BETTER THAN TAKEOUT - Easy Chicken Lo Mein Recipe
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This is a perfect recipe for when you come home from work and you got hungry kids to feed. Everything can be ready within 20 minutes. Better and faster than take out. You can also take it to work as lunch because it reheats in the microwave really well. The flavor if impeccable, it is nutty, savory. The chicken is tender and soft. The noodles are very filling but well balanced with the veggies.
INGREDIENTS
1 lb of fresh egg noodles
12.3 oz (350 grams) of chicken breast
1/3 tsp of salt
1/3 tsp of baking soda
1/2 tbsp of Chinese cooking wine (Amazon Link -
Black pepper to taste
3 cloves of garlic, sliced thinly
1/2 inch of ginger, julienne
4 oz of carrot, julienne
1/2 of a red bell pepper, julienne
5 mushroom, sliced thinly
4 oz of snap peas
5 scallions
To Make The Sauce
1.5 tbsp of Soy sauce (Amazon Link -
1 tbsp of dark soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1 tbsp Hoisin sauce (Amazon Link -
1 tbsp of Chinese cooking wine (Amazon Link -
1/2 tbsp of pure Peanut butter (Amazon Link -
1/2 cup of water
INSTRUCTIONS
Slice the chicken breast thinly. Marinade with garlic, ginger, salt, Chinese cooking wine, black pepper, and baking soda. Baking soda will break down the meat fibers and tenderize the chicken. It will give you that melt in your mouth texture.
Julienne the carrot, bell pepper. Slice the mushroom. Cut the scallions. To save time, you can buy a bag of pre-cut, mixed vegetables from the supermarket.
In a sauce bowl, combine all the sauce ingredients thoroughly. The peanut butter makes the sauce creamier and thicker, helps the flavor to wrap around the ingredients. You have to break up the peanut butter a little bit first so it doesn't clump up.
Bring a pot of water to a boil and cook the noodles until 80% done. Drain completely. Do not over cooked the noodles otherwise they will turn soggy when you finish them in the wok with that lomein sauce.
Meanwhile, turn the heat to high and heat your wok until smoking hot. Toss in the marinade chicken and stir for 2 minutes or until it just changes color. Add all the vegetables except for the scallions. continue to stir for 1 minute. Add the well-drained noodles along with the lomein sauce. Keep stirring over medium heat until all the sauce is absorbed. As soon as the sauce is gone, you have to turn off the heat. Otherwise the noodles will start sticking to the wok.
Add the scallions and serve.
Videography / Editing by Austin Schargorodski -
Chinese Master Brine Recipe (卤水)
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Chinese Master Brine (Lushui 卤水) is a savory and aromatic brine that is infused with abundant Chinese spices and aromatics, seasoned with soy sauce, salt, sugar, rice wine, and other seasonings. It can last 100s of years if you take care of it correctly, I will explain that later. It is used to poach or braise meat and tofu, to soak eggs and vegetables. The dish that is cooked in the Lushui, we call it Luwei (卤味), is one of the most popular foods in the South of China. Sadly, it is not well known in the western world. That’s why I want to talk about it to bring a bit of awareness and hopefully, you will fall in love with it. Every family has its own version of Lushui. This is my recipe.
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INGREDIENTS
2 slices of sand ginger (Amazon Link -
1 star anise (Amazon Link -
1 small cinnamon stick (Amazon Link -
2 bay leaves (Amazon Link -
2 white cardamom (Amazon Link -
1 piece of gardenia pod, optional (Amazon Link -
2 cloves (Amazon Link -
1 tsp of white peppercorns (Amazon Link -
1 tsp of fennel seeds (Amazon Link -
3 tbsp of Sichuan peppercorn (Amazon Link -
1/2 cup red dried chilies (Amazon Link -
2 inches of ginger sliced thinly
5 cloves of garlic
2 scallions
5-6 cups of bottled water or distilled water
6 tbsp of soy sauce (Amazon Link -
3 tbsp of dark soy sauce for the color (Amazon Link -
1/4 cup of Chinese cooking wine (Amazon Link -
1/4 cup of rock sugar (Amazon Link -
1 tbsp of salt (Amazon Link -
INSTRUCTIONS
How to Make the Chinese Master Sauce
Add oil to a large pot and stir all the spices along with the ginger slices, garlic cloves, and scallions over medium heat for 2-3 minutes.
Add 5-6 cups of bottled water or distilled water then bring to a boil.
Add soy sauce, dark soy sauce, Chinese cooking wine, rock sugar, and salt. Simmer for 15 minutes and your Lushui is ready to be used as poaching or braising liquid.
How to Store Chinese Master Sauce?
After you are done cooking, strain the braising liquid and discard the solid ingredients. Bring the broth back to a full boil.
Store the broth in a clean mason jar. Chill in the fridge until the top fat layer has formed.
Discard the fat then freeze the Lushui for up to 2 months. Reuse this brine at least once every 2 months to develop the flavor .
How to Reuse Chinese Master Sauce?
Next time you want to make Luwei again, you just do the same thing. Stir fry some aromatic first. The difference is that you don’t use plain water, instead, pour in the flavorful brine that you made previously. Depending on the evaporation, you do have to add some water once in a while and replenish the spices, sugar, soy sauce, and other seasonings to keep it from diluting. This is the trickiest part because I know you will ask me how much more ingredients should I add? Well, for the spices and aromatics, you can use the same amount. For the sugar, soy sauce, and other seasonings, it is to taste because it depends on how much meat you are braising and how much water you are adding in. So I can’t give you an exact number.
If you don’t have any plans to reuse the brine, you still need to take it out of the freezer every 2 months. Defrost it and bring it back to a full boil to kill any microorganisms in the stock. Store it in the mason jar and freeze it again. This way, it will renew it is storage time for 2 more months. It is better to label it so you don’t forget. In theory, your master brine could be sustained indefinitely if due care is taken to ensure it does not spoil. If you missed the schedule by accident, you have to discard the brine and start new again.
Beef Chow Fun Recipe (Hakka Style Stir Fry Noodles)
Hakka Style Stir Fry Silver Needle Noodles (客家炒银针粉) is one of those recipes that are unknown in the western world but incredibly delicious. 银针粉(yínzhēnfěn) translated as silver needle noodles; they are made with rice flour and tapioca flour, and they have a unique bouncy and chewy texture. If you are a noodle lover, this one should be on your trying list.
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INGREDIENTS FOR MAKING THE SILVER NEEDLE NOODLES
250 grams of rice flour (Amazon Link -
80 grams of tapioca starch (Amazon Link -
200 grams of hot water
100 grams of room temperature water
INGREDIENTS TO MARINATE THE BEEF
200 grams of beef, sliced thinly
2 tsp of soy sauce (Amazon Link -
1/2 tsp of dark soy sauce (Amazon Link -
1/4 tsp of 5 spice powder (Amazon Link -
1/4 tsp of baking soda (Amazon Link -
White pepper to taste (Amazon Link -
A drizzle of cooking oil
OTHERS TO COMPLETE THE STIR FRY NOODLES
3-4 tbsp of cooking oil as needed
2 whole eggs, beaten well
1 tbsp of minced garlic
2 tsp of fermented black bean, roughly diced (Amazon Link -
85 grams 3oz of carrot, julienne
4 oz of pickled mustard green, sliced thinly
2 baby bok choy, julienne
1.5 tbsp of soy sauce (Amazon Link -
1.5 tbsp of oyster sauce (Amazon Link -
White pepper to taste
1 tsp chili flake to taste
2 tsp of toasted sesame seeds (Amazon Link -
INSTRUCTIONS
Combine the rice flour and tapioca flour thoroughly. Bring 200 grams of water to a boil, then slowly pour it into the flour mixture and stir until well mixed. Cover it and let it cool until lukewarm.
Slowly pour in about 100 grams of room temperature water in batches and knead it until the flour forms into a smooth dough.
Divide the dough into six smaller pieces. Roll each one into a long thin strip. Line all the strips together and roughly cut them into bite-size pieces (10-12 grams each).
Shape those bite-size dough pieces into pointy needle noodles by rolling them back and forth.
Bring 3 liters of water to a boil and add the noodles. Do not stir immediately. Give it a minute for the starch to set; then, you can stir so the noodles cook evenly.
If you eat the noodles right away, continue to cook for 2-3 minutes after the noodles float to the top of the water. If you are going to use the noodles as an ingredient to make stir fry noodles, continue to cook for 1-2 minutes after the noodles float.
Transfer the noodles into the ice bath to firm up the texture. Leave the noodles in there while preparing the ingredients for the stir fry noodles.
Cut the beef into 1/8 of an inch thick slices, then marinate with soy sauce, dark soy sauce, five-spice powder, baking soda, and vegetable oil. Set aside for 15 minutes.
Cut the stem part of the baby bok choy smaller and the leaves part bigger. Separate the leaves and the stem because they take different time to cook
Drain the silver needle noodles completely; Then season with oyster sauce, soy sauce, and some white pepper to taste.
Heat your wok until smoking hot. Add oil (1.5 tbsp) and swirl it around. Pour in the beaten egg. Swirl the wok again so the egg can cover the bottom of the pan. Once most of the egg is set. Flip it over and cook the other side for 10 seconds. Take it out and cut it into egg noodles. Set it aside.
Turn the heat back on high. Add more oil and heat it until smoking hot. add the beef and stir until the color is changed; remove to the side. Make sure you tilt the wok to leave the excess oil behind.
Add the minced garlic, diced fermented black beans, sliced pickled mustard green, julienne carrot, and the bok choy stems. Stir over medium heat for a couple of minutes.
Add the well-drained silver needle noodles, cooked beef, egg, and the leafy part of the baby bok choy to the wok. Stir over high heat until the bok choy is soft and the noodles are heated up.
Before serving, sprinkle some chili flakes and toasted sesame seeds to taste.
BETTER THAN TAKEOUT - Easy Wonton Soup Recipe
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Most people think making wontons at home is a labor of love. This recipe is going to change your mind completely because I will show you the easiest fastest folding method to wrap the wontons and a quick tip to upgrade your store-bought stock. It takes about 30 minutes from start to finish and it serves a whole family.
INGREDIENTS
For the broth
6 cups of unsalted chicken broth or water
10 oz of peeled and seeded kabocha squash
3 tbsp of water of water
1 cup of crushed ice
3 tbsp of vegetable oil
3 scallions cut into 2 inches
4 cloves of garlic thinly sliced
1/2 inch of ginger thinly sliced
1.5 tsp of salt or to taste
bok choy as needed
To make the wonton
1 pack of wonton wrapper 50 sheets, defrosted in advance
1/2 lb 227 grams of ground pork
1/2 lb 227 grams of peeled and deveined shrimp
1/4 cup of Cilantro
1/4 cup of Scallion
1.5 tbsp of finely minced garlic
2 tsp of finely minced ginger
2 tbsp of soy sauce (Amazon Link -
1.5 tbsp of oyster sauce (Amazon Link -
1/2 tsp of sugar
1/2 tsp of five-spice powder (Amazon Link -
3 tbsp of water or chicken stock
1 tbsp of sesame oil (Amazon Link -
Instructions
Cut the kabocha squash into into 1 cm thick pieces. Transfer it into a glass bowl along with a few tbsp of water to help to create some steam. Cover with a ceramic plate. Microwave it for 5 minutes.
While waiting, you should have just enough time to put all the filling ingredients into a food processor (ground pork, peeled shrimp, scallion, cilantro, garlic, ginger, soy sauce, oyster sauce, sugar, five spice powder, sesame oil, and water)
Use the on and off mode to blend everything for just 40 seconds. Give it a few stirs to incorporate the uneven bits that were stuck on the edge and your filling is done. Just leave it in the food processor for now. No need to transfer it into a different bowl unless you like to wash more dishes.
Take the squash our of the microwave and add 1 cup of crushed ice to cool it down. Then transfer it into a small blender and blend until smooth. Set it aside.
Add vegetable oil into your wok along with the scallions stalks, garlic slices, and ginger slices. Stir over medium heat for a minute or until fragrant. Store-bought stock usually doesn’t smell as fragrant because they have been sitting on the shelf for a long time. Adding aromatics is an easy way to upgrade it.
Pour in the squash puree and stir for a minute. Then add 6 cups of store bought chicken stock and mix well. You can also do beef or vegetable stock. Squash contains a little bit of starch so it makes the soup smooth, creamy as well.
It would take about 5 minutes over medium heat for this to come to a boil. Meanwhile, you can wrap the wonton by using this fast folding method: Grab about 1/2 tbsp of filling with a pair of chopsticks. Put it on the wrapper with the meat side down and fold it over. Give it a solid squeeze and pull it out. This folding method does not require any practice. Your wonton may not come out the same size, which doesn’t matter at all because wonton is not supposed to be so precised and it it does not need to be sealed completely.
When the broth comes to a boil, season it with some salt. Throw the wontons and cook for 4-5 minutes over medium heat. Optionally, add some baby Bok choy to balance the meal. Enjoy!
Cooking a Chinese New Year Reunion Dinner: From Prep to Plating (10 dishes included)
Get ready for an amazing Chinese New Year celebration with this special episode of Souped Up Recipes! Join me, Mandy, as I show you how to prepare the perfect reunion dinner, complete with 10 delicious dishes to serve a crowd. From printable recipes to cultural heritage and auspicious meanings, this is a comprehensive guide to an unforgettable feast!
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???? PRINTABLE RECIPES
HK Bubble Milk Tea (港式珍珠奶茶) -
Sweet and Sour Pork Ribs (糖醋排骨) -
Tilapia Dumplings (罗非鱼饺子) -
Jade Chow Sum (翡翠菜心) -
Cucumber and Bean Curd Stick Salad (凉拌腐竹青瓜) -
Lamb Soup with Daikon Radish (萝卜羊肉汤) -
Sesame Roasted Chicken (芝麻烤鸡) -
Stuff Bitter Melon (猪肉酿苦瓜) -
Shrimp and Tofu Soup In Golden Broth (金汤虾仁豆腐羹) -
Oyster Sauce Beef (蚝油牛肉) -
24 Ways to Wrap Dumplings (you'll get so many compliments if you try some)
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We all love dumplings but not everybody knows how to wrap them. Today, I will show you 24 ways to fold dumplings, ranging from incredibly easy, classic methods, to complicated but beautiful patterns. Please stick with me until the end. I promise you; this is by far the most comprehensive guide, and you will never fail at folding dumplings again after watching this video.
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Chinese Chive dumplings (韭菜盒子) -
THE ART OF DIM SUM - Chiuchow Dumplings (潮州粉果) -
Glutinous Rice Siu Mai - Steamed Dumplings Recipe (糯米烧麦) -
6 Dumpling Dipping Sauces -
Hot and Sour Dumpling Soup [陕西酸汤水饺] -
NO DOUGH DUMPLINGS! Egg Wrapped Dumplings with Pork and Spinach filling -
Traditional Beijing Doornail Dumplings (门钉肉饼) -
BETTER THAN TAKEOUT- Soup Dumplings (Pan Fried) 生煎包 -
The Secret to PERFECT Dumpling Fillings (w/ 5 Recipes) -
How to Make Chinese Dumplings From Scratch -
1. Fold in Half Dumpling 2:16
2. Fold in Half Dumpling with Simple Pleats 2:41
3. Standing Up Dumpling 3:25
4. Shoe-shaped Gold Ingot Dumpling 3:53
5. Fet Belly Dumpling 4:30
6. Classic Chive Box 4:54
7. Copper Cash 5:28
8. Sun Shape Dumpling 6:20
9. Pot Sticker Dumpling 6:56
10. Pot Sticker Variation 7:30
11. Half Moon Shape With 2 Pleats 8:02
12. Half Moon With 4 Pleats 8:41
13. Half Moon Shape With However Many Pleats You Want 9:16
14. Leaf Shape Dumpling 11:18
15. S-shape Dumpling 12:51
16: Soup Dumpling Shape 13:25
17. Triangle Dumpling 14:42
18. Triangle Dumpling With Pleats 1521
19. Three Treasure Dumpling 16:01
20. Triangle Dumpling With Complicated Petals 16:55
21. Square Dumpling 18:15
22. Square Dumpling Variation 18:42
23. Four Joy Dumpling 19:16
24. Cherry Blossom Dumpling 19:55
Videography / Editing by Austin Schargorodski -