Category: Asian

Steamed Chinese Chicken with Ginger and Shiitakes

.Reading time 2 minutes.

Serves: 4

This is one of the simplest, most effective, tastiest dishes you can cook.

And the most healthiest.

Read through the ingredients and you’ll understand why you are almost obliged to serve it with some steamed rice… because otherwise, there is almost literally nothing there.

Which is not to say it is subtle, though it is delicate.

Thank the rice wine, sesame oil and ginger for that.

I promise you will cook this again and again and you will never be bored of it.

Brilliant.

Ingredients

4 x 150gm chicken breast fillets
Salt and white pepper
1 ½ tbsp Chinese rice wine
8cm piece ginger, cut into matchsticks
6 small dried shiitake mushrooms, soaked in boiling water for 10 minutes, stalks removed and sliced
1 bunch baby (Dutch) carrots
1 bunch Chinese broccoli (gai lan), chopped
2 tsp sesame oil
Spring onions, thinly sliced to serve
Coriander leaves to serve
Steamed Jasmine rice

Method

  1. Slice the chicken on an angle (1cm slices) and combine with the rice wine, salt and plenty of white pepper in a bowl. Set aside to marinate for 10 minutes.
  2. Place chicken, overlapping onto a heatproof plate. Scatter ginger and mushrooms over the chicken.
  3. Place in a bamboo steamer and steam for 8-9 minutes or until cooked. (If you have a multi-level steamer, place the carrots and chopped broccoli on a plate on top of the chicken for the last 3 minutes of chicken cooking time until just tender; otherwise, blanch in boiling water.)
  4. Divide chicken, carrots and broccoli among serving plates. Drizzle oil on top and scatter with onion and coriander. Serve with steamed rice.

Sticky Asian Meatballs

.Reading time 1 minute.

Serves: 4 – 6

This David Herbert number is as simple as it is wonderful.

And it is pretty simple.

We also sauteed some bok choy with chilli sauce, black bean, sesame oil and soy and all together, it was a hit.

Even the boys loved it.

It is a departure from our Sunday tradition of cooking all afternoon, though it’s a departure I am happy to live with after an especially busy weekend.

Ingredients

1kg pork mince
¾ cup fresh breadcrumbs
½ tsp ground ginger
2 eggs
2 cloves garlic, crushed
3 spring onions, thinly sliced
Toasted sesame seeds, to garnish
Steamed jasmine rice to serve

For the sauce
⅔ cup hoisin sauce
¼ cup rice vinegar
2 cloves garlic, crushed
2 tbsp light soy sauce
1 tsp sesame oil
½ tsp ground ginger

Method

  1. Heat the oven to 180c.
  2. Combine the meatball ingredients in a large bowl. Shape into balls, place on a tray and roast for 20 minutes, turning once.
  3. Meanwhile, whisk sauce ingredients together.
  4. Serve the meatballs on rice, pour over the sauce and sprinkle with sesame seeds.

Chinese Ground Chicken Bowl

.Reading time 3 minutes.

Serves: 4

Name aside, this is a wonderful mid-week dish I found on a blog, Ominvore’s Cookbook.

I have adjusted it slightly and it really is a set-and-forget sort of dinner.

Get your chicken simmering, cook your rice, prepare your bok choy and heat up the pan to cook the eggs.

Which means more time for a wine on the couch discussing the progress of your new baby. Or puppy. Or whatever is progressing in your life.

We have done a few minced pork and chicken recipes lately and could there be anything better after a long day?

This dish is no exception.

Ingredients

4 tbsp light soy sauce
2 tbsp rice wine (or Japanese sake which we used)
2 tsp sugar
¼ tsp Chinese five spice powder
¼ tsp salt
1 tbsp vegetable oil
1 tsp minced fresh ginger
2 tsp minced fresh garlic
500gm ground chicken breast (chicken mince)
50gm shiitake mushrooms
1 cup frozen baby peas
4 eggs
2 cups of steamed rice
Baby bok choy, sauteed quickly in a hot pan with a splash of vegetable oil, sesame oil, light soy sauce, black bean sauce and chilli sauce

Method

  1. In a small bowl, mix together the light soy sauce, rice wine, sugar, five spice powder and salt.
  2. Place the shiitake mushrooms in a bowl and pour over boiling water. Leave for 5 minutes, drain well and chop.
  3. Heat a wok over a medium heat and add the oil; when warm, add the ginger and garlic and stir, cooking for a minute until fragrant. Add the chicken mince, breaking up and stir until the chicken is slightly browned.
  4. Add the shiitake mushrooms, the light soy sauce mixture and 1 cup of hot water. Partially cover and cook for 30 minutes or until the sauce is mostly absorbed. Add the peas, stir for a minute and take off the heat, stirring until the peas are warmed through.
  5. Meanwhile, cook the rice and prepare the bok choy.
  6. When the chicken is close to done, add some oil to a pan, heat to medium and cook the eggs, crisping the edges though keeping the yolk runny.
  7. Cook the bok choy.
  8. Serve the chicken mince on the rice with the egg on top and the bok choy at the side.

Ken Hom’s Spicy Sichuan Noodles

.Reading time 3 minutes.

Serves: 2 – 4

Ken Hom is a pretty impressive guy and everything of his I have ever cooked has been just as impressive.

This is a man that doesn’t put his name to anything that isn’t but awesome.

We don’t hear a lot about Ken Hom in  Australia and he is fairly retired now I gather; though growing up with an American mother, I heard plenty about him and know his style well.

This particular recipe is as wonderful as it is quick to prepare.

It is that wonderful, spicy dish you get in a Taiwanese restaurant that you wish you had the time and knowledge to recreate. Part of this is achieved by keep the dice of your spring onions as small as you can; delicate ingredients, wonderful taste.

The only caveat is around the use of the chilli oil, which – if you have used chilli oil before – you will know can be quite a thumper of an ingredient. I haven’ adjusted the original recipe though we halved the chilli oil and were happy for doing so.

Blow your socks off however you will.

Oh, there is a second caveat.

We didn’t deep-fry the pork mince and frankly, I don’t think you should either. I don’t doubt Mr Hom’s recipe, though if you aren’t a kitchen used to splashing around liters of oil and deep frying meat, I wouldn’t start here. Pan fry your mince in a bit of oil like we did and enjoy.

And so I have adjusted the recipe to reflect this.

This is a cracker of a mid-week dinner and you should get onto cooking it as soon as you can.

Ingredients

250gm pork mince
1 tbsp soy sauce
1 tsp salt
2 tbsp vegetable oil
3 tbsp finely chopped garlic
2 tbsp finely chopped ginger
5 tbsp finely chopped spring onions
2 tbsp sesame paste or peanut butter
2 tbsp (light) soy sauce
2 tbsp chilli oil (we used 1)
1 tsp salt
250ml chicken stock
350gm fresh Chinese thin egg noodles or dry Chinese thin egg noodles
1 tbsp Sichuan peppercorns, roasted and ground
1 red hot chili, seeds removed and finely chopped for garnish

Method

  1. Combine the pork, soy sauce and salt and mix well. Heat a wok until it is hot, add 1 tbsp of oil and fry the pork mixture until browned, working to break it up. Set aside.
  2. Add the remaining 1 tbsp of oil to the wok, reheat and add the garlic, ginger and spring onions and stir fry for 30-seconds. Add the sesame paste (or peanut butter), soy sauce, chilli oil, salt and chicken stock and simmer for 4 minutes,
  3. Meanwhile, cook the noodles according to the packet instructions. Drain and divide into individual bowls. Ladle on the sauce, garnish with fried pork, Sichuan peppercorns and chopped chilli.

Pad ka prao (minced pork, fried egg and rice)

.Reading time 1 minute.

Serves: 2

Read the ingredients and don’t over think it.

This is Monday done: street-style Thai.

Ingredients

1 tbsp sunflower oil
500gm pork mince
3 cloves garlic
3 birds eye chillies
1 small brown onion
1 tbsp fish sauce
2 tbsp soy sauce
1 tbsp kecap manis
1 tbsp oyster sauce
5 sprigs Thai basil leaves
2 eggs
Jasmine rice to serve

Method

  1. Cook the rice and set aside.
  2. De-seed the chillies and finely chop with the garlic and onion.
  3. Heat the oil in a medium-hot wok and fry the garlic, chillies and onion for 2 minutes. Add the pork and break up, working through until almost cooked through.
  4. Meanwhile, in a separate pan, fry the eggs until they have a slightly crispy base.
  5. Back to the pork, add the fish sauce, soy sauce, kecap manis and oyster sauce and stir through; reduce the sauces slightly and add the basil leaves. Stir and remove from the heat.
  6. Serve on rice with the fried egg on top.

Red Thai Salmon Curry

.Reading time 1 minute.

Serves: 4

This is a doozy of a recipe and one that could easily become a weekday staple.

Just make sure you visit your local Asian grocer for a quality, Thai red curry paste.

I added the vermicelli noodles though you could just as easily serve it on rice.

Seriously, as simple as it is, this is one moorish dish.

Don’t delay.

Ingredients

1 tsp vegetable oil
1 tbsp Thai red curry paste
1 onion, sliced
250ml reduced-fat coconut milk
500gm skinless salmon fillet, cut into 3cm pieces
200gm pack trimmed green bean
Half a pack of vermicelli noodles, cooked
Coriander leaves

Method

  1. Heat the oil in a large pan and then add the curry paste. Cook for a minute or two until fragrant.
  2. Add the onion and cook gently until softened; 5 – 10 minutes. Pour in the coconut milk and bring to the boil. Reduce to a simmer and then add the salmon and beans.
  3. Add the vermicelli noodles (if using) and let simmer for 5 minutes or until the fish flakes easily and the beans are tender.
  4. Serve with coriander.

Kylie Kwong’s Deep-fried Tofu with Sichuan Pepper and Salt and Lemon

.Reading time 1 minute.

Serves: 2 – 4

We cooked Chinese last night and started off with this wonderful tofu dish.

So subtle is it, you could serve it as part of any contemporary dinner and your guests would love you. And it.

Key is to heat the oil and then to quickly dust the tofu with the flour and cook. If you dust and leave the tofu for too long, it will become moist and sticky and you won’t get the same batter effect.

Ingredients

1 x 300gm packet silken tofu
Vegetable oil for deep-frying
⅓ cup plain flour
Handful coriander leaves
1 tsp Sichuan pepper and salt*
1 lemon, halved

Method

  1. Gently remove the tofu from the packet; carefully slice the tofu into six cubes and drain off any excess liquid.
  2. Heat oil in a wok until the surface is shimmering. Lightly dust the tofu pieces in flour and lower into the oil.
  3. Deep-fry the tofu for about 4 minutes or until lightly browned and crisp. Remove with a slotted spoon and drain well on paper towel.
  4. Arrange the tofu on a platter, garnish with coriander and serve immediately, sprinkled with Sichuan pepper and salt, coriander leaves and accompanied by lemon halves.

Kylie Kwong’s Stir-fried Pork Fillets with Honey and Ginger

.Reading time 1 minute.

Serves: 4 as part of a meal

This simple to prepare, fast to cook number tastes as if you have ordered in… or are eating out.

It really is very good and something you can marinate overnight ready for a simple, mid-week dinner.

Enjoy with a side of egg fried rice.

Ingredients

600gm pork fillets cut into 5mm pieces
¼ cup vegetable oil
6 spring onions, trimmed and cut into 10cm pieces
1 tbsp malt vinegar
1 tbsp light soy sauce
1 tbsp water
2 limes, halved

Marinade

2 tbsp honey
2 tbsp light soy sauce
2 tbsp shao hsing wine or dry sherry
2 tbsp finely diced ginger
1 tbsp oyster sauce
2 tsp dark soy sauce
2 tsp five-spice powder
½ tsp sesame oil

Method

  1. Combine pork with the marinade ingredients in a large bowl, cover and leave to marinate in the fridge for 30 minutes or overnight.
  2. Heat 2 tbsp of the oil in a hot wok until the surface seems to shimmer slightly. Add half the marinated pork and stir-fry for 30 seconds. Remove from the wok with a slotted spoon and set aside; heat the remaining oil in the work and add the remaining pork and stir-fry for 30 seconds.
  3. Return the reserved pork to the wok with the spring onions, vinegar, soy sauce, water and lime halves. Stir fry a further minute or until the pork is cooked through and slightly browned.

Kylie Kwong’s Egg Fried Rice

.Reading time 1 minute.

Serves: 4 – 6

This is a really delicious fried rice and with some sliced chilli, it is a meal in itself.

It is quick on all fronts, it isn’t greasy and it subtlety means it will pair with pretty much anything.

You’ll be asked to cook this again.

Ingredients

6 eggs
⅔ cup finely sliced spring onions
2 tbsp light soy sauce
1 tbsp finely diced ginger
2 tbsp vegetable oil
1 small red onion, finely diced
4 cups steamed (Jasmine) rice
1 tbsp light soy sauce (extra)
1 ⅓ cups finely shredded Chinese cabbage leaves

Method

  1. Place eggs in a bowl with spring onions, soy sauce and ginger and beat lightly with a fork to combine.
  2. Heat oil in a hot wok until it starts to shimmer. Add the onion and toss for 30 seconds. Pour in the egg mixture and leave to cook for 10 seconds before folding the egg mixture in on itself and lightly scrambling for 1 ½ minutes or until almost cooked through. Add rice and extra soy sauce and stir fry for another 1 ½ minutes, breaking up the egg into smaller pieces.
  3. Toss in the cabbage, stir fry for another 20 seconds, combining well.

Egg Noodles with Rich Chicken Curry Sauce (Khao Soi)

.Reading time 2 minutes.

Serves: 2 – 3 generous servings

This Burmese dish might seem unusual – curry and noodles – though could there be a better combination?

It isn’t a complex dish – just putting it out there – though that is its thing.

It is super easy to prepare, looks great, tastes great and the more crazy you go with the coriander, lime juice, peanuts, snow pea sprouts, fried shallots, spring onions…

You get the point.

Ingredients

2 tbsp vegetable oil
3 garlic cloves, roughly chopped
1 shallot, chopped
1 – 3 tbsp Thai red curry paste (2 is pretty darn hot)
2 tbsp curry powder
1 cup coconut milk
½ cup chicken stock
2 boneless skinless chicken thighs cut into bite-size pieces (we used 2 chicken breasts)
1 tsp fish sauce
1 ½ tsp sugar
250gm fresh or dried egg noodles

Garnishes

Thinly sliced shallots, raw or fried
Coriander
Roasted chopped peanuts
Lime wedges
Chopped spring onions
Dried chilies
Fried egg noodles

Method

  1. Heat the oil in a medium saucepan over medium heat.
  2. Add the garlic and chopped shallot and cook for about 30 seconds. Add the curry paste and curry powder and cook for another 30 seconds, stirring constantly.
  3. Add the coconut milk, chicken broth, chicken thighs, fish sauce, and sugar. Stir everything together, scraping up any curry paste that has stuck to the bottom of the pan. Bring to a boil, then lower heat and simmer uncovered for about 30 minutes. Taste and adjust seasoning.
  4. Meanwhile, bring a large pot of salted water to a boil. Cook noodles according to package directions, timing it so that the noodles will be cooked when the curry is done simmering.
  5. Drain and divide between two bowls. Top with curry and the garnishes of your choice.