GRILLED CHICKEN THIGHS WITH OYSTER SAUCE

SERVINGS: 3

 

INGREDIENTS

3 large chicken thighs

 

SEASONINGS FOR SEASONING CHICKEN THIGHS

1 minced garlic clove

1 teaspoon minced ginger

1 teaspoon soy sauce

1 tablespoon Chinese oyster sauce

1 and 1/2 teaspoon sesame oil.

 

VEGETABLES AND CONDIMENTS

1 and 1/2 tablespoons vegetable oil

2 teaspoons sesame oil

2 garlic cloves minced

1 teaspoon minced ginger

1/2 cup onion, sliced

3/4 cup red bell pepper cut into squares

1 Chinese eggplant, sliced

2 cups shitake mushrooms, sliced

2 cups Chinese or regular cabbage chopped

1/3 cup sliced scallions

1/3 cup chopped cilantro

2 tablespoons Chinese oyster sauce

1 tablespoon roasted sesame seeds

 

PROCEDURE

Remove the skin, fat and bone at chicken thighs.

In a bowl mix the spices and season the chicken thighs. Leave marinating for 45 minutes.

While the chicken is marinating, cut and measure the rest of the ingredients.

Heat well a griddle. Clean the griddle with a napkin soaked with some vegetable oil.

Once the griddle is very hot, put the chicken thighs to cook so that both sides of the chicken thighs are marked and cooked.

While the chicken is cooking, heat a wok thoroughly with vegetable oil and sesame oil.

Add the garlic, ginger, onion and stir fry for a few seconds.

Add the eggplant, red bell pepper, shitake mushrooms and stir fry for a few minutes. Spray with a teaspoon of water to release steam and finish cooking so that the vegetables are al dente and not overcook.

Add the cabbage, half the coriander, scallions and cook for 1 minute.

Add the oyster sauce, mix with the vegetables and turn off the heat.

Serve the chicken thighs with the vegetables. Sprinkle on top with scallions, coriander, and roasted sesame seeds.

 

SICHUAN LO MEIN NOODLES WITH SHRIMPS AND WATERCHESNUTS

JON MICHELENA

 

SICHUAN LO MEIN NOODLES WITH SHRIMPS AND WATERCHESNUTS

 

This recipe consists of Chinese noodles stir fry with shrimps and vegetables. Covered with a sauce made with hoisin sauces and chili pepper. You can always adjust the chili pepper amount to your own taste.

 

SERVINGS: 2

 

INGREDIENTS

10 large shrimps

5 oz. Chinese egg noodles or Lo Mein noodles

2 teaspoons cornstarch

1/4 teaspoon salt

2 tablespoons vegetable oil

 

VEGETABLES

2 minced garlic cloves

1 teaspoon minced ginger

1/2 cup diced red onions

1/2 cup of red bell pepper cut into strips

6 ounces or 1 and 1/2 cups sliced mushrooms

1 cup sliced Chinese water chestnuts, fresh if possible

1 cup snow peas

1 and 1/2 cups Chinese cabbage cut into small pieces

1 tablespoon chopped cilantro

 

SAUCE

2 teaspoons sesame oil

1 tablespoon soy sauce

3 tablespoons hoisin sauce

1/2 teaspoon crushed dried hot pepper

2 tablespoons rice wine

1 tablespoon rice vinegar

 

PROCEDURE

Peel and devein the shrimp.

Measure and cut all ingredients for the recipe.

In a bowl mix all the ingredients for the sauce.

Put a pot with water to boil and cook the Chinese noodles al dente.  Do not overcook.

Season the shrimps with the salt and coat them with the cornstarch.   Heat up a Wok or frying pan with vegetable oil, brown the shrimp on both sides and set aside.

In the same wok or pan using the same oil stir fry the garlic with the ginger and onion for a few seconds.

Add and stir fry the strips of red peppers, snow peas and mushrooms al dente.

Add the Chinese cabbage, water chestnuts, cooked Chinese noodles, shrimp and sauce.  Mix, heat up and serve immediately.

Sprinkle with chopped cilantro on top.

FIDEOS CHINOS CON CAMARONES SICHUAN

JON MICHELENA

 

FIDEOS CHINOS CON CAMARONES SICHUAN

 

Esta receta consiste en fideos chinos salteados con camarones y vegetales. Cubiertos con una salsa con ají un poquito picante, la cuál puede ser acomodada la cantidad de picante.

 

PORCIONES: 2

 

INGREDIENTES

10 camarones grandes

Fideos chinos o tallarines al huevo

2 cdtas. maicena

¼ cucharadita de sal

2 cdas. aceite de vegetal

 

VEGETALES

2 dientes ajos picados

1 cdta. jengibre picado

½ tza. cebolla morada cortada en dados

½ tza. de pimiento morrón rojo cortado en tiritas

170 gr. / 1 y ½ tazas champiñones cortados en rodajas

1 tza. castañas chinas de agua cortadas en rodajas

1 tza. arvejas verdes tiernas

1 y ½ tzas. repollo chino cortado en trozos pequeños

1 cda. cilantro picado

 

SALSA

2 cdtas. aceite de sésamo

1 cda. salsa soja

3 cdas, salsa hoisin

½ cdta. ají picante seco triturado

2 cdas. Vino de arroz

1 cda. vinagre de arroz

 

PROCEDIMIENTO

Pelar y desvenar los camarones.

Medir y cortar todos los ingredientes para la receta.

En un pocillo mezclar todos los ingredientes para la salsa.

Poner una olla con agua a hervir y cocinar los fideos chinos al diente.

Sazonar los camarones con la sal y rebozar con la maicena. Calentar un Wok o sartén con el aceite de vegetal, dorar los camarones por ambos lados y reservar.

En el wok o sartén usando el mismo aceite saltear el ajo con el jengibre y cebolla por unos segundos.

Agregar y saltear las tiras de pimientos rojos, vainas de arvejas y champiñones de manera que queden al diente.

Añadir el repollo chino, castañas de agua, fideos chinos cocinados, camarones y la salsa. Calentar y servir inmediatamente.

Rociar por encima cilantro picado.