This marinade was originally intended for preparing baked salmon. The flavor is absolutely wonderful and I have found it would go well with many dishes, including chicken and other fish, as well. As such, I'm going to give you a recipe for the Teriyaki Marinade, separate from the Teriyaki Baked Salmon recipe, as I think if you try it, you're going to want to try using the marinade with many other dishes.
INGREDIENTS
3 Tablespoons Teriyaki Sauce
3 Tablespoons Hosin Sauce
3 Tablespoons Soy Sauce
1 Tablespoon White Vinegar
1 Tablespoon Sesame Oil
1/3 Cup Brown Sugar (Packed)
2 Cloves Fresh Garlic (Minced)
2 Teaspoons Fresh Ginger (Grated)
PREPARATION
Mix all ingredients together in a bowl until the sugar is completely dissolved and the marinade is a liquid.
If using to marinate fish, chicken or other meat, save the marinade after removing the meat to cook. Put the marinade in a saucepan and bring to a quick boil, then reduce heat to a simmer until the marinade has thickened.
Pour the marinade over the cooked meat or use it over other foods, as fit your taste. It's a delicious marinade with a unique flavor, yet doesn't overpower the taste of the main dish.
If you enjoy this recipe, please feel free to share it with family and friends. If you have any questions, feel free to email me at: stan.kain@gmail.com
Tuesday, August 8, 2017
Baked Teriyaki Salmon
Here is another excellent recipe for preparing salmon, if you prefer to bake instead of grill. Personally, I think the marinade is one of the best I've found. In fact, since the marinade is so good and will work with so many different types of dishes, I'm going to post a recipe for just the marinade here, as well.
INGREDIENTS
1 - 2 Pounds of salmon (Cut into strips 2 -3 inches wide)
MARINADE
3 Tablespoons Teriyaki Sauce
3 Tablespoons Hosin Sauce
3 Tablespoons Soy Sauce
1 Tablespoon White Vinegar
1 Tablespoon Sesame Oil
2 Cloves Minced Garlic
2 Teaspoons Grated Ginger
1/3 Cup Brown Sugar (Packed)
OPTIONAL
Sesame Seed
Chopped Green Scallions
PREPARATION
Put all marinade ingredients in a bowl and mix until sugar is all dissolved and the marinade is a liquid. Coat the salmon with the marinade and put in the refrigerator to marinate for about 20 minutes to a half an hour.
COOKING
Preheat oven to 400 F degrees. Remove salmon from the marinade and place in a baking dish. SAVE THE MARINADE!! Put salmon in the oven and cook for about 13 - 15 minutes, depending upon the thickness of the salmon. Salmon will be flaky when done.
While the salmon is baking, pour the marinade into a small saucepan. Bring pan to a quick boil, then back to simmer until the marinade thickens.
When the salmon is ready to serve, brush the marinade onto each piece. Sprinkle sesame seed onto each piece of salmon, over the marinade. Sprinkle some chopped green scallions on top and you're ready to serve! The marinade has a very unique, sweet flavor but isn't overwhelming with fish. I'm sure you will enjoy it!
If you enjoy this dish, please share the recipe with family and friends. If you have any questions, please feel free to email me at: stan.kain@gmail.com
INGREDIENTS
1 - 2 Pounds of salmon (Cut into strips 2 -3 inches wide)
MARINADE
3 Tablespoons Teriyaki Sauce
3 Tablespoons Hosin Sauce
3 Tablespoons Soy Sauce
1 Tablespoon White Vinegar
1 Tablespoon Sesame Oil
2 Cloves Minced Garlic
2 Teaspoons Grated Ginger
1/3 Cup Brown Sugar (Packed)
OPTIONAL
Sesame Seed
Chopped Green Scallions
PREPARATION
Put all marinade ingredients in a bowl and mix until sugar is all dissolved and the marinade is a liquid. Coat the salmon with the marinade and put in the refrigerator to marinate for about 20 minutes to a half an hour.
COOKING
Preheat oven to 400 F degrees. Remove salmon from the marinade and place in a baking dish. SAVE THE MARINADE!! Put salmon in the oven and cook for about 13 - 15 minutes, depending upon the thickness of the salmon. Salmon will be flaky when done.
While the salmon is baking, pour the marinade into a small saucepan. Bring pan to a quick boil, then back to simmer until the marinade thickens.
When the salmon is ready to serve, brush the marinade onto each piece. Sprinkle sesame seed onto each piece of salmon, over the marinade. Sprinkle some chopped green scallions on top and you're ready to serve! The marinade has a very unique, sweet flavor but isn't overwhelming with fish. I'm sure you will enjoy it!
If you enjoy this dish, please share the recipe with family and friends. If you have any questions, please feel free to email me at: stan.kain@gmail.com
Wednesday, June 21, 2017
Chinese Pancakes With Green Onions
I'm going to share a recipe for a rather unfamiliar Chinese breakfast dish you may enjoy. It's not something found on most Chinese buffets I've visited. It's quite easy to make, if you are good at making pie crust, anyway. I have to work at that!! Pastry is not my specialty! But, it's not difficult to do if you follow the directions! This is a light, tasty treat and worth giving a try!
INGREDIENTS
1/14 Cups All Purpose Flour
1/2 Cup (+) Water
1/2 Teaspoon Salt
1 Tablespoon Vegetable Oil
1 Scallion - Green Onion (Finely Chopped)
1/2 Teaspoon Chinese Five Spices Powder
PREPARATION
After chopping the green onion, prepare to make the dough. Put the four into a large mixing bowl and boil the water. Boil a little extra water, so you can have enough to get the consistency of the dough as it should be. When the water boils, add the salt and mix so the salt is fully dissolved.
Slowly add the boiled water to the flour, stirring as you do until the consistency is similar to pizza dough. Put the dough aside for about 10 minutes, allowing time for the mixture to cool off enough you can knead it. Knead the dough for about 5 minutes, then set aside for about 20 minutes, allowing it to rest.
Return to the dough, kneading it for another couple of minutes, then roll out into a flat circle, similar to a pie crust or thin pizza crust. With the dough rolled out, brush a little vegetable oil on the surface, then sprinkle the chopped green onions all over the surface of the crust. Follow by sprinkling the Five Spices Powder over the surface of the crust.
From one edge, tightly roll the crust into a log shape, with the green onions to the inside. With the log completed, take one end and roll into a circle so the dough has the appearance of something like a cinnamon roll.
Now, once more, roll the dough out with a rolling pin into a flat round shape. A good time to remember not to make it larger than the largest skillet you have!!
COOKING
Place a skillet, large enough to hold the pancake, over medium heat. Brush vegetable oil inside the skillet, covering all surfaces. Place the pancake in the skillet and allow to cook for about 2 minutes or until the surface is a nice toasty brown color. Flip the pancake over and do the same on the other side. While the pancake is cooking, use a spatula to press down lightly on the center of the pancake to assure that it is cooked completely through.
SERVING
When removing the pancake from the skillet, place it on a flat cutting surface. Use a knife or preferably a pizza cutter to cut it into several pieces...again, similar to a pizza. Stack the slices on a plate and serve. You may like to use some soy sauce, sweet sauce or other sauce of your choice as a dipping sauce.
This is a very light and tasty Asian breakfast treat. Once you have it down, you can offer something to the family and guests they have probably not tasted before. I hope you enjoy it!! If you do, please share the recipe with family and friends. If you have any questions, please email me at: stan.kain@gmail.com You may also enjoy other recipes on my recipe blog. I try to add new ones quite regularly. Most all the recipes are healthy, inexpensive and easy to make.
INGREDIENTS
1/14 Cups All Purpose Flour
1/2 Cup (+) Water
1/2 Teaspoon Salt
1 Tablespoon Vegetable Oil
1 Scallion - Green Onion (Finely Chopped)
1/2 Teaspoon Chinese Five Spices Powder
PREPARATION
After chopping the green onion, prepare to make the dough. Put the four into a large mixing bowl and boil the water. Boil a little extra water, so you can have enough to get the consistency of the dough as it should be. When the water boils, add the salt and mix so the salt is fully dissolved.
Slowly add the boiled water to the flour, stirring as you do until the consistency is similar to pizza dough. Put the dough aside for about 10 minutes, allowing time for the mixture to cool off enough you can knead it. Knead the dough for about 5 minutes, then set aside for about 20 minutes, allowing it to rest.
Return to the dough, kneading it for another couple of minutes, then roll out into a flat circle, similar to a pie crust or thin pizza crust. With the dough rolled out, brush a little vegetable oil on the surface, then sprinkle the chopped green onions all over the surface of the crust. Follow by sprinkling the Five Spices Powder over the surface of the crust.
From one edge, tightly roll the crust into a log shape, with the green onions to the inside. With the log completed, take one end and roll into a circle so the dough has the appearance of something like a cinnamon roll.
Now, once more, roll the dough out with a rolling pin into a flat round shape. A good time to remember not to make it larger than the largest skillet you have!!
COOKING
Place a skillet, large enough to hold the pancake, over medium heat. Brush vegetable oil inside the skillet, covering all surfaces. Place the pancake in the skillet and allow to cook for about 2 minutes or until the surface is a nice toasty brown color. Flip the pancake over and do the same on the other side. While the pancake is cooking, use a spatula to press down lightly on the center of the pancake to assure that it is cooked completely through.
SERVING
When removing the pancake from the skillet, place it on a flat cutting surface. Use a knife or preferably a pizza cutter to cut it into several pieces...again, similar to a pizza. Stack the slices on a plate and serve. You may like to use some soy sauce, sweet sauce or other sauce of your choice as a dipping sauce.
This is a very light and tasty Asian breakfast treat. Once you have it down, you can offer something to the family and guests they have probably not tasted before. I hope you enjoy it!! If you do, please share the recipe with family and friends. If you have any questions, please email me at: stan.kain@gmail.com You may also enjoy other recipes on my recipe blog. I try to add new ones quite regularly. Most all the recipes are healthy, inexpensive and easy to make.
Tuesday, June 20, 2017
Bone Broth - Chicken And Beef
This is about as old and basic recipe as you can find anywhere. Bone broth probably goes back to when our first cave ancestors learned about fire for cooking their game. It provided a means for them to get ALL nutrition from their catch and was tasty, as well. Many of the Asian dishes I prepare begin with either vegetable, chicken or beef broth as a base ingredient. Same when preparing some of the soups I enjoy in winter. Of course you can always pick up a can or jar of beef stock or broth (same thing) at the grocery store, but it's certainly lacking in many of the nutritional qualities as well as flavor! Why not prepare your own broth and freeze it for use when you need it? Or, as a comforting drink when you have a bad cold or the flu. Some nutritionists will argue as to the health qualities of broth, but there's hardly a culture in the world without a home remedy for colds and flu which doesn't include something like chicken soup.
The important part of making healthful bone broth is to remember that we're going to get all the vitamins, minerals and food value out of the bones and the bone marrow. Not a common practice today, but I remember as a kid....my mother would boil up a batch of big soup bones and my dad would crack them to extract the bone marrow. He would spread it on a slice of bread and we would eat it....really was pretty good as I recall. Just one of those funny old time treats, I suppose.
Anyway, preparing and storing bone broth for when you need it is quite easy, especially if you have a slow cooker or crock pot. You'll find the broth to be more flavorful, by far and healthier, too. And you save a bit of money since you're not buying the broth from the grocery store. The recipe I'm going to share applies to using either beef bones or chicken/turkey bones.
INGREDIENTS
3 - Pounds of beef or chicken/turkey bones
12 Cups Water
1 1/2 Cups Coarsely Chopped Carrots
1 1/2 Cups Coarsely Chopped Leeks
1 Medium White Onion
6 Cloves Fresh Garlic
2 Tablespoons Apple Cider Vinegar
1/2 Teaspoon Bay Leaves
1 Teaspoon Rosemary
1 Teaspoon Black peppercorns
PREPARATION
Simmer bones in a stock pot for about 20 minutes to remove unwanted bits of meat and debris on bones.
Place the bones on a baking sheet in an oven preheated to 450 F degrees. Turn the bones after 20 minutes and continue to cook for an additional 20 minutes.
Pour water into a large stock pot and add the bones, covering them with water. Add the vinegar, cover the pot and allow it to sit for about 30 minutes at room temperature. Bring to a boil then reduce to a simmer. At this time, transfer the contents of the stock pot to a crock pot or slow cooker. Cover the cooker and allow the bones to continue to simmer.*
*Chicken bones/turkey bones should be allowed to continue to simmer in the crock pot for 24 hours. Beef bones should be allowed to do the same for 48 hours. This is how we get all the nutrition out of the marrow of the bones. After the first 2 -3 hours of simmering, remove the foamy layer which forms on the top of the broth.
Add vegetables and spices to the stock pot or crock pot about 8 hours before they are done cooking. This keeps the vegetables from dissolving into the broth, but still imparts the flavor.
When the broth has cooked completely, remove all the vegetables and bones from the crock pot. Strain the broth through a fine screen mesh strainer to remove the larger remaining particles. For a clearer broth, you may choose to strain the broth once more through a cloth strainer.
Pour the broth into a large container and place in the refrigerator overnight. The following day, remove the layer of fat which has risen to the top and set up on the broth. The broth will be gelatinous, since you have extracted all the nutrition and bone marrow value. Just warm it up and it will return to a liquid state.
Pour the broth into freezer quality containers, label it and store it in the freezer for use when you wish to make soup or recipes call for broth. You'll be using the best broth possible, just as expensive restaurants do in their dishes.
** Just a tip from here. We have a small, local butcher shop close to the house. They welcome you to come there and get all the beef and pork bones you want....at no charge. They have barrels and barrels of them as they butcher....and there is a lot of meat left on the rib bones. Also, there are excellent large bones with marrow. You are permitted to go through the bones yourself and get the ones you want. They are for pets, but the bones also work wonderfully for beef broth and don't cost a cent! Check with local small butchers and see if you can't find a similar opportunity.
I hope you'll give this excellent bone broth a try and share the recipe with family and friends. If you have any questions, please email me at: stan.kain@gmail.com Also, check out my recipe blog for many great and simple, but healthy and inexpensive recipes. I'm sure you'll find something there you enjoy!!!
The important part of making healthful bone broth is to remember that we're going to get all the vitamins, minerals and food value out of the bones and the bone marrow. Not a common practice today, but I remember as a kid....my mother would boil up a batch of big soup bones and my dad would crack them to extract the bone marrow. He would spread it on a slice of bread and we would eat it....really was pretty good as I recall. Just one of those funny old time treats, I suppose.
Anyway, preparing and storing bone broth for when you need it is quite easy, especially if you have a slow cooker or crock pot. You'll find the broth to be more flavorful, by far and healthier, too. And you save a bit of money since you're not buying the broth from the grocery store. The recipe I'm going to share applies to using either beef bones or chicken/turkey bones.
INGREDIENTS
3 - Pounds of beef or chicken/turkey bones
12 Cups Water
1 1/2 Cups Coarsely Chopped Carrots
1 1/2 Cups Coarsely Chopped Leeks
1 Medium White Onion
6 Cloves Fresh Garlic
2 Tablespoons Apple Cider Vinegar
1/2 Teaspoon Bay Leaves
1 Teaspoon Rosemary
1 Teaspoon Black peppercorns
PREPARATION
Simmer bones in a stock pot for about 20 minutes to remove unwanted bits of meat and debris on bones.
Place the bones on a baking sheet in an oven preheated to 450 F degrees. Turn the bones after 20 minutes and continue to cook for an additional 20 minutes.
Pour water into a large stock pot and add the bones, covering them with water. Add the vinegar, cover the pot and allow it to sit for about 30 minutes at room temperature. Bring to a boil then reduce to a simmer. At this time, transfer the contents of the stock pot to a crock pot or slow cooker. Cover the cooker and allow the bones to continue to simmer.*
*Chicken bones/turkey bones should be allowed to continue to simmer in the crock pot for 24 hours. Beef bones should be allowed to do the same for 48 hours. This is how we get all the nutrition out of the marrow of the bones. After the first 2 -3 hours of simmering, remove the foamy layer which forms on the top of the broth.
Add vegetables and spices to the stock pot or crock pot about 8 hours before they are done cooking. This keeps the vegetables from dissolving into the broth, but still imparts the flavor.
When the broth has cooked completely, remove all the vegetables and bones from the crock pot. Strain the broth through a fine screen mesh strainer to remove the larger remaining particles. For a clearer broth, you may choose to strain the broth once more through a cloth strainer.
Pour the broth into a large container and place in the refrigerator overnight. The following day, remove the layer of fat which has risen to the top and set up on the broth. The broth will be gelatinous, since you have extracted all the nutrition and bone marrow value. Just warm it up and it will return to a liquid state.
Pour the broth into freezer quality containers, label it and store it in the freezer for use when you wish to make soup or recipes call for broth. You'll be using the best broth possible, just as expensive restaurants do in their dishes.
** Just a tip from here. We have a small, local butcher shop close to the house. They welcome you to come there and get all the beef and pork bones you want....at no charge. They have barrels and barrels of them as they butcher....and there is a lot of meat left on the rib bones. Also, there are excellent large bones with marrow. You are permitted to go through the bones yourself and get the ones you want. They are for pets, but the bones also work wonderfully for beef broth and don't cost a cent! Check with local small butchers and see if you can't find a similar opportunity.
I hope you'll give this excellent bone broth a try and share the recipe with family and friends. If you have any questions, please email me at: stan.kain@gmail.com Also, check out my recipe blog for many great and simple, but healthy and inexpensive recipes. I'm sure you'll find something there you enjoy!!!
Monday, June 19, 2017
Teriyaki Chicken Thighs
This is an easy, low cost and healthy main course with an Asian touch of flavor. If you like chicken, I think you will enjoy this simple dinner entree. There's really nothing difficult to preparing it....just make a simple marinade and remember to allow the chicken thighs to marinate overnight before cooking.
INGREDIENTS
6 - 8 chicken thighs - skin on
MARINADE INGREDIENTS
1/2 Cup Soy Sauce
1/2 Cup Brown Sugar
1/4 Cup Green Onions (diced)
2 Cloves Minced Garlic (or substitute with garlic powder)
1 1/2 inch Fresh Minced Ginger (or substitute with ginger powder)
1 Tablespoon Sesame Oil
1 Tablespoon Sesame Seed
PREPARATION
Rinse chicken thighs and thoroughly dry them with paper towels
Put all marinade ingredients into a bowl, saving some of the green onions and sesame seed for the finished dish. Whisk and mix the marinade ingredients thoroughly, making sure the sugar has all dissolved.
Pour marinade into a plastic Ziploc bag and add the chicken thighs.. Seal the bag and make sure the marinade thoroughly coats the chicken. Put into the refrigerator for 12 -24 hours. Turn the bag a few times to make sure marinade infuses all the chicken thighs.
COOKING
Place the chicken thighs into an oven safe baking dish...one layer deep. Keep the marinade for use at the end of baking. In a preheated oven, bake the chicken at 325 F degrees for 1 hour. Check the chicken at the end of an hour to be sure it's completely cooked.
Pour the marinade over the chicken thighs when they are cooked, then allow to bake for another 15 minutes. If you like a crispier skin, you may put the thighs under the oven broiler for about 5 minutes at the end of the cooking process.
Remove the chicken from the oven and sprinkle some Sesame Seed and diced Green Onions over all the pieces before serving.
This is a very tasty and low cost dish if you enjoy a touch of Asian flavor. If you enjoy the recipe, please feel free to share it with family and friends. If you have any questions, you may email me at: stan.kain@gmail.com Please check my recipe blog for many other delicious and healthy recipe ideas. Enjoy!!!
INGREDIENTS
6 - 8 chicken thighs - skin on
MARINADE INGREDIENTS
1/2 Cup Soy Sauce
1/2 Cup Brown Sugar
1/4 Cup Green Onions (diced)
2 Cloves Minced Garlic (or substitute with garlic powder)
1 1/2 inch Fresh Minced Ginger (or substitute with ginger powder)
1 Tablespoon Sesame Oil
1 Tablespoon Sesame Seed
PREPARATION
Rinse chicken thighs and thoroughly dry them with paper towels
Put all marinade ingredients into a bowl, saving some of the green onions and sesame seed for the finished dish. Whisk and mix the marinade ingredients thoroughly, making sure the sugar has all dissolved.
Pour marinade into a plastic Ziploc bag and add the chicken thighs.. Seal the bag and make sure the marinade thoroughly coats the chicken. Put into the refrigerator for 12 -24 hours. Turn the bag a few times to make sure marinade infuses all the chicken thighs.
COOKING
Place the chicken thighs into an oven safe baking dish...one layer deep. Keep the marinade for use at the end of baking. In a preheated oven, bake the chicken at 325 F degrees for 1 hour. Check the chicken at the end of an hour to be sure it's completely cooked.
Pour the marinade over the chicken thighs when they are cooked, then allow to bake for another 15 minutes. If you like a crispier skin, you may put the thighs under the oven broiler for about 5 minutes at the end of the cooking process.
Remove the chicken from the oven and sprinkle some Sesame Seed and diced Green Onions over all the pieces before serving.
This is a very tasty and low cost dish if you enjoy a touch of Asian flavor. If you enjoy the recipe, please feel free to share it with family and friends. If you have any questions, you may email me at: stan.kain@gmail.com Please check my recipe blog for many other delicious and healthy recipe ideas. Enjoy!!!
Chinese Egg Foo Young - Basic Recipe
One Chinese dish I really enjoy is Egg Foo Young. I find it more and more difficult to get at Chinese buffets, but making it at home is super easy. Egg Foo Young is really a versatile dish, great for breakfast or as a side dish at other meals.
Egg Foo Young offers an opportunity to be as creative as you like, using most any kind of meat....or meatless if you prefer....and a variety of vegetable choices. For me, there are only a few certain items which "must" be in Egg Foo Young. I'm going to offer you a basic recipe here and recommend that you experiment from there. Most any meat or seafood works well. Yesterday, while preparing some Egg Foo Young, I had some artificial crab meat in the refrigerator, so diced it up well and used it. Even that worked very well!!!
There are two parts to Egg Foo Young.....the Egg Foo Young itself and the sauce which is poured over it. I'll explain each in detail so you have complete, authentic tasting dish.
INGREDIENTS - EGG FOO YOUNG
6 Eggs
1/3 Cup Bean Sprouts
2 Green Onions (finely diced)
1 Cup Meat of your choice diced *
1/8 Teaspoon Salt
1/8 Teaspoon White Pepper
1/3 Cup Diced Mushrooms (optional)
2 -6 Tablespoons Vegetable Oil
* I recommend using shrimp (the tiny canned variety works fine), thinly sliced and diced pork or artificial crab or lobster.
INGREDIENTS - SAUCE
1/2 Cup Vegetable Broth
1 Tablespoon Soy Sauce
1 Tablespoon Rice Vinegar
1 1/2 Tablespoons White Sugar
1/2 Teaspoons Corn Starch
SAUCE PREPARATION
Put all the sauce ingredients into a small saucepan on low-medium heat. Whisk well until the sauce thickens, then remove from the heat and put in a bowl to be spooned over the Egg Foo Young.
EGG FOO YOUNG PREPARATION
Put all of the ingredients for the Egg Foo Young, except the vegetable oil, into a bowl. Using a whisk, mix all the ingredients together. Continue whisking until all ingredients are thoroughly mixed and blended with the eggs.
Place a frying pan on the range at medium heat. Non sticking is best. Add enough vegetable oil to just cover the bottom of the frying pan. I prefer using a smaller frying pan....something like a 7 inch omelette pan.
When the oil is hot, ladle one scoop of Egg Foo Young mix into the pan. Enough to make a patty about 6 inches in diameter. As the edges of the patty begin to set, I use the spatula to go around the edges, pulling the mixture back into the center just enough to make a nice round patty.
Allow the Egg Foo Young mixture to cook for about 3 - 4 minutes....long enough for the surface to get a nice golden brown color. The mixture will get a bit of a fluffy appearance as it cooks. Flip the Egg Foo Young over and allow the other side to cook in the same manner. When finished, remove and set aside while cooking additional patties. Add some additional vegetable oil with each patty. You don't want to saturate the patties with oil or deep fat fry them....just enough to keep them from sticking to the pan and to give a golden browning to the patty.
When finished, serve the Egg Foo Young on a plate and spoon the sauce over the top before eating. I think these are as good or better than I've had at most Chinese restaurants. Enjoy!! It couldn't be easier!!
Please feel free to share the recipe with family and friends if you enjoy it. If you have any questions, you may email me at: stan.kain@gmail.com Don't hesitate to be creative in using different ingredients you may enjoy!!!
Egg Foo Young offers an opportunity to be as creative as you like, using most any kind of meat....or meatless if you prefer....and a variety of vegetable choices. For me, there are only a few certain items which "must" be in Egg Foo Young. I'm going to offer you a basic recipe here and recommend that you experiment from there. Most any meat or seafood works well. Yesterday, while preparing some Egg Foo Young, I had some artificial crab meat in the refrigerator, so diced it up well and used it. Even that worked very well!!!
There are two parts to Egg Foo Young.....the Egg Foo Young itself and the sauce which is poured over it. I'll explain each in detail so you have complete, authentic tasting dish.
INGREDIENTS - EGG FOO YOUNG
6 Eggs
1/3 Cup Bean Sprouts
2 Green Onions (finely diced)
1 Cup Meat of your choice diced *
1/8 Teaspoon Salt
1/8 Teaspoon White Pepper
1/3 Cup Diced Mushrooms (optional)
2 -6 Tablespoons Vegetable Oil
* I recommend using shrimp (the tiny canned variety works fine), thinly sliced and diced pork or artificial crab or lobster.
INGREDIENTS - SAUCE
1/2 Cup Vegetable Broth
1 Tablespoon Soy Sauce
1 Tablespoon Rice Vinegar
1 1/2 Tablespoons White Sugar
1/2 Teaspoons Corn Starch
SAUCE PREPARATION
Put all the sauce ingredients into a small saucepan on low-medium heat. Whisk well until the sauce thickens, then remove from the heat and put in a bowl to be spooned over the Egg Foo Young.
EGG FOO YOUNG PREPARATION
Put all of the ingredients for the Egg Foo Young, except the vegetable oil, into a bowl. Using a whisk, mix all the ingredients together. Continue whisking until all ingredients are thoroughly mixed and blended with the eggs.
Place a frying pan on the range at medium heat. Non sticking is best. Add enough vegetable oil to just cover the bottom of the frying pan. I prefer using a smaller frying pan....something like a 7 inch omelette pan.
When the oil is hot, ladle one scoop of Egg Foo Young mix into the pan. Enough to make a patty about 6 inches in diameter. As the edges of the patty begin to set, I use the spatula to go around the edges, pulling the mixture back into the center just enough to make a nice round patty.
Allow the Egg Foo Young mixture to cook for about 3 - 4 minutes....long enough for the surface to get a nice golden brown color. The mixture will get a bit of a fluffy appearance as it cooks. Flip the Egg Foo Young over and allow the other side to cook in the same manner. When finished, remove and set aside while cooking additional patties. Add some additional vegetable oil with each patty. You don't want to saturate the patties with oil or deep fat fry them....just enough to keep them from sticking to the pan and to give a golden browning to the patty.
When finished, serve the Egg Foo Young on a plate and spoon the sauce over the top before eating. I think these are as good or better than I've had at most Chinese restaurants. Enjoy!! It couldn't be easier!!
Please feel free to share the recipe with family and friends if you enjoy it. If you have any questions, you may email me at: stan.kain@gmail.com Don't hesitate to be creative in using different ingredients you may enjoy!!!
Sunday, June 4, 2017
Chinese Crispy Roast Chicken
This treat was on my dinner table last night....and is at the very least, in the "top ten" of meals. There's some "good news," "bad news" here....but don't leave yet!!! The "bad news" is that it takes at least two days to get the chicken ready for the table! The "good news" is that there really isn't much work to it....it's just a bit time consuming. In the end, it's worth the time and if you try it once, you'll cook it again! There are some simple, but VERY IMPORTANT rules to follow...and I'll share them with you. By the way, I had "midnight raiders" in the refrigerator last night...making a second attack on the chicken. It's just delicious!!!
INGREDIENTS
1 Medium Size Roasting Chicken
1/4 Cup White Vinegar
(The rest of the ingredients are all for the marinade)
4 Cloves fresh garlic
1 inch piece of fresh ginger
1 Teaspoon Chinese Five Spice (you should be able to get from any Asian market. Goes in many dishes)
1 Teaspoons Salt
1 Tablespoon Brown Sugar
1/2 Cup Soy Sauce
2 Green Scallions (Onions)
PREPARATION
Wash and rinse the chicken, removing any large pieces of fat from the meat. Allow the chicken to soak in fresh water for about 30 minutes when finished.
Remove the chicken from the water...let drain well....then rub the vinegar into the entire chicken. Be sure to rub the vinegar into the inside cavity as well as the outside of the chicken. Set the chicken aside and allow it to rest for about 15 minutes. During this time, make the marinade.
Put all of the marinade ingredients into a measuring cup or something you can use which is easy to pour. Dice the ginger and garlic and green scallions before adding to the marinade. Set the marinade aside and get ready to work with the chicken again.
After the chicken has rested from the vinegar rub, it must be thoroughly dried. THIS IS A VERY IMPORTANT STEP TO GET A GOOD CHICKEN! Use paper towels or whatever you like which will really absorb the moisture!!! Dry the inside cavity and the outside of the chicken, removing all moisture from the surface!!! Get the chicken as dry as possible!!
Stand the chicken up in a one gallon plastic Ziploc bag and pour about half the marinade into the chicken body cavity. Now, pour the remainder of marinade into the bag around and over the chicken. Seal the Ziploc bag and put the chicken into the refrigerator. Marinate for AT LEAST 48 HOURS! When you open the refrigerator, flip the chicken over a few times during the 48 hours to ensure that it is completely coated with marinade. This marinade penetrates deeply and you will love the flavor through the chicken!
PREPARING TO ROAST
When ready to roast, remove the chicken from the Ziploc bag and discard the marinade. We're going to dry the chicken again....and at this stage, COMPLETE DRYING IS VERY, VERY IMPORTANT!! If you don't do it right, you won't have CRISPY roast chicken! Again, I use paper towels to dry the body cavity and exterior of the chicken. At the same time, I remove any remaining garlic, ginger and scallions left over from the marinade. Remember....get the chicken as dry as possible!
Take a small knife with a very sharp pointed blade and make some holes in the skin of the chicken around the joints between the body and legs. MAKE SURE TO DO THIS CAREFULLY, ONLY MAKING THE HOLE THROUGH THE SKIN AND NOT INTO THE MEAT. The holes do not have to be large but should be put in any fatty areas of the chicken. They will allow the fat to drain off while the chicken is roasting. This is very similar to the process for making good roast duck.
We are now going to further dry the chicken. Get creative here. You want this chicken to be DRY! Having cats, as I do, it's a bit of a challenge. I put the chicken in a spare bedroom and place it close to and in the direct path of the air from a big box fan. I find that complete drying takes about 4 hours....but this will vary depending upon temperature and humidity. As the skin of the chicken dries, you will see it tighten up around the chicken and it will be dry to the touch. Thanks to the marinade, the skin of the chicken will have a color very similar to the Donald Trump face tan. No offense meant, but that's exactly how it looks! Once completely dry to the touch, the chicken is ready to roast! I know...you're having nightmares about leaving a raw chicken out at room temperature for something like 4 hours!!! Have no fear!!! It's NOT going to kill you!!! Chinese people have been doing this for eons!!! Remember...you have saturated the chicken with vinegar, salt and spices....all of which will inhibit any evil microbes taking over. I ate this chicken last night and I'm still sitting here writing this today!
ROASTING
This will vary some, depending upon the size of your chicken. Preheat the oven to 400 F degrees. Place the chicken on a roasting rack with a pan below to catch any fat...and place an oven rack at the lowest setting in the oven. Place the chicken in the oven and allow it to bake for about 45 minutes. I flip the chicken over about half way through the baking cycle.
When the baking time is up, turn the oven temperature down to 250 F degrees and continue to bake the chicken for another 40 minutes. Again, I flip the chicken over, halfway through the baking cycle. You can always be sure the chicken is cooked, using a temperature probe if you have any doubts.
When finished baking, remove the chicken from the oven and place it on a platter. Allow it to rest for 15 minutes before serving. Whatever you do, pull some of the crispy skin off the chicken and savor the flavor!!! You may either carve the chicken, or pull it from the carcass....eating it with your fingers. I would HIGHLY recommend that you make some of my sweet fruit sauce for dipping the chicken, as it was absolutely wonderful!!! You'll find the recipe on my recipe blog.
I truly hope you will give this roast chicken a try. It really isn't a lot of work....just takes a lot of time for it to marinate and a bit of time to make sure you thoroughly dry the chicken at two stages of preparation. That's about it. I get nothing but raves about how wonderful it tastes. If you enjoy it, please share the recipe with family and friends. And if you have any questions, feel free to email me at: stan.kain@gmail.com I recommend that you browse my recipe blog as there are many recipes there I use and enjoy around here....and they are all easy to prepare, healthy to eat and inexpensive. I consider healthy eating to be some of the best medicine in the world!
INGREDIENTS
1 Medium Size Roasting Chicken
1/4 Cup White Vinegar
(The rest of the ingredients are all for the marinade)
4 Cloves fresh garlic
1 inch piece of fresh ginger
1 Teaspoon Chinese Five Spice (you should be able to get from any Asian market. Goes in many dishes)
1 Teaspoons Salt
1 Tablespoon Brown Sugar
1/2 Cup Soy Sauce
2 Green Scallions (Onions)
PREPARATION
Wash and rinse the chicken, removing any large pieces of fat from the meat. Allow the chicken to soak in fresh water for about 30 minutes when finished.
Remove the chicken from the water...let drain well....then rub the vinegar into the entire chicken. Be sure to rub the vinegar into the inside cavity as well as the outside of the chicken. Set the chicken aside and allow it to rest for about 15 minutes. During this time, make the marinade.
Put all of the marinade ingredients into a measuring cup or something you can use which is easy to pour. Dice the ginger and garlic and green scallions before adding to the marinade. Set the marinade aside and get ready to work with the chicken again.
After the chicken has rested from the vinegar rub, it must be thoroughly dried. THIS IS A VERY IMPORTANT STEP TO GET A GOOD CHICKEN! Use paper towels or whatever you like which will really absorb the moisture!!! Dry the inside cavity and the outside of the chicken, removing all moisture from the surface!!! Get the chicken as dry as possible!!
Stand the chicken up in a one gallon plastic Ziploc bag and pour about half the marinade into the chicken body cavity. Now, pour the remainder of marinade into the bag around and over the chicken. Seal the Ziploc bag and put the chicken into the refrigerator. Marinate for AT LEAST 48 HOURS! When you open the refrigerator, flip the chicken over a few times during the 48 hours to ensure that it is completely coated with marinade. This marinade penetrates deeply and you will love the flavor through the chicken!
PREPARING TO ROAST
When ready to roast, remove the chicken from the Ziploc bag and discard the marinade. We're going to dry the chicken again....and at this stage, COMPLETE DRYING IS VERY, VERY IMPORTANT!! If you don't do it right, you won't have CRISPY roast chicken! Again, I use paper towels to dry the body cavity and exterior of the chicken. At the same time, I remove any remaining garlic, ginger and scallions left over from the marinade. Remember....get the chicken as dry as possible!
Take a small knife with a very sharp pointed blade and make some holes in the skin of the chicken around the joints between the body and legs. MAKE SURE TO DO THIS CAREFULLY, ONLY MAKING THE HOLE THROUGH THE SKIN AND NOT INTO THE MEAT. The holes do not have to be large but should be put in any fatty areas of the chicken. They will allow the fat to drain off while the chicken is roasting. This is very similar to the process for making good roast duck.
We are now going to further dry the chicken. Get creative here. You want this chicken to be DRY! Having cats, as I do, it's a bit of a challenge. I put the chicken in a spare bedroom and place it close to and in the direct path of the air from a big box fan. I find that complete drying takes about 4 hours....but this will vary depending upon temperature and humidity. As the skin of the chicken dries, you will see it tighten up around the chicken and it will be dry to the touch. Thanks to the marinade, the skin of the chicken will have a color very similar to the Donald Trump face tan. No offense meant, but that's exactly how it looks! Once completely dry to the touch, the chicken is ready to roast! I know...you're having nightmares about leaving a raw chicken out at room temperature for something like 4 hours!!! Have no fear!!! It's NOT going to kill you!!! Chinese people have been doing this for eons!!! Remember...you have saturated the chicken with vinegar, salt and spices....all of which will inhibit any evil microbes taking over. I ate this chicken last night and I'm still sitting here writing this today!
ROASTING
This will vary some, depending upon the size of your chicken. Preheat the oven to 400 F degrees. Place the chicken on a roasting rack with a pan below to catch any fat...and place an oven rack at the lowest setting in the oven. Place the chicken in the oven and allow it to bake for about 45 minutes. I flip the chicken over about half way through the baking cycle.
When the baking time is up, turn the oven temperature down to 250 F degrees and continue to bake the chicken for another 40 minutes. Again, I flip the chicken over, halfway through the baking cycle. You can always be sure the chicken is cooked, using a temperature probe if you have any doubts.
When finished baking, remove the chicken from the oven and place it on a platter. Allow it to rest for 15 minutes before serving. Whatever you do, pull some of the crispy skin off the chicken and savor the flavor!!! You may either carve the chicken, or pull it from the carcass....eating it with your fingers. I would HIGHLY recommend that you make some of my sweet fruit sauce for dipping the chicken, as it was absolutely wonderful!!! You'll find the recipe on my recipe blog.
I truly hope you will give this roast chicken a try. It really isn't a lot of work....just takes a lot of time for it to marinate and a bit of time to make sure you thoroughly dry the chicken at two stages of preparation. That's about it. I get nothing but raves about how wonderful it tastes. If you enjoy it, please share the recipe with family and friends. And if you have any questions, feel free to email me at: stan.kain@gmail.com I recommend that you browse my recipe blog as there are many recipes there I use and enjoy around here....and they are all easy to prepare, healthy to eat and inexpensive. I consider healthy eating to be some of the best medicine in the world!
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