Kung Pao Chicken

Have you ever found yourself craving the bold flavors of Chinese takeout but hesitating to try it in your kitchen?  You’re not alone. Many people think authentic Chinese cooking is complex and best left to the experts, but I'm here to show you that it's easier and more rewarding than you might think.

Today, we're diving into the world of Kung Pao Chicken, a classic Chinese dish that's a symphony of flavors and textures.  The beauty of making this dish at home lies in your control over the ingredients, especially the amount of oil used to cook the chicken. You can recreate this delicious stir-fry right in your kitchen by mastering a few basic techniques and understanding the importance of key ingredients and equipment.

Once you get the hang of it, Chinese cooking is manageable and an exciting culinary adventure.  Join me as we explore how a few simple ingredients can create a dish bursting with flavor and rich in texture.

 

Ingredients:

Chicken & Nuts:

• ½ lb boneless chicken thighs or legs, diced
• ¼ cup roasted peanuts

Marinade Ingredients:

• ¼ tsp salt
• ⅛ tsp black pepper
• 1 tsp sugar
• 1 tsp soy sauce
• 1 tsp cooking wine
• 1 tsp cornstarch

Sauce Ingredients:

• ¼ cup water
• 1 tsp chicken powder
• ¼ tsp salt
• ¼ tsp sugar
• 1 tsp cooking wine
• 1 tbsp soy sauce
• 1 tsp dark soy sauce
• 1 tsp cornstarch
• 1 tsp sesame oil

Vegetables (Total: 2 cups):

• Diced zucchini
• Red bell pepper
• Red onions

Aromatics & Stir-Fry Ingredients:

• 1 tsp minced garlic cloves
• 1 tsp minced ginger
• 3 dried hot chilies, halved
• 2 green onions, sliced
• 2 tbsp oil for stir-frying

Directions:

1.    Marinating the Chicken: Wash and dice the chicken, then mix it with the marinade ingredients.  Let it sit for at least 10 minutes.  Before cooking, add 1 tbsp oil to separate the meat.

2.    Preparing the Sauce: In a bowl, combine all sauce ingredients and mix well.

3.    Cooking the Chicken: Heat 1 tbsp oil in a wok over medium-high heat.  Add chicken and cook undisturbed for about 2 minutes per side until golden brown.  Remove and set aside.

4.    Stir-Frying the Vegetables: Add the remaining oil to the same wok.  Sauté ginger, garlic, and dried chilies until fragrant. Add diced vegetables and stir-fry for 5–7 minutes until slightly wilted.

5.    Combining & Finishing: Return the chicken to the wok, add roasted peanuts and red onions, and pour in the sauce.  Stir well and cook until the sauce thickens.

6.    Final Touch: Turn off the heat, toss in green onions, and mix gently.  Serve hot.

Enjoy your flavorful stir-fried kung pao chicken with peanuts and vegetables!

How to Boil Chicken in a Rice Cooker

With our busy lives, time-consuming recipes are often replaced by simpler, more efficient cooking methods.  The rice cooker, once used only for making rice, has now become a versatile kitchen tool for preparing quick and budget-friendly meals.  Today, I’ll share a simple method for boiling chicken in a rice cooker—a dish that can be enjoyed on its own, added to soups, salads, or even wrapped into spring rolls.

Ingredients:

• 3 pieces of chicken thighs or breasts
• 3 Thai kaffir lime leaves (optional but recommended)
• A few thin slices of ginger
• 4 green onions
• 1 bunch of cilantro
• Salt, pepper, and powdered sugar (for seasoning)
• ½ cup of water

Directions:

1.    Soak the chicken in a mixture of salt water and vinegar for 15 minutes, then rinse thoroughly.

2.    Lay the green onions and cilantro at the bottom of the rice cooker.  Arrange the chicken on top, then spread the ginger slices, and Kaffir lime leaves over the chicken.

3.    In a small bowl, mix water with salt, pepper, and sugar to taste.  Pour this mixture into the rice cooker.

4.    Close the lid and cook as you would for rice.  Once the liquid starts boiling, allow the chicken to cook for about 15 minutes or until fully done.

5.    Remove the chicken and let it rest before serving.

This quick and easy method ensures tender, flavorful chicken with minimal effort—perfect for busy days!

Japanese Salmon in Miso Sauce

When it comes to Japanese cuisine, we often think of Miso and seaweed. Japanese recipes always have very few ingredients and are in tiny quantities.  Japanese people are voted as a country with many over 100 years old, so Japanese nutrition is worth learning from.  Today I want to share a straightforward recipe.  This recipe, a one-pot meal, is not only simple but also packed with all the necessary nutrients for our body.  It is salmon marinated with Miso and cooked with mushrooms, a delicious and nutritious dish.  This recipe will be used with a rice cooker, and you can increase the amount of ingredients you need if you have to make it for many people.

Ingredients:

1 cup jasmine rice

8 oz. salmon fillet

12 oz. total assorted mushrooms, such as:enoki, oyster, white or brown beach,  or shitake

1/2 cup edamame

Sauce ingredients:

2 tsp miso paste

1 tbsp soy sauce

1 tsp mirin

1 tsp sugar

1 tsp cooking wine

1 tsp minced garlic clove

1 tsp minced ginger

Other items:

Water according to the ratio for the type of rice you are using. 1 to 1/2 cup water for jasmine

2 green onions, cut 3 inches long

Directions:

Wash the rice and set aside.

If the mushrooms you are using are too long or large for your rice cooker, cut off the stems and cut them into bite-sized pieces.

If using frozen salmon fillets, let them thaw.

Mix all the sauce ingredients.  Season to taste.

Line the bottom of the rice cooker with green onions.  Add the rice, then mushrooms, edamame, and salmon.  Pour in the water and sauce.  Close the lid of the rice cooker and press the cook button.  The cooking process will take approximately 20 minutes, depending on your rice cooker.  Once the rice is cooked, you may need to season it with salt or a little sesame oil.

Japanese Grilled Eggplants (Vegan-Friendly)

This dish is one of my favorite vegan recipes, featuring a delicate yet satisfying flavor.  Unlike many Asian eggplant dishes that are deep-fried or heavily stewed, this recipe keeps things light while still delivering rich umami notes from mirin, soy sauce, and sesame oil.

Ingredients:

Eggplants:

• 2 Japanese eggplants

Sauce Ingredients:

• ¼ cup water
• ¼ cup mirin
• 2 tbsp soy sauce
• 1 tbsp honey (or maple syrup for a vegan option)
• ½ tbsp sugar
• 1 tsp sesame oil

Garnish:

• 1 tsp roasted sesame seeds
• Chopped cilantro

Directions:

1.    Preparing the Eggplants:

·         Cut each eggplant into three equal sections.

·         Bring a pot of water to a boil and steam the eggplant pieces for 7 minutes.

·         Let them cool, then slice each piece open lengthwise.

2.    Making the Sauce:

·         Whisk together water, mirin, soy sauce, honey, sugar, and sesame oil in a small bowl until well combined.

3.    Grilling the Eggplants:

·         Heat a large sauté pan over medium heat and add 2 tbsp of oil.

·         Place the eggplants cut-side down and cook for a few minutes until they develop a golden, slightly charred surface.

·         Flip the eggplants, cook for another minute, then pour in the sauce.

4.    Simmering and Finishing:

·         Let the sauce simmer on medium heat until it thickens and coats the eggplants, about 2-3 minutes.

5.    Garnishing and Serving:

·         Sprinkle with roasted sesame seeds and chopped cilantro.

·         Serve hot over steamed rice for a wholesome meal.

Mexican Chicken Rice and Beans

Craving a hearty, flavorful dish that's satisfying and easy to make? Look no further!  Mexican Chicken Rice and Beans, also known as Spanish rice, is a classic comfort food that you can quickly adapt to your tastes.  While traditionally made vegan with beans and bell pepper, I like to add rotisserie chicken for an extra protein boost. This dish is perfect for using leftover roasted chicken, making it a versatile option for any meal.  With countless variations, I'm excited to share this simple and delicious recipe you can whip up effortlessly in a rice cooker.  Let’s get cooking and enjoy this delightful dish's rich, savory flavors!  Today, I'd like to share this easy recipe for making it in a rice cooker.

Ingredients:

• 1 cup basmati rice, washed and drained
• 1 can black beans, rinsed and drained
• 2 tbsp olive oil
• 1 cup white onion, diced
• 2 garlic cloves, minced
• 1 cup green bell pepper, diced
• 2 cups roasted chicken, diced
• 1 jalapeño, diced
• 2 cups chicken broth

Seasonings:

• 1 tsp salt
• 1 tsp cumin
• 1 tsp taco seasoning
• 1 tsp black pepper

Garnish:

• Chopped cilantro
• Sliced green onions

Directions:

1.    Heat olive oil in a medium pan over medium heat.  Add the diced onion and minced garlic, cooking for about 5 minutes until soft and fragrant.

2.    Stir in the bell pepper, jalapeño, and chicken, cooking for another few minutes.

3.    Add the rice and mix well, ensuring it is coated in the oil. Sprinkle in the salt, cumin, taco seasoning, and black pepper, stirring to combine.

4.    Transfer the mixture to a rice cooker and pour in the chicken broth.

5.    Set the rice cooker to the "Cook" function and let it finish cooking.

6.    Once done, fluff the rice with a fork and garnish with cilantro and green onions.

7.    Serve warm and enjoy!

 Tip:

You can adjust the seasoning after it has been cooking.

Steamed Eggplants and Tofu

Looking for a simple yet nutritious vegetarian dish that delights your taste buds?  This Steamed Eggplant and Tofu recipe is your perfect match!  It’s incredibly easy to make, packed with nutrients and combines the delicate flavors of eggplant and tofu in a harmonious blend.  Whether you're a seasoned vegetarian or just looking to add more plant-based meals, this dish will surely become a favorite in your kitchen.  Enjoy the wholesome goodness and vibrant flavors with every bite! 🍆🥢

Ingredients:

1 eggplant

8 oz. tofu

2 garlic cloves, minced

1 tsp ginger minced

2 tbsp oil

Sauce Ingredients:

2 tbsp soy sauce

1 tbsp sugar

1 tbsp chili sauce

1 tbsp oyster sauce

1/4 tsp salt

1 tsp mushroom powder

1/4 cup water

Garnish:

1 green onion slice

2 tbsp chopped cilantro

Chili, coriander

 

Directions:

Cut the eggplant into pieces and cut into quarters; soak the eggplant in a bowl of diluted salt water for 15 minutes, then rinse with clean water and drain.

Slice the tofu into thin slices about 1 inch thick, then cut into bite size pieces  .

Arrange the eggplant and tofu on a plate.  Place the pot of water in the steamer and put the plate of eggplant and tofu into steam for 15-20 minutes.

Add soy sauce, sugar, oyster sauce, chili sauce, and water to a bowl, stirring well to dissolve the sugar.

Add cooking oil to the pan, heat the oil, and saute garlic.  Then, pour in the bowl of sauce, cook until the sauce boils, and turn off the heat.  Next, add cilantro and stir well.

Pour this mixture onto a plate of steamed eggplant and tofu.  Slice a few slices of chili and sprinkle onions on top.

Serve with hot rice.

 

Tips:

Pairing the right side dishes with Steamed Eggplant and Tofu can enhance the meal's flavors and provide a well-rounded dining experience.  Here are some great side dishes to consider:

1.    Steamed Jasmine Rice: A classic accompaniment that soaks up the savory sauce and balances the flavors.

2.    Asian Cucumber Salad: Light and refreshing, with a tangy dressing that complements the dish.

3.    Miso Soup: A warm, comforting side that adds savory depth to the meal.

4.    Stir-fried green Beans with Garlic: Crunchy and flavorful, contrasting the soft eggplant and tofu.

5.    Vegetable Spring Rolls: Crispy and delicious, they make a great starter or side dish.

6.    Pickled Vegetables: Tangy and slightly sweet, they balance the savory main dish nicely.

These sides will enhance the dining experience and bring out the best in your Steamed Eggplant and Tofu recipe.  Enjoy your meal!

Vegetarian Mixed Sticky Rice

This delicious and easy-to-make mixed sticky rice dish is packed with nutritious ingredients.  You can customize it based on what you have available in your kitchen.  In this vegetarian version, a combination of mushrooms, vegetables, and vegetarian ham creates a flavorful and hearty dish.

Ingredients:

2 cups sticky rice

1 cup diced vegetarian chả lụa or ham chay

2 cups assorted mushrooms, diced

1 cup total mixed vegetables (corn, diced carrots, peas)

1 shallot, finely chopped

1 tsp minced garlic clove

2 green onions, chopped

2 tbsp coconut oil

Seasonings: soy sauce, salt, sugar, and mushroom seasoning

A little cooking oil

Directions:

Preparing the Sticky Rice:

Wash the sticky rice thoroughly and soak it overnight.  Drain well before cooking.

Preparing the Ingredients:

Wash and dice the mushrooms.

Dice the vegetarian ham into small cubes.

Cooking the Filling:

Heat a little cooking oil in a pan and sauté the shallots and garlic until fragrant.

Add the mushrooms and stir-fry until softened.

Add the vegetarian ham, season with soy sauce, sugar, salt, and mushroom seasoning to taste.  Stir well and turn off the heat.

Mixing and Steaming the Sticky Rice:

In a large bowl, mix the drained sticky rice with coconut oil.

Add the cooked mushroom-ham mixture and vegetables, stirring to combine.  Adjust seasoning, if needed.

Transfer the mixture to a steamer and steam for 20 minutes, or until the rice is fully cooked.

Serving:

Fluff the sticky rice and garnish with chopped green onions.

Serve with a side of soy sauce and chili for extra flavor.

Enjoy your warm and flavorful vegetarian mixed sticky rice!

Tips:

Add Vietnamese sausages, eggs, and chicken for non-vegans.   n