Category: China

Fried Rice with Ham

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 Fried Rice with Ham
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Course Main Dish
Cuisine Chinese
Servings
servings
Ingredients
Course Main Dish
Cuisine Chinese
Servings
servings
Ingredients
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Instructions
  1. In a small bowl, mix the soy sauce, sesame oil, and rice. Set aside.
  2. In a large skillet or wok heat oil over medium-high heat, heat vegetable oil and add onion. Cook until just tender.
  3. Move onions off to the sides of pan to form a circle and pour egg in middle. Begin scrambling the egg, and when they begin to solidify, add the rice mixture and cook 1-2 minutes.
  4. Add ham, bean sprouts (if using). Toss to combine ingredients and heat through. Serve immediately with garnish of freshly chopped green onions.
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Nutrition Facts
Fried Rice with Ham
Amount Per Serving
Calories 309 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 2g 10%
Polyunsaturated Fat 4g
Monounsaturated Fat 3g
Cholesterol 74mg 25%
Sodium 1215mg 51%
Potassium 83mg 2%
Total Carbohydrates 38g 13%
Dietary Fiber 1g 4%
Sugars 2g
Protein 17g 34%
Vitamin A 1%
Vitamin C 8%
Calcium 3%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.

Char Siu (Chinese BBQ Pork)

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 Char Siu (Chinese BBQ Pork)
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Course Main Dish
Cuisine Chinese
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Ingredients
Course Main Dish
Cuisine Chinese
Servings
Ingredients
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Instructions
  1. Cut pork with the grain into strips 1 1/2- to 2-inches long; put into a large resealable plastic bag.
  2. Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red food coloring, and Chinese five-spice powder together in a saucepan over medium-low heat; cook and stir until just combined and slightly warm, 2 to 3 minutes. Pour the marinade into the bag with the pork, squeeze air from the bag, and seal. Turn bag a few times to coat all pork pieces in marinade.
  3. Marinate pork in refrigerator, 2 hours to overnight.
  4. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  5. Remove pork from marinade and shake to remove excess liquid. Discard remaining marinade.
  6. Cook pork on preheated grill for 20 minutes. Put a small container of water onto the grill and continue cooking, turning the pork regularly, until cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Recipe Notes

Some might like to add a teaspoon of Chinese 5 spice; I don't like the flavor myself. Red bean curd can be used in place of the red food coloring.

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Three Cup Chicken Recipe

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 Three Cup Chicken Recipe
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Course Main Dish
Cuisine Chinese
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Ingredients
Course Main Dish
Cuisine Chinese
Servings
Ingredients
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Rating: 0
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Instructions
  1. Cut the chicken into pieces and marinate them with baking soda. Set aside for 10 minutes before rinsing the chicken off with water. Make sure the baking soda is completely rinsed off. Pat dry the chicken pieces and set aside.
  2. Heat up a claypot on high heat and add the dark sesame oil. Add garlic and ginger and stir-fry until aromatic. Add in chicken and do a few quick stirs. Add soy sauce, sweet soy sauce, Shaoxing wine and continue to stir-fry the chicken. Cover the chicken and lower the heat and simmer for 5 minutes. Add basil leaves and stir well with the chicken, dish out and serve immediately.
Recipe Notes

This recipe calls for dark sesame oil, which is different from regular sesame oil. Dark sesame oil is a lot more expensive but the flavor is more intense and with a stronger toasted sesame fragrance. You can skip the first step of tenderizing the chicken with baking soda. I personally like it because it makes the chicken so tender. If you don’t have a clay pot, you can use a regular wok to make this dish.

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Three Teacup Chicken

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 Three Teacup Chicken
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Course Main Dish
Cuisine Chinese
Servings
servings
Ingredients
Course Main Dish
Cuisine Chinese
Servings
servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Make the braising liquid: In a bowl combine the soy sauce, rice vinegar, sugar, and Shaoxing wine together and mix well. Set aside.
  2. Place the oil in a wok or large saute pan over high heat and swirl until hot. A drop of water should evaporate within 1-2 seconds. Add the garlic, ginger, scallions, and Sichuan peppercorns/chili pepper if using and stir-fry for 30 seconds or until fragrant.
  3. Add the chicken and stir-fry until no pink on the surface remains (you just want to sear the outside nicely).
  4. Add the braising liquid and star anise or anise seed if using and cook for 1 minute ensuring that the chicken is well coated in the braising liquid. Add the water and cover and cook for 4 more minutes or until the chicken is cooked through and no pink remains. Serve immediately over rice with hearty amounts of the broth. Garnish with a little extra chopped scallion.
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