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. 

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.