juices that should be ladled over steamed rice. You definitely don’t want to waste the juices.
Servings: 2
Equipment
- bamboo steamer
Ingredients
- 4 bone in skinless chicken thighs
- 8 dried shiitake or wood ear mushrooms soaked for 2 hours; sliced
- 2 dried Chinese sausage thinly sliced on a bias
Marinade
- 1/3 cup water
- 1 tbsp vegetable oil
- 1 tbsp oyster sauce
- 1 tsp shaoxing cooking wine
- 1 tsp salt
- 1 tsp ginger grated
- 1/4 tsp sesame oil
- 1/4 tsp sugar
- 1/4 tsp white pepper
- 1 green onion finely chopped
- 1 tbsp cornstarch
Instructions
- Mix together the marinade ingredients.
- Marinate the chicken thighs for at least 4 hours, preferably overnight.
- Make a bed out of the sliced mushrooms. In a deep plate, place the chicken thighs on top of the mushrooms. Lay slices of Chinese sausage on top of the chicken. Place the plate in a bamboo steamer.
- Steam the chicken for 20 minutes until the chicken is cooked through.
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.
