Chinese Garlic Pea Shoots + Kung Pao Chicken

Two posts in one week?? Yes, I'm pinching myself as well. What is this, 2009 or something? ;)

Anyway, I guess this really doesn't count as a post because #1, this is the easiest and fastest meal ever and #2, I don't even have an "official" Bon Appetit or Gourmet magazine recipe for it. But don't be fooled -- anything pulled from my mom's cooking files is legit (especially when it comes to food from da motherland). It's just that "a little pinch here" and "handful or two there" is kinda hard to translate into tangible quantities. But I'll try my best...


Back in the day, AC and I used to eat this all the time. It's fast, fresh, and so much better than your typical Chinese takeout or delivery. The secret to great Kung Pao chicken is the marinade -- or cornstarch, really. The Chinese (I say that like they're some exotic specimen) use cornstarch for nearly everything. Usually it's to help thicken soups or sauces. But in this case, it's combined with the marinade to create a protective coating around the chicken pieces so that the meat doesn't dry out when stir-fried. That's probably why chicken is always unusually moist, velvety and soft in Chinese restaurants -- it's all because of the cornstarch, baby!!

Of course, letting the chicken sit in the marinade for a couple of hours will also make a huge difference. Sherry is another big ingredient in Chinese cooking: whenever you use soy sauce, use equal parts sherry to offset the saltiness. For the Choi version of this marinade, we do equal parts soy sauce and sherry, a drip (or two) of sesame oil for sweetness, a double drip of hot chili oil (we like our food spicy), and some hot pepper flakes for even more kick. Pour this along with a spoonful or so of cornstarch over the chicken, and you're ready to go.



Btw, the pea shoots are equally wonderful and simple -- they were actually going to be the highlight of this post! But then I got so caught up and excited about the whole cornstarch shebang, I couldn't stop myself. Yup, really living on the edge here. Anyway, my "spoonful of this" and "pinch of that" recipe for pea shoots can be found below. Enjoy! :P

Chinese Garlic Pea Shoots + Kung Pao Chicken
Recipe by SC

Garlic Pea Shoots
1 plastic bagful of fresh pea shoots, rinsed with H20
8-10 cloves garlic, minced
2-3 T olive oil
1/8 C water
white pepper, to taste
garlic powder, to taste
salt, to taste
[measurements are approximations]

Pour a couple tablespoons of olive oil into a large frying pan so that it covers the entire bottom. Heat on high until the oil begins smoking. Add minced garlic and stir until it just begins to become fragrant, about 30 seconds. Add washed pea shoots and stir-fry until greens wilt, about 3-5 minutes. Add a splash of water and immediately cover the pan. This will create steam and further "soften" the vegetables. Steam for about a minute more. Uncover and season with white pepper, garlic powder, and salt.

Kung Pao Chicken w/ Cashews
2 chicken breasts, diced
2-3 cloves garlic, minced
1 zucchini, chopped
1 red bell pepper, chopped
1 yellow red pepper, chopped
1/2 onion, chopped
1/4 - 1/2 C cashews or peanuts
1/4 C soy sauce
1/4 C sherry
1/2 t sesame oil
1 t hot chili oil
1 t hot pepper flakes
1 1/2 T cornstarch
oyster sauce, to taste
[measurements are approximations]

Combine bottom six ingredients together in a bowl. Pour over diced chicken and let marinade for a couple of hours or overnight. Heat large pan over high heat until it begins smoking. Add minced garlic and stir until it just starts to become fragrant, about 30 seconds. Add chicken and marinade sauce into pan, and stir-fry until almost cooked through (about 3-5 minutes). Remove meat from heat.

Pour a couple teaspoons olive oil into the same pan. Once the oil becomes hot, add zucchini, bell peppers, and onion. Stir fry until vegetables become soft, about 3-5 minutes. Add chicken and cashews, mixing over heat for about 1-2 minutes more. Lightly sprinkle about 1-2 teaspoons oyster sauce over mixture and stir. Remove from heat and serve.
Continue reading for recipe...

Real Chicken Noodle Soup

I've been really sick this past week. Fever, migraine, chills, sore throat, body aches, coughing -- the whole nine yards. But guess what I woke up to that made being sick almost worth it?



Even the broth was made from scratch (and love) :D

If homemade chicken noodle soup can't make you feel better, I don't know what will! Once I get out of my delirious state, I'll have to bug AC for the recipe. Not that I'm biased or anything, but you'll definitely want this one. Until then, it's off to bed for some sleep, meds, and more sleep....



Cooking credit goes to this cutie; am I a lucky girl or what?! ;)
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Korean Spicy Barbecue Chicken

If I had to guestimate, I would say that about 85% of all Korean food is the color red. What does that mean? Well, it makes for a very vibrant and flavorful cuisine that's just a tad bit spicy. Before AC, I could hardly tolerate the heat -- I even used to think kimchi (Korean pickles) was spicy! Now that I'm older and wiser, I know kimchi is just child's play...bring on the real heat ;)

This chicken dish used to be one of my favorite meals back in the day because it was one of the few Korean foods that I could actually eat! Don't be fooled by its fiery, red looks though. While the marinade does contain some red pepper paste, it also has equal parts of sugar in it -- which when cooked, caramelizes to make a wonderfully sweet and spicy glaze. Ginger and garlic add more depth and spiciness to the flavor; pureed onions add a different, more subtle type of sweetness. Best served slightly charred and on the cusp of burnt, this is a dish that even those who think kimchi is spicy will enjoy.

Korean Chili Paste Spicy Chicken
Adapted from Week of Menus

8 boneless, skinless chicken thighs
1/4 cup kochu'jang (red pepper paste)
2 tablespoons soy sauce
1/4 cup white sugar
2 tablespoons mirin
1/2 cup onion, pureed
3 tablespoons minced ginger
2 tablespoons minced garlic

Mix all ingredients together (except chicken) in a large bowl. Add chicken and marinade overnight. Barbecue or broil until slightly charred.
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Spicy Chicken Claypot w/ Shiitake Mushrooms, Tofu and Napa Cabbage

You know when something's big and/or significant when it's all over Facebook. We've been having torrential downpours in the Bay Area for the past couple of days -- and I swear, everyone's Facebook status from around here was about the rain. I even had a friend in Japan ask, "Is everything ok in California? From all the Facebook status updates, it sounds like the world is going to end over there!" Which did seemed true at the time given the ominous dark clouds and never-ending sheets of rain. But also keep in mind that we live in California, and any hint of rain sends people into a hissy :)

Anyway, I actually love the rain because it reminds me of my childhood in Berkeley. It wasn't until I moved away to Chicago that I learned that rain does not equal winter, and winter is not always "pleasantly" cold. We've totally become wussies since moving from Chicago back to the Bay Area -- we were shivering in our apartment the other day, and I exclaimed, "It's freezing outside! How cold do you think it is?" To which AC responded, "Yeah, must be in the 50's today...probably not that much colder than Chicago." We looked up the weather online, and it ended up being 61 degrees! Chicago was only 48 degrees; how embarrassing. This does not bode well for our upcoming trip to Chicago in a couple of weeks...



Regardless of what the actual thermometer read (I swear it was colder than 61 degrees!), it still felt chilly enough to get our "fall/winter" appetites out in full force. AC has this killer chili recipe which I will post about later. But for now, here is an equally delicious and comforting cold-night dinner dish: Chinese chicken claypot.

What I love most about this claypot is its bold and flavorful sauce. The spiciness comes from the ginger and star anise, the lingering heat comes from the generous dose of sriracha sauce, the subtle sweetness comes from the hoisin sauce, and the heartiness comes from all the leftover braising juices and chicken broth. Soaking up this rich and complex broth are juicy chunks of chicken, soft and pillowy shiitake mushrooms, tender napa cabbage, and spongy pieces of tofu. There is something so soothing and comforting about this, especially on a cold rainy night.

Slurp up, my friends -- and stay dry!

Spicy Braised Chicken with Mushrooms and Star Anise
Recipe adapted from Bon Appetit, January 1999

1 tablespoon peanut oil
8-10 boneless, skinless chicken thighs
12 ounces fresh shiitake mushrooms, stemmed, caps quartered
2 cups chopped green onions
2 tablespoons minced garlic
1 tablespoon minced peeled fresh ginger
2 14 1/2-ounce cans low-salt chicken broth
1/2 cup hoisin sauce
4 whole star anise

6 cups 3/4-inch-wide strips Napa cabbage (about 1 small head)
7 oz (half a container) tofu, cubed
1-2 tablespoon sriracha chili sauce, or to taste

Heat peanut oil in heavy large pot over medium-high heat. Add chicken; sauté until brown, about 4 minutes per side. Transfer to bowl. Add mushrooms, 1 1/2 cups green onions, garlic and ginger to pot. Sauté until mushrooms are tender, about 5 minutes. Return chicken to pot. Add chicken broth, hoisin sauce and star anise. Bring to boil. Reduce heat, cover and simmer about 1+ hour.

Remove chicken from pot; cool slightly. Cut meat crosswise into 1/2-inch-wide strips.

Meanwhile, boil mixture in pot until reduced to 2 1/2 cups, about 30 minutes. Stir in cabbage, tofu and chili sauce. Boil until cabbage is tender, about 4 minutes. Return chicken to pot; simmer until heated through, about 2 minutes. Transfer to bowl. Discard star anise. Sprinkle with remaining 1/2 cup green onions.
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Grown-Up Potato Salad + Spicy (Oven) Fried Chicken

While I love those classic mayonnaise-based potato salads, I think they should only be eaten during summer barbecues when there are platefuls and platefuls of ribs nearby. I know...so cliche, but kinda true. :P So what to do when craving potato salad, but without any ribs (or grill, or backyard for that matter)?

After trying this recipe, I'd actually recommend ditching the creamy, all-American version for a more "grown up" adaptation instead. 100% mayonnaise-free, this warm potato salad has an unique, almost tangy flavor to it that comes from its whole grain mustard and lemon juice base. The capers, chopped shallots and parsley are also a nice addition which give it a sophisticated and bright taste. And here's the catcher -- it goes with just about everything (which is great for grill-less, backyard-less losers like us!).


I decided to pair this with spicy oven-fried chicken to add some crispiness to the meal. Per my mother's method, I always bake "fried" chicken in the oven...but it's usually with an Asian-based marinade of soy sauce, sherry, sesame oil, garlic and ginger instead. This was my first time making American-style fried chicken (we in Ameeeeerica!), so I wasn't sure what to expect.

Well, the satisfying crunch and crispiness of typical fried chicken was still the same (bonus points for grated parmesan cheese in the breading), but the flavor was much different. The marinade of buttermilk and hot sauce/pepper definitely came through in the chicken meat...and while that was delicious, I think I still prefer the Asian version instead :D

Regardless of marinade, I would highly recommend "frying" your fried chicken in the oven. It tastes exactly like the real thing, but without all the oil and fat.



Potato Salad with Capers, Shallots and Mustard
Recipe from Blue Kitchen

1-1/2 pounds small red potatoes
2 tablespoons olive oil
5 teaspoons whole grain mustard
4 teaspoons lemon juice
1/4 cup capers [chopped if large]
2 tablespoons finely chopped shallots [about 1 medium]
2/3 cup roughly chopped parsley
salt and freshly ground black pepper, to taste

While the potatoes are cooking, whisk the olive oil, mustard and lemon juice together in a small bowl. As soon as the potatoes are cooled enough to handle [but only just—you want this dish warm], slice them into halves and place them in a large bowl. Whisk the dressing again to combine, drizzle it over the potatoes and stir gently with a wooden spoon to coat potatoes. Add the capers, shallots and parsley to the bowl and stir gently to combine. Adjust seasonings with salt [if needed] and pepper. Serve immediately.

Spicy Oven-Fried Chicken
Adapted from Bon Appetit, June 2000

1 1/4 cups buttermilk
1/4 cup extra-virgin olive oil
3 tablespoons hot pepper sauce
2 tablespoons Dijon mustard
2 garlic cloves, minced
2 teaspoons salt
1 teaspoon ground black pepper
1 large onion, sliced
12 chicken thighs with skin and bones

1 cup dry unseasoned breadcrumbs
1/3 cup freshly grated Parmesan cheese
1/4 cup all purpose flour
2 teaspoons dried thyme
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper

Whisk buttermilk, oil, hot pepper sauce, mustard, garlic, 1 teaspoon salt and 1 teaspoon pepper in large bowl to blend well. Add onion, then chicken and turn to coat. Cover; chill at least 3 hours or up to 1 day, turning chicken occasionally.

Place racks on 2 large rimmed baking sheets. Whisk breadcrumbs, cheese, flour, thyme, paprika, cayenne and 1 teaspoon salt in large baking dish to blend. Remove chicken from marinade, allowing excess to drip off. Add chicken to breadcrumb mixture and turn to coat completely. Arrange chicken, skin side up, on racks on baking sheets. Let stand 30 minutes.

Preheat oven to 425°F. Lightly coat the chicken with Pam Cooking Spray. Bake until crisp, golden and cooked through, about 30-45 minutes.
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Easy Chicken Enchiladas

Saucy, homey, and always comforting -- I love me a good casserole. Not only does it feed and soothe the soul, but it also makes A TON of leftovers...which is always a welcome sight after a loooong day of work.


I'm not quite sure chicken enchiladas really qualifies as a real casserole dish...but they're bubbly, saucy and baked in one of those 9x13 inch Pyrex dishes (that has to count!). However, this is not your typical bread crumb, cream of mushroom casserole. In fact, besides the melted cheese -- nothing about it resembles the heavy butter and cream mixture that most casseroles are known for.

Instead, the chunky enchilada sauce is full of fresh tomatoes, onions and chopped chipotles (which give it a great smoky kick). And unlike the greasy, skimpy enchilada fillings that are so frequently served at Mexican restuarants, these are bursting with shredded chicken, fresh cilantro, chopped onion and of course, cheese.



To me, the corn tortilla is what brings it all together. Slightly crisped in a frying pan, the tortillas are wrapped around the chicken filling before everything gets covered in the enchilada sauce and cheese. Amazingly, they're able to retain their slightly chewy texture, which compliments all the saucy goodness wonderfully.

Who's excited for lunch, dinner, and dinner again these next couple of days? :)



The Great After-Thanksgiving Turkey Enchiladas
Adapted from Bon Appetit, November 1998

3 T plus 1/4 C vegetable oil
1 3/4 C finely chopped onions
1 28-oz can enchilada sauce (we used HOT)
5 tomatoes, finely chopped
1 1/2 t finely chopped canned chipotle chilies
1 C chopped fresh cilantro

3 C coarsely shredded chicken (used a rotisserie chicken from Safeway/Costco)
3 C grated Monterey Jack cheese
3/4 C lowfat sour cream

Heat 3 tablespoons oil in large saucepan over medium heat. Add 1 1/2 cups onions and sauté until tender, about 5 minutes. Add enchilada sauce, tomatoes and chipotles. Cover; simmer 20 minutes, stirring often. Remove from heat. Stir in 1/2 cup cilantro. Season sauce with salt and pepper. Mix turkey, 2 cups cheese, sour cream, 1/4 cup onions and 1/2 cup cilantro in bowl. Season with salt and pepper.

Preheat oven to 350°F. Heat 1/4 cup vegetable oil in medium skillet over medium heat. Cook 1 tortilla until pliable, about 20 seconds per side. Drain on paper towels. Repeat with remaining tortillas.

Spread 1/2 cup sauce in 13 x 9 x 2-inch glass baking dish. Spoon 1/4 cup turkey mixture in center of each tortilla. Roll up tortillas. Arrange seam side down in dish. Spoon 2 1/2 cups sauce over enchiladas. Sprinkle with 1 cup cheese. Bake enchiladas until heated through, about 30 minutes. Rewarm remaining sauce in saucepan over medium-low heat. Transfer to sauceboat. Serve enchiladas, passing sauce separately.

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Chicken Stuffed With Prosciutto, Spinach and Mozzarella

What do you do when you have a couple of chicken breasts, some frozen spinach, and leftover cheese and prosciutto in your fridge? Why make stuffed chicken breasts, of course! ;)

Given the economic climate, AC and I have been trying our best to stay as prudent about our expenses as possible. We hardly eat out (you'll know when we blog about it), and we do our best to ensure nothing gets wasted (it expired last week? it's fiiiiine). This post is no exception. While stuffed chicken is not one of the sexier, more inspirational dishes out there -- it is certainly fast, economical, and healthy.


When I said what do you do with a couple of chicken breasts, some frozen spinach, and leftover cheese and prosciutto.... I, literally, really meant it. Take all the garbage -- I mean leftovers -- from your fridge and stuff it into a chicken breast. It actually tastes really good, especially with all the melted cheese oozing out. Makes me wonder how restaurants can get away with charging $20+ for something so simple.



Proscuitto, Spinach and Mozzarella Stuffed Chicken Breasts
SC's recipe

Chicken Breasts
Cheese of choice
Spinach, sundried Tomatoes, or another vegetable
Proscuitto, bacon, or another meat (optional)

Pound chicken breasts until flat and about 1 inch thin. Layer the filling/stuffing on one half of the chicken breast and fold. Tie stuffed breast together with a string or toothpick (we had neither, so used a wooden chopstick instead!). Season with salt and pepper. Broil for about 10-15 minutes, or until chicken is cooked.

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Five-Spice Chicken w/ Soy Lime Dipping Sauce (and Green Bean Salad)

I love recipes that require marinating. Specifically, because I'm lazy...and marinating usually requires very little prep work :D It's also wonderful to come home from work to a practically pre-made dinner. Pop the marinated meat into the oven, and voila! -- dinner is ready. Not only does this make for a quick and easy supper, it also ensures that that your meat will be extra flavorful and moist since it's been marinating in sauces all day/night. It's all about the small investments, big returns.





This recipe was no exception. The marinade was easy, yet the combination of spices yielded a fresh, bold and complex flavor. Five-spice alone is fairly vibrant. But when paired with turmeric and freshly roasted star anise, the flavor becomes increasingly fragrant and explosive. I would highly recommend serving this dish with the Soy Lime Dipping Sauce that is supposed to accompany it. It offsets the chicken's "spicyness" perfectly with a bright and refreshing lime taste that has just the right amount of heat. I literally drowned every bite of chicken in it :)

Pair this with a simple green bean salad and white rice. The fluffy rice will soak up all the flavorful juices wonderfully.



Five-Spice Chicken
Adapted from Epicurious, August 2001

Makes 4 servings

2 lbs boneless, skinless chicken thighs
3 T vegetable oil
2 T soy sauce
3 T minced ginger
2 T minced garlic
2 T sugar
2 t ground turmeric
1 t Chinese five-spice powder
4 whole star anise, toasted and ground into fine powder

In a bowl, combine the oil, soy sauce, ginger, garlic, sugar, turmeric and five-spice powder. Stir well to blend. Add chicken pieces, coating them evenly. Marinate in the refrigerator overnight.

Broil the chicken for around 10 minutes, turning over occasionally. Transfer to a serving platter and serve with the dipping sauce.

Soy Lime Dipping Sauce
Adapted from Epicurious, 2001

1 clove garlic. minced
2 fresh Thai bird chilies, minced
2 1/2 T sugar
1/3 C soy sauce
2 1/2 T fresh lime juice with pulp
1/4 C water

Combine the garlic, chilies and sugar together in a small bowl. Add soy sauce, lime juice and water. Stir until well blended.

Green Bean Salad with Cilantro and Soy-Glazed Almonds
Bon Appetit, 1996

Serves 6

1/4 C whole almonds
4 t soy sauce

1 lb green beans, trimmed and cut into 2 inch pieces
3 T rice vinegar
1 t vegetable oil
1 large garlic clove, minced
1 t fresh ginger, minced
2 T thinly sliced green onions
1/3 C fresh cilantro leaves

Stir almonds in a medium non-stick skillet over medium heat until lightly toasted. Add 3 t soy sauce and stir until soy sauce evaporates and coats almonds. Cool and chop.

Cook beans in a large pot of salted boiling water for 5 minutes, until just tender. Drain and rinse under cold water. Whisk vinegar, oil, garlic, ginger, and remaining 1 t soy sauce in a large bowl to blend. Add green beans and toss to coat. Season generously with salt and pepper. Sprinkle almonds, green onions and cilantro leaves over salad and serve. Continue reading for recipe...