Sichuan Peppercorn Shrimp. Kung Pao Chicken. With all of this talk about Chinese food it was about time that I got down to cooking some!
There are several different types of Chinese cuisine and I would have to say that my favourite is the cuisine that comes from the Sichuan province for its use of chilies and the mouth numbing Sichuan peppercorns. Kung pao chicken is a quick and tasty dish that hails from the Sichuan province and uses both chilies and Sichuan peppercorns and it is a dish that I keep coming back to for more. This recipe is really easy to make though some of the ingredients may not be in every pantry. Although you can replace some of the ingredients with more commonly available ones, I recommend that you try to track down some of the Sichuan peppercorns as they really bring a lot to the table. Sesame chicken wonton cups Recipe.
To make ahead: Can be prepared through step 3 up to 6 hours in advance.
Details See full recipe at www.healthyseasonalrecipes.com Tags Add tags to help organize recipes in your box. ( Add Tags ) Ingredients ( Edit ) 8 ounces boneless, skinless chicken breastcooking spray24 wonton wrappers, about 6 oz.2 tablespoons tahini2 tablespoons soy sauce or tamari sauce2 tablespoons maple syrup2 tablespoons mayonnaise1/2 cup thinly sliced snow peas1/2 cup shredded carrot1/2 cup thinly sliced scallions2 tablespoons chopped basil and/or cilantroblack sesame seeds for garnish, optional Instructions Place chicken breast in a...Meanwhile, Preheat oven to...Whisk tahini, soy or tamari,...See full instructions on www.healthyseasonalrecipes.com Notes ·Add Notes Popular Videos. Hainanese Chicken Rice. Over the last while I have come across several posts for Hainanese chicken rice which have sounded really good.
Tom Yum Goong Soup (Thai Hot and Sour Shrimp Soup) Tom Yum Gai (Thai Hot and Sour Chicken Soup) One of my favourite things to order at Thai restaurants is soups as they are always so vibrant, fresh and tasty!
As it turns out they are also really easy to make at home with just a few exotic ingredients that you should be able to easily find at a local Asian grocery store. This chicken soup balances spicy, sour, salty and sweet elements with a focus on the spicy and sour provided by the chilies and lime juice. Of course this soup is finished off with plenty of fresh herbs including kaffir lime leaves and cilantro. Whether you are looking for a warming soup for cooler days of a light soup for warmer days, this soup fits the bill nicely! For those that like it spicier, the addition of chili oil or nam prik pao is really nice. Chicken and Sweet Corn Soup. While I was on vacation I got the chance to eat at a Chinese restaurant and the chicken sweet corn soup on the menu caught my attention.
Shrimp Wonton Soup. When I go out for Chinese one of my favourite things to get is shrimp dumplings whether steamed or in a tasty wonton soup and with the cold weather I was thinking that wonton soup would be perfect.
A wonton soup is usually pretty basic consisting of only the wontons in a broth, though you can add other things like vegetables and even noodles. With the soup being this simple you really want to make sure that both the wontons and the broth are nice and tasty. Lets start with the broth, and let me just say that there are probably about as many different ways of making wonton broth as there are people making it. At it's base it seems that the common ingredients are pork bones, ham and dried stock fish and from there you can make your own tweaks. Dan Dan Mian (Noodles in Spicy Chinese Peanut Pork Sauce) The bang bang chicken that I made a few days ago reminded me of another one of my favourite Sichuan dishes, dan dan mian and that is not too surprising given how similar they are.
Dan dan mian or dandan noodles is a Chinese Sichuan dish consisting of pork and preserved vegetables in a spicy chili oil based sauce with Sichuan peppercorns that is served over noodles. There are many different variations on dan dan noodles and one common one is to add sesame paste which makes the sauce very similar to the bang bang chicken sauce.
I first came across dan dan noodles on Appetite for China a number of years ago and I had to make it right away! Unfortunately I was never completely satisfied with the photo that I took to go along with the recipe so I seized the impending Chinese New Year as an excuse to update the photos! The original, thicker sauced version is above, the more soup like sauce version is below and I definitely prefer the more soup like version! Servings: makes 4 servings. Char Siu (Chinese BBQ Pork) Over the last little while I have been craving some char siu bao or Chinese bbq pork buns and it was finally time to satisfy that craving.
Of course the first step to making the char siu bao was to make the cha siu or Chinese bbq pork. Char siew is actually pretty easy to make, you simply marinate the meat in a sauce that is flavoured primarily with hoisin sauce and a hint of five spice. After marinating you roast the pork and then broil it for a few minutes to get a slightly charred and crispy outside. Given that you are roasting the pork in the oven I recommend using a fattier cut of pork like the butt or the shoulder.