My husband doesn’t like seaweed. But I think seaweed is really good for health. Yet, he doesn’t say no to seaweed soup. So I made this soup for him.
Also pour in the water after boiling the ribs. Add more water if you want.
I cooked it for 2 hours. And just season with salt.
My husband loved it very much.
Usually in China, Chicken stew is made from a whole chicken. But I know for sure that my husband and I cannot finish a whole chicken stew. So I just used a whole boneless chicken leg instead.
Yum!
This is a very popular Cantonese dish. My husband is a big fan. Actually, it can be found easily from local supermarket, and the price is very cheap. But I really want to try and make it by myself at home.
Ingredients: (Actually my meat portion is too large compared to rice, so I suggest using less chicken and pork. Cut down to 1/2 or 2/3).
sticky rice 1 cup
water 1 1/2 cup
1 boneless chicken leg
pork belly 100 g
Chinese sausage (La Chang) 1
dry shiitake mushroom 6
light soy sauce 1 tbsp
dark soy sauce 1/2 tbsp
cooking wine 1 tbsp
oyster sauce 1 tbsp
sugar 1 tbsp
five spice powder 1 tsp
salt 1/2 tsp
Steam for 30 mins.
AS I said at the beginning, my sticky rice is too soft. Apart from that, everything is nice. And my husband gave it thumps up.
You can dig in just unwrap the paper, or you can put it into a bowl.
It’s a healthy-looking dish. 🙂
So so easy.
香菇炖鸡
1. Cut chicken into medium chunks. I used 3 whole chicken wings and cut them at the joint. So 1 wing can be cut into 4 pieces. You can also choose boneless chicken leg, better with skin on.
2. Hot pan. Cold oil. Fry chicken till golden brown.
3. Add in 2 or 3 ginger slices. Sauté a bit. Shiitake mushrooms in. Stir fry till aromatic.
4. 1 tablespoon cooking wine, 1 tablespoon light soy sauce, 2 tsp dark soy sauce, 1 tablespoon oyster sauce and 1 tablespoon sugar. Mix all ingredients well.
5. Pour in hot water covers evenly ingredient. Bring to boil. Turn to low heat and simmer for 20 mins.
6. Remove lid. Turn to high heat. Reduce the sauce and garnish with chopped spring onion or leek.
Huang Men Ji is a famous dish in Shandong cuisine. There are so many Huang Men Ji restaurants all over China. The full name is 黄焖鸡米饭, which means yellow braised chicken served with steamed rice.
1. Prepare chicken, cut chicken into small or medium chunks. In my hometown, chicken is usually chopped into small pieces, then got stir fried or braised.
2. Heat 1-2 tablespoon oil in a pot. (Authentic Huang Men Ji is cooked with clay pot.)
3. Add in 1 tablespoon sugar. Stir fry till sugar got melted and browned.
4. Put chicken into pot. Be careful of the hot oil. Stir fry to let chicken be coated with browned sugar.
5. Add in several ginger slices and dried chili rings. 1 tablespoon shaoxing wine, 1 tablespoon light soy sauce and 1/2 tablespoon dark soy sauce. Blend evenly.
6. Pour in enough hot water covers all chicken. Also add in Shiitake mushroom slices . (You can add a lot, because shiitake will become very yummy after braised.)
7. In with 2 tsp white pepper powder, 1 tsp salt. Put on lid. Turn to low heat and simmer for 25 mins.
8. Remove the lid. Turn to high heat. Reduce the sauce a bit.
9. Add in celery. Simmer for 2 mins.
10. Add in pepper. Simmer for another 2 mins.
Serve with rice.
My husband said it’s very similar to the one he had when he’s in my hometown. And it goes perfect with steamed rice.
1. Trim the end of kailan.
2. Boil one pot of water, add in 1 tsp salt. Blanch kailan for 2-3 mins. I used baby kailan, so I just boil them for 2 mins.
3. Put beef slices in a bowl. Add in 1 1/2 tsp light soy sauce and 1 tablespoon corn starch. Mix them well.
4. Prepare other vegetables. 3 shiitake mushrooms, 1 small carrot, 2 green or red chili, 1 stalk leek. Chop them into small size.
5. Heat oil in the pan. Put marinated beef slices in. Quickly stir to separate slices apart. When the beef turns no more pinkish, take them out and set aside.
6. Add in 1 tablespoon oil if needed. Sauté a little chopped ginger. When aromatic, add in carrot and Shiitake mushroom. Stir fry for 2-3 mins.
7. Add beef back in the pan. Stir fry for 1 min.
8. Add in 1 tsp sweet cooking wine, 1/2 tsp light soy sauce, 1 1/2 tsp oyster sauce. Stir fry evenly.
9. Put in chili and leek. Stir fry for another minute.
Spread kailan in the plate. Put beef over kailan.
Prepare one head of broccoli, 4-6 Shiitake Mushrooms and 6-8 big scallops.
1. Cut broccoli into small flowers. Cut a cross on the Shiitake if you want.
2. Boil one pot of water. Add in 1 tsp salt. Blanch broccoli for 3 mins. Soak in cold water and drain them.
3. Heat a little oil in the pan. Sauté mince garlic and ginger till aromatic.
4. Add in mushrooms, stir fry a bit.
5. Add in 1 tablespoon light soy sauce, 2 tsp oyster sauce, 4 tablespoon water. Bring to boil and then turn to low heat and simmer for 5 mins.
6. Add in scallops. Bring to boil. Turn to low heat and simmer for 3 mins.
7. Make a circle with broccoli in the plate. Place mushroom and scallops on the top.
8. Keep heating the sauce till condensed. And pour sauce over the dish.
Serve hot.
Ingredients:
Several shiitakes
Some wolfberries
1 big whole chicken leg
Ginger slices
Salt
Chopped spring onion
Put chicken leg, shiitake, ginger slices and wolfberries in a deep pot. Add in enough water covers all ingredients.
When water boils, turn to low heat. Cover the lid. And simmer for at least 40 mins.
Sprinkle some salt and chopped spring onion. Cover the lid for another minute.
Cooking For Fun 