Char Siu Chicken

1 lb 450 g bone-in chicken thighs
2 cloves garlic minced

Char Siu Sauce:
2 pieces Chinese fermented red bean curd optional
1 tablespoon honey
1 tablespoon Chinese Shaoxing wine or rice wine
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon dark soy sauce
1 teaspoon five-spice powder
1/4 teaspoon white pepper powder
3 1/2 oz 100 g/8.5 tablespoons sugar

Debone the chicken thighs and keep the skin on. Click here to learn how.

In a bowl, mix all the Char Siu Sauce ingredients together. Stir to mix well. Add the garlic, chicken and the Char Siu Sauce together. Stir to coat well. (You may use half of the Char Siu Sauce to marinate the chicken and save the other half).

Preheat oven to 400 degrees F (200 degrees C). Place the chicken on a baking sheet lined with parchment paper. Roast for 20 minutes or until the skin is nicely charred. Slice the chicken into pieces and top with sesame seeds. Save the dripping and serve immediately with steamed rice.

Spicy Korean Chicken

1 lb boneless and skinless chicken thighs

Marinade:
2 tablespoons oil
1 1/2 tablespoons Korean chili paste gochujang
1 teaspoon Korean red chili powder gochugaru or regular chili powder
1 tablespoon sesame oil
2 tablespoons soy sauce
1 1/2 tablespoons sugar
1- inch piece ginger peeeled and minced
3 cloves garlic minced
Salt to taste

Slice the chicken thighs horizontally to make thinner pieces of meat. Slice each piece of chicken thigh (depends on its thickness) into 2 or 3 horizontal pieces. Set aside.

Combine all the ingredients in the Marinade in a bowl, whisk it to make sure the Korean chili paste (gochujang) is completely dissolved. Marinate the chicken for at least 30 minutes or best for two hours.

Grill the chicken until slightly charred and completely cooked through. You may also pan-fried the chicken on a skillet or pan, or bake in the oven at 400F for about 20 minutes. Serve immediately with steamed rice.

Mandarin Chicken

2 skinless and boneless chicken breasts
Oil for pan-frying
Chopped scallion for garnishing

Sauce:
4 tablespoons soy sauce
1 tablespoon lemon juice
2 tablespoons sugar
3 slices peeled ginger

Heat up a skillet and pan-fry the chicken on both sides until cooked. You may grill the chicken or pan-fry using a cast-iron grill pan. Cool off and sliced into pieces, set aside.

Mix all the ingredients in a small sauce pan. Heat up on medium heat until the sauce slightly thickens. Discard the ginger slices.

Drizzle the Sauce on top of the chicken and garnish with the scallion. Serve immediately with steamed rice.

Cilantro Lime Chicken

1 1/2 s lb skin-on deboned chicken thighs
Lime wedges for garnishing
Chopped cilantro for garnishing

Marinade:
3 tablespoons olive oil
4 cloves garlic minced
4 tablespoons finely chopped cilantro stems and leaves
2 tablespoons lime juice
1 heaping teaspoon red chili flakes
1/2 teaspoon salt or more to taste

Preheat oven to 375F.

Whisk all the Marinade ingredients together in a big bowl, mix well. Add the chicken into the Marinade, stir to coat well. Marinate for 15 minutes but best for 2 hours.

Heat up a skillet and pan-fry the chicken with the skin-side down until slightly browned. Turn over and pan-fry the other side of the chicken until slightly browned.

Transfer the skillet into oven and bake for 20 minutes. Transfer the chicken and the Marinade residual (after baking) to a serving platter (discard the oil), squirt some fresh lime juice and garnish with cilantro, serve immediately.

Recipe Notes
Make sure you use an oven-safe skillet or pan before baking the chicken in the oven. You may also grill the chicken. For the chicken, you can use boneless and skinless chicken breast/chicken thighs or bone-in chicken thighs.

Chili Lime Chicken

2 – 2.5 lbs skin on chicken thighs or breasts

Marinade:
1/2 cup fresh lime juice
3 teaspoons fresh lime zest
1/4 cup olive oil
4 tablespoons fresh cilantro chopped finely
2 jalapeño chopped finely
4 garlic cloves chopped finely
1 tablespoon honey
2 teaspoons salt
1 teaspoon chili powder or to taste

Rinse the chicken thighs, remove the bones, leave the skin on, and pat dry with paper towels. Set aside.

Get a big bowl, mixing all the ingredients of the Marinade together using a whisk. Make sure the Marinade is well combined together.

Add chicken to the Marinade, make sure to stir and coat the chicken evenly. Marinate for 2 hours.

Fire up the grill, brush a little bit of oil on the surface. Add a little bit of the garlic, cilantro, and jalapeno from the Marinade on top of the chicken and grill them until they turn golden brown and charred on both sides. Serve immediately.

Recipe Notes
You can make this chili lime chicken with a cast-iron grill pan or regular skillet, or bake in the oven. Preheat the oven to 400F and bake it for about 20-25 minutes or until the skin becomes brown and charred. You can also use skinless and boneless chicken thighs or breasts.

Honey Lime Chicken

1 lb chicken thighs deboned, skin-on
2 cloves garlic minced
1 heaping tablespoon honey
1 tablespoon soy sauce
1 tablespoon lime juice
Pinch of cayenne pepper
Pinch of salt
Chopped parsley
Lime wedges

Preheat the oven to 400F.

Combine the chicken thighs with garlic, honey, soy sauce, lime juice, cayenne pepper and salt. (You may double the marinade if you want it to be more “saucy”). Stir to combine well. Transfer the chicken and the honey mixture to a baking sheet lined with aluminum foil. Cover the chicken with aluminum foil to prevent burning.

Bake the chicken for 20 minutes, or until cooked. If the sauce pools at the bottom of the foil, spoon and brush the sauce over the chicken. Broil the chicken for 1 minute or until the chicken skin is charred. Remove from heat, garnish with parsley and serve immediately with some lime wedges.

Recipe Notes
If you use boneless and skinless thighs or chicken breasts, please take note that your chicken will look white as there is no skin and the broil function won’t char the meat and make it dark. Double the quantity of the marinade (honey, lime, cayenne pepper and salt) for stronger flavor if you like. You may also make this recipe on a skillet or cast-iron pan on medium heat.

Please make sure that you keep turning the chicken if you cook on the skillet or pan as it might get dark very quickly because the honey.

Whichever part of chicken you use, you can make this dish all year long: bake in the oven, outdoor on the grill, or just cook on skillet or cast-iron pan.

Honey Sriracha Chicken

10- oz zucchinis
1 tablespoon olive oil
2 cloves garlic minced
12 oz boneless skinless chicken breast, cut into cubes
1 tablespoon chopped scallion
White sesame for garnishing

Sauce:
2 tablespoons honey
1 tablespoon Sriracha
1 1/2 tablespoons soy sauce
1 teaspoon sesame oil
1/2 tablespoon cornstarch
2 tablespoons water

Cut 1-inch off both ends of the zucchinis and use the spiralizer to make the zucchini noodles. Transfer the zoodles to two serving bowls. Add all the ingredients for the Sauce in a bowl. Whisk to mix well.

Heat up a skillet with the olive oil. Saute the garlic until aromatic. Add the chicken and stir fry until the surface turns white, follow by the Sauce. Stirring continuously until the chicken is completely cooked through and the sauce thickens. Add the scallion, stir to mix well.

Top the zoodles with the chicken, toss to mix well. Garnish with the white sesame and serve immediately.

Recipe Notes
Discard any liquid seeping out of the zoodles, if any.

Garlic Sriracha Chicken

2 lbs skinless and boneless chicken thighs
1/4 teaspoon white sesame
1 tablespoon chopped scallion

Marinade:
3 cloves garlic minced
2 1/2 tablespoons soy sauce
1 1/2 tablespoons honey
3 teaspoons Sriracha
1 teaspoon sugar
1 teaspoon sesame oil
Pinch of salt

Preheat the oven to 400F.

Rinse the chicken thighs with water. Pat try with paper towels.

Mix all the ingredients in the Marinade. Stir to combine well.

Combine the chicken thighs with the Marinade and marinate for 15 minutes.

Transfer the chicken and all the garlic Sriracha marinade to a baking sheet lined with parchment paper or aluminum foil. Cover the chicken with aluminum foil to prevent burning.

Bake the chicken for 20 minutes, or until cooked. Remove the foil, spoon the dripping over the chicken and broil the chicken for 1 minute to char the surface of the chicken. Remove from heat, sliced into pieces, garnish with the white sesame, scallions and serve immediately.

Notes: For the best results, use boneless and skinless chicken thighs but you can certainly use chicken breast or even chicken drumsticks.

Hoisin Sriracha Chicken

1 1/2 lbs 4 boneless chicken thighs (skin on or off)
3 cloves garlic minced
1- inch piece ginger peeled and minced
1 1/2 tablespoons hoisin sauce
1/2 tablespoon Sriracha sauce
1 tablespoon honey
1 tablespoon soy sauce
Pinch of salt
1 tablespoon oil
White sesame optional

In a big bowl, combine the chicken with the garlic, ginger, hoisin sauce, Sriracha sauce, honey, soy sauce and salt. Stir to combine well and let marinate for 15 minutes.

Heat up a skillet and add the oil on medium heat. When the skillet is hot, add the chicken (reserve the marinade), skin side down first and pan-fry both sides. Pan fry until the skin turn nicely brown. Add the marinade into the skillet and turn the heat to low. Continue to cook the chicken while the sauce reduces to a thicker consistency. When the chicken is cooked through, turn off the heat, garnish with white sesame and serve immediately with steamed rice.

Soy-Glazed Chicken

1 1/2 lbs boneless, skinless chicken breasrs
2 1/2 tablespoons soy sauce
1 teaspoon five-spice powder
1 tablespoon Chinese rice wine or Japanese cooking sake
1 teaspoon sesame oil
2 heaping tablespoons sugar
1 1/2 tablespoons oil
2 cloves garlic minced
White sesame
Chopped scallion

Debone the chicken thighs following the instructions here. Mix the soy sauce, five spice powder, wine, sesame oil and sugar together. Whisk to dissolve sugar completely. Add the sauce mixture to the chicken. Stir to coat well.

Heat up a skillet on low to medium heat and add the oil. When the oil is heated, add the garlic and saute until they turn light brown. Add the chicken and all the sauce into the skillet and cook slowly, for about 8 to 10 minutes, or until the chicken is cooked through and the sauce reduces.

Remove the chicken from the skillet, garnish with white sesame and scallion, serve hot with steamed rice.

You may use boneless and skinless chicken thighs, chicken breasts, or chicken drumsticks. I used low sodium soy sauce. If your sauce mixture is too salty, add some water to dilute or more sugar to taste.

Sweet Pepper Chicken

8 oz. mini sweet peppers
12 oz. boneless and skinless chicken breasts cut into pieces
Salt
Ground black pepper
2 tablespoons oil
2 cloves garlic minced

Sauce:
1 tablespoon soy sauce
1 tablespoon oyster sauce
3 tablespoons Thai sweet chili sauce
1 teaspoon Apple cider vinegar or rice vinegar
2 tablespoons water

Slice and remove the top part of the mini sweet peppers. Cut lengthwise into halves to remove the seeds inside of the peppers. Cut into wedges. Set aside.

Mix all the ingredients in the Sauce together, stir to mix well. Set aside.

Season the chicken with salt and ground black pepper. Heat up a wok or skillet over high heat and add 1 tablespoon of the oil. When the oil is heated, add the chicken and cook until both sides of the chicken slightly brown. Dish out and set aside.

In the same work or skillet, add the remaining oil. Add the garlic and stir fry until aromatic. Add the mini sweet peppers, stir and toss continuously, about 10 seconds.

Add the sauce into the wok or skillet, stir to combine well with the mini sweet peppers. Transfer the chicken back into the wok, stir a few times to blend well. Turn off the heat and serve immediately.

Soba Noodles with Sweet Ginger Scallion Sauce

Soba noodles – 1 9oz packet
Salt and Pepper as per taste
Sesame seeds – 2 Tbsp lightly toasted
Cucumber thinly julienne optional
Lime wedges optional

For Sweet Ginger Scallion Sauce
Scallions – 1 1/2 cup finely chopped
Ginger – 2 Tbsp minced
Cilantro – 1/4 cup chopped
Sesame oil, grape seed oil, or any neutral oil – 2-3 Tbsp
Chili oil – 2 tsp
Soy sauce – 1 Tbsp
Rice wine vinegar – 2 Tbsp
Honey – 2 Tbsp
Salt – 1 tsp, as soy sauce is salty too so be careful with the salt
Black pepper – 1 tsp

Mix all the ingredients for Sweet Ginger Scallion sauce in the bowl, check for the seasoning. Keep it aside for 10 -15 minutes for the flavors to develop.

Boil the soba noodles as per the instruction on the package, If you need them cold drain well with the cold water once they are cooked or just drain the water in which they boiled if you like them hot.

Add the sauce, sesame seeds and toss the noodles well, check for the seasoning one last time. Sprinkle lime juice if you like and also if you like add some julienne cucumber, give a final toss and Enjoy!

From Simply Reem

Ginger Soy Fish

12 oz. halibut fish fillet (or firm fish such as cod)
1 tablespoon corn starch
1 2-inch piece ginger
2 tablespoons cooking oil
1 tablespoon chopped scallions

Sauce:
2 tablespoons soy sauce
2 tablespoons water
1 tablespoon sugar
1 teaspoon sesame oil
3 dashes ground white pepper

Cut to the fish into thick, but bite size pieces. Add corn starch to the fish fillet.

Coat the fish with the corn starch. Set aside.

Peel the ginger, slice and cut into thin strips.

Mix all the ingredients for the Sauce in a small bowl. Stir to mix well and make sure that the sugar melts.

Heat up a non-stick skillet or well-seasoned wok with the cooking oil on medium to high heat. When the oil is fully heated, add the ginger and stir-fry until they turn light brown. Remove them from the oil and set aside in a bowl.

Using the ginger-infused oil, pan fry the fish until both surface turn light to golden brown. Make sure you turn the fish very gently with spatula or tong, or preferably with a pair of long cooking chopsticks. Fish fillets are very delicate; you don’t want to break them up while pan-frying.

Add the Sauce to the fish. As soon as the sauce bubbles. Turn off the heat and dish out. Top the fish with the ginger strips and scallion. Serve immediately with steamed rice.

Chinese Greens with Oyster Sauce

Garlic Oil:
2 cloves garlic finely chopped
1 teaspoon oil

Your favorite Chinese greens (choy sum, kai lan [Chinese mustard greens], bok choy, baby bok choy, or any green leafy vegetables [recipe is based on 6 baby bok choy)
1 tablespoon oyster sauce Lee Kum Kee brand preferred
1 tablespoon water
1/4 teaspoon cooking oil
1/2 teaspoon sugar
2 dashes of white pepper powder

Prepare the garlic oil first by heating up your wok and stir fry the minced garlic until they turn light brown. Dish out and set aside.

Heat up a pot of water and bring it to boil. Add two small drops of cooking oil into the water. Drop your vegetables into the boiling water and quickly blanch them for about 20-30 seconds (depends on the quantity). As soon as they turn slightly wilted, transfer them out and drain the excess water off the vegetables. Arrange the vegetables on a plate.
In a wok, heat up the cooking oil, and then add the oyster sauce, water, sugar, and white pepper powder. As soon as the sauce heats up and blends well, transfer and drench it over the blanced vegetables. Top the vegetables with the garlic oil and serve immediately.

Recipe Notes: For the garlic oil, the garlic will continue to cook in the oil so as soon as they turn light brown in the wok, you should dish it out. Eventually, they will turn golden brown.

Burmese Coconut Cashew Cake (Sanwin Makin)

One 14-ounce can coconut milk (do not use light)
1 cup(170 grams) semolina flour
1/4cup(30 grams) plus 2 tablespoons (15 grams) unsweetened shredded coconut
1 generous packed cup (218 grams) light brown sugar
4 tablespoons(57 grams; 1/2 stick) salted butter, melted and slightly cooled
3 large eggs
1 1/2 teaspoons(8 grams) baking powder
1/2 teaspoon(2 grams) ground cardamom
1/2 teaspoon(3 grams) kosher salt
1/4 cup(32 grams) roasted unsalted cashews, chopped
Lightly sweetened whipped cream, for serving (optional)

Preheat the oven to 350 degrees. Coat the inside of your 9-inch round cake pan with cooking oil spray. Line the bottom with a round of parchment paper, then grease the paper’s surface with the cooking oil spray.

Pour the coconut milk and all its solidified fat into a mixing bowl, whisking thoroughly to emulsify it, as needed.

Combine the semolina and 1/4 cup of the shredded coconut on a rimmed baking sheet, spreading them in an even layer. Toast (middle rack) for 10 to 12 minutes, until the coconut is fragrant and golden at the edges, stirring halfway through the oven time. Transfer to the mixing bowl with the coconut milk and whisk to incorporate. Let the mixture sit for 15 minutes, or until all the liquid is absorbed.

Increase the oven temperature to 375 degrees.

Add the brown sugar, butter, eggs, baking powder, cardamom and salt to the semolina mixture, whisking to form a thin batter. Pour into the prepared pan, then scatter the cashews and the remaining 2 tablespoons of shredded coconut evenly over the surface.

Bake (middle rack) for 28 to 33 minutes, until the top is golden brown and a toothpick inserted at the center comes out clean. The cake’s surface may crack a bit; that’s okay. Cool (in the pan) on a wire rack for 20 minutes, then run a round-edged knife around the edges to loosen it. Invert the cake onto the rack, remove the pan and paper. Turn the cake right side up, onto a serving plate.

Serve warm, or at room temperature, with the whipped cream, if desired.