Chicken Chop Suey

Chop Suey

Chop Suey is a uniquely Chinese-American dish created by Chinese immigrants during the Gold Rush era.  The dish has origins in the Taishan region of China, but there are many conflicting reports of when the dish was invented.  

INGREDIENTS

1/2 cup chicken broth
1/2 cup soy sauce
1-2 tbsp oyster sauce
2 tbsp cornstarch
1 tbsp sugar
1-1.5 lbs chicken, cubed into bite sized pieces
1 cup broccoli florets
2 carrots diced or julienned
1 small red or orange bell pepper cubed
4 mushrooms sliced
1 cup bok choy chopped
2 stalks celery sliced
1 onion sliced 
4 cloves of garlic sliced
1″ ginger piece minced
salt & pepper

1.  Combine chicken broth, soy sauce, oyster sauce, cornstarch and sugar and stir.  Set aside
2. Gather and cut all other ingredients.  
3. Heat pan to medium high heat and add neutral cooking oil.  Cook garlic, ginger, and half the onion until fragrant.  Add chicken and stir fry until chicken is no longer pink.  
4.  Stir sauce and add to pan.  Immediately add broccoli, carrots, and bell peppers.  Stir and cook for at least 2 minutes. 
5.  Add mushrooms and celery, stir, and cook for another minute. 
6. Add the rest of the onion, bok choy, and mushrooms.  Stir and cook for another minute. Adjust with salt and pepper to taste. 
7. Serve hot with a bowl of rice. 

Taiwanese Beef Noodle Soup

Taiwanese Beef Noodle Soup
INGREDIENTS

3-3.5 lbs of beef shank, 2″ chunks
2″ piece of ginger, sliced and smashed
8 cloves of garlic, smashed
5 scallion whites, cut into 2″ segments
1 onion, wedged
2 tomatoes, wedged
5 dried chilies
1 tbsp tomato paste
2 tbsp spicy bean paste (dobanjiang)
2 tsp sugar
1/2 cup soy sauce
1/2 cup shaoxing wine (or dry sherry)

Herb packet in cheese cloth
4 star anise
1 cinnamon stick
3 bay leaves
1 tbsp fennel seeds
1/2 tbsp cumin powder
1 tsp coriander powder
2-3 tbsp sichuan peppercorns

to serve
Fresh white noodles
Bok choy, blanched
Cilantro, finely chopped
Scallions, sliced

  1. Boil water in a large pot.  Once the water is boiling, add beef and let come back up to a boil for 1 minute.  Strain in a colander and rinse with fresh water. 
  2. For the instant pot or regular pot on stove, saute ginger, garlic, scallions, and onions with oil.  Cook until onions are translucent. 
  3. Add meat and sauce and mix well.  Then add 8 cups of water and spice packet.  
  4. For regular pot: Bring to a boil and then drop down to a simmer on medium low. Cover and cook for at least 3-4 hours. FOR INSTANT POT: Cover and set to pressure cook for 90-100 minutes.  
  5. When broth is done, get toppings together. Boil water, blanche bok choy, and get scallions and cilantro together.  Serve broth and meat in a bowl.  Serve Hot. 

Hong Kong Beef Ho Fun

Hong Kong Beef Ho Fun

INGREDIENTS:

Marinade:
8 oz flank steak, sliced thinly
1 tbsp soy sauce
1 tbsp shaoxing cooking wine

Sauce:
1 tbsp Shaoxing cooking wine (or dry sherry)
2 tbsp light soy sauce
1/2 tbsp dark soy sauce
2 tsp sugar
2 tbsp water

Stir Fry:
1 small head of broccoli chopped bite sized
7 oz flat wide rice noodles, dried
3 tbsp oil (veg or peanut)
1 tbsp garlic, minced
1 tsp ginger, minced
1/2 white onion, sliced
4 mushrooms sliced
1 cup bean sprouts
4-6 green onions, chopped
1 tsp sesame oil

  1.  Slice beef against the grain into strips and transfer the pieces into the marinade of soy sauce, Shaoxing wine, and cornstarch.  Mix the beef in with your hands and let marinate for at least 15 mins. 
  2. Take dried noodles and soak in lukewarm water for at least 15-20 minutes. You want the noodles to be soft but provide some resistance to breaking when bending.  You can also boil your noodles to this point too, but you have to be careful not to overcook them before stir frying! Once they’re done, drain and drizzle some oil on them so they don’t stick together. 
  3. Combine all the sauce ingredients. Mix well until sugar dissolves and set aside
  4. Bring a pot of water to boil and blanche broccoli until tender.  Drain and set aside. 
  5. In a large skillet or wok add 1 tbsp of oil and bring to high heat.  Lay down a layer of beef slices and cook until the beef turns golden brown.  30 seconds to 1 minute on each side.  Transfer to plate.  Cook in batches if needed until all the beef is cooked. 
  6. Add another tbsp of oil to the skillet and stir fry garlic, ginger, and onion until fragrant, about 15-30 seconds. 
  7. Add the noodles and drizzle a little bit of oil on top of them and toss.  Add in beef, mushrooms, and sauce atop the noodles and mix everything together. 
  8. Add the green onions, bean sprouts, and broccoli and toss.  Turn off the heat and let the pan do the rest of the work. 
  9. Serve hot on a large dish to share. Top with sesame oil or more green onions. 

Hong Kong Beef Ho Fun

Classic Pancakes

Classic Fluffy Pancakes

INGREDIENTS: 

3/4 c Milk
2 tsp vinegar
1 c flour
2 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg
2 tbsp butter melt
extra butter for pan

  1. Take milk and egg out ahead of time to come to room temperature. 
  2. Combine flour, sugar, baking powder, baking soda, and salt together in a bowl and whisk. 
  3. Melt butter. Combine milk, vinegar, egg, and butter. Add to dry mixture and fold with a spatula until combined. Do not overmix!
  4. Set a nonstick pan or griddle to medium and melt some butter. Add batter 1/4 to 1/3 cup at a time and cook for a couple minutes until bubbles come through the top of the pancake.  Flip and cook to finish. 

Korean Fried Chicken with Sweet Garlic Soy

Korean Fried Chicken w/ Sweet Soy

Batter:

1-2 lbs chicken wings or drum sticks
1/2 cup rice flour
1/2 cup corn starch
1/2 cup Water
salt & pepper to taste

Sauce:

6 Cloves Garlic pressed or grated
1/2 tbsp ginger grated
2 tbsp Gochujang (Korean Chili Paste)
2 tbsp Soy Sauce
1/4 cup honey
1-2 tbsp rice vinegar (or apple cider vinegar)
2 tbsp Water

Heat gently to combine

Enough Oil to Fry.

1. Heat Oil to 325-350. Dunk chicken in batter and fry for 8-12 minutes depending on size. Work in batches if necessary.

2. Set chicken on rack or paper towels to drain and cool

3. Bring temperature of oil up to 375. Fry chicken again for 5-8 minutes.

4. Remove from oil to rack or plate with paper towels. Brush on sauce while hot. Serve immediately.