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Bandit Chicken Legs 土匪雞脾

The main draw of this dish is the intense smell and flavor of cumin. Apparently, the source of the name is that in ancient times, Hunan bandits looted people’s homes, including all of their spices. The bandits used the spices to roast chicken, and so when people can smell the fragrance of this dish, they knew that the bandits are nearby! It is more common for this recipe to be used for wings, but I’ve found that it works equally well on drumsticks.

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Ingredients:

  • 8 chicken legs
  • 2 tablespoon cumin powder
  • 2 teaspoons 5 spices powder
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 2 tablespoons Hua Tiao Wine
  • 2 teaspoons soy sauce
  • 2 teaspoons dark soy sauce
  • 2 teaspoons sesame oil
  • Dash of white pepper

Source: http://www.karentsui.net/?p=724

IMG_6529

Directions:

  1. Clean and pat dry chicken legs with paper towel
  2. In a small bowl, mix together all ingredients except chicken.
  3. Combine the sauce with chicken and marinate for an hour. If the chicken legs are not completely covered by the marinade, try to flip them over every now and then.
  4. Bake in the oven for 25 minutes at 400°F (205°C) until the internal temperature of the chicken is 165°F (74°C).

 

 
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Posted by on February 8, 2015 in Baking Recipes, Chicken, Chinese

 

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Singapore Chili Crab 新加坡辣椒螃蟹

A national dish you can make at home with juicy crab, thick tomato paste, chili sauce, and egg drop. This dish is all about the sauce. Scoop it up with some bread, or simply eat with white rice!

crab close up1

Ingredients:

  •  1 Dungeness crab (about 2 pounds)
  • 1 tablespoon cornstarch
  • 3 tablespoons cooking oil
  • 3 minced shallots
  • 2 tablespoon grated ginger
  • 5 cloves minced garlic
  • 1 thai chili, minced
  • 1 tablespoon sugar
  • 2 cups of homemade fish broth or chicken broth
  • 1/4 cup tomato paste or half a small can of tomato sauce
  • 1 tablespoon fish sauce
  • 2 tablespoons crab paste
  • 1 large egg, beaten
  • 1/2 cup thinly sliced green onions
  • 1 small pack -vermicelli/cellophane noodles

crab

Directions:

  1. Remove crab shell and discard crab guts. Clean with brush carefully and rinse well.  Chop into pieces. Gently wipe dry with some paper towels
  2. Soak vermicelli in warm water for 30 minutes. Drain and set aside.
  3. Mix 1 tablespoon of cornstarch with water.  Set aside.
  4. Heat oil in a wok over high heat.  Lightly coat the crabs with corn starch and pan fry in skillet. Remove from skillet when they are halfway cooked (about 5 minutes) and set aside.
  5. Heat oil in wok over medium high heat.  Stir in garlic, gingers, chili, and shallots, until fragrant. Add fish broth, crab paste, fish sauce, sugar and stir, bring to the boil, then simmer 2 minutes.
  6. Return the crab and vermicelli to the wok and toss to coat in the sauce.
  7. Cook for another 5 minutes until the meat is opaque and fully cooked.
  8. Stir in cornstarch water (from Step #2) and bring to boil.
  9. Remove wok from the heat and stir in egg and add scallions. Keep the wok covered for a few minutes
 
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Posted by on February 7, 2015 in Crab Recipes, Seafood Recipes

 

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