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Momofuku Ramen Broth

April 6, 2014 in Course: Main, Cuisine: Chiniese, Skill Level: Advanced

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Ingredients:

two 3×6 inch pieces of konbu(dried kelp,find this at Asian markets).
6 quarts of water (use at least an 8-quart stock pot)
2 cups dried shiitakes,rinsed well (clean them good,or you’ll end up with a scummy broth)
4 pound free-range chicken,either a whole bird or legs
2.5 pound pork neck bones
1 pound smoky bacon
1 bunch scallions
1 medium onion,cut in half
2 large carrots,peeled and roughly chopped

Method:
Rinse the konbu under running water,then combine it aith the water in an 8-quart stockpot.Bring the water to a simmer over high heat and turn off the heat.Let steep for 10 minutes.
Remove the konbu from the pot and add the shiitakes.Turn the heat back up to high and bring the water to a boil,then turn the heat down so the liquid simmer gently.Simmer for 30 minutes,until the mushrooms are plumped and re-hydrated and have lent the broth their color and aroma.
Heat the oven to 400 degrees F.
Remove the mushrooms from the pot with a spider or slotted spoon.Add the chicken to the pot.Keep the liquid at a gentle simmer,with bubbles lazily and occasionally breaking the surface.Skim and discard any froth,foam,or fat that rises to the surface of the broth while the chicken is simmering,and replenish the water as necessary to keep the chicken covered.After about 1 hour,test the chicken:the meat should pull away from the bones easily.If it dosen’t,simmer until that’s the case and then remove the chicken from the pot with a spider or slotted spoon.(After I let the chicken cool off,I shredded all the meat to save for future use and tosses the bones in the freezer to make a future chicken stock)
While the chicken is simmering,put the pork bones on a baking sheet or in a roasting pan and slide them into the oven to brown for an hour;turn them over after about 30 minutes to ensure even browing.
Remove the chicken from the pot and add the roasted bones to the broth,along with the bacon.Adjust the heat as necessary to keep the broth at a steady simmer;skim the scum and replenish the water as needed.After 45 minutes,fish out the bacon and discard it.Then gently simmer the pork bones for 6 to 7 hours-as much time as your schedule allows.Stop adding water to replenish the pot after hour 5 or so.
Add the scallions,onion and carrots to the pot and simmer for the final 45 minutes.
Remove and discard the spent bones and vegetables.Pass the broth through a strainer lined with cheesecloth.You can use the broth at this point,or,if you’re making it in advance and want to save on storage space,You can do what Momofuku does:return it to the pot and reduce it by half over high heat,then portion out the concentrated broth into containers.It keeps for a couple of days in the refrigerator and up to a few months in the freezer.When you want to use it,dilute it with an equal measure of water and reheat it on the stove.
In either case,finish the broth by seasoning it to taste with tare-or-2 or 3 tablespoons of combined kosher salt,soy sauce and mirin,per quart.Taste it and add more seasoning to get it right.It should be very seasoned,almost too salty.Under-seasoned broth is crime.I made a seasoning mix of salt,soy sauce and mirin to season the entire 5 quarts I ended up with,but you may have to add additional seasoning after the broth “sits” overnight.


  
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by David

Spicy Chinese Pizza

February 20, 2014 in Course: Main, Cuisine: Chiniese, Skill Level: Moderate

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Ingredients:
1 tablespoon chili or vegetable oil
3/4 pound boneless skinless chicken breast,cut into 1/2-inch pieces
1 teaspoon finely chopped gingerroot
1 can ( 8 ounce ) no-salt-added tomato sauce
1 tablespoon chili puree with garlic
1 teaspoon soy sauce
1 package (16 ounce ) ready-to-serve original pizza crust ( 12 to 14 inches in diameter )
1 can (8ounce) sliced water chestnuts,drained
2 ounces small snow (chinese) pea pods (1/2 cup)
1/3 cup sliced red onion
2 cups shredded mozzarella cheese (8ounce)
1 tablespoon chopped fresh cilantro
Directions:
Heat oven to 375 degrees F.Heat wok or 10-inch skillet oven high heat.Add oil;rotate work to coat side.Add chicken and gingerroot;stir-fry 2 to 3 minutes or until chicken is no longer pink in center.Reduce heat to medium.Stir in tomato sauce,chili puree and soy sauce.
spoon chicken mixture onto pizza crust to within 1/2 inch of edge top with water chestnuts,pea pods and onion.Sprinkle with cheese.
Bake 15 to 20 minutes or until pizza is hot and cheese is melted.Sprinkle with cilantro.
Refrence:http://www.bettycrocker.com

  
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by Jane.b

Chinese Pork and Pasta

February 20, 2014 in Cuisine: Chiniese

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Ingredients:
1 small pork tenderloin(1/2 lb)
1 can(8 oz) pineapple chunks in juice,drained,juice reserved
1 tablespoon soy sauce
1 teaspoon honey or packed brown sugar
2 cloves garlic,finely chopped
1 tablespoon cornstarch
4 oz uncooked vermicelli
2teaspoons dark sesame oil
1/4 cup chicken broth
1/2 medium onion,Sliced
1 medium red bell pepper,chopped (1 cup)
4 large stalks bok choy,chopped
4 oz fresh snow pea pods (1 cup),strinds removed
Directions:
Cut pork into 1/4-inch slices.In medium glass bowl,mix reserved pineapple juice,soy sauc,honey,garlic and cornstarch.Stir in pork.Cover and refrigerate 1 hour.
cook and drain vermincelli as directed on package.Spray wok or 10-inch nonstick skillet with cooking spray; heat over medium-high heat.Add oil;rotate wok to coat side.Add pork;cook and stir 2 minutes.Remove pork.
Add broth,onion,bell pepper and bok choy to wok;cook and stir 6 minutes.Add pea pods,pineapple and vermicelli.cook 2 minutes,stirring constantly.Add pork.Cook about 1 minutes,Stirring constantly,until sauce is thickened and pork is no longer pink in center.

  
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by Sophia

Chinese fried rice

January 27, 2014 in Course: Main, Cuisine: Chiniese, Skill Level: Easy

111

Ingredients:
1 1/2 cups long-grain white rice
3 eggs
2 teaspoons sesame oil
3 teaspoons peanut oil
5 (30g each) dried Chinese pork sausages, thinly sliced (see note)
3 green onions, thinly sliced
2 garlic cloves, crushed
1 long red chilli, finely chopped
2 tablespoons salt-reduced soy sauce
1 tablespoon oyster sauce
1/2 cup frozen peas, thawed
1 long red chilli, deseeded, thinly sliced lengthways, to serve
Directions:
Step 1:Cook rice following absorption method on packet until tender. Line a baking tray with baking paper. Spread rice over prepared tray. Cool to room temperature. Cover and refrigerate for 3 hours.
Step 2:Combine eggs and half the sesame oil in a jug. Heat a wok over high heat. Add 1 teaspoon peanut oil. Swirl to coat. Add one-third of the egg mixture. Swirl to coat. Cook for 1 minute or until just set. Remove to a board. Roll up. Thinly slice. Repeat twice with remaining peanut oil and egg mixture.
Step 3:Add sausage and onion to wok. Stir-fry for 2 to 3 minutes or until sausage has browned. Add garlic and chilli. Stir-fry for 1 minute or until fragrant. Add rice, soy sauce, oyster sauce, peas and remaining sesame oil. Stir-fry for 2 minutes or until heated through. Top with chilli. Serve.

  
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by Sophia

Chinese-style snapper

January 27, 2014 in Cuisine: Chiniese, Skill Level: Easy

111

Ingredients:
1.8kg whole snapper, scaled, gutted
3 garlic cloves, finely chopped
7.5cm-piece fresh ginger, peeled, finely shredded
60ml (1/4 cup) soy sauce
60ml (1/4 cup) chicken stock
2 tbs Chinese rice wine or dry sherry
3 tsp sesame oil
2 tbs peanut oil
6 shallots, ends trimmed, cut into 10cm lengths, finely shredded
1/2 cup fresh coriander leaves
Directions:
Step 1:Preheat oven to 220°C. Line a roasting pan with foil, then with non-stick baking paper.
Step 2:Wash the snapper under cold running water. Pat dry with paper towel inside and out. Cut 3 slashes, about 1cm deep, in the thickest part of snapper on both sides. Place in the lined pan.
Step 3:Spread garlic and ginger over the snapper. Combine soy sauce, chicken stock, Chinese rice wine or dry sherry and sesame oil in a jug. Pour over the snapper. Cover the pan tightly with foil. Bake for 45-50 minutes or until snapper flakes easily when tested with a fork. Transfer to a warmed heatproof platter, reserving juices.
Step 4:Heat peanut oil in saucepan over medium heat until just smoking. Pour over snapper. Pour over the reserved juices. Top with shallot and coriander to serve.