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Curried Chicken Dumplings

24 Jan

Always on the lookout for dim sum with a twist. Confession: have not tried this yet, but fear losing the recipe if we don’t post it!

Makes about 11/2 cups, enough for 32 dumplings or 16 shao mai

1 tablespoon vegetable oil
1 small onion, minced (½ cup)
1 small celery stalk, minced (¼ cup)
1 small clove garlic, minced (at least
½ teaspoon)
2 medium carrots, shredded (about
1 cup)
½ teaspoon Thai red curry paste
3 tablespoons unsweetened coconut milk
6 ounces ground chicken
2 teaspoons fish sauce
½ teaspoon curry powder
2 tablespoons shredded fresh basil leaves
1. Heat oil in large skillet. Add onions, celery,
and garlic; sauté until almost softened, about 3 minutes. Add carrots; sauté until vegetables
soften, about 2 minutes longer. Add curry paste and coconut milk; cook over medium-
high heat, stirring to incorporate curry paste, until most of coconut milk has been absorbed.
Transfer vegetable mixture to a bowl; cool to room temperature.
2. Mix in remaining ingredients. Let stand about 30 minutes. Refrigerate until ready to make dumplings.

Makes 1 cup
¼ cup soy sauce
¼ cup unseasoned rice vinegar
2½ teaspoons sugar
½ medium scallion, minced
2 teaspoons finely shredded fresh
½ teaspoon sesame oil
½ teaspoon chile oil
Bring soy sauce, vinegar, sugar, and ¼ cup water to boil over medium heat, stirring briefly, until sugar dissolves. Pour into bowl; stir in scallion, ginger, and sesame and chile oils. Can be covered and refrigerated overnight.

Cantonese New Year

31 Jan


Join us for a playful retro nod towards the North Americanized Chinese food of our childhood.

Our neighbourhood takeout joint was Ming’s Kitchen; a 1970s Cantonese oasis for screaming, whining kids crazy for egg rolls.


For years, those hot, white plastic cylinders always contained the same order: wonton soup, chicken so gai or almond gai ding, moo goo gai pan, and of course, sweet and sour spareribs.


IMG_6170 (1).JPG

Curiously, the tender almond chicken is a treat we won’t outgrow. We’ll skip the deep-frying and the gravy cloak of cornstarch-thickened chicken broth and soy. Bright lemon sauce and a bed of braised bok choy sounds lovely.

ALMOND CHICKEN with lemon sauce
Serves 4
3/4 cup dry breadcrumbs
Coarse salt and freshly ground pepper
1 1/2 cups sliced almonds, broken into pieces (try some ground coursely)
2 large eggs
2 teaspoons water
2 whole boneless skinless chicken breasts, pounded
2 tablespoons unsalted butter
2 tablespoons canola oil

Preheat oven to 400º. Place breadcrumbs in a medium bowl, and season with salt and pepper. Place almonds in a separate bowl, and set aside. Place eggs in a small bowl with 2 teaspoons water, and beat lightly. Dip chicken in egg mixture, wiping away excess with your fingers, and dip in breadcrumb mixture. Dredge until lightly coated. Dip in egg again, and then coat thoroughly with almonds.

Heat butter and oil in a 12-inch ovenproof skillet over medium heat. Sauté chicken until nicely browned, about 3 minutes, and turn over. Cook 1 minute more; then transfer pan to oven, and bake until chicken is cooked through, about 10 minutes.

Lemon Sauce:

1 tablespoon slivered garlic

1 tablespoon slivered ginger

3/4 cup chicken stock

3 tablespoons lemon juice

1 tablespoon sugar

1 tablespoon soy sauce

1 teaspoon grated lemon rind

2 teaspoons cornstarch mixed with 2 tablespoons water

1/2 teaspoon sesame oil

With pan on high heat, add garlic and ginger and stir-fry for 30 seconds, then add stock, lemon juice, sugar, soy sauce and lemon rind. Bring to boil, add cornstarch mixture and sesame oil and stir until thickened. Remove from heat and toss with chicken.
Serve on bed of shredded crunchy iceberg lettuce or braised bok choy