Grandmas Chinese Food
GRANDMOTHER'S CHINESE CHICKEN WINGS
My daughter asks for Chinese chicken wings for Christmas and for her birthday. The only thing I changed was to use fish sauce instead of oyster sauce(I don't do shellfish). I saw this on The Best Thing I Ever Made(by Andrew Zimmern, episode: Tasty Travels) and posted it to make for her. Andrew said the first time he tasted this dish was in Hong Kong and it took him 20 years to get the recipe. For his video on how to make, look here=http://andrewzimmern.com/2012/11/16/the-best-thing-i-ever-made-grandmas-chinese-chicken-wings/
Provided by Sharon123
Categories Chicken
Time 45m
Yield 4-6 appetizers
Number Of Ingredients 12
Steps:
- Place a 14-inch nonstick saute pan over high heat. Add the chicken and dry-sear to lightly brown the chicken.
- Add the sake, soy sauce, 1/3 cup water, brown sugar, mirin, hoisin sauce, ginger, star anise, dried chile and cinnamon stick and bring to a simmer.
- Cook, covered, about 12 minutes.
- Uncover and simmer until the pan is almost dry, tossing frequently to coat the wings, 10 to 12 minutes.
- Skim off the fat if you like(not recommended), and serve, garnishing with scallion shavings and sesame seeds. Andrew likes to emulsify the chicken fat into the sauce by turning up the heat at the last minute to boil the fat into the other liquids.
GRANDMA'S CHINESE RECIPE
I found this in my Grandma's recipe box. It taste pretty good for a easy make at home quick stir fry. Feel free to use any vegetables that your family likes. I change the ingredients according to what we have on hand -- I usually add 1 cup of broccoli instead of the green pepper.
Provided by Candle Lover
Categories One Dish Meal
Time 40m
Yield 1 stir fry, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Brown steak in olive oil - season with pepper, garlic,
- Add vegetables, can french onion soup, and soy sauce. cook for 2 minutes
- Mix 1/2 c water and cornstarch together - mix well.
- Pour cornstarch mixture into the stir fry simmer for 20 min or until vegetables cooked to your liking and mixture thickens.
- Serve with White or fried rice.
Nutrition Facts : Calories 290.3, Fat 12.5, SaturatedFat 2.7, Cholesterol 64.6, Sodium 1270.5, Carbohydrate 15, Fiber 2.7, Sugar 5.2, Protein 30
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- White Pepper and Specialty Salts. Auntie Marilyn uses kosher salt for cooking, and Hawaiian sea salt when she needs a larger volume for things like brines.
- Broth Concentrate. Kristina’s mom uses this as a flavor enhancer. Despite the name, it’s not overtly chicken-flavored; rather, it just provides salty roundness to broths and stir-fries.
- Chinese Sausage. Chinese sausage keeps forever in the fridge and is an easy way to impart a salty-sweet flavor to dishes. Kristina’s mom favors Kam Yen Jan brand and keeps it in the refrigerator for easy meals.
- Mirin. Mirin is a Japanese sweet rice wine. My aunt uses it for marinades and dressings for both salads and cold noodles. Like many of her staple ingredients, she buys in bulk!
- Shoyu. Shoyu is the generic term locals in Hawaii use for soy sauce. Auntie Marilyn buys Kikkoman by the gallon. (And reuses the bottles to fill with water to rinse off after the beach.)
- Olive Oil. Both my aunt and Kristina’s mom named olive oil as one of their top ingredients. My aunt buys bulk olive oil from Costco and uses it for so many different things.
- Green Onions. Dinner isn’t served until Wanda adds a sprinkle of green onions on top. She does cook with other types of alliums, but green onions are tender, aromatic, and just a little bit sweet, which makes them perfect for her everyday cooking.
- Fresh Ginger. Marilyn buys big knobs of fresh ginger and stores it in the refrigerator door. She treats it like garlic and onion. It’s the flavor base for so many things.
- White and Brown Rice. Auntie buys her rice from the Rice Factory in Honolulu. She buys pounds at a time when she visits her grandchildren on Oahu and brings it home to Maui with her.
- Starches. Corn starch is a classic thickener for Chinese-style sauces. My aunt also keeps potato starch on hand, which she uses mostly for fried foods, typically chicken.
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