Chinese rice wine or dry sherry - Yan Can Cook https://yancancook.com/home If Yan can cook, so can you! Fri, 21 Jul 2023 00:39:26 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.5 https://yancancook.com/home/wp-content/uploads/2017/03/favicon-150x150.png Chinese rice wine or dry sherry - Yan Can Cook https://yancancook.com/home 32 32 Spinach with Sesame Dressing https://yancancook.com/home/recipe/spinach-with-sesame-dressing/ Fri, 17 Nov 2023 08:00:14 +0000 https://yancancook.com/home/?post_type=recipe&p=5666
Spinach with Sesame Dressing
Ingredients
Instructions
  1. Place 2-1/2 tbsp sesame seeds in blender with remaining dressing ingredients; blend until smooth.
  2. Bring a large pot of water to a boil. Add spinach; cook 1 minute. Drain, rinse under cold running water; drain again. Lay 2 or 3 bunches spinach together on a work surface so they form a bundle about 1 inch in diameter; squeeze to remove as much water as possible. Trim and discard root ends; cut each bundle into 2-inch lengths. Repeat with remaining spinach.
  3. Arrange bundles on a serving platter; pour dressing on top. Sprinkle with remaining sesame seeds.
Recipe Notes

© Yan Can Cook, Inc. 2023

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]]> Sizzling Rice Soup https://yancancook.com/home/recipe/sizzling-rice-soup/ https://yancancook.com/home/recipe/sizzling-rice-soup/#comments Tue, 18 Aug 2020 07:00:37 +0000 https://wh414378.ispot.cc/home/?post_type=recipe&p=495 Here's a soup that sings for its supper. It's always a treat to watch the "oohs" and "aahs" when this soup is brought to the table in a Chinese restaurant. Now you can put on your own show at home.

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Sizzling Rice Soup
Here's a soup that sings for its supper. It's always a treat to watch the "oohs" and "aahs" when this soup is brought to the table in a Chinese restaurant. Now you can put on your own show at home.
Servings6
Ingredients
Main Ingredients
Marinade
Other Ingredients
Instructions
  1. Cut chicken into thin slices, then cut slices into thin strips. Combine marinade ingredients in a medium bowl. Add chicken and stir to coat. Let stand for 10 minutes.
  2. Soak black mushrooms in warm water to cover until softened, about 30 minutes; drain. Remove and discard stems;thinly slice caps.
  3. Bring broth to a boil in a large pot. Add chicken, black mushrooms and straw mushrooms. Reduce heat to low, cover and simmer for 2 minutes. Add bamboo shoots, carrot, zucchini, peas, wine, salt and pepper; simmer for 2 minutes.
  4. In a wok, heat oil for deep-frying to 375'F. Deep-fry rice crusts, 4 pieces at a time, turning continuously, until puffed and golden, 15 to 20 seconds. Remove and drain on paper towels.
  5. To serve, bring hot soup to the table in a tureen. Slide hot rice crusts into the soup and listen to the sizzle. Break rice crusts with soup ladle and serve.
Recipe Notes

Recipe from Martin Yan's Culinary Journey Through China, Publisher: KQED Books & Tapes. Photograph by Geoffrey Nilsen.

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]]> https://yancancook.com/home/recipe/sizzling-rice-soup/feed/ 2 蝦餃 Har Gau Prawn Dumplings https://yancancook.com/home/recipe/har-gau-prawn-dumplings/ https://yancancook.com/home/recipe/har-gau-prawn-dumplings/#comments Tue, 18 Apr 2017 06:50:16 +0000 https://wh414378.ispot.cc/home/?post_type=recipe&p=484 The dumpling is sometimes called a shrimp bonnet for its pleated shape. This dish is often served together with siumaai; when served in such a manner the two items are collectively referred to as hagaau-siumaai (Chinese: 蝦餃燒賣; Cantonese Yale: hāgáau sīumáai; pinyin: xiājiǎo shāomài).

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蝦餃 Har Gau Prawn Dumplings
The dumpling is sometimes called a shrimp bonnet for its pleated shape. This dish is often served together with siumaai; when served in such a manner the two items are collectively referred to as hagaau-siumaai (Chinese: 蝦餃燒賣; Cantonese Yale: hāgáau sīumáai; pinyin: xiājiǎo shāomài). These shrimp dumplings are transparent and smooth. The prawn dumplings first appeared in Guangzhou outskirts near the creek bazaar Deli. This dish is said to be the one that the skill of a dim sum chef is judged on.
Servings30 dumplings
Ingredients
Wrappers
Filling
Other Ingredients
Instructions
  1. To make wrappers, combine wheat starch, cornstarch, and salt in a bowl. Add boiling water, stirring with chopsticks or a fork, until dough is evenly moistened. Cover and let rest for 20 minutes.
  2. To prepare filling, shell, devein, and coarsely chop shrimp. Place in a bowl with remaining filling ingredients; mix well.
  3. On a lightly floured board, knead dough until smooth. Add cooking oil, a teaspoon at a time, kneading to blend after each addition until dough glistens and feels satiny. Divide dough in half. Roll each half into a 15-inch long cylinder. Cut each cylinder crosswise into 1-inch pieces; shape each piece into a ball. Cover dough to prevent drying.
  4. To shape each dumpling, roll a portion of dough into a 3- to 3-1/2-inch circle. With your fingers, press edges of dough to make slightly thinner. Place a rounded teaspoon of filling in center of dough; fold dough over filling to form a semicircle. Pinch edges together to seal. Cover with a damp cloth while shaping remaining dumplings.
  5. Prepare a wok for steaming*. Line the bottom of a steamer with a small damp cloth. Arrange dumplings on cloth without crowding. Cover and steam until dumplings are translucent, 18 to 20 minutes.
  6. Serve dumplings hot or cold with soy sauce and chili oil for dipping.
Recipe Notes
  • You can't buy wrappers to make har gau, but the wrapper dough is easy to make from wheat starch. When these savory dumplings are steamed, the wrappers become shiny and opaque.
  • *To prepare a wok for steaming, pour water into wok to a depth of 2 inches. Place a bamboo steamer, cake rack, or criss-crossed chopsticks over the water (not in). Cover with wok lid and bring water to a boil (bamboo steamers come with their own lids). Place food in a heatproof dish that fits in steamer or wok. Cover and maintain heat to keep water boiling.

Recipe from The Chinese Chef, Publisher: Doubleday

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]]> https://yancancook.com/home/recipe/har-gau-prawn-dumplings/feed/ 2 鍋貼 Potstickers https://yancancook.com/home/recipe/potstickers/ https://yancancook.com/home/recipe/potstickers/#comments Tue, 18 Apr 2017 06:35:23 +0000 https://wh414378.ispot.cc/home/?post_type=recipe&p=471 鍋貼 Potstickers typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. Finished 鍋貼 Potstickers can be boiled (shuǐ jiǎo), steamed (zhēng jiǎo) or pan-fried (jiān jiǎo). This recipe highlights a fan-favorite -- the pan-fried variety.

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Potstickers
鍋貼 Potstickers typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. Finished 鍋貼 Potstickers can be boiled (shuǐ jiǎo), steamed (zhēng jiǎo) or pan-fried (jiān jiǎo). 鍋貼 Potstickers are Chinese dumpling, commonly eaten in China and other parts of East Asia. They are one of the major foods eaten during the Chinese New Year and year-round in the northern provinces. Though considered part of Chinese cuisine, 鍋貼 potstickers are popular in other parts of Asia and in Western countries.
Servings30 potstickers
Ingredients
Instructions
  1. Soak mushrooms in warm water to cover until softened, about 30 minutes; drain. Remove and discard stems and mince caps.
  2. In a large bowl, toss napa cabbage with salt; squeeze to remove excess liquid.
  3. To make filling: Combine mushrooms, napa cabbage, ground pork, green onions, ginger, oyster-flavored sauce, rice wine, sesame oil, cornstarch and white pepper in a bowl; mix well.
  4. To make each potsticker: Place a heaping teaspoon of filling in center of a potsticker wrapper; keep remaining wrappers covered to prevent drying. Brush edges of wrapper with water; fold wrapper in half, crimping one side, to form a semicircle. Pinch edges together to seal. Set potsticker, seam side up, in a baking pan. Cover potstickers with a dry towel to prevent drying.
  5. Place a wide frying pan over medium heat until hot. Add 1 tablespoon of the cooking oil. Add 10 potstickers, seam side up; cook until bottoms are golden brown, about 3 minutes. Add 1/3 cup chicken broth; reduce heat to low, cover and cook until liquid is absorbed, 4 to 5 minutes. Remove from heat. Repeat with remaining potstickers, cooking oil and chicken broth.
Recipe Notes

Recipe from: Chinese Cooking for Dummies, Publisher: IDG Books

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]]> https://yancancook.com/home/recipe/potstickers/feed/ 2 Five-Flavor Grilled Chicken https://yancancook.com/home/recipe/five-flavor-grilled-chicken/ https://yancancook.com/home/recipe/five-flavor-grilled-chicken/#comments Tue, 18 Apr 2017 05:42:22 +0000 https://wh414378.ispot.cc/home/?post_type=recipe&p=442 Five-Flavor Grilled Chicken excerpt

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Five-Flavor Grilled Chicken
Servings4
Ingredients
Marinade
Sauce
Instructions
  1. Combine all marinade ingredients in a large bowl, add chicken and toss to coat evenly.
  2. Light a charcoal fire in a barbecue grill. When coals are lit and have turned white on edges, lightly oil top grate with an oil-soaked paper towel. Drain excess marinade from chicken, and place chicken pieces on grate and grill until done, about 5 minutes on each side. If using a grill pan, heat pan on medium-high heat until hot. Oil pan with a brush or oil-soaked paper towel. Place chicken on pan and grill until done, about 4-5 minutes on each side. Remove chicken and place on a serving plate.
  3. Combine sauce ingredients except for cornstarch solution in a saucepan and bring to a boil. Add cornstarch solution and stir until sauce thickens. Pour sauce over chicken and serve.
Recipe Notes

Note:
Trim the obvious large fat pockets from the chicken thighs and discard. Otherwise, they will cause flare-ups on a charcoal grill.

Recipe from: Blissful Cooking, Publisher: Innoform Media. Photograph by Kenneth Wong.

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