Chicken, Chinese Kale and Mushrooms in Black Bean Sauce

My cousin got married last weekend. Afterwards they had a FULL ON Chinese Wedding Banquet - complete with an EIGHT COURSE MEAL!! I won't go into detail because it'll only make you hungry and jealous of me! HAHAHAH!! But one of the dishes was Rock Cod in Black Bean Sauce.

Now, I'm not much of a fish eater, but it was BEST fish I've EVER had! I've only prepared fish for my family once - and fish sticks for the kids doesn't count! I went on a hunt for rock cod - not knowing that it was EXPENSIVE as hell in the local Chinese market...so I decided on Chicken (read: cheap fish substitute).

I was always under the belief that Gai Lan (Chinese Kale) was Chinese BROCCOLI, but you gotta love the Internet with its abundance of information and pictures! I've only found it in my local Chinese market, but in the event you can't find it feel free to use whatever vegetable that you want.

Ingredients:

2 - 3lbs. boneless, skinless chicken leg meat (or thigh meat)
1 container of fresh sliced mushrooms
1/2 onion, sliced
3 - 4 bunches (think handfuls) gai lin, broccoli or bok choy
1-1/2 tablespoon black bean garlic sauce (found in most Asian sections of your local store)
14 ounces chicken broth
3-1/2 tablespoons cornstarch (divided)
4 tablespoons sesame oil (divided)

Marinade:

1/2 teaspoon sugar
2 teaspoons rice wine (NOT TO BE MISTAKEN WITH RICE WINE VINEGAR), dry white wine or sherry
2 teaspoons soy sauce
1-1/2 tablespoons cornstarch
1 teaspoon cooking oil

**NOTE: This can EASILY be prepared as a vegetarian dish by substituting the chicken for FIRM tofu and ANY vegetable would go well with this sauce.
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Directions:

Using cooking shears, cut chicken into small strips and place in a bowl. Combine marinade ingredients and pour over the chicken. Mix well and set aside in the refrigerator for 30 minutes.



Prepare vegetables. Rinse gai lin WELL and cut into 2 inch pieces diagonally.




Heat wok and add sesame oil. Stir fry gai lin, mushrooms and onions over high heat for 3-4 minutes until vegetables are 80% cooked. Set aside.




Add remaining sesame oil to the wok. Add chicken and stir fry until the meat is completely cooked. Add black bean garlic sauce and mix well.



Add vegetables and continue to cook for another minute. Slowly pour in 1/2 of the chicken broth. Mix remaining 2 tablespoons of cornstarch into the last 1/2 of chicken broth until completely dissolved. Pour into the wok and mix well. The sauce will thicken as it continues to cook.



Serve with rice and enjoy!

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Asian Flair! Feed your family for under $22!

All things are possible. With the rising cost of food, the media has reported that companies like McDonald's has been making a KILLING with YOUR hard earned money. So let me ask...do you think eating McDonald's everyday is healthy? I try to resist the urge to give my kids fast food unless I'm rewarding them for something. Let's face it, as much as I enjoy eating out...I'd much rather eat something that I KNOW is healthy and I KNOW it's good for my entire family.

You can easily spend $22 at Mickey Dee's and get some fat and calorie filled junk food...or you can spend that same money on something that's healthy and that tastes great!

Now, I've posted before about my love for Fresh & Easy. Keep in mind the prices I'm posting are the actual prices of the items I've purchased there. These prices might vary from your local markets like Whole Foods, Sprouts, or Trader Joe's.

Teriyaki Chicken Stir Fry, Steamed Rice and Chicken & Veggie Pot Stickers



2 - 16oz bags of Frozen Stir Fry Vegetables @ $1.69 each
1.75lbs of skinless, boneless chicken breast meat @ $5.17
1 bottle of Soy Vay's Veri Veri Teriyaki Sauce - $3.79 (or your favorite Teriyaki sauce)
1 - 2lb bag of calrose rice @ $1.65
1 large bag of chicken and vegetable pot stickers @ $7.49 (I actually got this at my local Korean grocer - I already had this in my freezer)
You can get frozen pot stickers at Trader Joe's for 1/2 the cost!

Add that up...that's $21.48! My entire family ate (minus the baby of course and I have enough left overs for 2 more meals!)


Directions:

Cut the chicken into small strips or chunks. Pour about a cup of the teri sauce over the chicken and allow it to marinate in a bowl for about 10 minutes. Of course the longer it marinates, the more flavorful it'll be...but I like to prepare things as quickly as possible...and it's just not that serious sometimes! Coat a large skillet with cooking spray and saute the chicken until it's no longer pink. Add both bags of stir fry veggies and cover. Let it cook on a medium high flame for about 10 minutes.

While the chicken is cooking, you should have your rice cooking too. The secret to a perfect pot of rice is FOLLOWING THE DIRECTIONS!! Too much water will make your rice mushy. Not enough water will make your rice hard...and who wants crunchy rice? Eww...

Pour the remaining amount of teri sauce over the veggies and mix (as well as you can). I usually add about 1/4 cup of cold water to 2 tablespoons of corn starch to the sauce to thicken it up (because the veggies are frozen and retain lots of water on their own). Who wants soupy teri stir fry? YUCK!



Mix the corn starch and water in a small cup and just pour it in the skillet. Turn up the heat as mix. The sauce will begin to thicken. I know it'll seem like a lot of sauce, but trust me...the sauce over rice is WICKED!!! And I don't really DO soy sauce on white rice. Funny...I'm half Chinese and I don't like soy sauce! That's like being American and not liking ketchup!



I used oyster sauce (that brown goop on my plate) to go with the pot stickers ...which I deep fried (straight from the freezer until they were golden brown). I had a mean craving for oyster sauce last night...must be the Chinese in me!!

Enjoy!

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Crab Rangoon - The Ultimate Appetizer!

One of my favorite restaurants used to offer this on their menu, but managed to stop selling it within the last 2 years. It's a shame because I can't see myself making it unless I'm having people over - and lately I've been a hermit since I had the baby. But with the holidays being upon us and all the celebrations people may still end up having (despite our economy), this is a fantastic recipe for a wonderful crowd pleaser!

People will be asking you for this recipe after your parties! Pace yourself! You can make the filling the day before and 1 hour before cooking remove from fridge. Very yummy stuff!

Ingredients:

1/4 cup sour cream
2 (8 ounce) packages cream cheese, at room temp
3/4-1 cup crabmeat, picked (imitation is ok too)
2 green onions, sliced thin
1 small can of sliced water chestnuts, minced
1 teaspoon ginger, minced (or 1/2 teaspoon of ground ginger)
2 teaspoons soy sauce
1 teaspoon sugar
2 packages of wonton wrapper
oil (for frying)

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Directions:

Whip together the sour cream, cream cheese and soy sauce and sugar until smooth. Fold in remaining ingredients (except wrappers). Heat oil to med-high in a large skillet and you want it around 1 1/2-2 inches deep. Place a small bowl of water on your work surface and lay out 6 wrappers, and place around 1 1/2 teaspoons in the center of each wrapper. Moisten edges, bring up corners and pinch together, along with sides...you dont want filling to float away. Place all 6 in the hot oil and repeat process.





By the time you have the next set of 6 ready to crimp it should be time to turn the rangoons. You want them a nice golden color. When done remove with a slotted spoon and drain on paper towels. Repeat until done.

Enjoy!!

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Jook - The Chinese Version of Chicken Noodle Soup

For a VERY long time I disliked the very thing I'm posting. But in my recent quest to make good food and try new things for my family to sample, I got a weird craving for this dish.

Being half Chinese I've been exposed to Chinese food my entire life. I'm not talking about that $1 Chinese food you find in strip malls. I'm talking about the REAL deal. I remember my grandmother would make dishes that I didn't even know the names for (at least not the English translation). I found myself asking my mother tons of questions about how to make Jook and she gave me the easiest recipe to follow. She always describes this as the "poor man's soup" because she grew up being taught not to waste a THING when it comes to food.

So far I've made this twice and right now it's my favorite comfort food for a cold night.

Ingredients:

1 whole turkey carcass (or 2 chicken carcasses)
Leftover turkey or chicken meat cut into bite sized pieces
1/4 cup Knorr Chicken Bullion
1/2 cup minced green onion
1 1/2 cups of uncooked white rice
3-4 tablespoons of soy sauce
LOTS OF WATER

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Directions:

Place the carcass and meat in a LARGE stock pot. Fill the pot with enough water to cover the all of the bones. I know it seems like a lot of water, but once you remove the carcass and add everything else, it'll cook down. Next, add the chicken bullion and rice. Bring everything to a rolling boil, cover and simmer for about 40 minutes. I usually leave a bit of meat on the turkey once it's been carved, so carefully lift the carcass and remove as much of the meat as possible - by now it'll be falling from the bones.

Once you're satisfied with the amount of meat you've pulled from the bones, discard the carcass. You'll notice that the soup has thickened from the starch in the rice. Add the green onions and soy sauce, mix well. You can add cilantro or fried won ton strips on top and enjoy...

There is no need to season this dish other than with the soy sauce. I usually rub the inside of my turkey and chicken with seasoning anyway...that all boils into the broth in the cooking process. The soy sauce gives it just the right flavor. Please try this one...it's sure to please on those cold winter nights!

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Chinese Soup

At least that's what my kids call it!!

I'm half Chinese, but my mother didn't really cook Chinese food when I was growing up. We're 3rd and 4th generation Chinese Americans...so by the time I came along, it was fried chicken, pork chops and tacos!

And I won't lie, I'm a completel Asian food snob...if it smells funny or looks strange, I'm not eating it - and you CAN'T MAKE ME!!

I came up with this soup one night while I was hosting a dinner party for a couple of my girlfriends. The theme of the night was Chinese food. I made fried won ton, chicken chow mein, steamed rice, Chinese sausage (called Lap Xiang) and soup.



The soup has quickly become a family favorite - especially for me kids...I would probably call it Egg Drop Won Ton soup, but my kids simply refer to it as CHINESE SOUP.


Ingredients:

12 cups of water
1/4 cup of Knorr Chicken Bullion
1 1/2 cups of shredded carrots
2 cups of bean sprout (canned or fresh)
6 baby bok choy (bottoms chopped off)
2 small cans of sliced waterchestnuts (slivered)
2 small cans (or 1 regular sized can) of bamboo shoots
6 green onions (minced)
1 bag of frozen chicken gyozas or pot stickers
4 eggs (scrambled)
1 tablespoon garlic salt
1 tablespoon black pepper
** OR you can use 3 tablespoons of cajun seasoning for a nice kick (my preference)!

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Directions:

Ok, brace yourself...this is the BEST part...pull out your stock pot and pour everything in EXCEPT the scrambled egg and pot stickers. Bring the broth to a rolling boil and then turn down the heat to medium, cover and let simmer until the the bok choy is tender (about 45 minutes). Add pot stickers and cook for another 15 minutes. Pour in scrambled eggs and STIR (to break the eggs up in the broth).

I started serving the soup with rice in the bowl and we all love it!

Enjoy!

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Bootleg Chicken Cole Slaw Lettuce Wraps

Yes, I called them bootleg lettuce wraps! My mother was having a party and asked me to bring an appetizer...something I'm not really good at preparing (thanks Mom!). When I asked her EXACTLY what did she have in mind, she simply said, "How about lettuce wraps?"

::blank stare::

Ok never mind that I've never made them before...and never mind that I don't know HOW to make them - hell, or how they should taste! I've never had them before because the places I've been that serves them, make them with garlic (and I'm terribly allergic). So I tried a little trick that my mother taught me...FAKE IT TIL YOU MAKE IT!! HAHAHAHA

Pay close attention...you can ALSO use this very mixture to make egg rolls!! Because basically...when it all comes down to it, this is exactly what we put in egg rolls...

Ingredients:

1 bottle of Soyaki Sauce (this can be found at Trader Joe's - it's a staple in my house)
1 bag of cole slaw mix (found near bagged salads in your produce section)
1 1/2 cups of cooked chicken breast (shredded)
1 small can of sliced bamboo shoots (minced)
1 small can of sliced water chestnuts (minced)
1/2 cup minced green onions
1 teaspoon cornstarch
3 tablespoons of peanut or sesame oil
1 head of iceburg lettuce "cups"

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Directions:

Most recipes for lettuce wraps will give you a separate recipe for the cooking sauce. Soyaki has EVERYTHING in it (which is why I use it...it's just easier)!! In a large pan (or wok if you have one), heat the oil on medium. Add the entire bag of cole slaw, bamboo shoots, water chestnuts, green onions and Soyaki sauce. Heat until cabbage is slightly wilted and tender. Add cornstarch until sauce thickens a bit...then add chicken and mix until the chicken is well coated. Serve warm in lettuce cups...or add rice as a side and make a meal of it.

For egg rolls, simply add 1 cup of bean sprouts (canned or fresh is up to you) and roll about 2 heaping tablespoons of the mixture in egg roll skins like a burrito. Deep fry, drain and serve!

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