Gongpao Chicken

Gongpao Chicken

 

12 oz boneless, skinless chicken breast

1 egg white

5 tbsp soy sauce, divided

1 tbsp cornstarch

2 tbsp black (Chinese) vinegar

1 tbsp sugar

1 cup vegetable oil + 2 tbsp

½ cup peanuts and/or cashews

1 green pepper, chopped

4 cloves garlic, minced (4 tsp.)

3 dried or fresh red Thai peppers, chopped

1” knob ginger, minced or grated

3 green onions, thinly sliced

2 cups fresh basil leaves (1.5 ounces)

Dash salt

 

Cut chicken into 1” cubes and place into a bowl.  Add egg white, 2 tbsp soy sauce and cornstarch.  Gently mix with your hands for 2 minutes.

Mix remaining soy sauce, vinegar, and sugar in a small bowl and set aside.

Heat 1 cup vegetable oil and peanuts/cashews in a heavy skillet and turn on the heat to medium-high.  Cook nuts to golden brown and remove from oil.

Add chicken to the same oil and cook until there is no more pink, 6-8 minutes.  Remove from the pan.

Add green pepper and saute until slightly tender, about 10 minutes. Remove from the pan.

Add 2 tbsp oil and turn the heat up to high.  When the pan is heated, add garlic, red peppers and ginger.  Cook until aromatic, 1-2 minutes.

Return nuts, chicken and green peppers back into the pan.  Add sauce and green onion.  Cook, stirring constantly, until all ingredients are hot.  Add basil and cook just until wilted.

Serve with rice, if desired.

 

6 servings, 535 calories per serving

Hack:  Leftovers can be stored in the refrigerator for up to 5 days or frozen in serving size portions for up to 3 months.

Hack:  Do you know that you can freeze fresh ginger root?  Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it!  Simply place it in a sealed freezer bag or container and pop it in the freezer.

Hack:  Chop leftover green onions and freeze in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.

Hack:  For more instructional videos for making traditional Chinese cuisine, visit Yuhong’s Country Kitchen on YouTube!

 

Chinese Potato Noodles

In this video, Yuhong’s Country Kitchen will show us how to make authentic Chinese potato noodles. It’s a quick and easy side dish for any meal!

Chinese Potato Noodles

 

1 large potato

2 tbsp vegetable oil

2 dried chili peppers (optional)

2 tbsp black (Chinese) vinegar

Pinch of salt

2 green onions

 

Wash and peel the potato.  Using a mandoline, spiralizer or knife, cut the potato into thin shreds, 2”-3” inches long.  Cover in cold water and soak for 3 minutes.  Rinse thoroughly to remove starch.

Heat oil and chili peppers (if desired) over high heat.  When the oil is hot, remove chilis and add potatoes, vinegar and salt.  Saute for 5 minutes and add green onions.

Serve hot or cold.  Store leftovers in the refrigerator for up to 5 days.

 

3 servings, 180 calories per serving

Hack:  Chop leftover green onions and freeze in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.

Hack:  For more instructional videos for making traditional Chinese cuisine, visit Yuhong’s Country Kitchen on YouTube!

 

Asian Cold Noodle Salad

Asian Cold Noodle Salad
(Courtesy: Yuhong Sun)

 

1 lb spaghetti or dry noodle

2 tbsp olive oil

1 cucumber

Sauce:
1 green onion, thinly sliced

3 cloves garlic, minced (3 tsp)

1” knob fresh ginger, minced (1 tbsp)

2 tbsp soy sauce

1 tbsp sesame oil

1 tbsp sugar

3 tbsp dark (Chinese) vinegar

2 tbsp chili sauce

Pinch of salt

 

Cook noodles according to package directions and drain. Stir in olive oil. Allow to cool or chill in the refrigerator.

Peel the cucumber and cut it into 2” matchsticks.

In a small bowl, combine green onion, garlic, ginger, soy sauce, sesame oil, sugar, vinegar, chili sauce and salt.

Assemble salads by placing 1 cup of cold noodle in a bowl. Top with cucumbers and 1-2 tbsp sauce. Serve immediately.

 

8 servings, 275 calories per serving

Hack: Chop leftover green onions and freeze in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.

Hack: Do you know that you can freeze fresh ginger root? Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it! Simply place it in a sealed freezer bag or container and pop it in the freezer.

Hack:  For more instructional videos for making traditional Chinese cuisine, visit Yuhong’s Country Kitchen on YouTube!

 

 

Traditional Chinese Hot Pot

Traditional Chinese Hot Pot
(Courtesy:  Yuhong Sun)

 

1 lb beef flank*

4” knob fresh ginger (1 ounce or ¼ cup sliced)

5 cloves garlic

2 green onions

2 bay leaves

2 star anise

3-4 dried hot peppers to taste

1 onion

Dipping sauce:

  • 4 tbsp soy sauce
  • 1 tbsp sugar
  • Pinch of black pepper
  • 2 tbsp chili sauce (or to taste)
  • 1 tbsp crushed garlic
  • 1 tbsp sesame oil

Ingredients to cook in the hot pot: Typical hot pot ingredients include thinly sliced meat, leafy vegetables, mushrooms, vermicelli, sliced potatoes, dumplings, tofu, small meatballs and seafood but feel free to use whatever you like or have on hand.

 

Put beef and ginger in water. Bring to a boil and cook until the blood comes out, about 15 minutes. Drain water and cut the beef into 2” chunks.

Place meat and ginger in an Instant Pot. Add garlic, green onions, bay leaves, anise, hot peppers and onion. Cook for one hour.**

While broth is cooking, assemble individual bowls of dipping sauce for each person.

Strain and pour broth into an electric hot pot (or hot plate topped with heatproof container) that has been placed on the table within easy reach of all diners (Use two or more pots if needed). Adjust heat to keep the broth at a simmer.

Using chopsticks or other utensils, drop pieces of food into the hot pot to cook. Once the item is cooked, use chopsticks or a small strainer to remove items to your plate. Season with dipping sauce, if desired. Separate utensils are recommended for handling raw and cooked food.

Add additional hot water as needed.

The broth is usually strained and consumed after everyone is done eating or kept for use in a future meal. It can be frozen for up to a year.

Serve this with pork fried rice, if desired.

*Beef, pork or chicken marrow bones can be substituted for flank

**If preferred, stock can also be simmered, covered, on the stove over low heat for 6 hours or in a slow cooker on low for 12 hours.

Hack:  Do you know that you can freeze fresh ginger root?  Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it!  Simply place in a sealed freezer bag or container and pop it in the freezer.

Hack:  Chop leftover green onions and freeze in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.

Hack:  For more instructional videos for making traditional Chinese cuisine, visit Yuhong’s Country Kitchen on YouTube!

Homemade Chinese Dumplings

Another authentic recipe from Yuhong’s Country Kitchen! These homemade Chinese dumplings can be prepared simmered, pan-fried or in an air fryer.

Homemade Chinese Dumplings
(Courtesy Yuhong Sun)

 

½ head green cabbage

½ head napa cabbage

8 green onions

1 oz ginger (4” knob, ¼ cup)

1 lb ground pork

2 eggs

1 tbsp sesame oil

1 tbsp red wine

2 tbsp soy sauce

2 tbsp olive oil

100 dumpling wrappers

 

Dipping Sauce (per serving)*

2 tbsp soy sauce

1 tbsp Chinese vinegar

1 tsp crushed ginger

1 tsp chili sauce

1½ tsp sugar

1½ tsp sesame oil

 

Finely chop the cabbages and place in a large bowl. Sprinkle with salt and set aside. The salt will draw liquid out of the cabbage. Only a small amount of salt is needed.

Finely chop green onion and ginger. Set aside.

Place ground pork, eggs and ginger into a bowl and mix for 2 minutes.

Using your hands or cheesecloth, squeeze water out of cabbage and place into a clean bowl. Add green onions, pork mixture, sesame oil, red wine, soy sauce and olive oil. Mix together well.

Take one dumpling wrapper and place one tbsp filling in the center. Wet the edges of the wrapper with water and seal completely. The amount of filling and shape you fold it in is less important than ensuring that the edges are completely sealed so the filling doesn’t leak out. Continue until all the filling is gone.**  For more in-depth instruction on rolling and pleating dumplings, check out this video!

Put a large pot of water on the stove and heat to boiling. While the water is heating, assemble the dipping sauce.

When water comes to a full boil, add about 20 dumplings. Bring water back to a full boil and add enough cold water to bring the pot down to a gentle boil. Cover pot and cook dumplings until they float to the top of the water, about 3-4 minutes. Continue adding cold water as necessary throughout cooking to keep water at a gentle boil.

Remove dumplings from water with a slotted spoon and serve with dipping sauce.

If preferred, dumplings can be cooked in an air fryer for 6 minutes instead of boiling them. Coat with cooking spray and air fry for 6 minutes. Allow a longer time for frozen dumplings.

*Because of the thin consistency of the dipping sauce, it’s often made in small bowls for each individual person or to share between two or three people.

**Dumplings are often served at gatherings and are traditionally assembled jointly by the group or family that are going to eat them. Try experimenting with different shapes and have fun putting them together with your guests!

 

10 servings, 270 calories per serving

Hack: Cooked or uncooked dumplings can be frozen for up to 3 months. Lay in a single layer on a cookie sheet, making sure the edges are not touching, and place in the freezer. Once they are frozen, package in freezer bags or containers for storage. Add 2 extra minutes to cooking time. As with fresh, frozen boiled dumplings are ready when they float to the top of the water.

Hack: Ask the produce clerk to cut a head of cabbage into wedges so you’ll only have to buy what you need. They’ll wrap the leftover pieces and put it back on the shelf for sale.

Hack: Leftover cabbage can be used to make this Andouille sausage with cabbage recipe or Chinese Chicken Cabbage Soup!

Hack: Hack: Do you know that you can freeze fresh ginger root? Grating it in it’s frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it! Simply place in a sealed freezer bag or container and pop it in the freezer.

Hack: Chop leftover green onions and freeze in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.

Hack:  For instructional videos for making traditional Chinese cuisine, visit Yuhong’s Country Kitchen on YouTube!

 

 

Chinese Fish Flavored Pork

Fish flavored pork is a classic Chinese dish that is not actually flavored with fish but uses a sauce that is traditionally used as a garnish for fish dishes.

Fish Flavored Pork

Fish Flavored Pork

Course Main Course
Cuisine Asian, Chinese
Servings 3
Calories 520 kcal

Ingredients
  

  • ½ red bell pepper
  • ½ yellow bell pepper
  • 3 large mushrooms
  • 8 cloves garlic
  • 3" knob ginger (.7 ounce or 20 grams)
  • 8 green onions
  • ½ lb lean, boneless pork
  • 2 tbsp red wine, divided
  • 3 tbsp soy sauce, divided
  • 1 egg white
  • 2 tbsp cornstarch, divided
  • 1 tbsp sugar
  • 3 tbsp Chinese black vinegar
  • 3 tbsp water
  • 2 tbsp jarred crushed red peppers
  • Salt to taste
  • 6 tbsp vegetable oil

Instructions
 

  • Slice onions, bell peppers, and mushrooms into ½” slices. Thinly slice garlic cloves and ginger.
  • Thinly slice pork and mix with 1 tbsp soy sauce, 1 tbsp red wine, a pinch of salt, pepper and egg white. Massage pork for 2 minutes. Add 1 tbsp cornstarch and mix well. Set aside.
  • Mix 2 tbsp soy sauce, 1 tbsp red wine, 1 tbsp sugar, 3 tbsp vinegar, a pinch of salt, 1 tbsp cornstarch and 3 tbsp water together in a small bowl for cooking sauce.
  • Heat oil in the wok or heavy skillet. When hot, add ginger, garlic and crushed pepper. Saute for one minute. Add pork and saute until cooked through. Remove the pork mixture from the pan, reserving oil.
  • Add peppers and mushrooms to the pan. Saute for 2 minutes and add a pinch of salt. Add pork, cooking sauce and green onions and bring back to a simmer.
  • Hack: Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized containers for up to 3 months.
  • Hack: Check the produce department of your local grocery store for loose mushrooms to avoid having to buy an entire package. If you don’t see them, ask a clerk if they are available.
  • Hack: Do you know that you can freeze fresh ginger root? If you choose organic ginger, you don’t have to peel it but you will have to thaw it before slicing.
  • Hack: Chop any leftover green onions and freeze in a sealable freezer bag or container for future use.
Keyword asian cooking video, Asian cuisine, Asian food, Chinese cooking video, Chinese cuisine, Chinese food, cooking tutorial, cooking video, Fish sauce, homemade Asian cuisine, Homemade Asian food, homemade Chinese cuisine, Homemade Chinese food, instructional video, main course, pork, stir fry, Traditional Asian Food, Traditional Chinese Food, Yuhong's Country Kitchen

For more instructional videos for making traditional Chinese cuisine, visit Yuhong’s Country Kitchen on YouTube!

Suggestion:  Serve with pork fried rice, if desired.

Fried Vegetable Spring Rolls

This video from Yuhong Country Kitchen shows how to make authentic Chinese fried vegetable spring rolls! Make sure you subscribe so you don’t miss any videos.

Fried Vegetable Spring Rolls

Fried Vegetable Spring Rolls

(Courtesy: Yuhong Sun)
Course Appetizer, side, Snack
Cuisine Chinese
Servings 20 Spring Rolls
Calories 95 kcal

Ingredients
  

  • 3 eggs
  • Pinch of salt
  • 4 tbsp vegetable oil, plus more for frying
  • 2” knob of ginger root, thinly sliced
  • 8 water chestnuts, thinly sliced
  • 1 carrot, julienned into 1” lengths
  • 4 mushrooms, thinly sliced and julienned
  • 4 green onions, julienned into 1” lengths
  • ¾ cup bean sprouts
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 20 spring roll wrappers

Instructions
 

  • Crack eggs in a bowl and add a pinch of salt. Beat well.
  • Heat 4 tbsp of vegetable oil in a heavy pan over medium-high heat. Pour in eggs and cook until puffy. Remove from the pan and set aside.
  • Place ginger in the pan. Saute until fragrant. Add water chestnuts and carrots. Saute for 3 minutes.
  • Add mushroom, green onion, bean sprouts and a pinch of salt. Cook for 3-5 minutes until bean sprouts are translucent and golden. Add soy sauce and sesame oil. Remove mixture from the pan.
  • Thinly slice the egg into 1” lengths. Add to vegetables and mix thoroughly.
  • Lay a spring roll wrapper on a flat surface. Place 2 tbsp filling on one corner, keeping away from the kedges. Roll the edge over the top of the filling and then flip the and right sides of the wrapper over the filling. Continue to roll, moistening the edge of the remaining corner to seal.
  • Heat 2” vegetable oil in a heavy pan cast iron skillet to 365℉. Turn heat to medium and lower spring roll, one at a time, into oil and fry until golden brown, turning once. Fry in batches, taking care not to crowd the pan.
  • Hack: Spring rolls can be frozen before cooking. Lay them in a single layer on a pan to freeze, then transfer them to a freezer-safe container for up to 3 months. Spring rolls can be fried in their frozen state.
  • Hack: Spring rolls can be cooked in an air fryer at 375℉, Coat with cooking spray and air fry for 6 minutes. Allow a longer time for frozen vegetable rolls.
  • Hack:  Check the produce department for loose carrots and mushrooms.  If you don’t see them, ask a clerk if they’re available.  These may also be available on the salad bar to buy in small quantities.
  • Hack: Matchstick carrots can be found in the packaged section of the produce department.  Freeze any leftover carrots for use in cooking.
  • Hack:  Chop leftover green onions and freeze in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.
  • Hack:  Do you know that you can freeze fresh ginger root?  Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it!  Simply place it in a sealed freezer bag or container and pop it in the freezer.
Keyword air fried, air fryer, appetizer, asian cooking video, Asian cuisine, Asian food, Chinese cooking video, Chinese cuisine, Chinese food, cooking video, deep fried, egg roll, homemade Asian cuisine, Homemade Asian food, homemade Chinese cuisine, Homemade Chinese food, hors d'oeuvres, instructional video, spring roll, Traditional Asian Food, Traditional Chinese Food

 

For more instructional videos for making traditional Chinese cuisine, visit Yuhong’s Country Kitchen on YouTube!

For more traditional Chinese appetizers, check out Yuhongs recipes for homemade Chinese dumplings and traditional Chinese shumai dumplings!

Authentic Chinese Pork Fried Rice

Chinese pork fried rice is another authentic Asian dish from Yuhong’s Country Kitchen! Make sure you subscribe so you don’t miss any of her delicious recipes.

Chinese Pork Fried Rice

Chinese Pork Fried Rice

(Courtesy: Yuhong Sun)
Course Side Dish
Cuisine Chinese
Servings 6
Calories 310 kcal

Ingredients
  

  • 5 tbsp vegetable oil, divided
  • ¼ cup pork, cut into small cubes
  • 2 cloves garlic, sliced (2 tsp)
  • ½ cup frozen corn
  • ½ cup frozen peas and carrots
  • 3 eggs, beaten
  • 3 cups cooked rice, cold*
  • Salt to taste
  • 3 tbsp soy sauce
  • 2 green onions, sliced

Instructions
 

  • Heat 2 tbsp oil in a wok or saute pan over high heat. 
  • Add pork and garlic.  Saute, stirring constantly, until pork is no longer pink. 
  • Add corn and peas/carrots and saute for 3 minutes.  Remove the contents from the pan and set them aside.
  • Pour the remaining vegetable oil to the pan.  When it’s heated, add eggs and stir until cooked.
  • Push eggs to one side and add rice and pork mixture. Stir to combine.
  • Make a well in the middle of the pan and add soy sauce.  Add green onions and heat through.
  • Serve hot.
  • *Leftover, day-old rice works best for this recipe, as it’s less sticky.
  • Hack:  Store leftovers in the fridge for up to 5 days or freeze in serving-sized portions for up to 3 months.
  • Hack:  Chop leftover green onions and freeze in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.
Keyword asian cooking video, Asian cuisine, Asian food, Asian side dish, Chinese cooking video, Chinese cuisine, Chinese food, Chinese side dish, cooking video, fried rice, homemade Asian cuisine, Homemade Asian food, homemade Chinese cuisine, Homemade Chinese food, instructional video, one pan meal, one pan recipe, one skillet meal, rice dish, rice side, Traditional Asian Food, Traditional Chinese Food

For more instructional videos for making traditional Chinese cuisine, visit Yuhong’s Country Kitchen on YouTube!

Suggestion:  Any cold, cooked rice can be used in this recipe but I like to use this easy vegetable rice to kick up the nutritional value!

Traditional Homemade Wonton Soup

This traditional homemade wonton soup is a traditional Asian dish that’s meant to be warm and comforting. Wontons can be made in large quantities and frozen for later use!

Easy Homemade Wonton Soup

Easy Homemade Wonton Soup

(Courtesy Yuhong Sun)
Course Soup
Cuisine Chinese
Servings 3
Calories 375 kcal

Ingredients
  

Wontons:

  • ½ lb ground pork
  • 2 scallions, chopped
  • 1 tsp fresh ginger, chopped
  • 1 tsp cornstarch
  • 1 tsp rice vinegar
  • ½ tsp sesame oil
  • 1 egg
  • 40 wonton wrappers
  • 6 cups water

Soup:

  • cups vegetable broth
  • cups water
  • 1 tomato, chopped

Instructions
 

  • Mix pork, scallions, ginger, cornstarch, vinegar, sesame oil and egg in a bowl.
  • Place 1 tsp mixture in the center of a wonton wrapper. Wet edges of wonton and fold to form a triangle shape. Seal edges. Press two corners of folded wonton together to form a hat and seal.
  • Bring six cups of water to a simmer in a large pot.
  • Gently place 12 wontons into boiling water. Add ½ cold water and allow water to return to a simmer. Add more cold water as needed, ½ cup at a time, to maintain a gentle simmer.
  • When wontons float to the surface of the water (about 5 minutes), scoop from the pot and lay on a plate in a single layer.
  • In the meantime, mix broth and water in a pan. Add tomato and bring to simmer.
  • To serve, place one cup of soup in a bowl with 4 wontons.
  • Hack: Freeze remaining uncooked wontons in a single layer on a baking sheet. When solid, transfer to a freezer-safe container. Cook from a frozen state, allowing 2 extra minutes to cook. Any leftover wonton wrappers can be wrapped tightly and frozen as well.
Keyword asian cooking video, Asian cuisine, Asian food, Chinese cooking video, Chinese cuisine, Chinese food, cooking tutorial, cooking video, homemade Asian cuisine, Homemade Chinese food, soup, Traditional Asian Food, Traditional Chinese Food

For a short tutorial on folding wontons, check out this video!

For more instructional videos for making traditional Chinese cuisine at home, visit Yuhong’s Country Kitchen on YouTube!

Suggestion:  If you love Asian-style soup, check out Yuhongs homemade hot and sour soup!

Authentic Chinese Chicken Stir Fry

Today, Yuhong’s Country Kitchen shows us how to make authentic Chinese chicken stir fry. Make sure to subscribe to her channel so you don’t miss any videos!

Chinese Chicken Stir Fry

Chinese Chicken Stir Fry

(Courtesy Yuhong Sun)
Course Main Course
Cuisine Chinese
Servings 4
Calories 500 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breast, sliced thin
  • 1 egg
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • 3 thin slices fresh ginger root
  • 5 tbsp vegetable oil, divided
  • ½ onion, sliced
  • 1 green pepper, sliced
  • Salt to taste
  • 2 cups cooked rice, hot

Sauce:

  • 1 tbsp fresh garlic, chopped
  • 3 cloves garlic, minced (3 teaspoons)
  • 2 scallions, thinly sliced
  • ¼ cup soy sauce
  • ½ tsp brown sugar
  • Chili oil to taste

Instructions
 

  • Mix ingredients for the sauce and set aside.
  • In a small bowl, mix chicken, egg and cornstarch.
  • In a heavy saute pan or wok, heat 3 tbsp oil and ginger slices.  Add chicken and saute until no longer pink. Remove chicken and ginger from the pan.
  • Add 2 tbsp oil to saute pan.  Saute onion and pepper until just beginning to cook through but still has a crunch.  Add chicken and sauce to pan and heat through.
  • Serve over rice.
  • Hack:  Store leftovers in the refrigerator for up to 5 days or freeze in servings-sized portions for up to 3 months.
  • Hack:  Place leftover rice while still warm (to retain moisture) in serving-size containers and freeze for up to 3 months.
Keyword asian cooking video, Asian cuisine, Asian food, chicken, Chinese cooking video, Chinese cuisine, Chinese food, cooking tutorial, cooking video, easy, fast and easy, homemade Asian cuisine, Homemade Asian food, homemade Chinese cuisine, Homemade Chinese food, quick and easy, stir fry

For more instructional videos for making traditional Chinese cuisine, visit Yuhong’s Country Kitchen on YouTube!

Suggestion:  Serve this with a side of Yuhong’s Asian Stir Fry Green Beans!

 

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