Sunday, January 29, 2012

He who eats with most pleasure is he who least requires sauce.

Hoisin Chicken with Crisp Yakisoba

Ingredients:
3/4 lb. yakisoba noodles
3 cups boiling water
2 tsp. Chinese five-spice powder
2 1/2 cups julienned leek
3 Asian eggplant, thinly sliced
6 oz. fresh shiitake mushrooms, sliced
2 cups shredded carrots
1 lb. chicken tenders, thinly sliced
 crosswise
3 Tbs. peeled and minced fresh ginger
2 large garlic cloves, minced
6 Tbs. hoisin sauce
1/2 cup cold water

Directions:
Place the noodles in a large bowl and pour the boiling water over them. Let stand for 5 minutes, then drain and pat dry. Toss the noodles with 1 tsp. of the five-spice powder.

Heat a large nonstick fry pan over medium-high heat. Coat the pan with nonstick cooking spray. Add the noodles, forming them into a cake that covers the bottom of the pan. Cook until browned on one side, about 6 minutes. Turn over the noodle cake and cook until browned and crispy on the other side, about 6 minutes more. Slide the noodle cake out of the pan onto a work surface. Cut into 4 equal wedges and keep warm.

Return the pan to the heat and again coat with nonstick cooking spray. Add the leek, eggplant, mushrooms, carrots and the remaining 1 tsp. five-spice powder. Toss and stir until the vegetables are just beginning to soften, about 10 minutes.

Add the chicken, ginger and garlic, cover and cook until the chicken is opaque throughout, about 3 minutes. Add the hoisin sauce and cold water and toss and stir until all the ingredients are well coated, about 1 minute more.

Divide the chicken mixture evenly among warmed plates and top each serving with a noodle wedge. Serve hot.
Serves 4.

Saturday, January 28, 2012

The clever cat eats cheese and breathes down rat holes with baited breath.

Roasted Chicken and Brie Frittata

Ingredients:
2 Tbs. vegetable oil
4 shallots, cut into 1/4-inch slices
10 eggs, lightly beaten
1/2 tsp. finely chopped fresh thyme
3 Tbs. plus 1 tsp. finely chopped fresh flat-leaf parsley
1 1/2 cups shredded roast chicken
6 oz. Brie cheese, cut into 1/2-inch dice
Kosher salt and freshly ground pepper, to taste

Directions:
In the deep half of a frittata pan over medium heat, warm 1 Tbs. of the oil.

Add the shallots and cook, stirring occasionally, until softened and lightly browned, 6 to 7 minutes, adding 1 to 2 Tbs. water if the pan becomes too dry.

Transfer to a bowl and stir in the eggs, thyme, the 3 Tbs. parsley, the chicken and cheese.

Season with salt and pepper.

In the deep pan over medium heat, warm 2 tsp. of the oil.

Add the egg mixture and cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, until the eggs are just beginning to set, 6 to 7 minutes.



Meanwhile, in the shallow pan over medium heat, warm the remaining 1 tsp. oil.

Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan.

Cook, covered, until the eggs are set, 8 to 9 minutes.



Carefully slide the frittata onto a plate. Sprinkle with the 1 tsp. parsley. Serves 6.

Friday, January 27, 2012

Black beans and soy beans are the cornerstones of longevity diets around the world.

Sesame Chicken

Ingredients :

3 pieces of chicken breast or 1/2 chicken - cut to bite size pieces
1 tbsp of light soy sauce
1 tbsp of cooking wine
1/2 tbsp of sesame oil
1 tsp of sugar
2 tbsp flour
1 tbsp rice flour or cornstarch
Salt & pepper to taste

Sauce:

3 tbsp of sweet chili sauce
2 tbsp of tomato ketchup
1- 2 tbsp of honey (depend on how sweet you want)
1 tbsp of oyster sauce
2 tbsp of light soy sauce
1/4 cup of water
some toasted sesame seed


1. Marinate chicken with soy sauce, wine, sugar, sesame oil, salt and pepper and set it aside for at least an hour. Just before frying mix the 2 type of flour together and mix it into the chicken.
2. Prepare oil for frying. Fry chicken until golden brown, dish out and drain the oil in paper towel. Remove all the oil from the pan.
3. Mix all the sauce ingredients together and pour it back into the pan. Bring it up to a boil and let the sauce thicken a bit.
4. Add in the chicken and toss it gently until the chicken are evenly coated with the sauce. Sprinkle the sesame seeds to the chicken. Serve with warm rice.