Asian Kitchen

Asian Kitchen

1- Sesame Chicken 

Ingredients :

• 3 boneless chicken breasts (about 1 1/2 pounds total)

For the marinade/batter:

• 6 tablespoons low-sodium soy sauce
• 2 teaspoons toasted sesame oil
• 1 teaspoon kosher salt
• 4 tablespoons all-purpose flour
• 4 tablespoons cornstarch
• 4 tablespoons water
• 1 teaspoon baking powder

For the sauce:

• 3 tablespoons toasted sesame oil
• 1 teaspoon ginger, minced
• 1 clove garlic, minced
• 1 teaspoon chili paste (recommended: Sambal Oelek)
• 2 cups low-sodium chicken broth
• 1/4 cup cornstarch
• 2 tablespoons sherry vinegar
• 1/2 cup sugar
• 2 tablespoons soy sauce
• Peanut oil, for deep-frying
• Salt
• 3 tablespoons toasted sesame seeds, for garnish
• 2 to 3 tablespoons finely chopped scallions, for garnish
• 5 to 6 cilantro sprigs, for garnish

Directions :

Wash the chicken under cold running water, pat dry and trim off any excess fat. Cut the chicken into 1-inch cubes and put into a large mixing bowl. Add the marinade ingredients to the bowl and stir to combine. Set aside to marinate while you prepare the sauce.

To make the sauce: In a saucepan, add the sesame oil and set over low heat. Add the ginger and garlic and fry gently until fragrant, about 2 to 3 minutes. Meanwhile, combine the remaining sauce ingredients in a mixing bowl and stir well to dissolve the cornstarch. Gently pour into the saucepan with the fried ginger and garlic. Stir as you pour because the cornstarch will thicken up pretty quickly. Keep warm over low heat.

In a heavy-bottomed pot or deep-fryer heat enough oil to come halfway up the sides of the pot, to 375 degrees F.

Fry the chicken, in small batches, until golden and crispy, about 5 to 6 minutes. Remove the chicken using a wire mesh strainer and drain on paper towels. Season with a little salt, to taste. To serve, arrange the fried chicken on a platter and pour drizzle with the sauce. Sprinkle with a generous amount of toasted sesame seeds and garnish with scallions and cilantro sprigs.

2- Beef and broccoli stir fry

Ingredients :

3 tablespoons cornstarch, divided
1/2 cup water, plus
2 tablespoons water, divided
1/2 teaspoon garlic powder
1 lb boneless round steak or 1 lb charcoal chuck steak, cut into thin 3-inch strips
2 tablespoons vegetable oil, divided
4 cups broccoli florets
1 small onion, cut into wedges
1/3 cup reduced sodium soy sauce
2 tablespoons brown sugar
1 teaspoon ground ginger
hot cooked rice

Directions :

In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
Add beef and toss.
In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doing ; remove and keep warm.
Stir-fry broccoli and onion in remaining oil for 4-5 minutes.
Return beef to pan.
Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.
Cook and stir for 2 minutes.
Serve over rice.

3- Chinese Orange Chicken 

Ingredients : 

3 lbs skinless, boneless chicken breasts, cut into strips

3 tbsp vegetable oil

1 tsp grated orange peel

1 tsp ground ginger

1 tsp onion powder

1/2 cup flour

1/2 cup orange juice

1/3 cup soy sauce

1 fresh sliced carrot

1 chopped green bell pepper

Directions :

Marinade: In a large zip-lock bag, put soy sauce , orange juice, ginger, onion powder and orange peel.

Lock bag and blend ingredients well by gently squeezing the bag for about a minute.

Add the chicken pieces to the marinade and leave in the fridge for at least 8 hours.

When ready to cook, preheat oven to 350 degrees F (175 degrees C).

Remove chicken strips from the marinade with tongs. DO NOT DISCARD THE MARINADE.

Coat chicken strips lightly with flour.

In a large skillet, heat the oil, then brown the chicken over a medium-high heat.

Transfer chicken strips to a covered baking dish.

Toss in carrot and bell pepper.

Pour remaining marinade over chicken and vegetables.

Cover the dish and bake for 30 minutes.

Remove cover and bake for another 15 minutes.

Remove dish from oven and let cool for a few minutes.

Serve with a side of fresh steamed broccoli.

4- Japanese Chicken Teriyaki 

Ingredients :

• 2 tablespoons sake 
• 1/4 cup mirin 
• 1/4 cup soy sauce
• 2 tablespoons light brown sugar
• 2 teaspoons grated fresh ginger roots
• Splash sesame oil
• 1 3/4 pounds chicken thigh fillet (no skin or bones), preferably organic, cut or scissored into bite-sized pieces
• 1 teaspoon peanuts oil 
• 1 3/4 to 2 1/2 cups sushi rice

Directions :

Combine the sake, mirin, soy sauce , sugar, ginger and sesame oil in a dish that you can steep the chicken in, Add the prepared chicken pieces and leave for 15 minutes.Heat the peanut oil in a large shallow frying pan or casserole (that has a lid) over medium heat. Using a slotted spoon, transfer the chicken pieces from the marinade to the pan. Saute them until they look cooked on the outside.Add the marinade to the chicken pieces and bring to a bubble, then turn down the heat to a gentle simmer, put the lid on and cook for about 5 minutes. Cut into a piece of chicken to make sure it's cooked through.Remove the cooked pieces with a slotted spoon (you could keep them in a bowl covered in aluminum foil to keep them warm) and turn the heat up under the pan to let the liquid boil down to a thick dark syrup.Return the chicken pieces back to the pan, stir well so that all the chicken pieces are coated in the sticky savory syrup. Serve with a comforting pile of sushi rice

5- Kung Pao Chicken 

Ingredients :

1lb boneless-skinless chicken breasts (cut into 1” pieces)

1 tablespoon cornstarch

2 teaspoons sesame oil

3 tablespoons green onions (chopped)

3 garlic cloves (minced)

½ teaspoon crushed red pepper flakes

½ teaspoon powdered ginger

2 tablespoons rice wine vinegar

2 tablespoons soy sauce

2 teaspoons sugar

1/3 cup dry roasted peanuts

Directions :

combine chicken and cornstarch in a small bowl and toss to coat. Heat sesame oil in wok over medium heat, add chicken and stir fry 5-7 minutes or until no longer pink inside. Remove chicken from wok.

 Add green onions, garlic, red pepper flakes and powdered ginger to the wok and stir fry for 15 seconds.

 Combine vinegar, soy sauce and sugar in a small bowl. Mix well and add the sauce to the wok.

Return chicken to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly. Top with additional green onions if desired and serve over white rice

 6-Three Pearls Soup

Ingredients :

4 ounces chicken breasts
1 egg white
2 tablespoons milk
1 1/2 tablespoons cornflour
2 ounces peas (I use frozen)
2 tomatoes
2 1/2 cups chicken stock
 1 -2 tablespoon dry sherry
salt
white pepper

Directions :


Remove sinew and membrane from the chicken breast, chop or mince very finely to almost a paste.
Mix with ½ a tablespoon of the cornflour, milk, add the egg white and blend well.
Skin the tomatoes, cut them in small cubes about the size of the peas.
Bring the stock to the boil; add the peas and the tomatoes, when it boils again remove from the stove.
With one chopstick pick up a little of the chicken mixture and drop that in the stock, go on until all the chicken is used up and you have lots of chicken bits/balls pea size.
Put the pan back on high heat and bring to the boil again, mix the one-tablespoon of cornflour with some water, add to the soup, then add salt, white pepper and 1 tablespoon of the rice wine.
Do a last taste check and serve.

7- Cold Thai Pasta Salad 

Ingredients :

12 ounces linguine
1 lb small cooked shrimp, tails and shells removed
1 cup bean sprouts
1 red pepper, thinly sliced
1/2 English cucumber, thinly sliced
2 green onions, sliced
1/4 cup chopped fresh mint
1/4 cup chopped fresh coriander (optional)
Thai Dressing
1/4 cup fish sauce
1/4 cup seasoned rice vinegar
1 tablespoon granulated sugar
2 garlic cloves, minced
1 tablespoon lime juice
1/4 teaspoon asian chili paste

Directions :

Cook linguine in a large pot of boiling salted water for about 10 minutes or until tender but firm (al dente).
Drain and rinse under cold water and drain well. Place in large bowl.
Add shrimp, bean sprouts, red pepper, cucumber, onions, mint and coriander, if using.
To make Thai Dressing:
In a small bowl, whisk together fish sauce, vinegar, sugar, garlic, lime juice and chili paste.
Pour over linguine, shrimp and vegetables and toss well to coat.
Let stand 10 minutes before serving.


8- Shanghai Noodles

Ingredients : 

3 tablespoons oil
1 -2 tablespoon sesame oil
2 cups shredded cabbage (or Chinese cabbage)
1/2 cup chopped green onion
8 ounces angel hair pasta
2 -4 tablespoons soy sauce (to taste)
4 ounces sliced cooked chicken breasts (optional)
1 can bean sprouts, drained (optional)


Directions :
Cook pasta according to package directions;drain.
Heat oil and sesame oil in skillet.
Saute cabbage and green onion for about 5 minutes.
Add pasta and soy sauce (also chicken and/or bean sprouts if desired) and heat through.


9- Chinese Fried Rice 

Ingredients :

3/4 cup finely chopped onion
2 1/2 tablespoons oil
1 egg, lightly beaten (or more eggs if you like)
3 drops soy sauce
3 drops sesame oil
8 ounces cooked lean boneless pork or 8 ounces chicken, chopped
1/2 cup finely chopped carrot (very small)
1/2 cup frozen peas, thawed
4 cups cold cooked rice, grains separated (preferably medium grain)
4 green onions, chopped
2 cups bean sprouts
2 tablespoons light soy sauce (add more if you like)

Directions :

Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
Allow wok to cool slightly.
Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
Set out additional soy sauce on the table, if desired.


10- Thai Chicken Breasts 

Ingredients :

2 1/2 tablespoons grated fresh gingerroot
2 tablespoons chopped garlic
1/8 teaspoon crushed red pepper flakes
4 boneless skinless chicken breasts, pounded thin
1/2 cup flour
salt and pepper, to season flour,to taste
2 tablespoons olive oil
4 tablespoons soy sauce
1/2 cup brown sugar
1/2 cup white vinegar
1 teaspoon fish sauce or 1 teaspoon anchovy paste (optional)
1 cup sugar snap pea (mangetout)

Directions :

combine the gingerrot, garlic and red pepper flakes in a cup and set aside.
Mix flour with salt and pepper to taste and dredge chicken pieces in this.
Heat the olive oil in a large skillet.
Saute the chicken until browned on both sides and cooked through.
Remove the chicken and put in a warm dish, set aside in low oven to keep warm.
Add the ginger-garlic mixture to the skillet and saute until lightly browned.
Add the soy sauce, brown sugar, vinegar and fish sauce (if using).
Bring the mixture to a boil.
Reduce the heat and simmer, stirring frequently, until the sauce reduces and thickens.
Pour the sauce over the chicken pieces in the warm serving dish and keep warm until ready to serve.
Trim and shred the sugar snap peas diagonally.
Just prior to serving sprinkle the top of the chicken with the shredded snap pea