Tuesday, October 18, 2011

Chinese Mushroom Chicken Recipe

If you haven't figured it out yet, I'm a big fan of Asian food. I tried out the recipe below, and it turned out pretty well. Since I also like mushrooms, I will be making the Italian version of this dish as well. Stay tuned.

 Ingredients: 
10 oz. boneless and skinless chicken breasts, cubed
8 oz. of frozen mixed vegetables or zucchini
4 oz. mushrooms, halved
1 teaspoon corn starch
1 teaspoon Shao xing wine, or dry cooking sherry
2 tablespoons oil
4 slices peeled ginger
1 Chinese or unseeded habanero pepper, sliced (optional)
1 stalk scallion

Sauce: 
1 tablespoon low sodium soy sauce
2 tablespoon oyster sauce
1 teaspoon sugar
4 dashes white pepper powder
1/8 teaspoon sesame oil
Salt to taste
4 tablespoons water plus 1 teaspoon corn starch (to thicken the sauce). Alternatively, use 1  tablespoon of flour for the same effect.

Method: 

Marinate the chicken with wine, corn starch and 1/2 teaspoon soy sauce. Marinate for 15 minutes.
Mix the sauce ingredients and set aside.
Heat up a frying pan and add oil. Add ginger, scallion and peppers.  Sautee until aromatic. Add chicken into the pot and stir until the chicken is half-cooked. Add mushrooms and  vegetables into the frying pan and continue to stir-fry. Add the sauce into the pan and quickly stir until the sauce nicely coats the chicken, mushrooms, and vegetables. Continue cooking for about 1 minute or until the chicken is done.





Tuesday, October 4, 2011

Beer Battered Coconut Shrimp

The ingredients below will make a dish that is reminiscent of Outback's coconut shrimp.


Ingredients
  • 1 egg
  • 1/2 cup all-purpose flour
  • 2/3 cup beer
  • 1 1/2 teaspoons baking powder
  • 1/4 cup all-purpose flour
  • 2 cups flaked coconut
  • 24 shrimp
  • 1 1/2 cups oil for frying

Ingredients for Dipping Sauce:
  • 3 tablespoons of orange marmalade
  • 1 tablespoon of mustard
  • 1 tablespoon of horseradish
  • 2 tablespoons  of water
  • 1 tablespoon oil


 Directions
  1. In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
  2. Hold shrimp by tail, and drag in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes.
  3. Fry shrimp until golden brown. Remove shrimp to paper towels to drain. 


I used coconut flakes that I grated myself to make this dish.

Directions for Dipping Sauce:
  • Add 2 tablespoons of water and 1 tablespoon of oil to a small saucepan. Bring mixture to boil. Then stir in the orange marmalade, mustard and horseradish. Serve.


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