This colourful one-pot dinner dish is warm and very comforting. And you may have all the ingredients on hand already.
- 1.2 kg (about 2.5lb) chicken or 900gram chicken thigh, cut into serving pieces
- Salt and Black Pepper
- 4 tablespoons cooking oil
- 1 red onion, sliced
- 2 garlic cloves, peeled and chopped
- 120ml or (1/4 cup) white wine
- 2 large bells, red, yellow or green, sliced into small strips
- 2 big tomatoes or equivalent cherry tomatoes, fresh or canned, chopped
- 1/2 tablespoon, dried parsley or use 3 tablespoons fresh parsley, roughly chopped
- Clean the chicken under running water. Pat dry with kitchen towel. Cut the chicken/chicken thigh into serving pieces. Season the chicken with salt ground black pepper.
- Heat half of the oil in a large heavy pan or casserole. Add the onions and cook over low heat until soft. Transfer to a side dish.
- Add the remaining oil to the pan and increase the heat to medium. Add the chicken and cook for 6-8 minutes to brown both sides. Return the onions to the pan, then add chopped garlic.
- Pour in the wine and cook until it has reduced by half. Add the pepper strips and stir well to coat. Cook for 3-4 minutes. Stirring occasionally. Stir in chopped tomatoes.
- Lower the heat, cover the pan and cook for about 25-30 minutes. Stirring occasionally until the peppers have softened and chicken is cooked. Season with salt to taste.
- Sprinkle with parsley before serving.
It’s beautiful, healthy, easy to make, and a guaranteed crowd pleaser.
- 200g store-bought pre-washed mixed greens
- 1 Gala or Fuji apple or any red, mild and sweet apples, core removed, unpeeled, and thinly sliced
- 2 tablespoons Walnuts, crumbled, toasted (optional)
- 10g goat cheese crumbled
For the dressing
- 1/2 tablespoon white wine vinegar白葡萄酒醋
- 1/2 tablespoon balsamic vinegar
- 1/2 tablespoon lime juice
- 1 tablespoon honey
- 1 teaspoon dry mustard
- 1 tablespoon olive oil
- Salt and black pepper for seasoning
- Thinly sliced unpeeled apple. Toss with the mixed greens, walnuts and goat cheese in a large salad bowl.
- To make the dressing, use a medium bowl, whisk together all the ingredients.
- Pour the dressing in the salad bowl and mix well right before serving.
- You can always pre-make the salad dressing and leave it in the fridge for up to 1 week.
After failure of various attempts, I came across this recipe. It was finally successful! The recipe is originated from one of my daughter’s favourite Geronimo Stilton series books. My reflection? Do choose and believe in the best children literature. They stimulate your children and occasionally you would find recipes that work!
Make about 12 cookies
- ½ cup (1 stick) or 115g salted butter, softened
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 cup chocolate chips
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1 large egg (60g)
- 1/2 teaspoon vanilla extract
- Leave the butter in the room temperature until softened.
- Combine together dry ingredients of all-purpose flour, salt and baking soda.
- Place the softened salted butter in a deep mixing bowl. Turn your electric beater into the slowest mode and beat the butter. Gradually add the granulated and brown sugar and keep beating. Then add the egg and vanilla extract. Keeping beating and mixing. The mixture will become fluffy and light. The whole process takes about 2-3 minutes.
- Mix in dry ingredients of all-purpose flour, baking soda, salt and the chocolate chips, fold with a spatula until dough forms.
- Make a log out of the dough and wrap it in parchment paper. Let the dough rest for about 10 minutes.
- Preheat the oven to 180℃/360F°. Cut the log into 12 slices, roll each piece in a small ping pong ball, then use palm to press down to a cookie shape. Place 12 cookie pieces on a baking tray. Leave little space between the cookies. Bake them for about 15 minutes or until brown around the edges.
- Cool for about 20 minutes on a cooling rack for before enjoying.
Have a bite of Spring! Let’s celebrate the beginning of the spring with these warm, soft and chewy pancakes, or Chunbings春饼 in Chinese. They look like a healthy take on burritos, with bits of carrot and cucumber poking out the end, and they’re flanked with a sign that urges you to “bite into spring” (咬春yǎo chūn). Spring pancakes traditionally serve on Lichun (立春), an occasion that falls on any day between 3rd to 5th of February, and marks the beginning of spring. It’s believed that once you “bite into spring,” you won’t feel tired for the rest of the season!
In keeping with their healthy, low-fuss character, chunbings are easy to make: simply mix flour, hot water, roll out the dough, and steam for 15 minutes. And you’re done! The pancakes are pliable and chewy, providing a toothsome contrast to the crunch of fresh, seasonal vegetables. Like other bings, chunbings can also be julienned and stir-fried to makechaobing (炒饼, fried pancake). Peking Duck pancakes are just a bit smaller version of the Chunbings. The wrapped and filled pancakes can also be fried and become spring rolls春卷.
Makes 15 pancakes and fillings
- 170g all-purpose flour 中筋面粉
- 95g hot water (70C°)
- 5 tablespoons cooking oil
2. Filling – Fried pork
- 250g pork loin or any lean part of the meat, julienne, thinly sliced into strings瘦猪肉切丝
- 2 tablespoons Chinese cooking wine
- 1 teaspoon corn starch淀粉
- 1/2 tablespoon light soy sauce生抽
- 1/3 teaspoon salt
- 5 tablespoons cooking oil
- ½ tablespoon ginger, minced姜末
- 1 spring onion minced葱花
- 2 tablespoons sweet bean paste甜面酱
- 1/2 tablespoon dark soy sauce老抽
- 1 teaspoon caster sugar, optional. Sugar helps balance the salty taste in case the sodium level in your store-bought sweet bean paste is too high.
- 1 tablespoon corn starch + 1 tablespoon water to make water starch to help thicken the meat sauce水淀粉
3. Filling – eggs and veggies
- ½ tablespoon,+ 1/2 tablespoon cooking oil
- 2 eggs, beaten + 1/3 teaspoon, salt
- 100g, green bean sprout绿豆芽 + 100g chive韭菜 +1/3 teaspoon salt
- ½ carrot 半根胡罗卜, thinly sliced
- ½ cucumber半根黄瓜, thinly sliced
- Sichuan chili oil 红油, optional
- Place 170g all purpose-flour in a mixing bowl, gradually add 95g hot water and mix by using chopsticks until you see small flour bits搅成棉絮状. Then use your hand to mix the dough well. Knead the dough for about 5-6 minutes till smooth. Cover the dough and let it rest for 30 minutes. You can take a break or start slicing and preparation work for the fillings.
- Let’s make the pancakes now. If you have made homemade Chinese dumplings wrappers 饺子皮before, this would be easier for you as the techniques are pretty much the same. Roll the dough into a long ‘snake’ and divide it into 15 equal pieces. Simply use your hand to pick up each piece and pound in into the floured surface to make a small disc. Then use a rolling pin to smooth out each disc until it’s about 10cm in diameter – this would be a bit bigger than your dumplings wrappers.
- Brush a thin layer of cooking oil on both sides of each piece then stack them together. Remember you will want to the dough piece is entirely coated with oil. Do not miss a tiny part of it. Otherwise, your pancakes will be stuck together later. Use your palm to gently press down the dough stack to make sure they stick together nicely. Then place your rolling pin in the middle of the dough stack and gently smooth out the dough towards outside to make it bigger till about 18cm in diameter. Remember to work on the dough stack with even strength so your pancake will be consistent in thickness.
- Place the dough stack in a cheese cloth or parchment paper lined steam basket. Bring a pot of water to a boil. Cover the basket and cook over high heat for 15 minutes. Once it is done. Turn off the heat or keep it to very low heat so the pancakes stay warm.
- In the meantime, let’s make the fillings. This is quite straightforward. Marinate pork slices with cooking wine, salt, soy sauce and corn starch. Let it sit for 5 minutes. Add cooking oil in a frying pan over medium high heat. Cook minced ginger and spring onions for 1-2 minutes, then pork slices. Fry the pork till it is pale, or almost cooked. Add 2 tablespoons of sweet bean paste, fry for a minute. Season the pork with dark soy sauce and caster sugar. Add water starch (by mixing starch and water in a small bowl). Stir fry for another 1 minute. Then move the pork in a serving bowl.
- Get another small clean frying pan over high heat, place ½ tablespoon of cooking oil. When the pan is really hot, pour into the beaten eggs. Tilt your frying pan or move around your frying pan to help the egg liquid evenly spread in the frying pan. Turn to small heat. Cook for a few minutes. Then flip it and cook the other side till done. Your egg sheets 蛋皮are ready. You can move them out and cut them into small strings when ready to serve. Add another ½ tablespoon of cooking oil in the same frying pan and stir fry chives and green bean sprout till done. Set aside.
- Now it is time to enjoy your spring pancake! Simply peel off one pancake (be a little gentle) from the pancake stack in the steam basket then wrap it your options of fillings. Remember that you always serve pancakes hot or at least very warm.
Overall, this is a SUPER easy recipe for classic banana bread. The batter takes about 10 minutes to throw together, the bread stays moist for days, and nothing beats the smell of fresh banana bread in the oven!
Makes 1 loaf,
- ½ stick or 60g salted or unsalted butter, melted in the microwave and cool it off
- 2 large eggs, beaten
- 3 large-size or 4 medium-size overripe bananas熟透的香蕉
- 2 cups all-purpose or plain flour中筋面粉
- 1 teaspoon baking soda小苏打
- 3/4 cup brown sugar. Adjust the volume of sugar to your taste). You can use caster sugar but the smoky flavor of the brown sugar balances well with the fragrance of the banana.
- Preheat the oven to 350°F or 175℃. Melt the butter in the microwave. Cool it off.
- Lightly grease the loaf pan with a brush and a bit of melted butter.
- Whisk the flour, baking soda and brown sugar together in a large bowl.
- Combine melted butter and beaten eggs. Add into peeled banana. Mash the banana.
- Combine above dry ingredients (Step 3) and wet ingredients (Step 4). Fold well. Make sure no dry flour seen in the batter.Pour the batter into the loaf pan. Once done, let the loaf pan sit a 1-2 minutes before moving to the oven.
- Place the loaf pan into the middle rack of the oven. Bake for 60-65 minutes. You can insert a toothpick into the center of the bread. The bread is done if the toothpick comes out clean. Remove the loaf pan from oven and allow to cool in the pan for about 20 minutes. Then enjoy.
The dish can be quickly put together by using the ingredients possibly already existed in your pantry. And you will hardly have the chance to fail! The thin sheets of soy skin (tofu sheets) absorb the smokiness of the bacon and sweet and savouries of the cooking wine and soy sauce, making it a perfect comfort meal to go with a bowl of rice. The tofu sheets, pliable yet soft, contrasts beautifully with the crunchiness of the peppers and garlic sprout.
- 100g 2-3 Big sheets Tofu sheets (soy skin), cut into pieces in a dimension of 12cm. 豆腐皮剪成方块状 (make sure you get the plain one not the salty one. The plain one needs to be stored in the fridge or freezer.)
- 1 tablespoon cooking oil
- 3 strips bacon, cut into bite size
- 3 cloves, garlic, smashed and peeled
- 1 big green chili pepper, cut into bite size
- 2 small red chili pepper, cut into bite size
- 1/2 tablespoon light soy sauce生抽
- ½ tablespoon dark soy sauce老抽
- 1.5 tablespoon good quality Chinese cooking wine (click here for homemade Chinese cooking wine)
- 1 garlic sprout, you can substitute it with spring onion or simply skip it if you do not have it in your kitchen, separate white and green parts青蒜苗, cut into bite size
- Salt to taste
- Place the cut tofu sheets in a colander. Wash under the running water. Or quickly wash them in the bowl. The sheets will turn soft immediately. Drain.
- Place cooking oil in a clay pot (or any frying pan) over medium heat. Add into sliced bacon and cook till fragrant and bacon starts shrink. Add garlic and cook for another 2 minutes. Add green and red chili pepper and fry for 2 minutes. Add white part of the garlic sprout and fry for another 1 minute.
- Add soy sheets in the pot. Mix light soy sauce, dark soy sauce and Chinese cooking wine in a small bowl and pour into the pot. Mix well. Cook for 2-3 minutes till the sauce is almost absorbed by the soy sheets.
- Serve hot with a bowl of rice.
Curing and preserving meat is actually less daunting than you would think of. In this Chinese air-dry chicken recipe, all you need is inexpensive cuts of meat, salt, seasonings and fresh air. The result? A completely changed texture and flavor of the meat and delicious food that surprises and pleases you.
As it dries naturally it the open air, there is only certain time of the year which is ideally for sausage-making. In China, people start the preparations of air-drying meat or other charcuterie-making after the winter solstice when the highest temperature won’t reach 10C°.
A very important food safety note – this air-dried chicken needs to be cooked before consumption. To cook it, you can easily steam them over high heat for 25 – 30 minutes. Once they are cool off, then cut them into thin slices.
To store the sausages, place them in the fridge for up to 10 days and freezer for 3 months.
Yield about 2kg
- 5kg bone-in chicken thigh鸡腿
- 5 bay leaves香叶
- 5g Star anise八角
- 20g Sichuan peppercorns花椒
- 75g Sea salt (3% of the total amount of chicken)粗海盐
- 25ml Chinese liquor高度白酒
- Wash the chicken thigh under running water. Pat dry with kitchen towel.
- Place a frying pan over low or low-medium heat. Fry all the dry seasoning ingredients of bay leaves, star anise, Sichuan peppercorns and salt. Stir from time to time to cook evenly. Fry about 10 minutes until aromatic and salt turns pale yellow. Turn off the heat. Move the pan aside and let it completely cool off.
- Use a big bowl. Place one layer of chicken in the bowl. Then sprinkle some seasoning ingredients on the top. Drizzle it with a bit of Chinese liquor. Place another layer of chicken on the top of the first one. Sprinkle seasonings and drizzle with Chinese liquor. Repeat the process until chicken, seasoning ingredients and liquor are used up. Cover the bowl. Leave it in the fridge overnight or about 12 hours.
- Hang the chicken in the open air. And let it dry up for about 4-5 days.