Tag Archives: Asian Dishes

BonChon Style Soy Garlic Wings (panlasangpinoyrecipes)

Wings

1 lb fresh chicken wings
salt and pepper, to season
2 c cornstarch

Pat dry chicken wings. Season then dredge chicken in cornstarch. Deep fry until cooked all the way through. Place on paper towel to drain excess oil and allow to dry. Toss chicken wings in glaze. Sprinkle with sesame seeds before serving.

Soy Garlic Glaze

1/4 small onion, shredded
4 cloves garlic, peeled and minced
1/2 c light soy sauce
1/4 c mirin
2 T brown sugar
1/2 t garlic powder
1 t cornstarch
1″ ginger, peeled and shredded
white sesame seeds, for garnish

Combine onion, garlic, soy sauce, mirin, brown sugar, garlic powder and ginger in a saucepan. Place over low-medium heat and stir until sugar is fully dissolved. In a small bowl, place cornstarch and a T of the soy-garlic mixture. Mix to dissolve. Add to the saucepan and stir until slightly thickened.

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Korean Braised Chicken (Jjimdak) (beyondkimchee)

1 bundle Korean sweet potato noodles, aka dangmyun
3 lb whole chicken, cut up into pieces
6 – 8 dried red chilies
2/3 c low sodium soy sauce
2 T oyster sauce
1 c water
2 cloves garlic, minced
1 t minced fresh ginger
4 – 6 T dark brown sugar
2 t cocoa powder
4 T corn syrup
1 t black pepper
1 onion, sliced
2 carrots, diced into large chunks
2 – 3 medium sized potatoes sliced into 1/2″ disks
1 fresh green chili sliced (opt)

Soak the sweet potato noodles in warm water and set aside until ready to use. Place chicken in a pot and pour some water to cover the chicken. Bring it to full boil and cook for a few min. Remove chicken and discard water. Return chicken to the pot and add the dried chilies. In a bowl combine soy sauce, oyster sauce, water, garlic, ginger, sugar, cocoa powder, corn syrup and pepper. Pour over the chicken and chilies. Bring the mix to a gentle boil and simmer over medium-low heat for 20 min covered. Add onion and carrots to the pot and simmer for 10 min covered. Add potatoes, fresh chili and cook until they are tender, about 10 min with a lid half open. When the chicken and vegetables are tender, drain the noodles from the soaking water and add to the pot. Raise the heat to medium-high and continue to cook until the noodles are tender yet chewy, about 3 – 5 min uncovered. Remove the pot from the heat and let it sit for 5 min or so before you serve. Serve warm over rice if desired.

Johnsonville Brat Potstickers (Johnsonville)

1 375g pkg bratwurst sausages, casings removed
1 1/2 t minced garlic
1 c onion, thinly sliced
1 c shredded carrots
4 c shredded cabbage
1/4 cup soy sauce
1 t white pepper
40 – 45 potsticker wrappers (can sub won ton skins)
2 T vegetable oil
2 T water & more as needed to seal potstickers
dipping sauce

In a large skillet, crumble and cook sausage over medium heat until no longer pink and lightly browned; drain and remove from skillet. Using the same skillet, sauté garlic, onion, carrot and cabbage until tender. Add soy sauce, pepper and sausage; stir to combine. Remove skillet from heat. Spoon 1 T meat filling onto each potsticker wrapper. Brush edge of wrapper with water, fold in half and seal. In a clean skillet, heat oil and brown potstickers on both sides. Add water to skillet, cover and allow to steam for 5 – 7 min. Serve with dipping sauce.

Chinese Lion’s Head Pork Meatballs (omnivorescookbook)

1 lb ground pork (lean fat ratio 7:3) (can sub beef, chicken or shrimp)
4 T Shaoxing wine (or Japanese sake)
3 T light soy sauce
1 t dark soy sauce
3 t salt
1 T sugar
1 t grated ginger
1/2 c minced scallion or green onion
1 T cornstarch
12 – 15 water chestnuts, finely chopped (generate about 1 c)
3 eggs
1 c panko
2 T sesame oil
1 T peanut oil or vegetable oil

Put ground pork into a large bowl. Add 4 T water. Mix well with a spatula until water is fully incorporated. Add Shaoxing wine, light soy sauce, dark soy sauce, salt, sugar, grated ginger, cornstarch and scallion. Mix well. Add chestnuts and eggs. Mix a few times. Add panko. Mix well. Add sesame oil, mix until it forms a soft paste. Heat peanut oil in a nonstick skillet over medium heat until warm. Use bare hands to scoop about 1/3 c of the paste and shape it into a meatball. The meatball should be a bit runny, barely able to hold its shape (so the finished meatballs will be tender and juicy). If the meatballs cannot hold their shape, add a bit more panko and mix again. If the meatballs are still a bit tough, blend in more water and mix well, 1 T at a time until the paste turns soft. Carefully place 3 – 4 meatballs in the skillet and make sure to leave enough space to flip them. When the bottom side is just set, carefully roll the ball with a spatula to cook the other sides. Continue to do this until all sides are set and browned. Transfer to a plate. Continue to brown the rest of the meatballs. Add water to a steamer and place the plate of meatballs on the steaming rack. Heat the steamer over medium high heat, covered until the water begins to boil. Turn to medium heat. Cook covered until the meatballs are cooked through, in 40 min. Cook the second batch by using the same method. After cooking the first batch, check the water level and add more if it runs too low. Serve warm. Storage and reheat. Store the meatballs in an airtight container in the fridge for 3 days or in the freezer for up to 2 months. After steaming, the meatballs will render some fat and liquid. Drizzle it on the meatballs before storage, to keep the them tender and moist. The best way to reheat the meatballs is by steaming, the same method used to cook them. The meatballs will heat up evenly and still be moist inside. Alternatively, you can use the microwave. Make sure the container has some liquid (leftover grease or 1 t water) inside. Please a loose lid on top and heat it up in the microwave. Note: It can be difficult to keep the meatballs in shape, because the meat mixture is quite runny. You need to handle them gently, so the balls won’t break apart. You can cook the top and bottom sides first, like cooking a very thick burger patty. Then you can use two spatulas to let the meatball stand, to cook the edges. The meatballs won’t look very pretty, but will still taste great.

Korean Style Pork Chops (jocooks)

4 pork chops
1 T olive oil
1/4 c soy sauce
2 T honey
4 cloves garlic, minced
1 t sesame oil
1 t ginger, minced
2 t sriracha sauce
black pepper to taste

Preheat oven to 400 F. In a medium size bowl whisk together the soy sauce, honey, garlic, ginger, sesame oil and sriracha sauce. Pour over pork chops and let marinade for about 20 min. Heat the olive oil in a large skillet for medium high heat. Add pork chops, without marinade, and cook for about 5 min for the first side or until it gets a nice brownish color. Flip the pork chops and pour the remaining marinade over them. Cook another 5 min on this side. Place the skillet in the oven to finish cooking them. Roast for about 10 min or until pork chops are completely cooked through. Note: If your pork chops are not very thick, you might not need to finish cooking them in the oven.

Sichuan Peppercorn Red Braised Ox Tail (food52)

3 lbs ox tails
4 T oil
approx 10 large thin slices ginger
12 cloves garlic, roughly chopped
2 red chilis (opt)
3 star anise
2 t red sichuan peppercorn, coarsely ground
1 T sugar
1/3 c rice wine, or sake
1/2 c soy sauce & 1/8 c for adjusting
1 c chicken broth or water
1 t rice vinegar

Note: Because this dish involves caramelising the sugar, I strongly recommend doing the initial sautéing/woking in a NON-STICK pot, then transferring the ingredients to an oven-proof pot (like cast-iron) to finish braising in the oven. In a non-stick pot, the caramelised sugar sticks to the meat instead of to the bottom of the pot, which can easily burn in my experience. This process is called “red braise” in Chinese cooking, referring to the amber/red sheen from the caramel. It’s quite important to grind the red sichuan peppercorn because they can be a bit unpleasant to bite into. You can use a stone mortar or spice grinder to do this, but if you have none, simply wrap the peppercorns in 2 layers of paper towel and smash them with a hammer. Preheat oven on 320º F. Rinse clean and dry ox tails with a clean towel. Heat up a large non-stick wok, or deep saute-pan with oil over HIGH heat (don’t worry about the amount of oil because it will be removed later). Brown ox tails in batches until all surfaces are covered and no more blood is being released. Set ox tails aside. Drain the oil and leave only 2 T in the wok/pan and turn the heat down to MEDIUM. Add ginger slices and cook until they shrivel up and get nicely browned on the edges, approx 5 min. Add ox tails back into the wok/pan, along with garlic (if you like it spicy, add 2 red chilis as well), star anise, sichuan peppercorn and sugar. Turn heat back on HIGH and keep turning the ingredients until the sugar has fully caramelised and all the ingredients are coated in deep brown, amber sheen. Transfer ALL the ingredients into a cast-iron or oven-proof pot and return it to the stove. Add the rice wine and 1/2 c soy sauce, and let it gently boil with all the ingredients for a min (turn and evenly coat the ingredients). Then add the chicken broth or water and bring back to a simmer. The amount of liquid shouldn’t be able to cover the ingredients (this isn’t a stew), and should taste slightly UNDER-SEASONED at this point because of the excess water, which will evaporate during the braising process. If it tastes generally BLAND, then adjust with more soy sauce. Transfer the pot (with the lid on) to the oven and let braise for 3 – 3 1/2 hours. Go back and turn the ox tails once every hour or so to ensure even braising. The ox tails should be very tender and almost falling off the bone and the braising liquid should have reduced dramatically. After braising, carefully remove the ox tails from the braising liquid without tearing them. Tilt the pot to direct all the braising liquid to one side, and skim off as much fat from the surface as you can, without reducing the actual sauce on the bottom (there should be QUITE a lot of fat). Discard the star anise and ginger slices (press on the gingers to extract as much sauce that’s clinging onto them before discarding). Leave the garlic which should have melted into the sauce at this point. Return the ox tails back into the pot, and return it to the stove over HIGH heat. Add rice vinegar and reduce the sauce SLIGHTLY, just until the ox tails are coated in a shiny sheen. Serve the ox tails over hot steamed rice. They get even better the next day.

Peking Style Pork Chops (sunshinedawn)

1 lb pro ribs or chops cut into pieces

Marinade

1 t sherry
1 t minced ginger
1 T soy sauce
1 – 2 T vinegar
1/2 t baking soda
1 T cornstarch
1 T flour
1 T ice water

Mix all ingredients together. Add pork and marinate for 3 – 4 hours. Deep fry pork and set aside.

Peking Sauce

3 T Worcestershire sauce
2 T ketchup
3 T sugar
4 T water
1 t cornstarch (premix with a little water til smooth)

Mix ingredients together and cook sauce til thickened and mix with pork chops.

 

Chinese Salt and Pepper Pork (simplecomfortfood)

4 thin pork chops
3 T light soy sauce
pinch of pepper
1 T sherry cooking wine
1 t superfine sugar
3 T cornstarch
oil for frying
green onion for garnish
chili pepper, sliced, for garnish
1 T Szechuan peppercorns
2 T sea salt
tiny pinch of Chinese five spice powder

Heat a large skillet on high heat. Add the peppercorns and the salt and continue to mix for about 5 min until the salt turns color, slightly. Remove from the heat and place in a small bowl, adding the tiny pinch of Chinese five spice. Once cooled, either get your mortar out and grind into a fine powder, or get your spice grinder (coffee grinder) out and toss everything in and do the same. Mix sugar, soy sauce, sherry and pepper in a small bowl. Coarsely chop your pork chops. I like taking the medallions and cutting them into various sizes, leaving the bone in tact with enough meat and fat to nibble on. Take a Ziploc bag and add in all of the cut up pork pieces, sprinkle with a t of the ground salt and pepper and pour the marinade on top of the of the pork. Massage the meat using the outside of the bag, then remove as much air as possible and seal the bag. Place in the refrigerator for 30 min or up to overnight. When you are ready to fry, heat your oil to 350 F. As the oil is heating, remove the pork from the bag, not including the marinade, and add to a bowl. Sprinkle the cornstarch on top of the pork pieces, and make sure every piece gets the cornstarch on it. When you are ready to fry, add pork in batches and cook for about 4 min. Once a light golden brown, remove to a strainer, and repeat the process with the remaining pork. Once you fried all of the pork, add the drained pieces back to the oil and cook for another 2 min. This will change the texture a bit more, as well as the color. Pretty amazing. Remove with your spider or tongs and place on some paper towel to let any excess oil drain off. Take a generous pinch of the ground salt and pepper and sprinkle on top of the pieces. Plate and sprinkle the sliced chilies and green onion on top of the pork. Spoon a bit of the salt and pepper mix on to the plate as well in case you or you guests want a little extra. This is great as a snack or as a meal and brings a great Chinese dish to your table.

Grandma’s Ngoh Hiang Five Spice Meat Roll (travellingfoodies)

600g minced pork (preferably with a fair bit of fat)
300g shrimp, meat only, cut into small chunks
2 – 3 large bombay onions, peeled and diced (can sub red onions or shallots)
about 10 pieces water chestnut, peeled and diced
2 – 3 spring onion, chopped or to taste
2 eggs
3 – 4 T flour
1 1/2 T five spice powder
1 t salt
2 T sugar
1 t pepper
1 piece of ngoh hiang bean curd skin, cut into 4 – 4 1/2″ wide strips
Cooking oil for frying

Mix all filling ingredients in a large bowl until thoroughly mixed. Wipe the surface of the bean curd skin with a very slightly damp kitchen towel. Generously put filling onto the middle of the ngoh hiang lengthwise leaving 1/2″ free at each end. The ngoh hiang is carefully rolled one time round, pressing the filling gently yet firmly against the bean curd skin to push out any trapped air within, because air bubbles would expand during the frying process and burst the skin. Roll over one more time and the excess bean curd skin can be trimmed off. The ends are also smeared with some egg wash to seal the opening. Do not attempt to roll over too many times as one would end up eating a lot of skin which can be rather salty. The sides are given one final press to secure the edges. This is important to prevent the filling from leaking during the frying process. (A little egg wash used for the later pan frying is dabbled and rubbed gently around the perimeter which acts as a sealant for the sides.) Repeat until all the meat filling is used up. In a heated wok, pour oil and maintain at medium high heat. Carefully slide each roll of ngoh hiang into the wok of oil and fry one side until they are lightly brown. Turn the meat rolls gently onto the other side and fry until they are lightly brown. Turn them over once again and bring up the heat slightly and fry until they darken slightly to light golden brown. Remove from wok, drain off excess oil in a wire sieve or rack and place them on a plate lined with kitchen towel to absorb any remnant oil. Optional: To pan fry them with egg wash, simply slice the ngoh hiang when they have cooled down slightly into thick slices. Dip each piece generously with egg wash before pan frying them on both sides until the egg wash crisps up. Remove from oil, drain and plate. Serve warm with chili sauce and dark sweet sauce.

Asian Pork Tenderloin with Ginger Glaze in the Crock Pot

Rub

1 T brown sugar
2 t salt
1 t powdered ginger
1/2 t cinnamon
1 t garlic powder
1/2 t powdered cloves
1/4 t black pepper
1/2 t crushed red pepper
2 lbs pork tenderloin
1/2 c water

In a small bowl combine brown sugar, salt, powdered ginger, cinnamon, garlic, cloves, black pepper and crushed red pepper. Place tenderloins in the slow cooker. Rub the seasonings over the pork, including the bottom. Pour 1/2 c water in the slow cooker, on the edge or in the middle so that you don’t wash off all the spices you just rubbed on. Cook on low for 6 – 8 hours. Preheat your broiler. Line a baking sheet with aluminum foil and spray with non stick spray. Remove the pork from the crock pot (discard the liquid) and place on the lined baking sheet. Brush a generous amount of the glaze on the pork. Put your oven rack as high as it will go, and broil the pork for 1 or 2 min until bubbly and caramelized. Don’t walk away! Repeat 2 to 3 more times until it is as crusty as you want it. Don’t go many more times than this though, or your pork will dry out. Serve with remaining glaze on the side and garnish with lime and cilantro.

Glaze

1/2 c brown sugar
1 T cornstarch
1/4 c rice vinegar (can sub white vinegar)
1/2 c cold water
2 T soy sauce
2 t fresh ginger, minced
fresh cilantro, to garnish
lime wedges, to garnish

Combine brown sugar, cornstarch, rice vinegar, COLD water and soy sauce in a small saucepan. Set over medium heat and stir until mix thickens, about 4 min. Remove from heat and stir in minced ginger.

 

Asian Pork Meatballs With Ginger Honey Sauce (soufflebombay)

Meatballs

1 1/2 lbs ground pork
2 T minced sweet or red onion
2 large cloves garlic, minced
1 t minced ginger
1/2 T sesame oil
Kosher salt & pepper

Combine all ingredients together and form balls. They will be wet. It’s fine, just get them to hold together. Place on a greased (about 2 – 3 T olive or grape seed oil) baking sheet until ready to cook. When ready to cook, preheat oven to 350 F and bake until nicely browned. (Can fry in a fry pan to brown then bake in the oven about 10 min or so til browned.)

Ginger Garlic Sauce

3 T sesame oil
1 t minced garlic
1 T minced ginger
1 1/2 T rice wine vinegar
2 T honey
1 – 2 T Chili with Garlic Sauce or to taste
1/2 t cornstarch
cilantro for garnish

In a frying pan with sides combine sesame oil, garlic and ginger and saute for 1 – 2 min until fragrant. Add in vinegar, honey and chili with garlic sauce and bring to a boil. Add in cornstarch and whisk until combined and thickened. Taste and adjust. Place meatballs in your pan, coat with sauce, garnish with cilantro leaves (if you like) and serve.

 

Chinese Pork Meatballs (westviamidwest)

1 lb ground pork
1 T cornstarch
1 t minced ginger
3 garlic cloves , minced
2 t brown sugar
2 t soy sauce
1 t five-spice powder
2 pinches ground white pepper
3 T peanut oil

In a large bowl combine pork, cornstarch, ginger, garlic, brown sugar, soy sauce, five-spice powder and pepper and mix well. Roll 1 heaping T pork mixture into a ball and continue until all the pork mix is used. In a wok over medium heat, heat the peanut oil. Using a wok spatula, spread the oil to coat enough of the wok surface to fry about 10 meatballs at a time. Lower the meatballs into the wok in batches. Cook without moving for about 2 min or until the bottoms are cooked through. Use the spatula to carefully rotate the meatballs to cook on the other sides. Keep rotating the meatballs gently until cooked through. Makes about 20 meatballs. Note: For a heavenly dipping sauce, combine equal parts low-sodium soy sauce and honey.

Vietnamese Dipping Sauce (nuoc cham) (rasamalaysia)

1/4 c sugar
1/2 c warm water
3 T lime juice
1/4 c fish sauce
1 – 2 bird’s eye chilies, cut into very fine rings
1 clove garlic, minced finely (opt)

Add fish sauce, water, sugar and lime juice into a small bowl and mix well until sugar is completely dissolved. Add garlic and chilies and stir.

Easy Stir Fried Beef With Mushrooms and Butter (seriouseats)

1/2 lb flank steak, sliced about 1/8″ thick
1/4 t salt
1/4 t sugar
1/8 t ground black pepper
1/2 t Shaoxing wine
1/2 t soy sauce
1 t & 3 T vegetable oil, divided
1/2 t cornstarch
1 ginger piece, sliced 1/4″ thick
1/2 lb mix variety of mushrooms, sliced about 1/4″ or more thick
2 t soy sauce
1 T butter
2 medium cloves garlic, finely minced (about 1 t)

Place beef in a large bowl. Add salt, sugar, ground black pepper, Shaoxing wine, soy sauce, 1 t oil and cornstarch. Mix well and set aside for 30 min. When ready to cook, heat 2 T oil in a wok over high heat until smoking. Add ginger. Cook for 30 seconds and then remove and discard the ginger. If the wok is no longer smoking, reheat until it is, then add beef. Spread the beef out with the spatula, cook without moving until lightly browned, about 1 min. Continue to cook while stirring regularly until half cooked, about 2 min longer. Transfer to a bowl and set aside. Heat 1 T oil in wok over high heat until smoking. Add mushrooms. Stir and cook mushrooms until they start releasing their water. Continue cooking, stirring frequently until the water evaporates. Depending on the type of mushrooms you use, this can take 5 min or more. Once the water evaporates, add soy sauce. Stir and add in butter and garlic. Toss the butter with the mushrooms until fragrant, about 1 min then return the beef to the wok. Cook, stirring until beef is cooked through, about 1 min longer. Transfer to a serving platter immediately and serve with white rice.

The Best Chinese Noodle Sauce (Da Lu Mian) (omnivorescookbook)

24 oz dried noodles of your choice

Rehydrate

2 handfuls dried lily flowers (2 c once rehydrated)
10 dried shiitake mushrooms (2 c once rehydrated)
1 small handful dried woodear mushrooms (2 c once rehydrated)

Gently rinse the dried lily flowers with tap water. Transfer to a big bowl and add 4 c hot water. Rehydrate until tender, about 1 hour. Then remove tough ends of rehydrated lily flowers. Transfer 2 c marinating water to another bowl without any of the solids that may have settled on the bottom. Set aside. Gently rinse dried shiitake mushrooms with tap water. Add mushrooms and 2 c hot water to a big bowl. Rehydrate until tender, about 1 hour. Then drain and slice the mushrooms. Add woodear mushrooms to a small bowl and add hot water to cover. Let rehydrate for 1 hour. When woodear mushrooms turn soft, gently rinse, drain and set aside.

Marinade

1 lb shrimp, peeled and deveined
12 oz pork tenderloin, thinly sliced
2 T Shaoxing wine (or dry sherry), divided
4 t cornstarch divided
3/4 t salt, divided

Combine shrimp, 1 T Shaoxing wine, 1/4 t salt, and 2 t cornstarch in a small bowl. Mix well by hand and marinate for 15 min. Combine pork, 1 T Shaoxing wine, 1/2 t salt and 2 t cornstarch in a small bowl. Mix well by hand and marinate for 15 min. Chop and prepare the other vegetables. Combine the the 1/4 c cornstarch with 1/2 c water in a bowl. Mix well and set aside.

Sauce

2 T vegetable oil
1  28 oz can chopped tomato
4 green onions, chopped
1 T minced ginger
4 c chicken stock
2 T soy sauce
1 t salt or to taste
2 T oyster sauce (opt)
1/4 c cornstarch
1 T toasted sesame oil or homemade chili oil (opt)

Heat oil in a 5 1/2 qt dutch oven over medium heat until hot. Add lily flowers, shiitake mushrooms and woodear mushrooms. Stir and cook for 1 min.  Add green onion and ginger. Stir a few times until fragrant. Add canned tomato, stir and cook for 1 min. Add the 2 c marinating water from the lily flowers, chicken stock, soy sauce and salt. Bring to a boil over medium high heat, stirring constantly. Turn to medium low heat and simmer for 15 min.  Add shrimp. Stir and cook until the shrimp turn white, 1 – 2 min. Add pork. Stir and cook until just cooked through, 1 – 2 min. Whisk the cornstarch water again and swirl in half of it. Stir until fully incorporated. Slowly add the rest of the cornstarch water and stir until the gravy reaches the desired thickness (you will have some slurry left if you prefer a thinner gravy). Taste the sauce and add more salt if needed. Drizzle with sesame oil or homemade chili oil to finish up, if using. The sauce should be slightly salty by itself. Remove the pot from your stove and cover to keep hot. Cook noodles according to instructions. Drain and transfer to each serving plate. Serve the sauce hot over the noodles. Note: Wide, thick noodles made with wheat flour work the best. If you want the meal to be extra fancy, you can make hand pulled noodles. Can use some oyster sauce to add more flavor and sweetness. If you do not have a bottle of it on hand, use 1 T soy sauce and 2 t sugar instead. Not all lily flowers have tough ends. Depending on the quality of your flowers, you might not need this step. Feel the end of the flower with your hand. If there is a thin, tough, woody stick (less than 1/2″), snip it off and discard it.

Spicy Korean Chicken Wings (rasamalaysia)

Chicken Wings

2 – 3 lbs chicken wings
salt
ground black pepper

Preheat the oven to 450°. Line a baking sheet with parchment paper. In a large bowl, season wings with salt and pepper. Transfer wings, skin side up, on the baking sheets and roast them for about 40 – 45 min until they are cooked through and crisp.

Sauce

3 cloves garlic, minced
3 T Korean red chili pepper paste (Gochujang)
1/2 t Korean chili powder (Gochugaru)
2 T soy sauce
1/2 T Apple cider vinegar or Asian rice vinegar
2 T sugar
2 T water
1 t sesame oil
white sesame, for garnishing
chopped scallions, for garnishing

In a small sauce pan add ingredients except white sesame and scallions. Heat on low heat, whisk to mix well. Turn off the heat when it becomes saucy. Toss the baked chicken wings with the sauce, coat well. Garnish with the sesame and scallions. Serve immediately.

Korean Potato Side Dish (Gamja Jorim) (tofoodwithlove)

3 medium-sized potatoes (approx 2 cups), cut into 1/2″ cubes
2 T oil
1/2 c water
2 1/2 T soy sauce
2 T Corn Syrup
1 1/2 T sugar
1 T minced garlic
1/4 t salt
1 t roasted sesame seeds

Heat  oil in a pan and fry the potatoes (turning occasionally) on med-high heat for 5 – 7 min until half cooked and lightly seared on all sides. Add the water, soy, corn syrup, sugar and garlic and simmer for 6 – 8 min until potatoes are cooked and the sauce thickens and is no longer runny. Push the potatoes aside and tilt the pan to let the oil drip down. Spoon out the excess oil and discard it. Place the pan on the heat again and add salt to taste. Sprinkle with sesame seeds and toss to coat. Dish out into a bowl and serve warm or cold. Great for lunchboxes too!

Gordon Ramsay’s Sticky Pork Ribs (pinkostitnotes)

2 kg pork ribs, separated
sea salt and freshly ground pepper
olive oil, for frying
6 – 8 garlic cloves, peeled and sliced
10 cm piece of fresh ginger, peeled and sliced
2 – 4 t dried chilli flakes, to taste
2 t sichuan peppercorns
8 whole star anise
8 T runny honey
200 – 300ml soy sauce, divided
4 – 5 T rice vinegar
600 ml Shaoxing rice wine or medium-dry sherry
10 spring onions, trimmed and sliced
800 ml chicken stock

Preheat the oven to 350 F. Season ribs with salt and pepper, pushing the seasoning into the meat. Heat a roasting tray on the stove with a little olive oil and brown the ribs for 5 – 10 min until they are coloured on all sides. Add garlic, ginger, chilli flakes, sichuan peppercorns, star anise and honey and continue to cook over the heat for 2 min until the honey begins to caramelise. Add half the soy sauce, rice vinegar and Shaoxing wine and bring to the boil, simmering for 1 min. Taste and adjust the flavours, adding a little extra vinegar and/or soy sauce if necessary. Add the spring onions and stock and bring to the boil. Place in the preheated oven and cook for 1 hour until tender, turning the ribs halfway through the cooking time. Messy but necessary bit: Remove pan from oven and place back on the stovetop. Heat the marinade and reduce until the sauce is thick and syrupy. Turn the ribs in the sauce to coat them well, then serve.

Pressure Cooker Chinese Red Cooked Chicken Thighs (dadcooksdinner)

Sauce

1/2 c soy sauce
1/4 c water
1/4 c raw sugar or brown sugar
1 T dry sherry
1/2 t  five-spice powder
2 cloves garlic, crushed
1″ piece of ginger, crushed
white part of 2 scallions, roots trimmed, crushed

In a small bowl, whisk the soy sauce, 1/4 cup water, raw sugar, dry sherry, and five-spice powder until the sugar starts to dissolve. Stir in the crushed garlic, ginger and scallions.

Chicken

8 skinless chicken thighs (abt 3 lbs)
2 T cornstarch
1/4 c water
2 scallions, sliced, green part only

Put the chicken thighs in the pot and pour the sauce over them. Turn the thighs to coat with sauce, then pack them down to submerge them in the sauce as much as possible. Lock the lid on the pressure cooker. Pressure cook for 25 min with a natural pressure release: Pressure cook on high pressure for 25 min then let the pressure come down naturally, about 20 min more. Scoop chicken thighs to a platter with a slotted spoon, leaving as much of the sauce behind as possible. With the lid off of the pot, set the pressure cooker to sauté mode. Scoop the solid pieces of garlic, ginger and scallion out of the sauce with a slotted spoon, then wait for the sauce to start to simmer. Whisk the cornstarch and water to make a cornstarch slurry. Whisk the cornstarch slurry into the simmering sauce, then remove from the heat. Ladle some sauce over the platter of chicken, sprinkle with the sliced green onion and serve.

Sweet and Sticky Honey Teriyaki Chicken (modernhousewife)

1 1/2 – 2 lbs boneless skinless chicken thighs
1/3 c honey
1/3 c teriyaki sauce
1.5 T soy sauce
2 T minced garlic
1 T onion powder
1 t black pepper
black and white sesame seeds for garnish

Preheat oven to 425 F. Arrange chicken in a deep baking dish. In a medium bowl, whisk together all other ingredients until well combined. Pour sauce over chicken ( if making ahead you can now cover with aluminum foil and refrigerate over night, or freeze). Place in preheated oven for 25 min. Remove from oven when nicely browned and sprinkle with black and white sesame seeds if desired.. Note to Me: Add a little cornstarch to sauce mix to thicken it.