Blanched Spinach with Sauce

BLANCHED SPINACH WITH SAUCE
by Denia Wong

In a pot of water, add some chicken bouillon/salt and oil. Cut off root from fresh spinach bunch and drop spinach into boiling water. Remove when spinach is wilted and cooked.  CAUTION: DO NOT OVERCOOK!!!!   Drain spinach and when cool enough to handle, cut spinach into 1” length and place on a plate. Drizzle sauce over spinach and sprinkle with toasted sesame seeds.

SAUCE

Mix together oyster sauce, white pepper and sugar to taste, and thin it with chicken broth. Blend in sesame oil.

Pork Spring Rolls

SPRING ROLLS

  by Denia Wong

 

1 lb ground pork

1/8 tsp salt

1 tsp sugar

1 tsp chicken bouillon

1/8 tsp black pepper

2 tsp soy sauce

1 ½ - 2 oz mung bean vermicelli (glass noodle)

1/3 cup finely shredded carrot

½ cup green onion, finely chopped

PACK OF 25 spring roll wrappers

 

Soak glass noodles in hot water until softened.  Drain and chop finely.  Mix ground pork, salt, sugar, chicken bouillon, black pepper and soy sauce WELL.  Add glass noodles, carrot, and green onion.  Spoon filling into wrapper and fold to make spring rolls. Seal with beaten eggs. Deep fry spring rolls in medium hot oil until golden brown and crispy.  Remove and drain oil.  Serve with choice of sauce or sweet chili sauce.

Panko Pork Chops

PANKO PORK CHOP

  by Denia Wong

Thinly cut boneless pork chop

Salt

Lemon Pepper

Flour

Eggs, beaten

Panko bread crumbs

Tenderize meat on both sides with a meat mallet.  Lightly sprinkle with salt and rub in lemon pepper.  Dredge pork pieces in flour, then egg wash and then coat with Panko bread crumbs, pressing firmly and dust off excess.  Deep fry or pan fry  (with oil enough to cover half of the meat) pork chop until cooked and golden brown.  Remove and drain on paper towel.  Serve with Tonkatsu sauce, your desired sauce, or try the following sauce: Mix your choice of BBQ sauce with plum sauce to taste.

Orange Chicken

ORANGE CHICKEN

By Denia Wong

 

2 lbs skinless , boneless chicken thigh meat

2 tsp chicken bouillon

1/8 tsp white pepper

2 tsp soy sauce

1 tsp sugar

1 TB corn starch

1 TB chicken broth/water

1 small egg

1/3 cup tapioca starch/flour

 

Pound chicken thigh with meat tenderizer and cut into thirds. Mix seasoning ingredients except egg and tapioca starch and marinate chicken for at least 30 minutes.  Add beaten egg and coat lightly with tapioca starch.  Heat pan and add enough oil to cover chicken half deep.  Add chicken pieces and fry until golden on both sides.  Remove chicken and prepare sauce.

 

ORANGE SAUCE

 

1 large clove of garlic

½ cup (4oz) frozen orange juice concentrate      

1/8 tsp salt

2 ½ TB sugar (or to taste)

2 tsp corn starch

Zest of one orange

 

Sautee garlic in a little oil over low heat until aroma is released and remove garlic.  Stir in remaining ingredients except zest.  Cook over low heat and whisk constantly until mixture thickens and begins to bubble. Return chicken to pan and toss with orange sauce.  Sprinkle with orange zest.

 

FOR DEEP-FRIED CHICKEN NUGGET PREPARATION: Without tenderizing, cut chicken thigh meat into cubes and marinate meat with chicken bouillon, white pepper, soy sauce and sugar.  Dredge chicken in flour, then egg wash and then flour again, pressing firmly and dust off excess.  Deep fry chicken nuggets in hot oil until cooked and golden.  Drain on paper towel, and toss with orange sauce.  Sprinkle with orange zest.

Asian Chicken Salad

ASIAN CHICKEN SALAD

by Denia Wong

 

 1lb chicken meat, steamed/cooked and cut into long thin strips

1 Hot House seedless cucumber, shredded

1 small carrot, shredded

7oz mung bean vermicelli (glass noodle)

Some toasted sesame seeds

1 green onion, finely chopped

Some cilantro leaves for garnish

 

Drop glass noodles in boiling water, turn off heat, and cover for 3-4 minutes. Rinse in running cold water and drain well. Place vermicelli on platter and sprinkle cucumber and carrot on top. Top with chicken and sprinkle with toasted seasame seeds and green onion. Garnish with cilantro and pour dressing over salad before serving.

 

DRESSING

 

1 TB sesame paste (or peanut butter)

3 TB soy sauce

1 TB oyster sauce

1 tsp grated ginger root

1 tsp minced garlic

¼ tsp white pepper

4 TB sugar

1 TB fragrant black glutinous rice vinegar

1 TB apple cider vinegar

1 tsp chili bean paste

1/3 cup chicken broth

3 TB sesame oil

 

For dressing, soften sesame paste in microwave oven for 5-10 seconds. Mix in remaining ingredients and microwave for 10-20 seconds to blend well. Chill before serving.