Chicken, Mushroom and Sausage Hotpot Rice,冬菇臘腸走地雞煲仔飯

This is a very traditional Hong Kong “Bistro” style cuisine.  You’ll never find it in a big fancy full service restaurant.  However it is one of the most popular “Winter” comfort food in Southern China region.   In Hong Kong, you will find the chef actually cooking hotpot rice outside the restaurants with several hot clay pots in a row at the same time, this also helps to attract people to eat in their restaurant.

Most of you would be familiar with various types of hotpot: Swiss cheese fondue, Japanese shabu shabu, sukiyaki, Korean Stone bowl rice, etc. In hotpot style cooking, you can retain the heat and temperature of the food for a longer time.

Hotpot rice is absolutely a traditional and authentic Cantonese cuisine. The rice is steamed in a clay hot pot with fragrant foods on top.  Generally, on the top of the rice is often put different kinds of Chinese preserved meat, and as the rice being streamed, both the aroma of the preserved meats and the scent of the clay pot permeate the rice.

I am using chicken today but you can also use pork spareribs in black bean sauce, or salty fish with minced pork.

Important Points:

1. It is all right to let the bottom of the rice to “burn” a little to achieve a special “charred” aroma
2. Use a mix ½ and ½ long grain rice and Thai jasmine rice
3. Use plenty of fresh ginger as this is the soul behind this dish

Chicken Hotpot Rice

Honey Garlic Chicken Wings

Here is the deal……….Great as a snack, Perfect to go with beers, Kids would love it, and Easy to make!

Honey Barlic Chicken Wings

Mobile Cooking School (無比烹飪學校) Chinese Recipes – back from 1966 by Miss Tam Kwok Mui (譚國梅)

Please check out these recipes!  They are some of the most original and oldest Chinese recipes from Miss Tam Kwok Mui (譚國梅).  Some of recipes don’t exist any more due to method changes or lack of cooking ingredients.  I have kept these recipes for 45 years and it is my honor and privilege to share it with all of you in a PDF file.  These recipes are the foundation of my Chinese cooking knowledge.  Please feel free to download them and let me know how it works!

Mobile Cooking School Chinese Recipes

Chicken Cordon Bleu with Creamy Mushroom Wine Sauce

Chicken Cordon Bleu is a French-inspired poultry dish, although evidence suggests that Chicken Cordon Bleu was actually developed in the United States by chefs imitating other stuffed meat dishes from Europe.

This is a rich and hearty classic dish using basic principles of layering meat inside other meat. While this is not the healthiest dish, I believe in moderation. Realistically you will be serving the chicken in conjunction with various accompaniments, so each guest will only be eating about 1/4 of a chicken breast. Served with a healthy selection of fresh vegetables, this recipe is bound to please.

In this post, I will teach you how to properly stuff the chicken cordon bleu breast as well as make a delicious and creamy sauce to accompany the meat. Click to read further:

Chicken Parmigiana with Farfalle Pasta

Parmigiana or eggplant parmigiana (Italian: “melanzane alla parmigiana” or “parmigiana di melanzane”) is a traditional Southern Italian dish made with shallow fried egggplant (“aubergine”) layered with cheese and tomato sauce, then baked.

In addition to the many Italian versions, variations of parmigiana have been developed across the world, most often in countries where large numbers of Italians immigrated. Examples of dishes developed outside of Italy from the original parmigiana include veal or chicken, dipped in a mixture of beaten eggs, breaded, shallow-fried and topped with a marinara sauce (red Sicilian tomato sauce) and mozzarella. It is then usually baked until the cheese is bubbly and brown.

The following is my version of chicken parmigiana, straight from Eddy’s Kitchen. Click to learn more!

BBQ-Grilled Organic Chicken Breast with Tomato, Italian Parsley in Marsala Wine Sauce

This is a very simple and delicious way to make chicken breast. People are often reluctant to cook with whole chicken breast because it ends up being dry. With my technique, you will have juicy and tender chicken off the grill. This is a wonderful summertime dish with a few simple ingredients.

Click to read more!

African (Jamaican) Jerk Chicken 非洲雞

African (Jamaican) Jerk Chicken

 

West Indian Hot Sauce

 

Jerk Chicken got it’s start when the Maroons (Marooned African Slaves) introduced African grilling and smoking techniques to the Arawak Indians. The Arawaks combined this cooking method with local spices and came up with a spicy smoked meat that has been a delicious favorite in Jamaica for many years. 

Scotch Bonnet peppers are what give Jamaican Jerk Chicken it’s heat. They are used in most spicy Caribbean recipes. If they are unavailable in your grocery store then you can use a Jalapeno pepper instead. 

Warning! Scotch Bonnet peppers are very hot. Don’t rub your eyes after handling them. I learned this the hard way. 

 This recipe calls for chicken legs but you can also use just the pieces of chicken you like to eat. However I prefer to use all thighs when making Jerk chicken. 

 Marinade (Jerk Paste)

 14 scallions (white and light green parts only), finely chopped 

2 Scotch bonnet chile peppers, including seeds, finely chopped (Jalapeno pepper is OK) 

1/3 cup sherry wine vinegar 

3 tablespoons soy sauce 

1-1/2 tablespoons hot pepper sauce, yellow West Indian style 

1/2 cup ground allspice 

2 tablespoons grated fresh ginger 

1/4 teaspoon grated nutmeg 

1 teaspoon ground cinnamon 

2 tablespoons vegetable oil 

1 tablespoon kosher salt 

1 teaspoon coarsely ground black pepper 

 Chicken 

8 whole chicken legs 

Juice of 3 limes 

1 tablespoon kosher salt 

Cooking (BBQ) Method:

In a food processor or blender combine the paste ingredients. Puree until smooth. 

Place the chicken legs in a large bowl and rub them with the lime juice and salt. Let it rest for half an hour.  Pour the paste over the chicken legs and rub it into the meat with your fingers. (Since the chiles are extremely hot, you may choose to wear rubber or plastic gloves when handling them.) Cover and refrigerate the legs for at least 8 hours or as long as 24 hours. 

Prepare the grill for indirect cooking over high heat (450° to 600°F). 

Grease the cooking surface with vegetable oil. Grill the chicken over indirect high heat, skin down first for 25 minutes, with the lid closed as much as possible, until the meat is opaque throughout and the juices run clear, Turn the chicken over and brush some oil on the skin and let it cooks for another 20 to 25 minutes. Remove from the grill and let rest for 3 to 5 minutes. Serve warm with more West Indian hot sauce. (Ketchup optional)  Some cold beers might ease the over heating throat when eating the chicken!

Thai Barbeque Chicken

Thai Barbeque Chicken

 

Thai Basil, 九層塔

 

1x Organic chicken   (cut into 12 pieces, 4 breasts, 4 legs, 2 wings, 2 backs)  

Marinade: 

4 large garlic cloves 

1 large shallot, roughly chopped 

1 one-inch piece of fresh ginger, roughly chopped 

1/2  teaspoon hot dry pepper flake 

1 cup Thai Basil leaves (九層塔) 

1/2 cup coconut milk (Aroy-D brand) 

2 tablespoons fresh lime juice 

1 tablespoon brown sugar 

1 tablespoon fish sauce (Golden Boy brand) 

1 tablespoon Kikkoman soy sauce 

1/2 teaspoon ground cumin  

Method: 

In a food processor or a blender, put garlic, shallot, ginger, cumin and pepper flake and chop until finely minced. Add the basil and process until finely chopped. Add coconut milk, brown sugar, lime juice, fish sauce and soy sauce process until well combined.  

Cut the chicken into twelve pieces: Place the chicken pieces in a large mixing bowl or in a resealable plastic ZipLock bag, and pour in the marinade. Turn the chicken several times to ensure the marinade is well mixed with the chicken.  Place chicken in a refrigerator for 4 to 6 hours, turning chicken occasionally.  

Remove the chicken pieces from the bowl and pour the marinade in a separate pot as sauce during serving. Brush the cooking grates clean and grease the grate with oil to ensure a non-stick surface. Grill the chicken, skin side down, over direct high heat for three to five minutes, with the lid closed, turn the chicken over once. Turn off the direct heat under the chicken and keep the other burner on under high temperature.  Let the chicken cook under Indirect heat for twenty minutes.  Chicken should turn golden brown during the process.  Boil the remaining marinade as sauce to serve.  Dinner is READY!

Barbeque Chicken

Backyard Barbeque Chicken

 1 x organic chicken (about three pounds cut to half) 

Sprinkle chicken rub all over chicken, skin and bone side, and let it sits for half an hour.  Turn up barbeque set to high for 15 minutes and turn it down to low.  Place chicken on grill skin side down and pull down the BBQ cover and let it cook for 25 minutes to half an hour.  Turn over the chicken (skin side up) and let it cook for 10 minutes with cover down.  Use a brush to brush barbeque sauce on chicken skin and cover it again for 15-20 minutes.  Watch out for grease fire, have a water spray bottle handy in case of flare up.  When chicken is ready, serve with some more barbeque sauce on the side.  Dinner is READY!!

Chicken Rub: 

Kosher salt                                                1/4 cup

Brown suger                                              1/8 cup

Garlic powder                                            2 Table spoon

Celery powder                                           2 Table spoon

Herbes de provence                                1 tea spoon

Thyme                                                           1/2 tea spoon

Paprika                                                          1/2 tea spoon

Freshly ground Black pepper               1/2 tea spoon

Cumin powder                                             1/2 tea spoon 

Mix the above items in a small dry bowl and store it in an air tight jar for future use. 

Barbeque Sauce: 

Apple Cider                                                ¼ cup

Ketchup                                                       1 cup

Dark brown sugar                                    ½ cup

Maple syrup                                                ¼ cup

Red wine vinegar                                       ¼ cup

Fresh lemon juice                                       1 tablespoon

Worcestershire sauce                               2 teaspoons

HP sauce                                                        ¼ cup

Garlic, minced                                             3 cloves

Shallot, minced                                           1 clove

Fresh ginger, minced                                 ½ teaspoon

Dijon mustard                                               1 tablespoon

Hot peper flake                                             1 teaspoon (if you like the heat)

Salt and pepper to taste. 

In a medium size cooking pot, use small amount of olive oil to sauté the garlic, shallot and ginger for two minutes.  Pour the rest of the ingredients to the pot, mix well and let it cook under medium heat for 15 minutes.  Let is cool off and store in freezer for future use.

Korean style B.B.Q. Chicken (Galbi), with Banchan (condiments)

Korean Style BBQ Chicken with Condiments

 

Korean Style BBQ Chicken, on the grill

 

Grill preparation

 

Ingredients:

1 Organic chicken (debone and cut into strip)              

Korean Banchan (condiments), select four to five kinds from a Korean market 

Mixed soybean paste, available in all Korean market 

Marinade: 

Chopped onion                4 table spoons 

Chopped ginger               1 table spoon 

Chopped garlic                1 table spoon 

Chopped green onion      2 table spoons 

Chopped shallot                 1 table spoon 

Kikkoman soy sauce         ¼ cup 

Sugar                                       ¼ cup 

Salt                                           1 tea spoon 

Sesame oil                             2 table spoons 

Method:

Put marinade in food processor (except sesame oil) blend into thick sauce.  Pour sesame oil last to mixture and mix it thoroughly.  Transfer marinade to a mixing bowl and add chicken strips.  Keep in fridge for an hour.  Place a large sheet of aluminum foil over your barbeque set and puncture small holes all over.  Turn on your barbeque set to high and wait till it is really hot.  Quickly transfer chicken strip to the hot aluminum foil surface for four to five minutes and turn chicken strip over and cook the other side for another four to five minutes.  Chicken should be ready when you see burn marks.  Transfer chicken onto a plate and sprinkle sesame seed on top before serving.  

 When serving Korean style barbeque, it is customary to serve with Banchan (condiments), bean paste and some soy sauce.  Also you can serve broad leave lettuce and plain rice with your chicken.  Very often they put some rice; banchan, bean paste, and chicken on the lettuce leave and eat it like a wrap.  

Note:

You can use the same marinade for beef, (bulgogi), beef ribs or pork dishes.  Serving style is the same with many banchan side dishes.  Oh, don’t forget to buy some “Kimchi” when you eat Korean food!