Homemade Sesame Chicken

Why order out when you can make this delicious homemade sesame chicken right in your own kitchen? Thanks to Yuhong’s Country Kitchen video, it’s easy!

Homemade Sesame Chicken

 

8 oz skinless boneless chicken breast

1 tbsp soy sauce

1 egg plus one egg white, divided

4 tbsp cornstarch, divided

Pinch white pepper

Pinch salt

2 tbsp all-purpose flour

1 tsp baking soda

4 tbsp vegetable oil, divided, plus more for frying

½ cup of water

2 green onions

1” knob ginger, sliced (optional)

 

Cooking sauce:

2 tbsp soy sauce

Pinch salt

2 tbsp Chinese (black) vinegar

2 tbsp ketchup

2 tbsp sesame seeds

2 tbsp honey

1 tbsp sugar

1 tbsp cooking wine

Pinch of white pepper

 

Cut chicken breast into 2” cubes.

Place chicken in a bowl with soy sauce, 1 egg white, 1 tbsp cornstarch, pepper and salt.  Massage with hand until well blended.

In a medium bowl, mix together flour, 3 tbsp cornstarch, baking soda, 1 whole egg, 2 tbsp vegetable oil and one pinch of salt.  Stir in water, a little bit at a time stirring until the mixture has no lumps and is a consistency that will coat chicken cubes.

In a small bowl, mix all cooking sauce ingredients.  Cut green onion into thin slices and set aside.

Heat 2” of oil in a heavy sauce to a temperature of 350℉.

Mix chicken cubes in the batter.  Put coated cubes in a pan one at a time, stirring occasionally to make sure they don’t stick together.  Fry until it becomes a pale yellow color, about 3 minutes, and remove from pan.  Fry in several batches if necessary to avoid crowding.

Allow the oil to heat to 380℉.  Put all chicken back in oil and fry until they become a golden brown, 1-2 minutes.  Remove from the pan.

In a saute pan or wok, heat 2 tbsp oil and ginger over high heat.  Put in chicken cubes followed by cooking sauce and green onions.  Stir fry for 30 seconds and remove from the pan.

Garnish with more green onions, if desired and serve immediately.

 

3 servings, 529 calories per serving

 

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 at home, visit Yuhong’s Country Kitchen on YouTube! Don’t forget to like, subscribe and press that notification button so you won’t miss any new videos!

Chinese-style Pancakes with Eggs & Chives

Chinese-style Pancakes with Eggs & Chives is a traditional dish made from dough instead of batter pancakes that are generally served in other countries.

Chinese-style Pancakes with Eggs & Chives
(Courtesy: Yuhong Sun)

 

2 cups all-purpose flour

1 tsp baking soda

½ – ¾ cup water plus more for soaking noodles

8 ounces angel hair rice noodle

3 cups chopped fresh chives** (5 oz)

1” ginger knob

3 eggs

5 tbsp vegetable oil, divided

3 tbsp soy sauce

3 tbsp olive oil

1 tbsp oyster sauce

1 tbsp white pepper or to taste

1 tbsp sesame oil

Salt to taste

 

Measure flour and baking soda into a medium mixing bowl.  Slowly add water until it forms a soft dough.  Turn onto a flat surface and knead until it’s smooth and no longer sticks to the surface, oiling the surface and/or using a pastry knife if necessary.*  Allow to rest for 20 minutes.

Cover rice noodles with hot water and allow them to soak for 20 minutes.

Finely chop chives and ginger, set aside.  Beat eggs well in a small bowl.

Heat 3 tbsp vegetable oil in a saute pan or wok.  Pour in beaten eggs and allow to cook, undisturbed, until set. Use a spatula to flip the eggs over, leaving them in one piece.

Remove from the pan and allow it to cool slightly.  Chop the eggs into small pieces and add to the chive and ginger mix.  Cut the rice noodles into ½” pieces and add to the mixture.

Add soy sauce, olive oil, oyster sauce, white pepper, sesame oil and salt to the chive mixture.  Stir to combine.

Divide dough into 6 portions and roll into balls.  Dust surface of counter with a small amount of flour and roll each ball into a 7” circle.  Place an equal amount of the filling mixture into the center of each circle.  Fold over and press the edges to seal.

Heat remaining 2 tbsp vegetable oil in the saute pan or wok, spreading it evenly over the bottom of the pan.  Cook pancakes in batches, flipping several times until both sides are golden brown.

Alternately, pancakes can be brushed with vegetable oil and cooked in the air fryer at 380℉ for 8 minutes.

*I prefer to oil the kneading counter instead of using flour as too much flour will result in a dry pancake.  Only use flour if the mixture is too wet to form a soft dough.

** I substituted green onions in this recipe

6 servings, 470 calories per serving

Hack:   Sealing the edges of a pancake is similar to pleating a dumpling. For more in-depth instruction on rolling and pleating dumplings, check out this video!

Hack:  Cooked, filled pancakes can be stored in the refrigerator for up to 5 days or wrapped tightly and frozen 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 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 at home, visit Yuhong’s Country Kitchen on YouTube! Don’t forget to like, subscribe and press that notification button so you won’t miss any new videos!

 

 

Asian Dumpling Wrappers

Asian Dumpling Wrappers
(Courtesy: Yuhong Sun)

 

3 cups flour

1 cup water

 

Measure flour into a large mixing bowl.  Add water, a little at a time, mixing continuously, until it forms a dough and no flour is left in the bottom of the bowl.

Knead dough 300 times, patting with water occasionally if it begins to feel dry.  Cover and allow the dough to rest for 20 minutes.

Divide dough in half and roll each piece into 1” ropes.  Slice each rope into 30 pieces and shape into flat circles.

Thin each circle by rolling with a pin from the outside edge toward the center, turning the circle in 45° increments with your other hand, using a lightly floured surface if necessary, until it measures 4”-5” across.  This makes the wrapper thinner at the edges than in the middle, making it easier to neatly crimp the edges of the filled dumpling. It will also make the center of the wrapper stronger so it won’t leak during cooking.

Alternatively, you can roll the entire dough thinly (again using a lightly floured surface) and cut with a 5” round cutter.

Fill each wrapper with 1 tablespoon of Chinese dumpling filling. Wet the edge of the dumpling wrapper and press to close, making the entire edge is tightly sealed.**  For more in-depth instruction on rolling and pleating dumplings, check out this video!

Fill a large pot with water and bring to a very gentle simmer.  Add about 20 dumplings, making sure they are not crowded.  Each time the water begins to boil more rapidly, add cold water to bring it back to a gentle simmer.

When dumplings float to the top, they’re done, 3-4 minutes.

If preferred, dumplings can be cooked in the air fryer for 6 minutes.

**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!

 

60 dumpling wrappers, 25 calories per wrapper

Hack:  These wrappers can be used to make Wonton Soup or cut in 8” squares to make Vegetable Spring Rolls!

Hack:  A pasta roller can be used on the 6 or 7 setting to produce sheets of dough to cut for wrappers.

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

 

 

Asian Stir Fry Green Beans

Asian Stir Fry Green Beans is a simple, healthy and easy-to-make side dish that will shine at the dinner table!

Asian Stir Fry Green Beans

 

1 lb fresh whole green beans

2 cups water

1 tbsp canola oil*

Salt and pepper to taste

 

Wash and drain green beans.  Cut or break off stem ends.

Place a skillet over high heat.  Add beans and water.  Cover the skillet and allow it to steam until water evaporates.

When the pan is dry, move beans to the side of the pan, creating a well in the center.  Add canola oil to the well and stir fry beans for 1-2 minutes.  Add salt and pepper to taste.

Serve immediately.

*Any oil with a high smoke point would work in this recipe.

 

4 servings, 60 calories per serving

Hack:  Store leftover beans in the refrigerator for up to 5 days or freeze, tightly wrapped, for up to 10 months.

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

 

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

 

½ red bell pepper

½ yellow bell pepper

3 large mushrooms

8 cloves garlic

3” knob of ginger (.7 ounce or 20 grams)

8 green onions

½ pound 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

 

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 and 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 pork mixture from 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 simmer.

Serve with pork fried rice, if desired.

 

3 serving, 520 calories per serving, excluding rice

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.

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

 

 

Crispy Vegetable Spring Rolls

Crispy Vegetable Spring Rolls
(Courtesy: Yuhong Sun)

 

4 tbsp vegetable oil, plus more for frying

3 eggs

Pinch salt

4 green onions, julienned into 1” lengths

1 carrot, julienned into 1” lengths

8 water chestnuts, thinly sliced

2” knob of ginger root, thinly sliced

4 mushrooms, thinly sliced and julienned

¾ cup bean sprouts

2 tbsp soy sauce

1 tbsp sesame oil

20 spring roll wrappers

 

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. Add eggs and cook until puffy. Remove from the pan and set aside.

Add ginger to the pan and saute until fragrant. Add water chestnuts and carrots. Saute for 3 minutes.

Add mushroom, green onion and 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 from the pan.

Thinly slice the egg into 1” lengths. Add to vegetables and mix thoroughly.

Lay spring roll wrapper on a flat surface. Place 2 tbsp filling on one corner, keeping away from edges. 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.

Yield: 20 spring rolls, 95 calories per roll

Hack: Spring rolls can be cooked in an air fryer at 375℉ for 6 minutes.

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

 

Chinese Pork Fried Rice

Chinese Pork Fried Rice

 

5 tbsp vegetable oil, divided

¼ lb 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

 

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.

Add 3 tbsp vegetable oil to the pan.  When it’s heated, add eggs and stir until cooked.

Push the eggs to one side and add rice.  Stir to combine and add pork mixture.  Add salt.

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.

6 servings, 310 calories per serving

Hack:  Freeze serving-sized portions of leftovers in freezer-safe bags or containers for future use.

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!

 

 

Braised Beef with Potatoes

Braised Beef with Potatoes
(Courtesy: Yuhong Sun)

 

1 lb flank steak

2 potatoes

5 cloves garlic (5 tsp), thinly sliced

2-inch knob ginger root (½ oz, ¼ cup), cut into thin slices

1 tbsp cooking wine

4 tbsp vegetable or canola oil

4 dried red chili peppers (optional)

2 bay leaves

1 tbsp sugar

3 tbsp soy sauce

½ onion, sliced

3 cup water

2 green onion, cut into 1” lengths

1 tsp black pepper

1 tsp salt

 

Cut potatoes into 1” cubes. Cover potatoes in water and set aside.

Cut beef into 1” cubes. Place in a large pot and cover with cold water. Add cooking wine. Cover pan and turn heat to high.

When the water comes to a boil, drain beef into a heat-resistant colander and rinse under cold water.

Add oil to saute pan or wok. Put in chili peppers and bay leaves. Turn heat up to medium-high.

When oil is hot, add ginger and garlic. Saute for 2 minutes. Add beef, soy sauce and sugar.

Stir fry for 5 minutes. Add sliced onion and water. Add more water if necessary to cover all ingredients in the pan. Add green onions.

Cover pan, turn heat to medium and simmer for one hour. Remove green onion and chili peppers. Add salt and pepper.

Add potatoes and simmer for 20 minutes.

Garnish with sliced green onions and serve.

 

4 servings, 500 calories per serving

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.

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

 

 

Wonton Soup

Wonton Soup
(Courtesy Yuhong Sun)

 

Wontons:

½ lb pork

2 scallions, chopped

1 tsp fresh ginger, chopped

1 tsp cornstarch

1 tsp rice vinegar

½ teaspoon sesame oil

1 egg

40 wonton wrappers

6 cups water

Soup:

1 ½ cups vegetable broth

1 ½ cups water

1 tomato, chopped

 

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 1/2 cold water and allow water to return to a simmer. Repeat simmer with another 1/2 cup cold water. 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.

3 servings, 475 calories per serving

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.

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

 

 

Chicken Stir Fry

Chicken Stir Fry
(Courtesy Yuhong Sun)

 

1 lb boneless, skinless chicken breast, sliced thin

1 egg

1 tbsp soy sauce

1 tbsp cornstarch

3 thin slices ginger root

5 tbsp vegetable oil, divided

½ onion, sliced

1 green pepper, sliced

Salt to taste

2 cups cooked rice

Sauce:

1 tbsp chopped ginger

3 cloves chopped garlic (3 teaspoons)

2 scallions, thinly sliced

¼ cup soy sauce

½ teaspoon brown sugar

Chili oil to taste

 

Mix ingredients for the sauce and set aside. Mix chicken, egg and cornstarch.

In a heavy saute pan, 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.  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.

4 servings, 500 calories per serving.

Hack:  Freeze in servings-sized portions for future use.

Hack:  Place leftover rice while still warm (to retain moisture) in serving-size containers and freeze for future use.

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