Asian Recipes

[priscilla1961]

Sesame ginger chicken



Ingredients



1 tablespoon sesame oil

8 bone-in chicken thighs (2 3/4 pounds), skinned

Cooking spray

1/4 cup lower-sodium soy sauce

2 tablespoons light brown sugar

2 tablespoons fresh orange juice

5 teaspoons hoisin sauce

1 tablespoon minced peeled fresh ginger

1 teaspoon minced garlic

1 tablespoon cornstarch

1 tablespoon cold water

2 teaspoons toasted sesame seeds

2 tablespoons sliced green onions



Preparation



1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 4 minutes on each side or until golden. Transfer chicken to a 4-quart electric slow cooker coated with cooking spray.



2. Combine soy sauce and next 5 ingredients (through garlic); pour over chicken. Cover and cook on LOW for 2 1/2 hours or until chicken is tender. Transfer chicken to a platter; keep warm.



3. Pour cooking liquid through a sieve into a small saucepan to measure 1 1/4 cups. Discard solids. Bring cooking liquid to a boil over medium-high heat. Combine cornstarch and 1 tablespoon cold water in a small bowl. Add cornstarch mixture to sauce, stirring with a whisk until blended. Return to a boil. Cook 1 minute or until sauce thickens, stirring constantly. Serve sauce over chicken. Sprinkle with sesame seeds and green onions.



http://cdn-image.myrecipes.com/sites/default/files/styles/300x300/public/sesame-ginger-chicken-oh.jpg?itok=jHThMnap">

[Anonymous]

Sesame ginger chicken



Ingredients



1 tablespoon sesame oil

8 bone-in chicken thighs (2 3/4 pounds), skinned

Cooking spray

1/4 cup lower-sodium soy sauce

2 tablespoons light brown sugar

2 tablespoons fresh orange juice

5 teaspoons hoisin sauce

1 tablespoon minced peeled fresh ginger

1 teaspoon minced garlic

1 tablespoon cornstarch

1 tablespoon cold water

2 teaspoons toasted sesame seeds

2 tablespoons sliced green onions



Preparation



1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 4 minutes on each side or until golden. Transfer chicken to a 4-quart electric slow cooker coated with cooking spray.



2. Combine soy sauce and next 5 ingredients (through garlic); pour over chicken. Cover and cook on LOW for 2 1/2 hours or until chicken is tender. Transfer chicken to a platter; keep warm.



3. Pour cooking liquid through a sieve into a small saucepan to measure 1 1/4 cups. Discard solids. Bring cooking liquid to a boil over medium-high heat. Combine cornstarch and 1 tablespoon cold water in a small bowl. Add cornstarch mixture to sauce, stirring with a whisk until blended. Return to a boil. Cook 1 minute or until sauce thickens, stirring constantly. Serve sauce over chicken. Sprinkle with sesame seeds and green onions.



http://cdn-image.myrecipes.com/sites/default/files/styles/300x300/public/sesame-ginger-chicken-oh.jpg?itok=jHThMnap">

Sesame ginger chicken is so good.

[Anonymous]

Asian Recipes and all the threads in Domestic Bliss will now be moved to the main board.

[Anonymous]

I made Chinese long beans with minced pork and ginger as part of supper tonight.



6 ounces ground pork

2 teaspoons low-sodium soy sauce

4 garlic cloves, finely chopped

2 tablespoons finely chopped peeled fresh ginger

1 pound long beans, cut into 3-inch lengths, or green beans, halved crosswise

2 tablespoons canola oil

1 shallot, thinly sliced

2 tablespoons Shaoxing rice wine or sake

Kosher salt

Freshly ground pepper

1 teaspoon distilled white vinegar



Directions:

1. In a small bowl, mix the pork with the soy sauce and half of the garlic and ginger.



2. In a large pot of salted boiling water, cook the beans until just tender, 3 minutes. Drain and rinse under cold water.



3. In a large nonstick skillet, heat 1 tablespoon of the canola oil until shimmering. Add the pork and cook over moderately high heat, stirring and breaking up the clumps with a wooden spoon, until just cooked through, 2 minutes; transfer the pork to a plate.



4. Add the remaining 1 tablespoon of canola oil and the shallot to the skillet and cook over moderate heat, stirring, until softened, 2 minutes. Add the remaining garlic and ginger and cook until fragrant, 2 minutes. Add the beans and rice wine, season with salt and pepper and stir-fry for 2 minutes. Add the pork and any accumulated juices and stir-fry until the beans have softened, 3 minutes. Stir in the vinegar, season with salt and pepper and serve.

[Anonymous]

Clay pot chicken with shiitake mushrooms and Chinese sausage



Ingredients:

6 dried shiitake mushrooms

4 boneless, skinless chicken thighs, cut into 1/2-inch pieces

2 teaspoons brown sugar

1 teaspoon cornstarch

2 tablespoons oyster sauce

2 tablespoons light soy sauce

1 tablespoon dark soy sauce

1 tablespoon Chinese rice wine

1 teaspoon sesame oil

Fine salt and white pepper

2 tablespoons vegetable oil

2 cloves garlic, minced

1 Chinese sausage, sliced diagonally into 1/4-inch pieces

1 cup white jasmine rice, rinsed and drained

1 1/2 cups chicken stock

2 scallions, finely chopped



Directions:

In a small bowl, soak the mushrooms in warm water until soft, about 30 minutes. Rinse the mushrooms and pat dry. Remove the stems, thinly slice the caps and set aside.

Mix the chicken, brown sugar, cornstarch, oyster sauce, light soy sauce, dark soy sauce, rice wine, sesame oil, 1/8 salt and 1/4 teaspoon pepper in a medium bowl. Cover and place in the refrigerator to marinate for at least 20 minutes.



In a wok or large nonstick pan over high heat, add the vegetable oil, swirling to coat. Add the garlic and stir-fry until fragrant, about 20 seconds. Add the marinated chicken and stir-fry for 1 minute. Add the sausage and shiitake mushrooms, stir-fry for 30 seconds more. Transfer to a platter and set aside.



Place the rice and chicken stock in a clay pot or heavy metal pot and bring to a boil, covered, over medium-high heat. Reduce the heat and simmer, allowing the rice to steam for 15 minutes.



Spread the chicken stir-fry over the rice and continue to steam, covered, over low heat until the chicken is cooked through, about 15 minutes. Stir thoroughly, garnish with scallions and serve immediately.

http://cook.sndimg.com/content/dam/images/cook/fullset/2011/9/15/0/CCFDH304_Clay-Pot-Chicken-with-Shiitake-Mushrooms-and-Chinese-Sausage-Recipe_s4x3.jpg/jcr:content/renditions/cq5dam.web.266.200.jpeg">

[priscilla1961]

Clay pot chicken with shiitake mushrooms and Chinese sausage



Ingredients:

6 dried shiitake mushrooms

4 boneless, skinless chicken thighs, cut into 1/2-inch pieces

2 teaspoons brown sugar

1 teaspoon cornstarch

2 tablespoons oyster sauce

2 tablespoons light soy sauce

1 tablespoon dark soy sauce

1 tablespoon Chinese rice wine

1 teaspoon sesame oil

Fine salt and white pepper

2 tablespoons vegetable oil

2 cloves garlic, minced

1 Chinese sausage, sliced diagonally into 1/4-inch pieces

1 cup white jasmine rice, rinsed and drained

1 1/2 cups chicken stock

2 scallions, finely chopped



Directions:

In a small bowl, soak the mushrooms in warm water until soft, about 30 minutes. Rinse the mushrooms and pat dry. Remove the stems, thinly slice the caps and set aside.

Mix the chicken, brown sugar, cornstarch, oyster sauce, light soy sauce, dark soy sauce, rice wine, sesame oil, 1/8 salt and 1/4 teaspoon pepper in a medium bowl. Cover and place in the refrigerator to marinate for at least 20 minutes.



In a wok or large nonstick pan over high heat, add the vegetable oil, swirling to coat. Add the garlic and stir-fry until fragrant, about 20 seconds. Add the marinated chicken and stir-fry for 1 minute. Add the sausage and shiitake mushrooms, stir-fry for 30 seconds more. Transfer to a platter and set aside.



Place the rice and chicken stock in a clay pot or heavy metal pot and bring to a boil, covered, over medium-high heat. Reduce the heat and simmer, allowing the rice to steam for 15 minutes.



Spread the chicken stir-fry over the rice and continue to steam, covered, over low heat until the chicken is cooked through, about 15 minutes. Stir thoroughly, garnish with scallions and serve immediately.

http://cook.sndimg.com/content/dam/images/cook/fullset/2011/9/15/0/CCFDH304_Clay-Pot-Chicken-with-Shiitake-Mushrooms-and-Chinese-Sausage-Recipe_s4x3.jpg/jcr:content/renditions/cq5dam.web.266.200.jpeg">

delicious

[Twenty Dollars]

http://s1359.photobucket.com/user/seamajor1/media/Mobile%20Uploads/2016-11/4D2441CF-CAD7-4322-9BF2-CDFF84D9574C_zpsxeh0rzjn.jpg.html">



Anyone remember his favorite?

[Anonymous]

http://s1359.photobucket.com/user/seamajor1/media/Mobile%20Uploads/2016-11/4D2441CF-CAD7-4322-9BF2-CDFF84D9574C_zpsxeh0rzjn.jpg.html">



Anyone remember his favorite?

His favourite was killing people..



I know you are making a point with this avatar..



Same rules apply as with SCOUSE, so I will not do anything about it..



But, you should know Shen Li will lose it when she sees that avatar..



Her paternal grandparents were killed under Mao's reign of terror.

[priscilla1961]

Penne arabiate at supper.

[Anonymous]

.

Wrong thread to take a stand TD. Fash and Priscilla are not responsible for the holocaust.

[@realAzhyaAryola]

Different Chinese restaurants make food differently. One restaurant I know does not make exciting noodles but another makes it so scrumptious! How odd.

[priscilla1961]

CANTONESE SOY SAUCE PAN-FRIED NOODLES



Ingredients

1½ cups bean sprouts

2 scallions

2 teaspoons soy sauce

1 teaspoon dark soy sauce

½ teaspoon sesame oil

¼ teaspoon salt

¼ teaspoon sugar

½ tablespoon shaoxing wine

¼ teaspoon freshly ground white pepper

8 ozs fresh thin Hong Kong Style Egg Noodles (for pan-frying, not to be mistaken for "wonton noodles") or 3 small bundles of dried Hong Kong Style Egg Noodles for pan-frying

3 tablespoons oil



Instructions

Bring 2 quarts of water to a boil. Rinse the bean sprouts in cold water and drain. Julienne the scallions. Mix the soy sauces, sesame oil, salt, sugar, wine and white pepper into a small bowl and set aside.

Boil the noodles. Fresh noodles should be boiled for about 1 minute. For dried noodles, boil for 2-3 minutes. Rinse in cold water and drain very well.

Heat the wok to high and add a tablespoon of oil to coat the wok. Spread the noodles in a thin, even layer on the wok and tilt the wok in a circular motion to distribute the oil and crisp the bottom layer of the noodles evenly. It should take about 3-5 minutes for the first side.

Flip the noodles over and add another tablespoon of oil around the perimeter of the wok and let the other side crisp up. Don't stress if you can't turn the noodles over in one shot, The goal here is just to get an even, light crispiness and to dry out the noodles during this cooking stage. In our pictures for this post, we used a large non-stick pan, which also works nicely. Set aside these noodles on a plate.

Heat the wok over high heat. Add a tablespoon of oil and all of the white parts of the scallion to the pan and cook for about 15 seconds. Next, add the noodles to the wok and toss them well, breaking up the noodles so they're not all in one big clump. Add the soy sauce mixture and toss continuously (don't stop!) for a couple minutes using a pair of chopsticks or a set of tongs. Keep the heat on high.

After the noodles are uniformly golden brown, add the bean sprouts and toss. Add the rest of the scallions and toss the mixture again for another 1 to 2 minutes until you see the bean sprouts just starting to turn transparent. You want the sprouts to be cooked but still crunchy. Be careful not to overcook them or they will become limp and soggy. High heat is a key requirement for this dish.

Plate and serve!

http://thewoksoflife.com/wp-content/uploads/2013/11/DSC_0207.jpg">

[Anonymous]

CANTONESE SOY SAUCE PAN-FRIED NOODLES



Ingredients

1½ cups bean sprouts

2 scallions

2 teaspoons soy sauce

1 teaspoon dark soy sauce

½ teaspoon sesame oil

¼ teaspoon salt

¼ teaspoon sugar

½ tablespoon shaoxing wine

¼ teaspoon freshly ground white pepper

8 ozs fresh thin Hong Kong Style Egg Noodles (for pan-frying, not to be mistaken for "wonton noodles") or 3 small bundles of dried Hong Kong Style Egg Noodles for pan-frying

3 tablespoons oil



Instructions

Bring 2 quarts of water to a boil. Rinse the bean sprouts in cold water and drain. Julienne the scallions. Mix the soy sauces, sesame oil, salt, sugar, wine and white pepper into a small bowl and set aside.

Boil the noodles. Fresh noodles should be boiled for about 1 minute. For dried noodles, boil for 2-3 minutes. Rinse in cold water and drain very well.

Heat the wok to high and add a tablespoon of oil to coat the wok. Spread the noodles in a thin, even layer on the wok and tilt the wok in a circular motion to distribute the oil and crisp the bottom layer of the noodles evenly. It should take about 3-5 minutes for the first side.

Flip the noodles over and add another tablespoon of oil around the perimeter of the wok and let the other side crisp up. Don't stress if you can't turn the noodles over in one shot, The goal here is just to get an even, light crispiness and to dry out the noodles during this cooking stage. In our pictures for this post, we used a large non-stick pan, which also works nicely. Set aside these noodles on a plate.

Heat the wok over high heat. Add a tablespoon of oil and all of the white parts of the scallion to the pan and cook for about 15 seconds. Next, add the noodles to the wok and toss them well, breaking up the noodles so they're not all in one big clump. Add the soy sauce mixture and toss continuously (don't stop!) for a couple minutes using a pair of chopsticks or a set of tongs. Keep the heat on high.

After the noodles are uniformly golden brown, add the bean sprouts and toss. Add the rest of the scallions and toss the mixture again for another 1 to 2 minutes until you see the bean sprouts just starting to turn transparent. You want the sprouts to be cooked but still crunchy. Be careful not to overcook them or they will become limp and soggy. High heat is a key requirement for this dish.

Plate and serve!

http://thewoksoflife.com/wp-content/uploads/2013/11/DSC_0207.jpg">

That looks like something I would like to try.

[priscilla1961]

China won ton soup



1 tablespoon sesame oil

2 cloves garlic, minced

1 tablespoon freshly grated ginger

4 cups chicken broth

4 ounces shiitake mushrooms

2 baby bok choy

3 green onions, thinly sliced

1 tablespoon yellow miso paste, or more, to taste

FOR THE WONTONS



8 ounces medium shrimp, peeled, deveined and diced

2 cloves garlic, minced

2 green onions, thinly sliced

1 tablespoon oyster sauce

1 teaspoon reduced sodium soy sauce

1 tablespoon freshly grated ginger

1 teaspoon sesame oil

1/2 teaspoon Sriracha, optional

1/4 teaspoon ground black pepper

36 2-inch won ton wrappers





DIRECTIONS:



In a large bowl, combine shrimp, garlic, green onions, oyster sauce, soy sauce, ginger, sesame oil, Sriracha and pepper.*

To assemble the wontons, place wrappers on a work surface. Spoon 1 tablespoon of the shrimp mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal; set aside.

Heat 1 tablespoon sesame oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.

Whisk in chicken broth, mushrooms and 2 cups water.

Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes. Stir in bok choy and green onions. Stir in miso paste until well combined, about 1-2 minutes.

Stir in wontons until cooked through, about 2 minutes.

Serve immediately.



http://damndelicious.net/wp-content/uploads/2014/12/IMG_3987edit-340x340.jpg">

[Twenty Dollars]

Love won ton soup. Restaurants here can't seem get it right. Thanks for the recipe.