Stir-Fried Cabbage with Garlic and Ginger

1 head Chinese cabbage
3 cloves garlic, peeled and sliced
3/4″ ginger root, peeled and cut in thin slices
1 tsp salt
1/2 tsp sugar
2 T canola or other flavorless oil

Wash and trim the cabbage and cut leaves on an angle into pieces no more than 2″ wide.

Heat the oil in a wok or large heavy pan until it is hot but not yet smoking. Add the ginger root and garlic and saut?, tossing constantly, for about a minute. Add the cabbage, salt and sugar and stir-fry 3 or 4 minutes until tender.

Stir-Fried Chinese Cabbage

1 tablespoon coconut oil
1 small onion, sliced
3 garlic cloves, minced
1 small ? medium head of napa or green cabbage, trimmed and sliced
2 tablespoons soy sauce
1 tablespoon rice vinegar
sesame oil, for drizzling
salt to taste

Heat oil in a large skillet over medium heat. Add sliced onions and saute until translucent. Add garlic and saute for an additional minute. Stir in cabbage and saute until it is just starting to wilt. Add soy sauce and vinegar and cook until cabbage has just wilted. Remove from heat, add sesame oil and taste for seasoning. Add salt if needed and serve while still hot.

Jook with Bacon

1 cup short-grain rice
2 cups chicken stock, preferably homemade, or water
1 3-inch piece of ginger, peeled and roughly chopped
1/4 pound slab bacon, optional
Soy sauce or salt to taste
1/4 cup crispy cooked bacon, minced, optional
1/4 cup minced scallions
1/2 cup roasted peanuts, optional
Sesame oil for drizzling, optional

I usually make jook in the afternoon, simmering it gently and stirring it occasionally, eating a little that night but saving most for the morning ? despite its simplicity, it doesn?t keep well for much longer than that. You could also make it overnight in a slow cooker.

* 1 cup short-grain rice
* 2 cups chicken stock, preferably homemade, or water
* 1 3-inch piece of ginger, peeled and roughly chopped
* 1/4 pound slab bacon, optional
* Soy sauce or salt to taste
* 1/4 cup crispy cooked bacon, minced, optional
* 1/4 cup minced scallions
* 1/2 cup roasted peanuts, optional
* Sesame oil for drizzling, optional


* 1. Wash rice, and put it in a stock pot with chicken stock or water. Place over high heat until stock boils, then add about 4 cups water. Bring to a boil, and turn heat to low. Partly cover pot, simmer for about 1 1/2 hours, stirring occasionally and adding water as necessary (probably about 2 cups more).
* 2. Add ginger and slab bacon, and simmer for an hour more or so. Jook should have a porridgelike consistency. If it becomes very thick, add water. When done, jook will be soupy and creamy, like loose oatmeal.
* 3. Remove slab bacon, and serve jook in individual bowls. Season with salt or soy sauce, then garnish with minced bacon, scallions and peanuts. Drizzle with sesame oil if desired.


* For jook with vegetables, Step 1 remains the same. In Step 2, omit bacon. Soak 4 or 5 dried black (shiitake) mushrooms in hot water until softened, then remove stems, and chop. Add them to mix, along with ginger and 2 carrots, peeled and finely diced, and a large pinch of salt. When jook is almost done, stir in 1 cup fresh or frozen peas, and cook 10 minutes or so more. Proceed as above.
* Jook with meat: Step 1 remains the same. In Step 2, about 15 minutes before jook is done, add 1/2 pound sliced uncooked sirloin or 1/2 pound sliced uncooked chicken breast or 1/2 pound crumbled uncooked ground or sliced pork. Proceed as above.
* Jook with seafood and cilantro: Step 1 remains the same. In Step 2, during last 10 minutes of simmering, add 1/2 pound shrimp, peeled, deveined and roughly chopped, or 1/2 pound whitefish fillets, skinned and sliced (or use both shrimp and fish). Proceed as above, adding at least 1/2 cup chopped cilantro leaves for garnish.


9 cups water
1 cup uncooked long-grain rice
2 teaspoons salt
1 fresh turkey wing (about 1 pound)
1 (1/2-inch) piece peeled fresh ginger (about 1/4 ounce)
Chopped green onions (optional)
Minced fresh parsley (optional)
Julienne-cut peeled fresh ginger (optional)
Low-sodium soy sauce (optional)

Combine first 5 ingredients in a large Dutch oven, and bring to a boil over medium-high heat. Cover, reduce heat, and cook 1 1/2 hours or until soup has a creamy consistency, stirring occasionally. Remove from heat; keep warm.

Discard ginger piece. Remove turkey from soup; place on a cutting board or work surface. Cool 10 minutes. Remove skin from turkey; discard. Remove meat from bones; discard bones. Chop meat into bite-sized pieces, and stir meat into soup. Divide soup evenly among 6 bowls; garnish with green onions, parsley, julienne-cut ginger, and soy sauce, if desired.

Bow Jook

Leftover turkey bones (about 1/2 of the bones ? save the other half for making stock or whatever)
2 carrots, cut into large dice
3 stalks of celery, cut into large dice
2 tablespoons dried shrimp (optional)
6 whole dried scallops (optional)
9 cups water
1 cup raw rice
2 tablespoons cooking oil
1 cup cooked turkey meat, shredded
fish sauce or soy sauce to taste

Soak dried scallops and shrimp in 1 cup of hot water for 10 minutes. With your hands, separate the bones into large pieces (no smaller than 3?). In a large stockpot, heat cooking oil over medium-low heat. When hot, add carrots and celery and cook for 3-5 minutes until soft. Add turkey bones and water to pot.

With your fingers, shred the scallops into small pieces. Add scallops, shrimp and the soaking water to broth. Turn heat to high and let boil. Immediately turn heat to low and add raw rice.Simmer uncovered or partially covered for 45 minutes, up to 2 hours until rice has thickened into congee. Do not stir while it is cooking. Just leave it alone so that the rice can thicken undisturbed. Stir in cooked turkey meat.

Taste, add fish sauce or soy sauce to taste. Start with 1 tablespoon first and add in 1/2 tsp at a time until you reach perfect seasoning.
Dried shrimp and scallops add umami. This can also be achieved by adding a small amount of dashi stock.

Chinese Marbled Tea Eggs

6 eggs
3/4 cup soy sauce
2 star anise
2 tablespoons black tea (or 2 tea bags)
1 cinnamon stick
1 teaspoon sugar
1 tablespoon Sichuan peppercorn (optional)
2 strips dried tangerine or mandarin orange peel (optional)

Gently place the eggs in a medium pot and fill with water to cover the eggs by 1-inch. Bring the pot to a boil, lower the heat and let simmer for 3 minutes. Remove the eggs (leaving the water in the pot) and let cool under running cool water. Using the back of the teaspoon, gently tap the eggshell to crack the shell all over. The more you tap, the more intricate the design. Do this with a delicate hand to keep the shell intact. To the same pot with the boiling water, return the eggs and add in the remaining ingredients. Bring the mixture to a boil and immediately turn the heat to low. Simmer for 40 minutes, cover with lid and let eggs steep for a few hours to overnight. The longer you steep, the more flavorful and deeply marbled the tea eggs will be. In the photos above, I steeped for 5 hours. Mom likes to steep overnight.

Hainanese Chicken Rice

1 whole chicken (3.5 lbs, 1.8kg), preferably organic
kosher salt
4? section of fresh ginger, in 1/4? slices
2 stalks green onions, cut into 1? sections (both the green and white parts)
1 teaspoon sesame oil

2 tablespoon chicken fat or 2 tbsp vegetable oil
3 cloves garlic, finely minced
1? section of ginger, finely minced
2 cups long-grain uncooked rice, washed and soaked in cool water for 10 min or longer
2 cups reserved chicken poaching broth
1/2 teaspoon sesame oil
1 teaspoon kosher salt

1 tablespoon lime juice
2 tablespoon reserved chicken poaching broth
2 teaspoon sugar
4 tablespoon sriracha chili sauce
4 cloves garlic
1? ginger
a generous pinch of salt, to taste

1/4 cup dark soy sauce
Few sprigs cilantro
1 cucumber, thinly sliced or cut into bite-sized chunks

To clean the chicken, with a small handful of kosher salt, rub the chicken all over, getting rid of any loose skin and dirt. Wash and pat very dry inside and outside. Season generously with salt inside and outside. Stuff the chicken with the ginger slices and the green onion. Place the chicken in a large stockpot and fill with cold water to cover by 1 inch. Bring the pot to a boil over high heat, then immediately turn the heat to low to keep a simmer. Cook for about 30 minutes more (less if you?re using a smaller chicken). Check for doneness by sticking a chopstick into the flesh under the leg and see if the juices run clear or insert a thermometer into the thickest part of the thigh not touching bone. It should read 170F.

When the chicken is cooked through, turn off the heat and remove the pot from the burner. Immediately transfer the chicken into a bath of ice water to cool. Don?t forget to reserve the poaching broth for your rice, your sauce, and the accompanying soup. The quick cooling will stop the cooking process, keeping the meat soft and tender, and giving the skin a lovely firm texture.

To cook the rice: Drain the rice. In a wok or sauce pan (use a medium sauce pan if you plan on cooking the rice on the stove top), heat 2 tablespoons of cooking oil over medium-high heat. When hot, add the ginger and the garlic and fry until your kitchen smells like heaven. Be careful not to burn the aromatics! Add in your drained rice and stir to coat, cook for 2 minutes. Add the sesame oil, mix well.

To make the rice on the stove: In the same sauce pan, add 2 cups of your reserved poaching broth, add salt and bring to a boil. Immediately turn the heat down to low, cover the pot and cook for 15 minutes. Remove from heat and let sit (with lid still on) for 5-10 minutes more.

To cook rice in a rice cooker: Pour aromatics and rice (after frying) into your rice cooker, add 2 1/2 cups of your reserved poaching broth and salt. Follow the instructions for your model (usually this will just mean ?turn it on!?)

While your rice is cooking, remove the chicken from the ice bath and rub the outside of the chicken with the sesame oil. Carve the chicken for serving.

To make the chili sauce: Blend your chili sauce ingredients in a blender until smooth and bright red.

To make the soup: You should have six or seven cups of the reserved poaching broth left over to serve as soup. Just before serving, heat up the soup, taste and season with salt as necessary.

Serve the chicken rice with chili sauce, dark soy sauce, cucumber slices, and a bowl of hot broth garnished with cilantro or scallions.

Hainanese Chicken Rice (with shredded chicken)

Salt and freshly ground pepper
1 whole (3- to 4-pound) chicken, trimmed of excess fat
Several cloves smashed garlic, plus 1 teaspoon minced garlic
Several slices fresh ginger, plus 1 tablespoon minced ginger
1/2 cup peanut oil, or neutral oil, like corn or canola
3 shallots, roughly chopped, or a small onion
2 cups long-grain rice
1/2 cup minced scallions
2 cucumbers, peeled and sliced
2 tomatoes, sliced
Chopped fresh cilantro leaves
2 tablespoons sesame oil

Bring a large pot of water to a boil and salt it. Add chicken to pot along with smashed garlic and sliced ginger. Bird should be completely submerged, but only just. Cover, reduce heat to medium, and cook for 10 minutes. Turn off heat and let bird remain in water for 45 minutes to an hour, covered, or until it is cooked through.

Remove chicken from pot, reserve stock, and let bird cool to room temperature. Put half the peanut oil in a skillet over medium heat; you may add trimmed chicken fat to this also. When oil is hot, add remaining garlic, along with shallots; cook, stirring occasionally, until lightly browned, about 5 minutes. Add rice and cook, stirring, until glossy. Add 4 cups reserved chicken stock and bring to a boil, then reduce heat to low and cover; cook for about 20 minutes, until rice has absorbed all liquid. Stir in salt and pepper to taste.

Make a dipping sauce of remaining oil, ginger, half the scallions and a large pinch of salt.

Shred or chop chicken, discarding skin. Put rice on a large platter and mound chicken on top of it; decorate platter with cucumbers, tomatoes, remaining scallions and cilantro. Sprinkle sesame oil over all and serve with dipping sauce.