The chicken is very moisture and got its natural sweetness. I see this is the Chinese version of Thai Basil Chicken though it is easier to cook. It would please everyone, especially kids who may not be able to tolerate the spiciness.
- 1/2 tablespoon Light soy sauce
- 1 tablespoon high-quality Chinese Cooking Wine (click here for Homemade Cooking Wine)
- 1 teaspoon corn starch
- 1 teaspoon cooking oil
- 2 tablespoons cooking oil
- 3 cloves garlic, minced
- A small portion leek, minced
- ½ red pepper, diced
- ½ cucumber, diced
- ½ teaspoon tables salt
- 1 tablespoon light soy sauce生抽
- 2 teaspoons caster sugar白砂糖
- Place ground chicken in a bowl, add into 1/2 tablespoon of light soy sauce, 1 tablespoon of Chinese cooking wine, 1 teaspoon of corn starch and 1 teaspoon of cooking oil. Mix well. Marinate for 5-10 minutes.
- In a wok over high heat, add the oil. One the oil is hot, add garlic and leek and fry for 1-2 minutes until fragrance. Add the ground chicken and stir-fry for 2 minutes, breaking up the chicken into small bits. Turn down the heat if you need a longer time to break down the ground chicken.
- Once the ground chicken become pale, turn up the heat, add salt, light soy sauce and sugar. Stir-fry for another minute. Add red pepper and cucumber, fry for 2 minutes.. Remove the wok from the heat.
- Ready to serve with rice.
A light yet hearty meal when you crave vegetables. You will probably get fixated on the contrasting textures of softness of the mushroom and the chewy and crunchy cabbage. Enjoy it as a salad for two or an appetizer for a family meal.
- 500g Cabbage莲花白(圆白菜)
- 5-6 Fresh Shiitake mushroom or Wood-ear mushroom (soaked to become soft) (新鲜香菇或者泡发黑木耳), sliced
- 1/2 Red bell pepper, sliced，红柿子椒切丝
- 4 tablespoons Cooking oil
- 2 sprigs spring onions, roughly chopped，香葱切丝
- 1 tablespoon Sichuan peppercorns花椒
- 3-4 dry chilies (optional)
- 1 teaspoon caster sugar白糖
- ½ teaspoon table salt盐
- 1 teaspoon sesame oil香油
- 1 tablespoon Chinese rice wine vinegar (optional)白醋
- Peel the cabbage leaves and tear the leaves part into small pieces by using your hands (no need to use knife).
- Bring a large pot of water to a boil. Poach the cabbage by 2-3 batches. Each batch cooks about 1-2 minutes. Use a slotted spoon and place them in a colander. Poach the mushroom after you’ve done with the cabbage. Cook mushroom in the boiling water for about 3 minutes. Drain the cabbage and mushroom. Cool it off under running water if you prefer. Use your hands to squeeze water out of the cabbage if needed.
- Heat the cooking oil over medium heat for 2 minutes. Add spring onions and fry over low medium heat for about 5 minutes. Add Sichuan Peppercorns and dried chilies. Fry for another 2 minutes. Drain by removing the caramelized spring onions, peppercorns and dried chilies. This will yield 3 tablespoons of spring onions oil.
- Place cooked cabbage, mushroom and sliced red pepper in a big bowl. Add into the spring onion oil, sugar, salt and sesame oil. Use chopsticks to mix them well.
- Serve immediately or chill in the fridge.
The soup is clear yet the flavor is so intense. The double-boiling method is a unique cooking technique which has been popular in China for thousands of years. The ribs are not submerged in the large quantity of water but rather slowly steam in its own juices. We love the soup also for its natural sweetness and beautiful colors!
Double boiling or dun (炖) is a much slower and more gentle process, characterized by submerging a ceramic pot within an outer pot of boiling water – similar in concept to the double layered metal pots the French refer to as a bain marie. This technique is said to achieve the maximum extraction of flavor with little compromise to the flavor or texture of the ingredients used. It is therefore the method of choice for preparing nourishing tonics. Full flavor extraction can take up to 4 hours.
- 300g spare ribs or pork bone (expensive cut is not necessary)
- 2 teaspoons high-quality Chinese cooking wine (click here for homemade Chinese cooking wine)
- 1 small carrot
- ½ sweet corn, cut into small bite pieces
- 4 Chinese dry dates红枣
- 1 small thin slice ginger
- 1/3 teaspoon salt
- Bring a pot of water to a boil. Add the ribs and blanch it for about 3 minutes to cleanse it. Remove and rinse the ribs.
- Use 2 small heatproof bowls that will fit into a very large stockpot. Add into the ribs, dates, ginger, sweet corn, carrots, cooking wine and fill into 3-4 cups of water for each bowl.
- Cover the bowl and seal it with aluminium foil. Now place the bowl in the stockpot. Add water int the stockpot – the water should come up around the sides of the bowl, but not spill into it or out of the pot. If you don’t have a large enough stockpot, substitute a wide cooking vessel, such as a wok with a lid. Then cover the stockpot, let the ribs steam in its own juices over medium-high heat for about 2 hours. Replenish the water in the stockpot as needed, so it surrounds the bowl at all times.
- The soup is best consumed right away. Salt is added right before serving.
- It is important the inner pot (bowl) must not be uncovered until the end of the cooking time, ensuring that there is no liquid evaporation, and therefore no loss of nutrients or flavor. This allows the soup to retain its essences – taste, nutrient value, moisture – offering maximum benefits to the drinker.
Dry pot (gan guo), is exactly what it sounds like – the dry version of hot pot. It is cooked and served in a clay pot or a small wok-like tableware (instead of regular plate) with a light flame underneath to keep it warm. As little liquid is used, it appears to be dry and all that’s left in the tableware is your meat or veggies, your spices and just enough sauce to moisten it all. The dish becomes more enjoyable with flavors keeping intensified after it is brought to the table.
- 3 tablespoons cooking oil
- 1 Chinese dry sausage 香肠(thinly sliced) or bacon strips (cut into small pieces)
- 5-6 cloves garlic, peeled and smashed
- 1 tablespoon fermented black soy beans, carefully washed and minced 豆豉，洗净切碎
- 500g Cauliflower菜花
- 2-3 fresh red chili, sliced
- 1 to 2 tablespoons light soy sauce生抽
- 2 sprigs spring onions小葱
- Heat the 3 tablespoons cooking oil in a clay pot over medium heat, add sausage or bacon, fry for about 5 minutes till meat becomes translucent. Add minced garlic, fried for 1 minute till fragrant, add gourd strips, stir fry for another 1 minute. Add garlic and fry for 2-3 minutes till fragrant. Add fermented soy beans and stiry fry for another minute.
- Place the cauliflower and fresh red chili. Use chopsticks to mix them well. Add light soy sauce. Mix again to make sure the cauliflower is evenly coated with left on the bottom of the pot. Cook for about 2 minutes. Cover the pot and cook for another 1 minute. Remove the pot from heat. Uncover the pot. Use chopsticks to move around the cauliflower again. Place onto the spring onions.
- Serve with the clay pot.
A fun way to enjoy healthy cereal. Plus you can have your favourite cereal breakfast on the go now. These crunchy and chewy cereal cookies are easy to make, delicious and perfect for breakfast or a healthy snack. You might want to double the batch, because they usually go very quickly!
Make about 20 cookies
- 1 and half cups plain flour 中筋面粉
- 1 cup desiccated coconut干椰丝
- 1 and half cup cereal flakes, crushed燕麦片(捣碎)
- 2 tablespoons brown sugar红糖
- 35g unsalted butter无盐黄油
- 2 tablespoons maple syrup枫糖浆
- 2 tablespoons olive oil橄榄油
- 2 tablespoons water (room temperature)
- Line 1 baking tray with parchment paper. Preheat the oven to 190 ℃
- Melt the unsalted butter in microwave or on the stove and cool it off.
- Place cereal into a plastic bag. Hold the bag tight to crush the cereal flakes into small rough pieces.
- In a mixing bowl, place all the dry ingredients of plain flour, crushed cereal flakes, desiccated coconut and brown sugar. In a separate bowl, mix the wet ingredients of butter (liquid), olive oil and water. Combine wet ingredients with dry ingredients. Use a spatula or your hands to bring them together.
- Now let’s roll the cookies. Take a small portion of the dough (1/20 of the total dough). Roll it into a ball then use your fingers to squash the ball, press it down to a disc. Place the disc on the baking tray. Repeat with the remaining dough until you’ve used it all up. Leave a bit of space between the cookies so they do not stick to each other.
- Place the baking tray in the oven and bake for 15 minutes.
- Take out of the oven, leave to cool for 5 minutes then remove from the baking tray. You can serve them warm or allow them to cool completely.
- These cookies can be stored in a sealed jar at room temperature. They should be eaten in 5-6 days.
This simple Thai salad dressing of sour-sweet-salty-spicy flavors is simply irresistible. On top of that, the crispy peanuts and chewy shrimp so nicely counter balance the softness of the eggplants. Will this give you another reason to eat more salad with homemade dressing?
- 400g green eggplants (or slim Chinese/Japanese eggplants)
- 6-7 shrimps, shelled and deveined
- 4-5 small shallots, thinly sliced
- 2 tablespoons peanuts, roughly chopped
- ½ teaspoon sea salt (optional)
- 1.5 tablespoons fish sauce
- 1 tablespoon caster sugar白砂糖
- 1.5 tablespoon lime juice
- 8 red Thai bird chilies, sliced
- Clean the eggplants and place them in a pre-heated oven (200°C) and bake for 15 minutes till the flesh becomes soft and the skin is charred all over.
- Clean the shrimp, split the shrimp from the back and cook in a pot of boiling water until just done. Remove and put aside.
- In the meantime, let’s prepare the dressing. In a mixing bowl, combine all the ingredients, mix well to ensure sugar is disolved.
- Peel the skin of eggplants and cut them into sections in 8cm
- Arrange the eggplants in a serving bowl. Top with shallots, cooked shrimp and chopped peanuts. Then pour into dressing.
- Reay to serve.
One of the most popular Chinese street foods originally from Sichuan. The noodles are served in a savory, spicy broth topped with crispy ground meat and peanuts. Simply stir everything together with a pair of chopsticks to coat the noodles with a bit of everything and slurp! The numbing, smoky, spicy sauce will shock your taste buds, leaving you craving for more! There are so many variations for the recipe. I am not sure this is the most authentic one but it is certainly the easiest way to put together a yummy and satisfying meal.
Serves 2 dinner, 4 for a street snack
200g dried Chinese flour-and-water noodles
For the meat topping:
- ½ tablespoon light soy sauce 生抽
- 100g minced beef or pork肉末
- 1 tablespoon cooking oil
- 3 dried chilies, roughly cut
- ½ tablespoon mince garlic蒜末
- ½ tablespoon minced ginger葱末
- 2 tablespoons Sichuan Ya Cai宜宾芽菜
For the sauce
- ½ teaspoon Sichuan peppercorn powder花椒粉
- 2 tablespoons sesame paste芝麻酱
- 2 tablespoons light soy sauce生抽
- 2 teaspoons dark soy sauce老抽
- 2 tablespoon chili oil (optional)辣椒油
2 tablespoons roasted peanuts, roughly chopped (optional)
Chinese green vegetable (optional)
- Place minced beef/pork in a bowl. Marinate with light soy sauce.
- Heat 1 tablespoon of oil in a wok over a moderate flame. But the oil is hot but not yet smoking, turn to medium heat, add minced garlic and minced ginger, fry for 1-2 minutes, add dried chilies until fragrant. This does not take longer than 2-3 minutes. Add Ya Cai and continue to cook for another 1-2 minutes. Add the meat and cook for another 2 minutes. The meat topping is done. Transfer it to a bowl.
- Bring a large pot of water to a boil over HIGH heat and cook the noodles to your liking, then drain them well – depending on the types of your noodles, the process takes no more than 10 minutes. You can use the remaining water to blanch the Chinese green vegetable.
- Now prepare the sauce. Mix all the sauce ingredients plus 2-3 tablespoons remaining water used for cooking noodles.
- Divide the sauce in the serving bowl. Place onto the equivalent noodles followed by meat topping. Sprinkle with chopped peanuts.
- Before serving, give the noodles a good stir until the sauce and meat are evenly combined