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JB- Chinese Inspired Risoto ( Amy Likes )

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rice

veg , meat, onions , garlic, ginger , beans etc . Anything which is strong enough to survive the cooking.

Make a stock based on JB Chinese Curry Sauce.

Marriande the main ingredients in JB Chinese Curry Sauce.

If using meat, Stir fry until sealed/browned.

Stir fry until veg start to soften.

Beans, prepare in your normal way. I used dried beans which have been rehydrated separately.

IMPORTANT Keep the Stock Hot .

Add the rice.

Laddle in the stock until everything is covered and give it stir to ensure everything is covered.

Cook on low / middle heat. Add small amounts of hot stock as needed.

I like to add chopped toms close to the end.

JB Chinese 5 Five Spice

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6 whole  star anise pods
1 ½ teaspoon whole cloves (or 1 1/4 teaspoon ground) 
1 cinnamon stick (3 inches long ) or two tablespoons ground
2 tablespoons fennel seeds
2 teaspoons Szechuan peppercorns ( or sub 3 teaspoons regular peppercorns)

JB – Tasty Veg / Beef / Pork / Chicken – Northern China Influence – Equal To Amy’s Gran

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Ingredients

For the marinade

450 g sirloin steak, sliced very thinly against the grain – Update, I’ve tried a few cuts. The best I found for flavour and texture was cross grain and picture, short skinny French Fries.

2 tbsp. Chinese black vinegar

60 ml soy sauce – For those who do not know, all Soy Sauce is made Dark. The light is dark watered-down i.e. source Interview with oldest traditional Soy Sauce farmer/maker in Japan.

1 tbsp. toasted sesame oil

1 tsp. granulated sugar

2 cloves garlic, grated

1 1/2 inch. freshly grated ginger or 2 – 3 tsp powder

1/4 tsp. freshly ground black pepper

1/2 tsp. Ground Szechuan peppercorn Use the multi-colour mix, green, red and dark peppercorns.

For the stir fry

3 tbsp. cornflour

3 tbsp. peanut oil

1 tbsp.fermented chilli bean paste (doubanjiang)

Add Black bean sauce as required.

dried red chillies to taste

1 tbsp. whole Szechuan peppercorns

2 cloves garlic, crushed

3 spring onions, thinly sliced, plus more for serving

red chilli oil to taste

2 red bell peppers, thinly sliced

2 small carrots, thinly sliced

120 ml stock or water. I often make my own stock based on veg peelings and or leftover bones ( which since the do-gooders got involved who have never cooked in their lives and live on restaurant or ready meals ), are difficult to obtain in England, I do not know about Wales, Scotland and NI ). Stock cubes are fine, try to use a good brand for this stock i.e. OXO at a push Knor.

1 tbsp. hoisin sauce

Optional : 1 tbsp. sambal oelek. If you cannot find this, a tabasco like sauce can work, its not the same or as good. I guess you do not want to make your own Chinese Chilli Sauce. We buy ours from a family-run Chinese shop.

1 tsp. toasted sesame oil 

1 tsp. Chinese black vinegar. If this is not available White Rice wine vinegar can be used. Change the quantity to balance the flavour. We use Shaohsing.

Sesame seeds, for garnish

Directions

  1. In a medium bowl, whisk together marinade ingredients except for steak until fully combined.
  2. Reserve half the marinade and set it aside. 
  3. Add steak to a medium bowl and toss in the remaining marinade until evenly coated.
  4. Let marinate for 30 minutes, then drain and pat dry with a paper towel.
  5. In a large bowl, toss together the cornflour and marinated beef, shaking off any excess cornflour before frying
  6.  In a large pan over medium-high heat, heat 2 tablespoons oil.
  7. Add steak in a single layer, working in 3 separate batches if needed, and cook until seared, 1 to 2 minutes per side.
  8. Remove steak and set aside.
  9. Return pan to medium heat.
  10. Heat the remaining 1 tablespoon oil, then add bean paste, dried chillies, peppercorns, garlic, spring onion, and a pinch salt.
  11. Stir and cook until fragrant, 1 to 2 minutes.
  12. Add in chilli oil and vegetables and cook, stirring occasionally, until slightly softened, about 4 minutes.
  13. Add in stock and let cook, stirring occasionally, until tender, 3 to 4 minutes more.
  14. Add hoisin, sambal oelek, and reserved marinade.
  15. Stir to distribute evenly, and bring to a simmer. Add back cooked steak and toss until evenly coated. Let cook, stirring, until sauce thickens and clings to the steak. Remove from heat and stir in sesame oil and vinegar.

JB Dim Sum

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Dough

[table caption=”Ingredients” width=”500″ colwidth=”20|100|50″ colalign=”left|left|center|left|right”]
Qty,Description
1/2 tsp,Salt
250g,Flour
some(125ml),Water
[/table]

Method Dough:

Mix. ( Mix salt with water, it helps even out when added to flour)

Leave to rest for about 30 mins, 1 hour ( Bag / Covered Bowl ).

Can knock back every 30 mins.

Cut into 1 inch cubes, roll out

Cover with a damp cloth or in bag to prevent drying out.

Fillings:

Anything.

Onions, mince, spices ( if powder, fry them out).

Use water as glue to stick edges together.

JB Amy TCM Mint Chicken Dang

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Chicken

bacon

ginger

garlic

peppers

pak choy

celery

sage

mint

vinegar ( White Wine )

bechamel / hollandaise sauce

Wok fry add bits at the correct time

When about 70% cooked add sauce.

Sweet & Sour Chicken

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Cantonese Beef and Tomato

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How to tenderise beef with baking soda

Always cut beef across the grain.

Sprinkle just a small amount of baking soda over the beef and then stir to coat.
Then let the meat sit for 15 minutes before washing really well to remove the baking soda.
The meat will change color and will be so tender!
Pat it dry before you fry it to ensure it gets nice and crisp and doesn’t sweat as you cook it.

This will work for the packets of stir fry beef or for any cut of beef you want to buy.

Tips for making Cantonese Beef and Tomato Stir Fry

  • Prepare the beef correctly by cutting across the grain and then marinating in baking soda.
  • Prepare your onion, garlic and tomato before you start cooking.
  • Chinese stir frying is quick cooking so you need everything prepped and ready.
  • Mix the sauce ingredients together before you start cooking, but ensure you whisk it well before you add it to the pan.
  • Don’t let the beef or tomatoes cook for too long, you want everything to be crisp and just cooked.
  • For the best heat use a flat bottom skillet/fry pan (see above for why)
  • For a truely authentic flavor grab a bottle of in Chinese rice wine also known as Chinese Cooking Wine or Chinese Shaoxing Wine. You can find it in the Asian section of the grocery store or online. It will make ALL the difference.

Ingredients

For the Stir Fry

  • 450 g beef – steaks or stir fry strips
  • 2 tsp baking soda / bicarbonate of soda
  • 1 onion – yellow/brown/white
  • 2 garlic cloves
  • 450 g fresh tomatoes
  • 1.5 tbsp vegetable oil
  • Can include ( add when stir frying ):
    • Bean shoots, bamboo , water chestnuts

For the Sauce:

  • 3 tsp cornstarch
  • 3 tbsp Worcestershire sauce
  • 2 tbsp soy sauce
  • 2 tbsp Chinese rice wine

Instructions

To Tenderise the Beef

  • If using beef steaks, slice beef the beef across the grain, into 1/4″ / 0.5cm thick strips.
  • Place the beef strips in a non-metallic bowl and sprinkle with baking soda and gently mix so all the beef is fully coated.
  • Set the beef aside for 15 minutes.
  • Rinse the beef extremely well and then pat it dry with kitchen paper. Ensure you dry the beef really well so it stir fries rather that sweats when you cook it.

Prepare the vegetables.

  • Peel the onion and cut into thick wedges.
  • Peel and finely chop the garlic.
  • Cut each tomato into 6 wedges.

Prepare the sauce:

  • Mix the corn starch, Worcestershire sauce, soy sauce, and Chinese rice wine together in a small measuring cup. Set aside.

To cook the stir fry

  • Place a heavy based fry pan or wok over high heat.
  • Once hot add the 1 tablespoon of oil to it and swirl gently.
  • Add the beef and cook quickly for 2 minutes.
  • Remove the beef from the pan and set to one side.
  • Add the remaining oil to the pan and stir fry the onion until just starting to color. Add the garlic and tomatoes and cook for 2 minutes.
  • Give the sauce a stir and then add it to the pan along with the cooked beef.
  • Stir well and cook for a further minute until the sauce thickens.

Sweet and Sour

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Baked Stuffed Tomato

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Stuffed Peppers

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Chicken with Cashew Nuts

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Chop Seuy

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Note : 1 cup is about 250 g

Some, oil for cooking

1/2 cup, diced pork or beef cut into strips or chicken cubes.

1 cup, diced onion

2 -3 , chopped spring onion

1 cup, diced celery

1 cup, hot water

1 teaspoon, salt

1 , garlic clove

1 tsp,  ginger

1/2 teaspoon, Szechuan pepper or ground black pepper

1 (14.5 ounces) can or 1 packet  fresh bean sprouts, drained and rinsed

1 tin , Bamboo slices

some, peas or green beans

1/3 cup, cold water

2 tablespoons, cornstarch

2 teaspoons, soy sauce

1 teaspoon, white sugar

Chicken stock to taste.

What is the basic velveting recipe?

Basic quantity for a couple of chicken breasts:

1 tbsp whisked egg white

2 tsp cornflour

2 tsp sesame oil or rice wine

¼ tsp table salt

Mix the ingredients above together until smooth and no lumps – the consistency should be thin. Coat the chicken pieces all over in the batter and leave in the fridge for 30 minutes.
Then cook briefly in simmering water or hot oil, separating each piece with chopsticks to stop them sticking together. As soon as the pieces turn opaque, but still raw inside (about 40 seconds), lift out and drain. You can then add them to your stir fry once your vegetables or noodles are ready and finish cooking in the wok for 3-4 mins until fully cooked all the way through and piping hot.

Method:

  1. Mix the marinade ingredients together and marinate the pork for 15 minutes.
  2. Heat oil in a wok (with a few drops of sesame oil added) and stir fry the pork.
  3. When the pork is cooked remove it from the pan and set aside.
  4. Add all the vegetables to the pan and stir fry.
  5. While the vegetables are cooking whisk together the chicken stock, oyster sauce and cornstarch in a bowl.
  6. When the vegetables are cooked add the pork and combine.
  7. Gradually pour your stock /cornstarch mixture into the wok, stirring regularly, and cook until the sauce thickens.

Pork in black bean sauce

Posted By JB On In ALL CATEGORIES,Chinese,Ken Hom,Main | No Comments
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Ingredients

Preparation method

  1. Cut the pork into thin slices 5cm/1½in long. Put the slices in a bowl and mix them well with the shaoxing rice wine or dry sherry, soy sauce, sesame oil and cornflour. Leave to marinate for about 20 minutes.
  2. Heat a wok or large frying pan until it is very hot. Add half the oil and when it is very hot and slightly smoking, lift the pork out of the marinade with a slotted spoon, put it in the wok and quickly stir fry it for about 2-3 minutes. Transfer it to a bowl at once.
  3. Wipe the wok or pan clean, reheat it and add the rest of the oil. Quickly add the black beans, garlic, spring onions and shallots. A few seconds later add the rest of the ingredients. Bring the mixture to a boil and then return the pork to the work or pan. Stir fry the entire mixture for another 5 minutes. Turn it on to a warm serving platter and serve at once.

Quick orange and lemon chicken

Posted By JB On In ALL CATEGORIES,Chinese,Ken Hom,Main,Snack,Starter,Stir Fry | No Comments
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Orange and lemon zest give a zingy flavour to this chicken stir fry, served with garlicky Chinese greens and rice.

Ingredients

For the chicken
For the rice
  • enough long-grain rice [34] to fill a measuring jug to 400ml/14fl oz level
For the greens
  • 1 tbsp groundnut or peanut oil [35]
  • 3 garlic [21] cloves, finely sliced
  • 2 tsp salt [29]
  • 750g/1½lb Chinese greens, such as choi sum or bok choi [36]

Preparation method

  1. Combine the cubed chicken with the soy sauce, rice wine (or dry sherry) and cornflour in a small bowl. Put the mixture in the fridge for about 15 minutes.
  2. For the rice, put the rice into a heavy pan with 600ml/21 fl oz water. The general rule of thumb is that the water should come up above the level of the rice by about 2.5cm/1in, or the top part of the thumb!
  3. Bring the water to the boil and cook until most of the surface liquid has evaporated – this should take about 15 minutes. The surface of the rice should have small indentations like a pitted crater.
  4. At this point, cover the pan with a very tight-fitting lid, turn the heat as low as possible and let the rice cook undisturbed for 15 minutes. There is no need to ‘fluff’ the rice, let it rest for five minutes before serving it.
  5. To finish the chicken, heat a wok until it is very hot and then add the oil. When the oil is very hot and slightly smoking, add the chicken to the wok, together with the salt, pepper and orange and lemon zest.
  6. Stir-fry the mixture for four minutes, or until the chicken is cooked. Stir in the sesame oil and give the mixture two turns and cook for another three minutes. Finally add the coriander and continue to stir-fry for another minute. Turn onto a platter and serve at once.
  7. For the greens, heat a wok or large frying-pan over high heat until it is hot. Add the oil, and, when it is very hot and slightly smoking, add the garlic and salt. Stir-fry the mixture for 15 seconds. Quickly add the Chinese greens. Stir-fry for 3-4 minutes, or until the greens have wilted, but are still slightly crisp.
  8. Serve the chicken with the Chinese greens and rice.

Lemon Chicken

Posted By JB On In ALL CATEGORIES,Chinese | No Comments
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Ingredients

[table]

Qty,Ingredient

2,Cooking Wine / Sherry

4,Spring Onions – Chopped finely

1 inch, Ginger Shredded

500g,Chicken – shredded and floured

2tbsp, Oil

2,Celery Sticks – chopped

1,Green Pepper – sliced

2tbsp,light soy sauce

2,shredded rind of lemons

[/table]

Method

Put Sherry, onions and ginger in a bowl and marinade Chicken.

Put the chicken in a bowl with one tablespoon each of the soy sauce, Shaoxing rice wine and  oil. Add the cornflour then mix to combine and leave to marinate for 10 minutes.

Hot Wok , fry celery and peppers for 1 min.

Add Chicken and marinade for 5 mins.

Make the lemon slices into juice and mix with some flour.to make a sauce.

Add the lemon rind and lemon slices.

 

 

Chicken and black bean with stir-fried rice and wilted bok choi

Posted By JB On In ALL CATEGORIES,Chinese,James Martin,Main | No Comments
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Heat up the wok for a delicious dinner for two with stir-fried strips of chicken, spicy black bean sauce, greens and egg-fried rice.

Ingredients

Preparation method

  1. Put the chicken in a bowl with one tablespoon each of the soy sauce, Shaoxing rice wine and sesame oil. Add the cornflour then mix to combine and leave to marinate for 10 minutes.
  2. Heat a wok or large frying pan over high heat until it is hot. Add one tablespoon of the vegetable oil, and when it is hot and slightly smoking, add the chicken and stir fry for 2-3 minutes, or until nearly cooked through. Lift out with a slotted spoon and set aside then wipe out the wok and return to the heat.
  3. Mix together the ginger, garlic and chilli.
  4. Add another tablespoon of the vegetable oil and when it’s hot and slightly smoking again, add a third of the ginger, garlic, chilli mix and all the black beans and stir-fry for 2-3 minutes until just softened.
  5. Add the remaining two tablespoons of Shaoxing rice wine, one tablespoon of the soy, all the sugar and chicken stock and bring to the boil. Return the chicken to the pan and cook for 1-2 minutes, or until the sauce has thickened slightly and the chicken is cooked through.
  6. Finish with a third of the spring onion and a tablespoon of coriander and stir through.
  7. Set aside and heat another wok until hot, add one tablespoon of vegetable oil, half the remaining ginger, garlic and chilli mix and half the remaining spring onion and stir fry for one minute. Add the bok choi and 75ml/3fl oz of water and stir fry until the bok choi is tender and the liquid evaporated. Add one tablespoon of coriander and half the remaining spring onion and stir fry for one minute then put onto the serving plate.
  8. Wipe out the wok and return to the heat, then add the last of the vegetable oil, ginger, garlic and chilli and stir fry for one minute then add the cooked rice and stir fry for one minute.
  9. Pour the beaten egg into the centre of the wok, then stir fry through for a couple of minutes so the rice is hot and the egg cooked through.
  10. Stir in the last tablespoon of sesame oil, and the remaining coriander and spring onion and fry for another minute.
  11. To serve, pile the rice onto plates, spoon some chicken next to it, then finish with the bok choi.

Crispy Duck

Posted By JB On In ALL CATEGORIES,Chinese,Main,Snack,Starter | No Comments
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Ingredients

Quantity,Ingredient

1,Duck

2 tsp, Salt

4 , Spring Onions

1 inch, Fresh Ginger

4, Star Anise

1 tsp, Cloves

2 stk, Cinamon or 2 -3 tsp Five Spice

1tbl, Sichuan Peppercorns

4tbl, Cooking Wine

4tbl, Soy sauce

 

 

Method

Trim wing tips, split duck and remove legs and wings,  rub the marinade into the pieces and then continue to marinade in a large bowl with spring onions cut into short lengths, ginger, spices, soy for at least 4 hours.

Remove and steam for 3 -4 hours

Remove drain and cool for 4 hours. The point is they must be dry and room temp before frying.

Deep fat fry skin side down first until brown turn and fry for 5 mins.

 

 

 

Chicken & Sweetcorn Soup

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Serves 2

Ingredients list:
  • 1 tbsp vegetable oil
  • 100g boneless, skinless Chicken breast
  • 1 clove Garlic, finely chopped
  • 1 cm piece Ginger, finely chopped
  • 1 tbsp cornflour
  • 600ml hot chicken stock
  • 100g Sweetcorn
  • 1 Egg
  • 1 tbsp fresh lemon juice
  • shredded Spring onions, shredded, to garnish
  • dark Soy sauce
  • toasted Sesame seeds, to garnish

Method

  1. Heat the oil in a deep pan and gently cook the chicken, garlic and ginger for 3-4 minutes without colouring
  2.  Blend the cornflour with a little stock and add to the soup pan with the remaining stock and the sweetcorn. Bring to the boil, stirring continuously and simmer gently for 5-7 minutes
  3. eat together the egg and lemon juice and slowly trickle into the soup pan, stirring with a chopstick or fork to form egg strands. Season to taste, garnish with salad onions and toasted sesame seeds, and serve with a drizzle of soy sauce and some prawn crackers.