#Shacha chicken

[omnivorescookbook]

Shacha Chicken (沙茶炒鸡) Shacha chicken stir fry is a fun dish with a ton of umami you can put together in 20 minutes for a quick dinner.

Recipe => https://omnivorescookbook.com/shacha-chicken/

[foodffs]

Shacha Chicken (沙茶炒鸡) Shacha chicken stir fry is a fun dish with a ton of umami you can put together in 20 minutes for a quick dinner.

Recipe => https://omnivorescookbook.com/shacha-chicken/

[coffeebrownn]

i might recompile my winterfield headcanons that i've written in twitter but here's a new one (food edition(??)):

ethan is pescatarian, before re7 he eats chicken but never other types of meat, chris manages to reintroduce him to eat chicken again for his military training but ethan became sick.

because of ethan's new diet, ethan went in and tried different types of fish for variety, but at the end he sticks to his favorite week night fish meat is the typical salmon or tilapia, for him grouper fish is the best for soup meals

ethan does't eat raw sashimi or any raw meat due to re7 incident.

ethan doesn't like shellfish too much due to the texture, some are okay like abalone.

chris prefer seasoning that punch your taste buds, something very strong like Garam Masala, Cajun, Shacha sauce (Chinese BBQ), while ethan preferences is pretty mild, so around the circle of Herbes de Provence.

i'm not saying that ethan can't handle the spices or the heat, he just prefer simpler taste and the natural taste of the main ingredient (salmon, etc).

acidity for food, like lemon and vinegar are exceptions, ethan describes it "brings the whole dish back alive!"

from my previous headcanon, i've mentioned how chris is very big into safety (guns, cars, etc), this includes him being cautious with picking meat suppliers and checking labels on where they got their meat from ((again, it's because of the RPD incident, even though he is not there to experience it singlehandedly, he saw his close ones living in that situation, same thing with his parents dying due to a car incident)) it's more so long term over short term, sure he'll try an exotic meat like squirrel/snake from a trusted restaurant/supplier but he's not going to eat that meat everyday

chris' priority isn't about enviromental sustainability (sadly), really just for health wise for him and his close ones (IF they ask, ethan and rebecca agreed, claire doesn't care, jill and leon is indifferent with these sets of informations)

as for chris, he eats whatever meat, he prefers lean meat due to his training, so chicken is very important for him. other meat such as beef and pork is more so a treat for chris. he WILL try exotic meat.

but again, I think both are okay eating the same meal over and over again, and genuinely not picky, Chris doesn't pay too much attention if the meal that he'd ate is the same with the previous meal, he only cares of it's healthy or not (claire and him grew up eating leftovers after leftovers, claire sometimes complained about it). Ethan has a different reason, i think of him to have phases cater around his interest and that phases last in 6-8 month or so.

most of the main dish were picked by ethan, most of the time it's made using dutch oven, so something along the lines of cassrole or stews were often dinner meals for them. with a side of light salad or carbs like stale bread.

Chris isn't the "health police", he's really just a very cautious man. OHH the irony since he smokes the most in the group.

He still sneaks in some chocolate and sweet treats too.. ethan finds it adorable to see that chris is a sweet tooth like him 😭 soemtimes ethan will ask chris if they can get ice cream and you can see the man struggling to say no 🥺

chris sometimes substitue his cigarette with licorice lozenges. he doesn't like patches, but he will take one if he's in a very long flight.

chris HAS to sleep in plane flights, if not he'll grew restless due to him not smoking. he'll wake up to eat or take a piss and that's it.

[saphfoe]

Made homemade shacha sauce that im using to marinade some chicken, got some prawn toast prepped, dinner is gonna slap so hard

[bumblebeeappletree]

Lucas Sin is back to teach you how to make Hong Kong-style egg sandwiches along with a few popular versions to level up this simple but tasty meal. Whether you use corned beef, spam, scallions, or beef satay, one bite won’t be enough and you’ll want to make this over and over again. GET THE RECIPE ►► https://f52.co/3zntXCg

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Looking for something specific?

VIDEO CHAPTERS

00:00:00 Intro

00:04:49 The O.G. Sammy

00:07:54 Satay Beef

00:15:41 Corned Beef

00:17:28 Fried SPAM

00:18:26 Prep Your Egg Sandwich Variations

00:20:16 Slice & Eat Your Sandwiches

PREP TIME: 15 minutes

COOK TIME: 15 minutes

SERVES: 1

INGREDIENTS

Eggs & Sandwich Assembly

2 slices milk bread (crusts optionally but ideally removed)

Butter, for toasting bread

3 large eggs

1 teaspoon neutral oil, plus more for pan

1 teaspoon potato starch

1 tablespoon evaporated milk

1/4 teaspoon kosher salt

1 pinch white pepper

Filling Variations

Corned Beef Variation

4 ounces canned corn beef

"Satay" Beef Variation

350 grams flank steak, sliced thinly

1/4 teaspoon baking soda

1/2 teaspoon chicken powder

1 pinch white pepper

1 tablespoon light soy sauce

1 tablespoon dark soy sauce

1 tablespoon Shaoxing wine

1 tablespoon potato starch

2 tablespoons neutral oil, plus more for searing

2 medium shallots, chopped finely

4 garlic cloves, chopped finely

1 Bird's Eye chile, chopped finely

1 1/2 tablespoons Shacha sauce

1/2 teaspoon shrimp paste

1 tablespoon peanut butter

Scallion Variation

2 scallions, sliced thinly

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ABOUT FOOD52

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[flawediamond]

Chinese Recipes Masterpost

Bai Tang Gao (White Sugar Rice Cake)

Bang Bang Ji (Bang Bang Chicken)

Char Siu (Sweet BBQ Pork)

Chaye Dan (Tea Eggs)

Chengzhi Ji (Orange Chicken)

Dong Po Rou (Braised Pork Belly)

Fa Gao (Prosperity Rice Cake)

Ham Sui Gok (Fried Glutinous Rice Dumplings)

Hei Jiao Ji Ding (Black Pepper Chicken)

Hetao Su (Walnut Cookies)

Hong Shao Ji (Braised Chicken)

Hong Shao Rou (Braised Pork Belly)

Hong Shao Rou (Mao’s Braised Pork Belly)

Hu Luo Bo Gao (Carrot Rice Cake)

Jiang Niu Rou (Braised Beef Shank)

Nai Wong Bao (Steamed Custard Buns)

Nian Gao (New Year Sweet Rice Cake with Orange Zest and Ginger)

Shacha Chao (Chicken with Shacha Sauce)

Suan Latang (Bittersweet Chicken Soup)

Tang Cu Ji (Sweet and Sour Chicken)

Tang Cu Pai Gu (Sweet and Sour Pork Ribs)

Tang Cu Zhu Pai (Sweet and Sour Pork Chops)

Tang Cu Zhu Rou (Sweet and Sour Pork)

Zhima Ji (Sesame Chicken)

Zhima Niu Rou (Sesame Beef)

General Tso’s Chicken

Honey Sesame Chicken

Panda Express' Honey Sesame Chicken

Lemon Chicken

[victorl0]

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[cookingbymama]

Mom’s cooking: by me

Last week, my ASA “dad” Matt suggested organizing a home-cooked family dinner. Since the end of the semester has been relatively relaxed for me and considering how stressed all my peers seemed, I also wanted to help out by bringing them a bit of comfort through food. I ended up dictating most of the menu to be close to a typical meal at home, and it was exactly what I needed and I think what my friends needed: the perfect combination of vegetables, meat, soup, rice, and company. As I cooked with Matt, we reminisced about the familiar smells and sounds of the kitchens of our childhood: the fragrance of garlic and the crackle of wet greens hitting hot oil. I’m so glad that after all these years I was able to pick up some things from Mom, after all. From deciding how many of each ingredient to buy, to deciding how much of what seasoning to use, how long to cook each dish, I understand intuitively what the answers were. 

As I stood in the kitchen cutting chicken into bits, my “family” was sitting in the common room, working on their homework. When each dish would come out of the pan and onto the dining table, my friends would come and try a few pieces while I returned to the kitchen, just like Rui, Dad, and I would when Mom cooked for us. 

RECIPES: (starting at top center, working clockwise)

Pickled mustard greens & pork  This dish was devised by Matt, whose family’s culinary background is based in traditions surrounding Hong Kong / Southern China. Mustard greens (芥菜 jie cai) normally taste kind of bitter and taste really good in soups. Pickled, the original defining smell/taste is maintained but combined with a salty umami flavor. The pickled kind is packaged while still semi-soaked in its pickling juice. Soak the pickled mustard greens for at least an hour. Matt says that he usually soaks the mustard greens for longer, but because we had hungry people to feed we did the bare minimum. This meant that the dish ended up being saltier than I would prefer, but everyone else didn’t seem to mind. Another thing that we think may be specific to Hong Kong cuisine is the tendency to coat meat in cornstarch to tenderize it. Cut pork into strips and marinate in soy sauce and cornstarch mixture for at least half an hour. We used about half a pound of pork for an entire package of pickled mustard greens. Heat oil, add garlic, stir-fry pork until lightly browned, then add pickled mustard greens. This dish ended up being the saltiest dish of the four, so it was a good balance to my three dishes. 

Garlic bokchoy A true classic. Green leafy vegetables stir-fried with garlic is a staple to most everyday dinner tables. Make sure you take apart each individual leaf and wash out the dirt! This process can be applied to the cooking of any green leafy vegetable, but in this case we used what we call (青菜 qing cai): Heat oil, add garlic, stir until fragrant, add washed greens, add salt and pepper to taste. The end result is a savory but clean plate of greens! How long you cook your greens should vary on your preference of softness/crunchiness. Typically leafy greens should retain some crunchiness without being raw. 

Two-pepper chicken My take on a Sichuan dish called three-pepper chicken, which uses long hot peppers, bell peppers, and sichuan peppercorn. I don’t love the sensation of numbing sichuan peppercorn, so I omitted it. I love the balance between sweet bell peppers and spicy long hot peppers, but since the supermarket didn’t have any long hot, I substituted in two jalapeños. I also prefer using chicken thigh, but the store didn’t have any chicken thigh that looked good, so I substituted in fresher looking chicken drumsticks from which I cut all the meat off the bone. Regardless of what cut of chicken you have, cut chicken into bite size pieces. Heat oil, add garlic, stir-fry chicken. When stir-frying meat, the standard procedure is add some soy sauce / let that reduce / add some cooking wine / let that reduce. I didn’t have cooking wine but it turned out fine! For seasoning, I added a good scoop of shacha sauce (沙茶酱 sa cha jiang) which we typically only use as a hotpot condiment at home, but it was perfect as a coking condiment in this dish. The sauce is made of bits of different seafood and sesame oil and the flavor complimented the chicken well. While chicken in cooking, cut bell peppers into bite-size chunks and dice jalapeños. To control how spicy this dish becomes, you need to pay attention to how much of the jalapeños seeds are used. For my spice tolerance, I removed half of the seeds from each of the jalapeños, which you can do by cutting the pepper in the middle from stem to tip and scooping the seeds out. Add peppers to cooked chicken, add salt/pepper/soy sauce to taste. Optional last step: turn off heat and add chopped green onions for garnish and a little extra flavor. 

Tomato egg-drop soup This is such an easy soup to make, and is a go-to when time-crunched and you don’t feel like making a bone based soup that would take longer. A hack that my mom always uses is to flavor the soup with the pickled mustard green used to flavor Szechuan style spicy/sour fish stew (酸菜鱼 suan cai yv). I actually never realized that these pickled greens were the same as the ones that Matt used in the first dish, because the ones he used in his stir-fry were mostly stem while the once used in these condiment packages are mostly leaf. You learn something new everyday! First, cut tomatoes into larger chunks and lightly stir fry in some oil. Add water and bring to light boil. We left the soup like this while cooking the rest of the meal so when we came back to it the tomatoes were definitely nice and soft, but it shouldn’t take more than a few minutes on a high boil. At this point, add the spicy/sour fish condiments aka pickled mustard greens and salt. Definitely don’t add the entire package, but incrementally add so that it doesn’t end up making your soup overwhelmingly sour/spicy. To create the egg drop texture, beat eggs in a bowl and add incrementally to boiling soup while stirring the pot. The soup is now done, but for extra flavor, chop up a bunch of green onions and cilantro and dump it all on top, as pictured. 

Don’t forget to pair with white rice! 

[emilyhogue-blog]

An Asain Adventure

Our first stop of the day was to Joyluck, a Chinese buffet and Sichuan cuisine restaurant located in the St. Louis area. In addition to the buffet and cuisine, the restaurant serves what is commonly known in China as a hot pot. Essentially the restaurant has burners in the middle of some of their tables. Pots that are full of broth are put on these burners and brought to a boil. Seasonings and spices are put into the broth for extra flavor. At this particular restaurant, the pots or divided into two. One side has more neutral spices while the other has the spiciest of spices. Along with the boiling water comes an array of uncooked food that is then dipped into the broth to cook. Such items that were brought to our tables were lamb, pork, squid, cow’s stomach, prawns, lettuce, and noodles. The noodles were very interesting because they were clear, almost like fishing wire. Essentially how hot pots works is your grab your uncooked food with chopsticks, place it into the boiling broth, and wait until it’s cooked. The pots come with these little bowl shaped strainers that are used to pick up the cooked food once it’s finished cooking.

The restaurant also had a sauce station where customers could create their own sauce for their cooked foods to be dipped in. The sauce station included sauces such as peanut, oyster, sesame, and shacha. Sometimes the sauces are mixed with each other.

It is said that hot pot was originally created around 800-900 years ago in Mongolia. The original hot pot only used meats and it was not spicy. As it spread throughout the country, however, the different regions of China each made hot pot their own. There are even more variations that have spread in Japan and surrounding Asian countries. The hot pot experience was very different than what I am used to, but it was nice getting to experience something that originally comes from the other side of the world. It was furthermore helpful that we had Johnny in our class, who is from China. He was able to help us by sharing a little history of hot pot and how it worked in terms of actually using it.

Though not apart of the Asian cuisine given to us, we were also able to enjoy the Chinese buffet. Some items on the buffet were sesame chicken, egg rolls, fried dumplings, and fried doughnuts. Though the buffet was said to be a little Americanized, it was delicious as well.

One thing that I have found having all of these cuisines is how food really gathers people. For instance, in hot pot everyone shares the pot and the food that is brought out, or that’s how it was presented to us. This reminded of the Ethiopian cuisine we had in New Orleans. It all kind of makes sense because both of them are served “family style,” which initiates the community a gathering feel.