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General Tso’s Chicken

March 3, 2015 in Course: Main, Cuisine: Asian, Cuisine: Poultry, Skill Level: Moderate

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Ingredients:
For The Marinade:
1 egg white
2 tablespoons soy sauce
3 tablespoons wine
3 tablespoons vodka
1/4 teaspoon baking soda
3 tablespoons corn strach
1 pound chicken thighs, boneless and skinless
For The Dry Coating: 
about 1 cup flour
1 cup corn strach
1 teaspoon baking powder
1 teaspoon salt
For The Sauce:
3 tablespoons dark soy sauce
2 tablespoons wine
2 tablespoons chinies rice vinegar 
3 tablespoons chicken stock
4 tablespoons sugar
1 teaspoon sesame oil
1 tablespooncorn strach
2 teaspoons garlic
2 teaspoons ginger
2 teaspoons scallon, cut into 1-inch lengths
8 small dried red Chinese or Arbol chilies
To Finish:
1 1/2 quarts peanut, vegetable, or canola oil for deep frying
Steamed white rice for serving
Method:
For The Marinade: 
Beat egg whites in a large bowl until broken down and lightly foamy. Add soy sauce, wine, and vodka and whisk to combine. Set aside half of marinade in a small bowl. Add baking soda and corn starch to the large bowl and whisk to combine. Add chicken tp large bowl and turn with fingers to coat thoroughly. Cover with plastic wrap and set aside. 
For The Dry Coat: 
Combine flour, corn starch, baking powder, and 1/2 teaspoon salt in a large bowl. Whisk until homogenous. Add reserved marinade and whisk until mixture has coarse, mealy clumps. Set aside.
For The Sauce:
Combine soy sauce, wine, vinegar, chicken stock, sugar, sesame seed oil, and cornstarch in a small bowl and stir with a fork until cornstarch is dissolved and no lumps remain. Set aside.
Combine oil, garlic, ginger, minced scallions, and red chilies in a large skillet and place over medium heat. Cook, stirring, until vegetables are aromatic and soft, but not browned, about 3 minutes. Stir sauce mixture and add to skillet, making sure to scrape out and sugar or starch that has sunk to the bottom. Cook, stirring, until sauce boils and thickens, about 1 minute. Add scallion segments. Transfer sauce to a bowl to stop cooking, but don’t wipe out skillet.
To Finish:
Heat 1 1/2 quarts peanut, vegetable, or canola oil in a large wok or Dutch oven to 350°F and adjust flame to maintain temperature.
Working one piece at a time, transfer chicken from marinade to dry coat mixture, tossing in between each addition to coat chicken. When all chicken is added to dry coat, toss with hands, pressing dry mixture onto chicken so it adheres, and making sure that every piece is coated thoroughly.
Lift chicken one piece at a time, shake off excess coating, and carefully lower into hot oil (do not drop it). Once all chicken is added, cook, agitating with long chopsticks or a metal spider, and adjusting flame to maintain a temperature of 325 to 375°F, until chicken is cooked through and very crispy, about 4 minutes. Transfer chicken to a paper towel-lined bowl to drain.
Add chicken to empty skillet and return sauce to skillet. Toss chicken, folding it with a rubber spatula until all pieces are thoroughly coated. Serve immediately with white rice.
  
Avatar of Jane.b

by Jane.b

Oloviye Salad

September 21, 2014 in Course: Main, Course: Salad, Cuisine: Asian, Cuisine: Poultry, Skill Level: Moderate

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Ingredients:
Poached chicken breast, chopped
2 Eggs, poached, Grated
2 potatoes, poached, Grated
8 pickles, chopped, chopped
1 carrot, poached, chopped
mayonnaise, 3 tablespoons
corn (optional)

Method:
Combine all ingredients together. put in the refrigerator for 1 hour. Sevre cold. you can decorate with Corn and Parsley and Peas.

  

Asian Marinated Pork Tenderloin

September 4, 2014 in Course: Main, Cuisine: Asian, Cuisine: Meat, Skill Level: Moderate

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Ingredients:
1/4 cup soy sauce
2 tablespoons rice wine vinegar
1 teaspoon Asian chile paste ( sambal olek)
2 teaspoons finely chopped ginger
1 clove garlic, smashed and finely chopped
2 scallions, sliced
1 tablespoon orange zest
2 boneless pork loin chops, 3/4-inch thick
Canola oil
Sugar Snap Peas and Spinach with Ginger, recipe follows

SUGAR SNAP PEAS AND SPINACH WITH GINGER:
Kosher salt
Ice
1 pound sugar snap peas, stem end and strings removed
Extra-virgin olive oil
1 (1-inch) piece ginger, finely chopped
2 cloves garlic, smashed
1 scallion, white and light green only, thinly sliced
1/2 pound baby spinach, washed but not dried, stems removed

Directions:
In a large bowl, combine the soy sauce, rice wine vinegar, chile paste, ginger, garlic, scallions, and orange zest. Add the pork to the bowl and turn to coat with the marinade. Let the chops sit in the marinade for a few minutes.
Coat a large saute pan with oil and bring to a high heat. Remove the chops from the marinade, shaking off any excess. Reserve the marinade. Sear the chops 4 to 5 minutes on each side. Remove the pork from the pan.
Ditch the excess oil from the pan. Place the saute pan on the hottest burner. Add the marinade to the pan-it should come to a boil instantly. WARNING: This liquid MUST be brought to a boil to kill any bacteria from the raw meat juices.
Turn off the heat. Place 2 chops on a plate, spoon a few drops of the marinade over top, and serve with Sugar Snap Peas and Spinach with Ginger.
Bring a large pot of well-salted water to a boil over high heat. Set up a bowl of well-salted ice water. Blanch the snap peas in the boiling water until they are cooked but still crunchy, and then immediately plunge them into the salted ice water. Remove them from the ice water and reserve.
Coat a large saute pan with oil. Add the ginger, garlic, and scallions and cook over medium-high heat until the scallions are soft and translucent.
Add the sugar snap peas and toss to coat in the oil. Add the spinach and toss with the peas until the spinach starts to wilt. Remove from the heat, season with salt. Toss or stir the spinach to finish wilting and transfer to a serving bowl.

  

Soba Noodles with Edamame and Peanuts

August 14, 2014 in Course: Main, Cuisine: Asian, Skill Level: Easy

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Ingredients:

Kosher salt

8 to 9 ounces soba noodles (two-thirds of a 350g package)

1 teaspoon sesame oil

Peanut oil

2 cloves garlic, smashed and finely chopped

1 -inch fresh ginger, peeled and finely grated

1/2 jalapeno, seeds removed and finely chopped

2 medium carrots, julienned (cut planks on a mandolin, then cut into strips)

1/4 pound shiitake mushrooms, stemmed and julienned

1 cup shelled edamame

3 scallions, white and green sliced on the bias

2 tablespoons soy sauce

2 tablespoons rice wine vinegar

1/4 cup peanuts, coarsely chopped

Directions:

Bring a large pot of salted water to a boil. Toss in the soba and swish them around with a pair of tongs so they don’t stick together. Cook the noodles until they are soft, 5 to 6 minutes. Strain through a colander and immediately rinse with cold water. Transfer to a bowl and toss with the sesame oil.

Coat a large straight-sided saute pan with peanut oil and toss in the garlic, ginger and jalapeno. Bring the pan to a medium heat and cook the garlic and ginger for 1 to 2 minutes. Toss in the carrots and 1/4 cup water and cook until the water has evaporated. Toss in the mushrooms and cook until the mushrooms have softened, 2 to 3 minutes. Sprinkle in the edamame and scallions.

Add the soy, rice wine vinegar and 2 tablespoons water. Toss in the cooked soba, stir to combine and cook until the noodles are hot and the water has evaporated.

Transfer to a serving dish and sprinkle with the peanuts.