Archive for the ‘Chinese’ Category

Sichuan Braised Cod

01 Jan

Brought to us by John

1 & 1/2 cup plus 6 tsp. cornstarch
6 Tbs. rice vinegar, more to taste
2 & 1/8 cup low-salt canned chicken broth
4-1/2 Tbs. soy sauce
3 Tbs. ketchup
4-1/2 lb. thick cod fillets (“cod loins”), cut into 4 uniform pieces
Kosher salt and freshly ground black pepper
6 eggs, beaten
9 Tbs. canola or peanut oil
30 dried Thai chiles or other small whole chiles
12 scallions, thinly sliced, white and green parts separated
4-1/2 Tbs. minced ginger

In a small bowl, mix the 2 tsp. cornstarch with the 2 Tbs. vinegar, then add the broth, soy sauce, and ketchup.

Season the fish with 1/2 tsp. salt and 1/2 tsp. black pepper.

Spread the remaining 1/2 cup of the cornstarch on a plate, and put the eggs in a wide bowl.

Dredge the fish in the cornstarch.

Heat 2 Tbs. of the oil in a 12-inch nonstick pan over medium-high heat until shimmering hot.

Soak the fish in the egg for a couple of seconds, then add to the pan.

Cook, flipping after 3 min., until the fish is browned and a little firm to the touch, about 5 minutes total (it should not be cooked all the way through). Transfer the fish to a large plate.

Add the remaining 1 Tbs. oil to the pan, then add the chiles, white parts of the scallions, and ginger. Cook, stirring, until the scallions become translucent and browned in places, about 2 min.

Give the cornstarch mixture a quick stir and then pour it into the pan. It should come to a boil and thicken quickly. Reduce the heat to medium-low, return the fish to the pan, and flip it a couple of times to coat it in the sauce.

Cover the pan, leaving the lid slightly ajar, and cook until the fish is just cooked through and starting to flake, 3 to 5 min. Taste the sauce for salt and vinegar and add more to taste.

Serve immediately with the sauce spooned over the fish and sprinkled with scallion greens.

Serves  12



Hot and Sour Soup with Tofu, Chicken, Pork and Mushrooms

01 Jan

Brought to us by Paul

30g soft tofu
15g chicken breast
15g lean pork
15g Chinese black mushrooms
1 egg, beaten
25g cornstarch
500ml chicken broth

1.5 tbsp pepper
2 tbsp soy sauce
1 tbsp rice vinegar

3g chopped spring onion
Dash of sesame oil

Slice tofu and mushrooms into thin strips

Cook the chicken breast and lean pork and tear into shreds

Bring the chicken broth to a boil in a pot

Add the mushrooms, chicken breast, lean pork and tofu

Add the soy sauce to taste

Bring the soup back to a gentle simmer

Place the cornstarch into a small bowl and add enough water to dissolve the cornstarch

Add the cornstarch mixture to the soup to thicken the soup. Add the mixture slowly until you reach the desired consistency

Using a pair of chopstick, guide the beaten egg into the soup

Place the pepper and rice vinegar into the serving bowl

Pour the soup into the serving bowl and combine the seasonings and soup well

Sprinkle the sesame seed oil and spring onion before serving

Source: Homemade-Chinese-Soups


Chinese Fried Rice

01 Jan

Brought to us by Jeanette

3 cups white rice (preferably long grain, cooked and a day or so old. If you want to make sure it’s not overly sticky, rinse the rice well before cooking.)
3 tablespoons sesame oil
1 cup frozen peas and carrots mix (thawed)
1 small onion (chopped)
2 teaspoons minced garlic (or more)
2 eggs (slightly beaten)
½ cup soy sauce

In a wok heat sesame oil. Add peas and carrots mix, onions and garlic and stir fry until tender.

Lower the heat and add the eggs and stir fry until finely scrambled.

Add rice and soy sauce and blend well. Stir fry a few seconds or until heated thoroughly.