Materials

• 500g Chicken / Soy Chicken - cut into cubes
• peanut - handful, cooked
• 2.5 tbsp soy sauce
• 2 tbsp cooking wine
• pinch of white pepper
• 1 tbsp sugar
• 1 tbsp vinegar
• 3 cloves of garlic - minced
• 1 leek
• 2 tbsp starch
• 3-4 dried red peppers, cut

Instructions

1. Marinate the checken for 10 min with: 1 tbsp cooking wine, 1 tbsp soy sauce, 1 tbsp starch, some salt & white pepper
2. Prepare the cooking sauce by mixing the following in a bowl: 1 tbsp cooking wine, 1 tbsp soy sauce, 1 tbsp vinegar, 1 tbsp sugar, 1 tbsp corn starch, 2 tbsp water, pince of white pepper
3. Add oil to wok, once oil is hot, add in the chicken, cook until 80% cooked, remove chicken from wok
4. Add in dried red peppers, stir fry until fragrant. Add in ginger and leek, stir fry until fragrant.
5. Add in the sauce and the cooked chicken. Mix well
6. Add in peanutes, mix well

Comments

As with all chicken recipes, you can replace chicken w/ soy chicken, which usually comes pre-cooked. So you can skip step 1 and 3.

Source

Originally from here

Materials

• 200g Pork Belly
• 1 Leek
• 1 tbsp peppercorn
• 7-8 slices of ginger
• 2 tbsp fermented bean paste
• 1 tsp cayanne pepper / gochugaru
• 2 tbsp cooking wine
• 1 tsp sugar
• 1 tsp salt
• 1 tbsp soy sauce

Instructions

1. Put the pork belly, ginger slices, and cooking wines into a pot, submerged in cold water. Bring the pot to boil with high heat, then turn heat down to medium
2. Cook until you can easily poke a chopstick into the pork belly, and no visible blood leaves the pork when the chopstick is retrieved. Then take the pork out of the pot
3. Slice the pork into thin slices, make sure each slice has both lean meat and fat
4. Chop the leak into long pieces
5. Add a tiny bit of oil to wok, turn heat to high. Stirfry the cooked pork until it curls up and the fatty part becomes transparent.
6. Put the pork to one side, add in peppercorn, fermented bean paste, and cayanne pepper. Stir fry the sauce until the oil turns red. Then combine with the pork
7. Add in leek, salt, sugar, soy sauce. Combine well and plate.

Comments

Step 5 can feel like a game of chicken - when you fry the pork a lot of oil will jump out and if you don’t constantly stir fry it the pork might stick to the bottom of the wok. But for the best texture make sure you stick it through. The pork should be nice and crispy in the end.

In step 7, you can also add in chopped bell peppers as another vegetable if you want a more ‘balanced’ meal.

Source

Originally from here

Materials

• 3/4 lb of shrimp (remove head, shell, and shrimp line)
• 1/2 lb of andouille sausage (chopped)
• 1 can of diced tomatoes
• 1 cup of Zima tomatoes - cut in half
• 1 small bush of celery - chopped
• 1 large white onion - diced
• 4 cloves of garlic - minced
• 1 serving of Chicken Bouillon + 1 bowl of water (or similar amount of chicken broth)
• 2 tsp salt
• 1 tbsp black pepper
• 1 tsp thyme
• 1 tbsp cayanne pepper / gochugaru
• 2 bay leaves
• dashes of hot sauce
• dashes of worcestershire sauce
• 1 tbsp starch
• 2 tbsp soy sauce
• 1 tbsp cooking wine

Instructions

1. Mix well in a bowl: shrimp, 1 tsp salt, 1 tbsp starch, 2 tbsp soy sauce, 1 tbsp cooking wine, 1 clove of minced garlic
2. Cut the sausage and vegetables
3. Add vegetable oil to wok, turn heat to medium. Once the oil is hot, add in the marinated shrimp. Stir fry until mostly cooked
4. Remove shrimp from wok, store for later use.
5. Add a bit more oil to the wok, add in the diced onions, cook until the raw smell goes away
6. Add in the celery, cook for ~3 min
7. Add in the Zima tomatoes and diced tomatoes, stir until the tomato is cooked down
8. Add in minced garlic, stir to combine
9. Add in chicken bouillon & water, salt, black pepper, thyme, cayanne pepper, hot sauce, worcestershire sauce, bay leaves. Stir to combine
10. Bring to boil, then turn the heat down to simmer, let simmer for 20 min
11. Add in the andouille sausage & shrimp, stir to mix with the broth, bring to boil and turn down to simmer again, let cook for another 15 min

Comments

In step 11. you might need to add more water

Source

Originally from here

h/t to OP for the recommendation of Zima tomatoes

Materials

• 300g pork tenderloin
• 1/4 of a pineapple (or just slightly less pineapple than pork)
• 2 colorful bell peppers
• 2 tbsp soy sauce
• 1 tbsp salt
• 1 egg
• 1 tbsp oyster sauce
• 1 tbsp cooking wine
• starch
• pepper to taste
• 3 tbsp ketchup
• 2 tbsp white vinegar
• 3 tbsp sugar
• water

Instructions

1. Cut the pork, pineapple, and bell peppers into bite sized pieces
2. Mix well in a bowl: pork, 1 tbsp of salt, 2 tbsp of starch, 2 tbsp of soy sauce, 1 tbsp of cooking wine, 1 tbsp of oyster sauce, 1 egg, 1 tbsp of oil, pepper to taste
3. Marinate pork for 30 min
4. Mix the sweet & sour sauce by combining the following: 3 tbsp of ketchup, 3 tbsp of sugar, 2 tbsp of vinegar, 2 tbsp of starch, half a bowl of water, mix well
5. Cover each pork piece in starch, air fry the pieces at 400F for ~17 min
6. In the last few minuts of the air frying (or after the air frying if you’re patient), add oil to wok, when oil is hot, add in the bell peppers and stir fry until cooked
7. Add in the cut pineapple & sweet and sour sauce
8. Tuen the heat to high and bring everything to a boil
9. When the sauce is feeling viscous, add in the pork pieces
10. Mix well, covering the pork pieces with the sweet & sour sauce
11. Keep the heat high to boil out the excess moisture, when the sauce is dense and sticky, remove pan from stovetop and plate.

Comments

I used to order this at restaurants back home and loved it as a child. I never really knew where this dish came from. Upon doing some research it turns out this is a Cantonese dish created in the Qing dynasty because foreigners did not like the fact that sweet & sour spare ribs had bones in it…

Source

Originally from here

Materials

• 500g of pork belly (五花肉), preferably one long slab
• 30g of sugar
• 20g of cooking wine
• 7g of soy sauce
• 1 thumb sized piece of ginger - cut into slices
• A small section of leek
• 2 star anises
• 4 bay leaves
• 2 sticks of cinnamon
• cooking oil
• salt
• seaseme
• green onion

Instructions

1. Cut the pork belly into two equal sized pieces, put in a pot submerged in cold water, add half of the ginger slices, 10g of cooking wine, bring to boil
2. Upon boiling, skim the floating foams off of the top, let boil for 2 min
3. Remove the pork from the pot, cut into 3cm/1in cubes
4. In a separate pot, add a bit of cooking oil, place over low heat
5. Add sugar into the pan, slowly wait for it to melt. Upon melting and the formation of bubbles, add in the pork
6. Turn the heat up to medium-low, add in cooking wine quickly stir fry for 30s, add in star anise, bay leaves, cinnamon, ginger, leek, stir fry for 30s.
7. Add boiling water until everything is submerged. Turn heat down to low, simmer for 50min
8. Turn the heat up until the water boils away and the sauce is thick
9. Garnish with seaseme and green onion

Comments

It is unreasonably hard to find pork belly in American grocery stores… But almost all the Asian ones (big chains like HMart) have them.

Pork bellies is crucial because we really want each piece to have both muscle and fat for optimal taste. Remember that when cutting things into cubes!

Source

Originally from here