Ginger Chicken

Friday, September 10, 2010

If you ever had ginger chicken before, than you know that there are many ways to make them. Every restaurant have their own version of how it done. I for one don’t really like the one in the Chinese restaurant, due to the fact that it is too soggy and have too many ingredients. For me, ginger chicken only require two main ingredients and that is ginger and chicken. I want to be able to taste the spiciness of the semi crispy ginger and tender chicken, no other overpowering flavor needed. Of course, oil, soy sauce, oyster sauce, and pepper are an addition that also a must to perfect the dish!

Growing up ginger chicken is our favorite dish to make and eat. As mention before, we love our ginger and chicken to be crispy and with lots of pepper.
Beside from the fact that ginger taste good, it also very good for you. It is known to regulate your blood flow due to it heat factor. This is also a very popular dish for women post baby, to help their body heal and regulated itself. Not to mention it other benefit for nauseate, gas, stomachache, headache, but we’re not going to get to into that today.
The point is that ginger is just plain good for you and taste absolutely delicious no mater what you add to it!


8 oz Chicken thigh or breast thinly slice into strip
Cup of ginger cut into thin strings
1 Tbsp of soy sauce
1 Tbsp of fish sauce
1 Tsp of oyster sauce
½ Tsp of dark soy sauce
1 Tbsp of vegetable oil
A couple dash of white pepper
Lots of black pepper or to taste


1. In a hot wok add half of the oil.
2. When oil is hot, stir the ginger until it is lightly golden.
3. Remove the ginger and set aside.
4. Add the remaining oil and add the sliced chicken to the hot wok.
5. Add the dark soy sauce, soy sauce, fish sauce, salt, oyster sauce and pepper.
6. Stir until it is fully cooked and all the liquid is evaporate.
7. Stir in the ginger and stir for a couple times.
8. Remove from heat and serve with hot steaming rice!

Seafood Wonton Soup

Wednesday, September 1, 2010

The best soup are the one that are home made and from the heart, but with so many things to do and catch up, who has time for home made right? That is the sad part of today busy mom world. Having a meal on the table at all is a task to itself. Although I find that this to be true for me before in a bigger city and more demanding job, but now in a lazy slower pace town, I find time to make what is good for my family. It is not always completely from scratch, but always from the heart and it home cooked.
In Chinese culture, the most meaningful food to make for someone is soup. For soup is believed to be essential to balance energy and bring them back to health from sickness.
Beside from that fact it also time consuming to make soup, for you have to cook it at a medium to low heat to get the best flavor and benefit out of it.


1 Package of dumping wrapper
12 Shrimps
6 Scallops
1 Tsp of minced ginger
1 Tbsp of minced scallion
1 Tsp of sesame oil
½ Salt
A couple of dash of white pepper
1 Tbsp of soy sauce
1 Tsp of rice wine
1 Tbsp of baking soda
1 Egg white
1 Package of fish balls or shrimp balls
5 Pieces of bak choy cut in halves


1 Package chicken bone
1 Package pork neck bone
1 Dried turnip
6 dried shrimps
2 Inches ginger
1 Onion
1 Tsp of kosher salt
2 Tbsp of fish sauce
2 Tbsp of chicken soup base

Or use the ready made wonton powder soup base to taste.


1. Make the soup by using ready made wonton soup base or boiling some pork neck bone and chicken bone for 2 hours with some ginger, onion, dried turnip and dried shrimp. Add kosher salt and fish sauce to taste.
2. Clean the shrimps and scallops and chop them into small desire size.
3. In a bowl add the baking soda and enough water to cover the shrimp and scallop and let sit for 30 minutes.
4. When it done rinse the baking soda out completely. Then mix the egg white and a couple dash of salt and message into the shrimps and scallops. Let it sit for another 15 minutes.
5. After the 15 minutes up, add the sesame oil, rice wine, salt, soy sauce, ginger, scallion, white pepper and mix well.
6. In a small pot pour enough water and bring to boil.
7. Placing the dumpling wrapper in your palm, scope a teaspoon size filling and place it in the middle. Now wrap it up by simply twisting into a small pouch with wet water finger or using some oil.
8. When all the wonton is ready, slowly lower into the boiling water and cook for a good 8 minutes. You can also blanch the bak choy at this time too.
9. Remove and place in the serving bowl adding the soup and some scallion.
10. Serve hot and enjoy!

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