The Dumpling Mama | Chrissy Jee

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Paleo Chinese Barbecue Pork (Char Siu)

October 5, 2016 by ChrissyJee Leave a Comment

WholenessOne of my favorite things to eat when I would visit my grandparents in Chinatown growing up was char siu or barbecue pork.  The strips of pork hung in the windows and my family would eat them for lunch over rice and noodles.  I’ve been on a mission to make barbecue pork at home that is nutrient dense without gluten, dairy and processed ingredients.  Here is the recipe and share photos of the barbecue pork on Instagram with tag #chineseporkwednesday.

Ingredients

  • 4 pounds boneless pork shoulder (pastured and local if you can get it)
  • 3/4 cup coconut aminos
  • 1/2 teaspoon five spice powder
  • oil, fat, or coconut cooking spray
  • salt
  • white pepper

Equipment

  • half sheet cookie baking pan
  • baking rack
  • non-stick pan
  • silicon basting brush
  • aluminum foil
  • raw meat cutting board
  • cooked meat cutting board
  • knife

MethodPaleo Char SiuPreheat the oven to 425 degrees.  Place the pork shoulder on the cutting board.

Paleo Char SiuSlice the pork shoulder into slabs that are 1/2 inch thick.

Paleo Char SiuCover the baking pan with aluminum foil.  Place the baking rack on top.  Spray the rack with the cooking spray or brush oil/fat on with the silicon brush.  Place the slabs of pork on the rack.

Paleo Char SiuSprinkle salt and white pepper on both sides of the meat.

Paleo Char SiuPlace the tray of meat in the oven.  Cook the meat for 15 minutes on each side.  Set the timer.

Chinese Barbecue PorkAfter you have placed the meat back in the oven to cook for the second 15 minutes, put the stove on medium and pour in the coconut aminos and five spice powder.
When the liquid starts to bubble turn the low so that the liquid starts to thicken.
Once the liquid is covered with bubbles, stir slowly with the silicon brush.

Paleo Char SiuWhile you are making the barbecue sauce, the meat will finish cooking.  Take it out of the oven and set aside to cool.

Paleo Char SiuThe sauce will be ready a couple minutes later.  Is ready when it has thickened to the point you stir it with the brush and it takes a couple seconds for the liquid to come together.

Paleo Char SiuPlace the meat on the cutting board.  I use my wooden cutting board to cut non-raw food.  Brush the meat with the sauce.

Paleo Char SiuCover both sides of the meat and the edges with the sauce.

Paleo Char SiuBarbecue pork is ready.  Slice and serve!

The Dumpling Mama xo

Filed Under: Chinese Food Tagged With: dairy free, gluten free, paleo

Pan-fried Eggplant Medallions

September 28, 2016 by ChrissyJee Leave a Comment

Pan-fried Eggplant MedallionsMy girls get so excited when I make these eggplant medallions.  They will eat them by themselves, on top of (gluten-free) pasta, on top of rice.  I make a big batch because they make great left-overs.

Ingredients

  • 2 regular eggplants
  • 1 cup arrowroot
  • 1-1/2 cups of almond flour
  • 1/2 cup sesame seeds
  • 2 teaspoons of salt
  • 1 teaspoon of pepper
  • 5 eggs
  • oil/fat

Equipment

  • 12 inch heavy bottom skillet (ex: cast iron)
  • cooling rack
  • 3 bowls
  • measuring cup
  • measuring spoons
  • paper towels

Method

Pan-fried Eggplant MedallionsHeat the skillet over medium heat.  Cut the eggplant into 1/2 inch thick medallions.

Pan-fried Eggplant MedallionsSetup 3 bowls for the crust.
Bowl 1: 1 cup arrowroot, 1/2 teaspoon salt, 1/2 teaspoon pepper
Bowl 2: 3 eggs beaten
Bowl 3: 1-1/2 cups almond flour, 1-1/2 teaspoon salt, 1/2 teaspoon pepper, 1/2 cup sesame seeds

Pan Fried Eggplant MedallionsCover the bottom of the pan with oil or fat, about 1/4 cup.  I use ghee because it is mild with little flavor.

Pan-fried Eggplant MedallionsTake one of the eggplant medallions and cover it with the arrowroot mixture in bowl 1.

Pan-fried Eggplant MedallionsThen dip the medallion into the egg mixture in bowl 2.

Pan-fried Eggplant MedallionsFinally dip the medallion into the almond flour and sesame seed mixture in bowl 3.

Pan Fried Eggplant MedallionsOil or fat should be hot by now.  If you are unsure, splash a few drop of water into the oil and it should pop.  Cover both sides of the medallion with oil by dropping one side into the oil then flip it over and place the other side on the pan.
Fill the pan with medallions.  It should fit around 6.
After 4-5 minutes when the crust has turned brown and crispy, flip the medallions over.
Cook another 4-5 minutes on the other side.
Then place medallions on the cooling rack.

Pan-fried Eggplant MedallionsWipe the leftover crumbs out of the pan with a paper towel.  Heat 1/4 cup of oil or fat into the pan.  Repeat the coating and pan-frying process until you’ve cooked all of the medallions.  3 – 4 batches, 18 – 24 medallions.

Pan-fried Eggplant MedallionsThe egg mixture in bowl 2 can get thick and gooey.  After coating the second batch, replace it with a new egg mixture of 2 eggs.

Pan-fried Eggplant MedallionsThis recipe makes a big batch.  Store in the refrigerator or freezer and re-heat in the toaster oven.  Enjoy!

The Dumpling Mama xo

Filed Under: Chinese Food Tagged With: dairy free, gluten free

Chinese-Style Glass Noodles

September 22, 2016 by ChrissyJee Leave a Comment

Chinese Style Glass NoodlesI made this noodle dish for every BBQ this summer and it was a big hit.  This recipe is a Chinese spin on the Korean glass noodles dish, japchae.  I love these noodles because there is a ton of vegetables.

Ingredients

  • 1.5 pounds bag of dried Korean vermicelli sweet potato starch noodle
  • 10 dried shiitake mushrooms
  • 2 red peppers thinly sliced
  • 1 orange pepper thinly sliced
  • 1 yellow pepper thinly sliced
  • 1 green pepper thinly sliced
  • 1 bag of baby spinach 6oz
  • 4 carrots shredded
  • 10 scallion stalks chopped
  • 1 onion thinly sliced
  • 10 garlic finely chopped
  • 5 eggs
  • 3/4 cup coconut aminos
  • 1/2 cup fish oil
  • 3/4 cups sesame oil
  • oil/fat
  • salt

* You can use 3/4 cup soy sauce and 1/2 cup honey in place of coconut aminos and fish oil.

Equipment

  • wok or cast iron skillet
  • 8+ quart stock pot

Chinese Style Glass Noodles I love to cook with these noodles because they are gluten free.

Chinese Style Glass NoodlesAt least 3 hours before you make the noodles, soak the dried shiitake mushrooms in water.

Chinese Style Glass NoodlesOnce you are ready to cook, squeeze the excess water from the mushrooms.

Chinese Glass Noodles
Cut the stems.  Save the water from the mushrooms and stems to add to your next batch of bone broth.
Thinly slice the shiitake mushrooms, finely chop the scallions and garlic, shred the carrots.
Thinly slice the peppers and onion.
Crack 5 eggs into a bowl and mix.

Chinese Style Glass NoodlesFill the stock pot with water and start boiling on medium high.

Chinese glass noodlesTurn your skillet or wok on medium and add in 1 tablespoon of oil/fat.  I used duck fat to cook these noodles.  Once hot, add the onions and cook until translucent.  Then add the peppers, 1/2 teaspoon of salt, and cover.  After 4 minutes open the cover and stir the vegetables.  Cook until vegetables are soft, about 8-10 minutes.

Chinese Style Glass NoodlesPlace the vegetables and its juices onto a plate.  The juice will give flavor to the noodles.  Keep this stove burner on the whole time you cook the vegetables, mushroom, and eggs.  You’ve already cut everything up so you will cook everything one right after another.

Chinese Glass NoodlesIn the same skillet or wok, heat 1 tablespoon of oil or fat.  Put in the shredded carrots and 1/4 teaspoon of salt.  Cook uncovered until soft, about 5 minutes.  Stir while cooking.  Place cooked carrots onto the plate with the peppers and onions.

Chinese Glass NoodlesClean the baby spinach. In skillet or wok, heat 1 tablespoon of oil or fat.  Put in the garlic and cook for 30 seconds until the ends turn light brown.  Put in the spinach and 1/4 teaspoon of salt.  Stir and cook until starting to wilt, about 2 minutes.  Place the spinach on the plate.

Chinese Glass NoodlesIn the skillet or wok, heat 1 tablespoon of oil or fat.  Put 1/4 cup of  scallions and cook for 30 seconds to flavor the oil.  Put in the shiitake mushrooms and 1/4 teaspoon of salt.  Stir and cook until hot, about 3 minutes.

Chinese Style Glass NoodlesPlace the mushrooms on the plate.

Chinese Glass NoodlesIn the skillet or wok, heat 3 tablespoons of oil or fat.  Put in the eggs and 1/4 teaspoon of salt.  Lightly scramble and place on a separate late.

Chinese Glass Noodles
By now the water in the stock pot will be boiling.  Put the dry glass noodles into the boiling water and follow the cooking instructions on the package, probably around 10 minutes.
Drain the noodles, place back into the pot, and pour in the sesame oil.  Thoroughly mix the sesame oil through the noodles to prevent them from sticking.  Use hands, tongs, or chopsticks.  The noodles will be hot.

Chinese Style Glass NoodlesPlace all of the cooked vegetables and mushrooms and the rest of the raw scallions on top of the noodles.

Chinese Style Glass NoodlesMix the coconut aminos, fish oil, and 1 teaspoon of salt and pour into the pot.

Chinese Style Glass NoodlesUse 2 sets of chopsticks or hands to thoroughly mix everything together.

Chinese Style Glass NoodlesGive the noodles a taste.  To make them more savory add salt and fish sauce.  If they need to be sweeter, add some coconut aminos.

Chinese Style Glass NoodlesOnce the noodles are perfect.  Add the lightly scrambled eggs on top.

Enjoy,
The Dumpling Mama xo

Filed Under: Chinese Food Tagged With: dairy free, gluten free

Salmon with Ginger Scallion Sauce

August 17, 2016 by ChrissyJee 4 Comments

Salmon with Ginger Scallion SauceSalmon is one of the easiest meals to make.  It seasons easily.  It cooks quick.  The hardest part is you have to cook it quick because it won’t keep in your refrigerator.  My mom likes to make this salmon dish when we eat BBQ to contrast all of the grilled food.

Ingredients

  • 1 pound of salmon (I like sockeye because of it’s high nutrient content)
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • Juice from 1/2 lemon
  • 1-1/2cups chopped scallion
  • 5 garlic cloves roughly chopped
  • 2 tablespoons thinly sliced ginger
  • 3 tablespoons coconut aminos
  • 2 tablespoons fish sauce
  • 3 tablespoons sesame oil
  • 2-1/2 tablespoons olive oil
  • 3 tablespoons fat/oil (ghee, lard, etc)

Equipment

  • 2 quart sauce pan or small sauce pan
  • 4 quart baking dish

Salmon with Ginger Scallion SaucePreheat the oven to 350 degrees.  Line the baking dish with aluminum foil and place the fish in the pan.  Cover the fish with lemon juice, olive oil, 1/2 teaspoon salt, 1/2 teaspoon white pepper.  Put the fish in the oven for 15 minutes (20 minutes if fish is thick).

Salmon with Ginger Scallion SauceChop the scallions, garlic, and ginger slices.

Salmon with Ginger Scallion SauceTo prepare the sauce, in a small pot or pan, heat up the fat/oil on medium heat.  When it is hot, put in the ginger and garlic.  They should instantly sizzle when they hit the fat/oil.  Let them flavor the fat/oil for 1 minute and should not turn brown.

Salmon with Ginger Scallion SauceAdd in the coconut aminos, fish sauce and sesame oil and let simmer for another 1 minute.  Add the scallions, 1/2 teaspoon salt, 1/2 teaspoon white pepper and after 1 minute, turn off the heat.

Salmon with Ginger Scallion SauceAfter 15 minutes, take the fish out of the oven.

Salmon with Ginger Scallion SauceSpread the ginger and scallion sauce over the baked fish and serve!

Enjoy,
The Dumpling Mama xo

Filed Under: Chinese Food

Bacon Fried Rice

June 23, 2016 by ChrissyJee 1 Comment

I love to cook fried rice because I can unload a variety of vegetables into it.  My kids won’t eat certain vegetables by themselves (example: asparagus) but somehow they’ll eat it in fried rice.  This is a simple meal to cook, the most time consuming part is dicing up all of the vegetables.  Bacon fried rice is one of the easiest to cook because the meat is already seasoned and a classic Chinese American meal!

Ingredients

  • 2 cups Medium grain rice or Jasmine rice (makes 6 cups of cooked rice)
  • 1-1/2 cups of diced scallions
  • 2 cups of shredded carrots
  • 2 cups of diced mushrooms (ex: shiitake, button, portobello)
  • 2 cups of  diced green vegetable (asparagus, peas, broccoli)
  • 12 pieces of bacon
  • 5 eggs
  • 2 tablespoons coconut aminos
  • 1 tablespoon fish sauce
  • salt
  • neutral flavored oil (I like to use ghee or duck fat because they are not processed oils)

Equipment

  • Wok or cast iron skillet

 

Start cooking your rice.  Use this recipe to cook it in a pot.
If you are using a cast iron skillet, turn the burner to medium.

Bacon Fried RiceDice 1-1/2 cups of scallions, green and white parts.  Put them in a pile on a large plate.

Bacon Fried RiceShred 2 cups of carrots.  Put them in a pile next to the scallions on a large plate.

Bacon Fried RiceDice 2 cups of mushrooms.  Use shiitake, button, or portobello.  Put these also in a pile on the large plate.

Bacon Fried RiceDice 2 cups of a green vegetable like asparagus.  You can also use peas.  I like to have at least 3 different vegetables (not counting scallions).  Put them in a pile on a large plate.

Bacon Fried RiceDice 12 pieces of bacon.  I keep these on the cutting board.

Bacon Fried RiceCrack 5 eggs and 1/4 teaspoon of salt in a bowl and beat until scrambled.

If you are using a wok, turn the burner to medium heat.

Bacon Fried RiceMelt 2 teaspoons of ghee.  Cook the scrambled eggs.  Put them in a bowl (I use the bowl they were scrambled in).  Scrape all the egg out of the skillet or wok.

Bacon Fried RiceUse a knife to cut the egg into smaller pieces.

Bacon Fried RiceCook the diced bacon for about 4 minutes.

Bacon Fried RiceRemove the bacon before it gets too crispy.  Bacon should be soft and crispy on the ends.

Bacon Fried RiceTo cook the vegetables you are going to follow these same 4 steps:

  1. Melt 1/2 teaspoon of ghee
  2. Throw in 1/4 cup of green onions and cook for 15 seconds

Bacon Fried Rice3. Throw in 2 cups of the vegetable and 1/4 teaspoon of salt.  Cook 3-4 minutes until soft.
4. Remove everything in the skillet or wok to a plate and repeat these 4 steps for the next vegetable.

Bacon Fried RiceCook the green vegetables with the 4 steps.

Bacon Fried RiceCook the mushrooms with the 4 steps.

Bacon Fried RiceAs you cook the vegetables put them back in piles on the plate.

Bacon Fried RiceThe rice should be cooked now.  Stir it slowly to fluff and loosen from the side of the pot.

Bacon Fried RiceMelt a teaspoon of ghee and cook the rest of the scallions for 15 seconds.  Put in the rice and 1/2 teaspoon of salt.  Mix together for 30 seconds.

Bacon Fried RicePut in the egg, bacon and vegetables on top of the rice.

Bacon Fried RiceMix everything together.  If I’m using a skillet, I’ll use 2 large spoons to mix.  If I’m using a wok, I’ll use a wok spatula.

Bacon Fried RicePour in the 2 tablespoons of coconut aminos and 1 tablespoons of fish oil.  Thoroughly mix with the rice.  You can replace the coconut aminos and fish oil with 2 tablespoons of soy sauce.

Bacon Fried Rice

Enjoy!

The Dumpling Mama xo

Filed Under: Chinese Food

How to Make White Rice in a Pot

June 9, 2016 by ChrissyJee 4 Comments

White RiceI’m old school when I cook rice.  It was the first thing my grandmother taught me to cook.  I cook it in a stainless steel pot.  I’m not comfortable with the off-gasing of harmful chemicals boiling a plastic bag of rice in water.  Non-stick freaks me out so I don’t use a rice cooker because the bowls are usually non-stick.  I could never tell my grandmother you can make rice by boiling it in a plastic bag, she would think I was crazy!

Ingredients

  • 2 cups Medium grain rice or Jasmine rice (makes 6 cups of cooked rice)
  • 2 cups water

Equipment

  • 3 quart stainless steel pot (or something close) with lid

Method

White RiceIn my rice bag, I store my measurement cup.  It’s one of my kiddie cups and close enough to 8 oz.  Whatever cup you use (measuring cup, kidding cup, etc), use it to measure both your rice and water.

White RiceMeasure 2 cups of rice.

White RicePour into your pot.

White RiceUncooked rice is covered with starch from processing.  If you don’t clean it off, it will make the rice very gluey.  To clean, fill the pot with water covering the rice.

White RicePick up a handful of rice and rub it between your fingers in the water.

White RiceUse the water to get the handful of rice off your hand.  Repeat this process with 3 more different handfuls of rice (total of 4 handfuls).

White RiceDrain the water from the rice.

White Rice Fill the pot with water again and clean 4 handfuls of rice.  If the water your draining is still very cloudy, fill the pot with water and clean handfuls one last time.  The water does not need to be completely clear, but you should be able to see the rice.

White RiceOnce the rice is clean, fill the pot with 2 cups of water.

White RiceMake sure all of the rice is under the water.

White RiceCover the pot and cook on high.

White RiceWhen the water is boiling, turn the burner to low.  Steam will by coming through the lid when the water is boiling, uncover and make sure the water is fully boiling before turning to low.

White RiceCook for 20 minutes. Uncover and check out your perfectly fluffy rice.

The Dumpling Mama xo

Filed Under: Chinese Food

Chinese White Cut Poached Chicken

May 22, 2016 by ChrissyJee 4 Comments

Chinese White Cut Poached ChickenWhite cut poached chicken is one of the healthiest and easiest meals.  It’s a whole chicken which symbolizes family togetherness and is eaten as an everyday meal and during celebrations.  Growing up, we would visit my grandparents in Chinatown and load the car up with groceries before driving home.  My mom would buy fresh killed chickens from the market and cook them the day after we got back.  It’s hard for me to get fresh filled chickens so I buy from the grocery store or frozen birds from the meat farmer.

Ingredients:

  • Whole chicken between 4.5 – 5 lbs
  • 2 tablespoons of salt

Method:

Chinese White Cut Poached ChickenStart with a whole chicken between 4.5 – 5 lbs.  Try to buy one that is free range, organic, or recently processed (butchered) for the best taste and most nutritious.   Before you start cooking the chicken leave it on the counter until it is room temperature to help the meat stay tender.

Chinese White Cut Poached ChickenFill a pot of water enough to just cover the chicken completely.  If you are unsure of just how much water, put the chicken into the pot and fill until the chicken is just covered and then take the chicken out.  Bring the water to a boil.

Chinese White Cut Poached ChickenPlace the chicken into the water and bring the water to a boil again.  Place the neck, liver, heart, or anything else that came with the chicken.

Chinese White Cut Poached ChickenOnce the water is boiling, use thongs to lift the chicken from the inside cavity.

Chinese White Cut Poached ChickenHold the chicken up and tilt slightly to drain the water from the inside cavity slowly.  This is to ensure the water inside the raw cavity is drained and doesn’t get stuck inside uncooked.

Chinese White Cut Poached ChickenPlace the chicken back into the water, ensuring water has filled the inside cavity.  Bring the water to a boil again.

Chinese White Cut Poached ChickenOnce the water has boiled, lower the heat to a slow simmer where one or two steams of bubbles are coming from the bottom of the pot.

Chinese White Cut Poached ChickenPut a pair of chopsticks over the top of the pot and then place the lid of the pot on top of the chopsticks.  This helps to circulate the heat and keep an eye on the simmer. Simmer for 45 minutes.

Chinese White Cut Poached ChickenAfter 45 minutes, use the thongs again to drain the water from the inside cavity.

Chinese White Cut Poached Chicken Place the chicken back into the pot and bring the water to a boil.

Chinese White Cut Poached ChickenTurn off the stove, take the chicken out of the water and onto a plate.  Cover the top and bottom of the chicken with salt.

Chinese White Cut Poached ChickenLet the chicken sit for 20 minutes before serving.  You can carve or cut, this is where the name white cut chicken came from.  Or peel the chicken off the bone also known as shredding.

Chinese White Cut Poached ChickenA bonus is the nutritious broth from the boiled chicken.  I usually boil 2 chickens (one after another) in the same broth which results in a delicious broth ready for drinking.  If you only boil 1 chicken, you’ll need to add more bones to boil into a flavorful broth.

Enjoy,
The Dumpling Mama xo

Filed Under: Chinese Food

6 Ways to Have an Awesome Dim Sum Experience

May 18, 2016 by ChrissyJee 2 Comments

How to have an Awesome Dim Sum Experience Going out for dim sum is a very happy time for my family.  We go as a multi-generation group from my grandparents to my children and we always go hungry because these are some of our favorite foods.  Here is how I have an awesome dim sum experience.

    1. Finding Good Food.  Read online reviews or even better, ask Chinese (preferably Cantonese) friends where they like to eat dim sum.  Traditionally, dim sum would be served in carts pushed by wait staff around the restaurant, and you would point to the small dishes you wanted to eat.  Some restaurants no longer use the carts and you order comes out from the kitchen.  I personally like ordering from the carts because that is how I have been doing it since I was little but this is not necessarily indicative of good food.  Once you get to the restaurant, take a peak inside, if you see a lot of Chinese people, you’re in the right company that has found good food.
    2. Timing.  Earlier the better.  It is not the “norm” for Chinese restaurants to take reservations for dim sum.  The tables turn quickly and the good places have a steady line coming in the door.  The full kitchen opens at 11am so if you want to eat noodles and rice with your dim sum, go around 10:30am.  Don’t be fooled by the small plates, go hungry!How to have an Awesome Dim Sum Experience
    3. Choosing a Tea.  The first question you will be asked will by what tea you want to drink.  The three traditional teas are: Bo lai (dark and earthy), Chrysanthemum tea (light and floral), Guk bou (blend of Bo lai and Chrysanthemum).  Green tea is also an option at some dim sum restaurants.  I like Chrysanthemum so I choose that or Guk bou.
    4. Navigating the Menu.  How to have an Awesome Dim Sum ExperienceThis can be somewhat cryptic because the dishes most likely have been translated exactly from their Chinese characters.  Don’t be surprised if you see misspellings and no pictures.  Here are some of my favorites that are worth trying.How to have an Awesome Dim Sum ExperienceShrimp dumplingHow to have an Awesome Dim Sum ExperienceCilantro and Scallion rice roll.  This is vegetarian but some have meat and they are all delicious.How to have an Awesome Dim Sum ExperienceBean curd skin roll

      How to have an Awesome Dim Sum ExperienceSteamed spare ribs

      How to have an Awesome Dim Sum ExperienceSticky rice in lotus leaf

      How to have an Awesome Dim Sum ExperienceShanghainese Soup Dumplings

      How to have an Awesome Dim Sum ExperienceTurnip cake with XO Sauce

    5. Payment.  Always have cash when dining in a Chinese restaurant.  They don’t always take credit cards.
    6. History.  Here are some fun facts to go along with your amazing dim sum experience.  A very long time ago in China, there was a very long road connecting the East and West and Mediterranean Sea called the Silk Road that was a trade route for silk and other goods.  Along the Silk Road, travelers would yum cha, or stop at teahouses to drink tea and rest.   A physician during that time wrote that eating while drinking tea would make you gain weight, but later people discovered drinking helps with digestion so the tea houses started selling snacks.  All of the sweet and savory dim sum food varieties that we eat today were developed by the Cantonese in South China.  Over centuries they transformed yum cha from a relaxing teahouse rest to a loud and fun dining experience.

How to have an Awesome Dim Sum Experience

Now go eat dim sum and have an awesome time!

The Dumpling Mama xo

Filed Under: Chinese Culture, Chinese Food

Lucky Rice Cookbook’s Sichuanese Chicken Wings

March 2, 2016 by ChrissyJee 2 Comments

Lucky Rice Sichuanese Chicken WingsMy mom is an amazing cook.  Everything she makes is delicious.  Since moving to the suburbs, having a family, and wanting to cook for them, I’ve tried to learn her recipes.  Most Chinese moms (at least the ones I know) don’t write down recipes, they cook from memory.  The direction I get from my mom on how to cook Chinese food is a list of ingredients and some order of instruction.  From there, I reference cookbooks and do A LOT of recipe testing to get things to taste exactly how she makes them.

When I found out about the Lucky Rice Cookbook I had to order because I’ve followed author Danielle Chang for some time and knew her Chinese culinary roots were similar to mine. I fell in love with this cookbook just leafing through the pages.  It is a valuable addition to my collection because it provides the written recipes to the Chinese and Asian recipes I’ve always wanted to cook.
Lucky Rice Sichuanese Chicken WingsDanielle Chang’s team gave me permission to share one of my favorite recipes from the Lucky Rice Cookbook, Sichuanese Chicken Wings.  These chicken wings have so much flavor with an added kick from the hot chiles…yumm-my.

Lucky Rice Sichuanese Chicken Wings

Serves 4 to 6

Ingredients

3 lbs chicken wings,  split in half, wing tips removed (optional)
Kosher salt
2 tablespoons crushed red chile flakes
2 teaspoons whole cumin seeds
1 teaspoon Sichuanese peppercorns
1 star anise pod
1 cup dried red Chinese chiles
1 1-inch knob fresh ginger, julienned
1/4 cup chopped fresh cilantro leaves

Method

Preheat the oven to 400˚F

Lucky Rice Sichuanese Chicken WingsLine a large rimmed baking sheet with aluminum foil and spread the chicken wings out on it.  Sprinkle them generously with salt.  I used Himalayan pink salt to pack in as many minerals.

Lucky Rice Sichuanese Chicken WingsBake for 45 to 50 minutes, until the wings are golden brown and crisp.  Drain off the fat and transfer the wings to the a serving bowl.

Lucky Rice Sichuanese Chicken WingsIn a cast iron skillet set over medium-high heat, toast the red chile flakes, cumin seeds, Sichuanese peppercorns, and star anise, shaking the pan constantly, until the spices are toasty and fragrant, 2 to 3 minutes.

Lucky Rice Sichuanese Chicken WingsImmediately pour them into a bowl to stop the cooking.  Cool slightly, and then grind to a powder in a spice grinder or with a mortar and pestle.
Lucky Rice Sichuanese Chicken WingsPour the ground spice mixture on top of the chicken wings and toss with your hands (best tools in the kitchen).

Lucky Rice Sichuanese Chicken WingsIn the same dry skillet, toast the dried chiles, shaking the pan constantly, until they are darken in color and smell fragrant, 3 minutes.  Then add the toasted whole chiles and the julienned ginger on top of the chicken wings.
Lucky Rice Sichuanese Chicken WingsTo serve, toss the wings, spices, and ginger with your hands.  Taste, and add more salt if necessary.  Sprinkle with the chopped cilantro and serve at once.

If you love these Sichuanese Chicken Wings as much as I do, go and buy a copy of Danielle Chang’s Lucky Rice Cookbook and see her other amazing recipes.

Enjoy,
The Dumpling Mama xo

Filed Under: Chinese Food

Steamed Whole Fish (gluten and soy free)

September 19, 2014 by ChrissyJee 1 Comment

I grew up eating steamed fish.  It was always whole, meaning it was in one piece from its head to the tail.  The meal my grandparents would cook for us when we would go to visit always had a steamed whole fish because it is a symbol of togetherness.  My mom would tell us to eat our fish because my grandfather ate a lot of fish and his mind is very sharp.  He read newspapers everyday so he knew everything.  He also was a chef and loved to eat so he knew where to buy the best tasting foods.  Even now at 90 years old with congenital heart disease and two quadruple bypass heart surgeries, his mind is still sharper then ever!

I’ve always been intimidated to cook fish because the process of buying the right fish to cooking it correctly seemed very complex.  Now that I have a family, I want their minds to be as sharp as my grandfather’s so I decided to learn. If I can figure it out, you definitely can.  To ensure you buy a fresh fish, find a market that sells a lot of fish and has a steady line of buyers.  I buy my fish at the local Korean grocery store, Hmart (which sometimes has a line of buyers that is too long!).  The freshest fish at the market are the ones swimming in the swim tanks but depending on the selection, it might not be an option for you.  I don’t buy farm raised fish so even if it is swimming in the tank I won’t buy it.  I also don’t buy fish that is previously frozen.  Fresh fish tastes the best.  The freshest fish do not have cloudy eyes or a heavy fish smell.  Have the market just clean the fish and remind them to keep the head and tail on.  Cleaning the fish includes removing the scales and cleaning out the guts.  Even though the market cleans the fish, I always rinse it in the sink when I get home.

The hardest part of eating fish for me is having to eat it the same day I buy it.  I am a busy working mom who only has time to go to the grocery store once, maybe twice a week, so most of my meals are pre-planned and made from things already in the refrigerator.  If I want fish…I am committed to going to the market that day.

Steamed Whole Fish (soy free)Start your steamer.  A steamer can be any pot with a secure lid and steaming grate (the metal disc in the middle of the water).  The pot must be bigger then the plate your fish will steam on.  The lid must be secure enough to create a steam chamber to cook the fish.  The steamer in the photo is a wok and a mismatched lid that was secure enough to create the steam chamber.

Fill the pot with water 1/2 inch higher then the grate. Heat the water for your steamer on medium and cover your pot.  It needs to be boiling before you place the fish in.

Steamed Whole Fish (soy free)

Prepare the ingredients for the marinade by chopping the green onion and garlic, cutting the ginger in thin slivers, cutting some more ginger into round medallions, grabbing a handful of cilantro on the stem plus some off the stem.

Steamed Whole Fish (soy free)Place the ginger medallions 1 inch apart on the top and bottom of the fish.  Cover the fish with the stemmed cilantro.  The ginger and cilantro will flavor the fish while steaming.

Whole Steamed FishPlace at least one piece of ginger inside the fish.

Steamed Whole Fish (soy free)When the water in the steamer is boiling, turn down the heat so the steam won’t burn you, then place the fish on the grate in the steamer.  The water must touch the plate to cook the fish.

Steamed Whole Fish (soy free)Put the lid on top and turn the heat back to medium high.  From one of my favorite recipe blogs, Steamy Kitchen Steamed Fish recipe, for a 1 lb fish, steam the fish for 12 minutes, add 2 minutes for every additional 1/2 lb.

Steamed Whole Fish (soy free)When the fish is cooked, turn off the heat.  You will know it is cooked when the skin has started to tear a little and the meat is exposed.  Too much tearing is a sign the fish is overcooked.  Crack the lid to release the steam and stop the cooking process.

Steamed Whole Fish (soy free)To prepare the marinade, in a small pot or pan, heat up the fat/oil on medium heat.  When it is hot, put in the ginger and garlic.  They should instantly sizzle when they hit the fat/oil.  Let them flavor the fat/oil for 1-2 minutes and should not turn brown.

Steamed Whole Fish (soy free)Add in the coconut aminos, fish sauce and sesame oil and let simmer for another 1-2 minutes.  Add the scallions, salt, white pepper and after 30 seconds, turn off the heat.

Steamed Whole Fish (soy free)Drain all of the liquid from the fish because it has a very fishy smell and taste.  The ring around the fish in this picture is from the liquid.  Remove the steamed ginger medallions.

Steamed Whole Fish (soy free)Sprinkle the cilantro leaves on top of the fish and then use a spoon to scoop the hot oil marinade all over, including the inside of the fish.  Remember to pour some marinade on the cheeks because it is the best meat on the fish.  Serve immediately.

Steamed Whole Fish (without soy sauce)
Print
Prep time: 20 mins
Cook time: 12 mins
Total time: 32 mins
Serves: 2
Ingredients
  • 1 to 1-1/2 pound fresh whole fish with head and tail (scales and guts removed)
  • 3 chopped scallions
  • 1 tablespoon chopped ginger (can also be thinly sliced)
  • 1 tablespoon chopped garlic
  • 8 - 12 thinly sliced ginger medallions
  • 1 handful of cilantro on the stem (optional)
  • ¼ cup cilantro leaves (optional)
  • 2 tablespoon oil/fat
  • 1 tablespoon coconut aminos
  • 1 tablespoon sesame oil
  • 1 tablespoon fish oil
  • ¼ teaspoon salt
  • ¼ teaspoon white pepper
Instructions
  1. Start your steamer. A steamer can be any pot with a secure lid and steaming grate. The pot must be bigger then the plate your fish will steam on. The lid must be secure enough to create a steam chamber to cook the fish.
  2. Fill the pot with water ½ inch higher then the grate. Heat the water on medium for your steamer and cover your pot. It needs to be boiling before you place the fish in.
  3. Rinse the fish and place on steaming plate with rounded corners.
  4. Prepare the marinade: Chop the scallions, ginger, and garlic. Slice the ginger medallions. Grab a handful of cilantro with the stems. Remove the leaves from the unused cilantro.
  5. Place the ginger medallions 1 inch apart on the top and bottom of the fish. The ginger will flavor the fish while steaming. Place at least one piece of ginger inside the fish.
  6. For additional flavor you can spread the handful of cilantro on top of the fish (optional).
  7. When the water in the steamer is boiling, turn the heat to low so the steam doesn't burn you and place the fish on the grate in the steamer. Make sure the water is touching the plate. This is the only way the fish will cook. Turn the heat to medium and put the lid on the pot.
  8. For a 1 lb fish, steam for 12 minutes, add 2 minutes for every additional ½ lb.
  9. When the fish is cooked, turn off the heat. You will know it is cooked when the skin has started to tear a little and the meat is exposed. Too much tearing is a sign the fish is overcooked. Crack the lid to release the steam and stop the cooking process.
  10. To prepare the hot oil marinade, in a small pot or pan, heat up the oil/fat on medium heat. When it is hot, put in the ginger and garlic. They should instantly sizzle when they hit the oil/fat. Let them flavor the oil/fat for 1-2 minutes and should not turn brown. Add in the coconut aminos, fish sauce and sesame oil and let simmer for another 1-2 minutes. Add the scallions, salt, white pepper and after 30 seconds, turn off the heat.
  11. Drain all of the liquid from the fish because it has a very fishy smell and taste. Remove the steamed ginger medallions and cilantro if you have it.
  12. Sprinkle the cilantro leaves (optional) on top of the fish and then use a spoon to scoop the hot oil marinade all over, including the inside of the fish. Remember to pour some marinade on the cheeks because it is the best meat on the fish. Serve immediately.
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Filed Under: Chinese Food Tagged With: glutenfree, soyfree

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