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Asian

Garlic Chicken Thighs

Ingredients

  • 1 tbsp vegetable oil
    – 2.5 pounds chicken thighs
    – 4 garlic cloves, finely chopped
    – 3/4 cup rice vinegar
    – 1/2 cup soy sauce
    – 1/2 tsp pepper flakes
    – 1/4 cup sugar

Directions

  1. In a large sauce pan, heat oil, medium high. Add chicken, skin side down and cook until skin is golden and crisp. Flip and cook 2 minutes. Move to plate.
  2. Toss all but 1 tbsp fat. Add garlic and cook until fragrant. Stir in vinegar, soy sauce, pepper flakes, and sugar. Return chicken to pan, skin side up, cover, reduce heat to low, cook 15 minutes. Uncover, raise heat to medium and reduce sauce (about 10 minutes).

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Broccoli w/ Oyster Sauce

In a small bowl, whisk together 3 tbsp oyster sauce, 1 tbsp soy sauce, 1 tsp cornstarch, pinch of sugar, and 1 tbsp water.

In a large skillet, heat 1 tbsp vegetable oil over medium high. Add 2 cloves garlic, diced. Add 1 head broccoli cut into florets.

Cook, tossing, until broccoli is bright green, about 3 minutes. Add 1/2 cup water, cover and cook until broccoli is tender. Add sauce mixture and cook until thickened.

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Stir fried green beans

In a large skillet, over 2 tbsp vegetable oil, over medium high.

Add 3/4 pound green beans, and 3 small hot peppers (jalapenos, or something else), diced. Cover and cook until beans are tender and browned in spots.

Stir with 1 tbsp lemon juice, salt, and serve.

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Soy ginger dipping sauce

In a bowl, stir together 1/4 cup soy sauce, 3 tbsp rice vinegar, 1 tbsp minced ginger, 2tsp sugar, and 1/4 tsp sesame oil.

Good for potstickers, other stuff.

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General Tso’s

Ingredients:

* 2 pound chicken thighs, boneless
* 2 tablespoon light soy sauce
* 2 egg, lightly beaten
* freshly ground black or white pepper, to taste
* Cornstarch, as needed
* Sauce:
* 4 tablespoons dark soy sauce
* 2 tablespoon rice vinegar
* 4 teaspoons Chinese rice wine or dry sherry
* 2 tablespoon granulated sugar
* 6 tablespoons chicken broth or water
* 2 tablespoon minced ginger
* 4 teaspoons minced garlic
* 4 teaspoons cornstarch for thickening sauce, optional
* Other:
* 6 green onions (spring onions, scallions)
* 10 to 20 small dried red chilli peppers, according to taste

Preparation:
1. Cut the chicken into 1-inch cubes. Combine the chicken cubes with the egg, soy sauce, and pepper. Add enough cornstarch to nicely coat the chicken, using cooking chopsticks or your fingers to mix it in.
2. Combine the sauce ingredients in a bowl, stirring to dissolve the sugar. Set aside. Thinly slice the green onions.
3. Heat the oil in a wok to between 350 and 360 degrees Fahrenheit (175 – 180 degrees Celsius). Drop the chicken cubes into the hot oil, a few pieces at a time, and deep-fry until crispy (3 to 4 minutes). Remove the chicken cubes and drain on paper towels.
4. Drain and clean out the wok. Heat 2 tablespoons oil. When the oil is hot, add the sliced green onions and the dried chili peppers. Stir-fry until aromatic (about 30 seconds).
5. Add the deep-fried chicken cubes back into the wok. Stir-fry until the chicken cubes are browned (about 1 minute).
6. Push the chicken up to the sides of the wok. Give the sauce a quick restir and add into the middle of the wok. If you added cornstarch to the sauce, stir it continually for 1 – 2 minutes to thicken.
7. Mix the sauce with the chicken. Cook and stir for another 2 minutes, stirring, until the chicken is nicely coated with the sauce. Serve immediately.

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Vietnamese Chili Sauce for Dipping

3/4 C fish sauce
1   C water
1   Lime, juiced
1/2 C of sushi vinegar
1/2 tsp of Chili garlic sauce ( from jar)
3/4 C of Sugar
Bring above to a simmer (180deg to 200deg) until sugar disolves
While simmering, taste and if needed add up to another 1/4 C sugar.

Cool, then add:
1/4 C jullianed carrot
1/4 C Finely sliced (use the mandolin on the smallest setting) and
quartered white onion
1   garlic clove, roughly minced (use knife)

Add more chili paste to taste.  Remeber it is a dipping sauce, so it
can be a bit on the hotter side since people won’t eat a lot at once.
Also, the original recipes called for a lot more heat that I said so
far.

Please at least add enough so you can kinda see the seeds floating in
the sauce.

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