Tag: main course
Soy Sauce Chicken
Soy Sauce Chicken
Soy sauce chicken is a classic Cantonese dim sum that is typically served cold. That’s not to say that you can’t eat it hot. This is a lot more than just chicken marinated in soy sauce. There’s actually 14 ingredients to the marinade: lots of aromatics and the whole spices that make up 5 spice powder. You can use either a whole chicken, no more than 4lbs, or 4lbs worth of whole chicken legs. To achieve the quality restaurant flavor, it is very necessary to marinate the chicken for 24 hours.To cook the chicken, place the chicken and all of it’s marinade in a large pot. Pour enough water over the chicken until it is 75% submerged. Cover the chicken and simmer over medium heat for 25 minutes. Do not open the lid. Turn off the heat. Let the chicken steam in the pot covered for 30 minutes. Once cooked through, you can either eat it hot with some steamed rice as a main course or completely chill it and eat is as a dim sum appetizer.
Ingredients
- 1 whole chicken or 4 whole chicken legs
- 2 cups light soy sauce
- 1 cup brown sugar
- 1/2 cup shaoxing cooking wine
- 2 tbsp dark soy sauce
- 2 tbsp sesame oil
- 2 tbsp ginger grated
- 8 garlic cloves minced
- 5 green onions chopped
- 3 bay leaves
- 2 cloves
- 1 cinnamon stick
- 1 star anise pod
- 1/2 tsp fennel seeds
Instructions
- Mix all of the marinade ingredients together.
- Place the chicken along with the marinade in a gallon sized storage bag. Squeeze out as much air as possible. Marinate for 24 hours.
- Place the chicken and all of it’s marinade in a large pot. Pour enough water over the chicken until it is 75% submerged. Cover the chicken and simmer over medium heat for 25 minutes. Do not open the lid.
- Turn off the heat. Let the chicken steam in the pot covered for 30 minutes.
Fish Masala
Fish Masala
This Singapore-style fish masala has it’s influences from Indian and Malaysian cuisine. You can use any type of firm fleshed fish, bone in or boneless, such as catfish, tilapia, cod, etc. The fish is simply marinated in the masala paste for 30 minutes, then fried until crispy. The masala paste is then simmered for 30 minutes. You can either add the fish back into the masala for 5 minutes or ladle the paste over the fish in a large serving dish. Serve the fish masala with steamed jasmine rice.
Servings: 4
Equipment
- immersion blender
Ingredients
- 2 lbs whole catfish cleaned; cut into steaks
- 1/2 cup vegetable oil
- 12 curry leaves
Masala Paste
- 1 lb grated coconut meat
- 4 tbsp chili powder
- 3 tbsp black peppercorns
- 3 tbsp fennel seeds
- 1 1/2 tbsp cumin seeds
- 2 1/2 tsp salt
- 1/2 tsp turmeric powder
- 2 garlic cloves
- 1” ginger
- 3 cups water
Instructions
- Mix all of the paste ingredients together. Blend with an immersion blender.
- Marinate the catfish in the masala paste for 30 minutes.
- Heat up cook oil in a large saucepan over medium high heat.Saute the curry leaves for 1 minute.
- Add in the catfish. Fry for 5-6 minutes a side. Remove from the pan and set aside.
- Pour in the masala paste. Fry over medium heat for 30 minutes.
- Add the fish back into the masala and cook for 5 more minutes.
Salvadoran Style Red Bean Soup
Salvadoran Style Red Bean Soup
This red bean soup is packed full of flavor and is extremely easy to prepare. Cook up bacon. Sauté onion, green pepper, and garlic in bacon grease. Purée beans and beef stock. Add to the veggies. Simmer. Stir in bacon and sour cream. Simmer for a few more minutes. Garnish the red bean soup with lots of crumbled queso fresco and more diced bacon. If you want some heat, I recommend adding a few paper thin slices of serrano peppers.
Equipment
- blender
Ingredients
- 6 strips bacon diced
- 1/2 medium white onion diced
- 1 green pepper diced
- 6 garlic cloves chopped
- 32 oz red beans cooked
- 2 cups beef stock
- 1/2 tsp cracked black pepper
- 1 cup sour cream
- salt to taste
Garnish
- queso fresco crumbled
- cooked bacon diced
- jalapeños or serrano peppers sliced paper thin
Instructions
- Cook the bacon over medium high heat for 8 minutes until the fat has rendered out. Remove the bacon from the pot, saving the grease.
- Saite the onions, green peppers, and garlic in the bacon fat for 5-6 minutes.
- While the vegetables are cooking, add the beans, beef stock, and black pepper to a blender. Purée until smooth.
- Pour the bean purée into the pot. Reduce the heat to medium low and simmer for 10 minutes.
- Add the bacon back in. Stir in the sour cream. Continue simmering for 5 minutes. Season with salt to taste.
