Tag: main course
Cashew Chicken
Cashew Chicken
Cashew chicken is another popular Chinese American stir fry dish that is on just about every menu. While I still love good quality Chinese takeout, it costs half the price to make double the quantity at home. Plus, you can make cashew chicken with 10 minutes prep time, 10 minutes cooking time.
Servings: 4
Ingredients
Chicken ans Marinade
- 1 lb boneless skinless chicken breast or thighs cubed
- 3 tbsp water
- 2 tsp oyster sauce
- 1 tsp vegetable oil
- 1 tbsp cornstarch
Sauce
- 1/2 cup chicken stock
- 1 1/2 tbsp honey
- 2 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp hoisin sauce
- 1/2 tsp rice wine vinegar
- 1/2 tsp sesame oil
- 1/8 tsp white pepper
Stir Fry
- 3 tbsp vegetable oil
- 1 tsp ginger grated
- 2 garlic cloves minced
- 1/2 cup red and green bell pepper cubed
- 2 ribs celery chopped
- 1/2 cup whole water chestnuts cut in half
- 2 green onions chopped
- 2 tbsp shaoxing cooking wine
- 1 cup cashews
- 2 tbsp cornstarch mixed with 2 tbsp of water
Instructions
- Mix all of the sauce ingredients together. Set aside.
- Marinate the chicken with the marinade ingredients for 10 minutes.
- Heat up the cooking oil in a large sauté pan over medium high heat. Add in the chicken. Cook for 6 minutes until cooked through. Remove from the pan.
- Add in the garlic and ginger. Sauté for 30 seconds until aromatic.
- Add in the bell pepper, celery, and water chestnuts. Sauté for 30 seconds.
- Toss in the green onions and chicken. Deglaze the pan with the cooking wine. Pour in the sauce. Continue stir frying for 1 minute.
- Add in the cashews. Cook for a minute.
- Stir in the cornstarch slurry and cook for 1 more minute. Take off the heat.
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.
