Taiwanese Popcorn Chicken

Popcorn Chicken image

In order to have good fried chicken, you should wash and season the bird the morning you’re preparing it for dinner. Don’t wait and do it right before you start cooking. Throw it in the refrigerator, seasoned, that morning, and give it a chance to soak up all the salt and pepper and goodness.  ~ Paula […]

Easy Claypot Chicken Rice

Browsing through my saved recipes recently, I came across Claypot Chicken Rice on Rasa Malaysia. It brought back memories of my family’s claypot poised over a charcoal stove, slowly cooking stews, broths and savoury dinners. Smoke from the charcoal infused the food with a woodsy, smoky flavour. The claypot kept heat and moisture in long after the food was cooked. The pot was […]

Celery with Chicken and Cashew nuts

A twist on the classic ‘Cashew Chicken’.  This dish features celery as the main ingredient, making for a healthier option. Season the chicken well, according to your personal taste. A dash of paprika or turmeric adds a more exotic flavor. Chili powder offers a spicy kick. The small amount of protein will go a long way […]

Steamed Tofu with Ground Turkey

We needed a quick dinner tonight, for today we are watching “Sunday in the Park with George” by Stephen Sondheim and we have 2 hours to get to the theatre. A peek into the fridge and I came up with this steamed tofu dish served over steaming rice. Steamed Tofu with Ground Turkey   Save […]

Chicken Porridge (‘chook’) 粥

Porridge (粥) is a comfort food especially on cooler evenings. I am partial to the semi-watery version, where the rice is broken into pieces but not so watery that the grains cannot be tasted. The ginger adds a nice touch of heat, countering the evening temperature. This can be eaten on its own, thanks to […]

Bell peppers, Zucchini and Cashews

Summer brings a colourful cornucopia of plants and vegetables. Here is an attractive serving bursting with colours and flavours.   ½ cup spam, diced (or chicken, diced and marinated in soy sauce, chinese cooking wine, corn starch) 1 green pepper, diced 1 red pepper, diced ½ cup roasted cashew nuts 1 tsp garlic 3 slices […]

Cashew Chicken

Diced chicken with cashew nuts and celery is a staple in any chinese restaurant in the bay area. I have often found it slightly odd because growing up, celery was imported and not a common food item. It was not easily found in a wet market, and if it were, probably did not offer as […]

Mapo Tofu 麻婆豆腐

Mapo Tofu

This is a popular dish from the Sichuan province. The tofu can be cubed prior to cooking for nice, evenly shaped pieces. I like a tossed-together look and go for irregular pieces, chopped up using the spatula during the cooking process. Other meats I’ve enjoyed include luncheon meat and lap cheong (chinese sausage). The meat can […]

Foochow Ang Chow Chicken 红糟鸡

A traditional foochow (福州 Fúzhōu) dish made using the by-product that is collected when fermenting red rice wine or ang chow (红糟). Ang chow can be purchased in asian grocery stores. It is believed to be beneficial for women in confinement (the month after childbirth in chinese culture). It is traditionally served over mee sua […]

Braised Chinese Cabbage with Chicken

Marinate 1 tbsp soy sauce 1 tsp sesame oil 1 tsp cornstarch 1 tsp cooking wine Salt and pepper ½ chinese cabbage, cut into 2″ pieces ½ chicken breast, chopped 2 spring onions, chopped 1 tsp soy sauce 2 tsp cooking wine ½” ginger, minced Serves 2 Marinate chicken and chill for 2 hours. Saute […]