Chinese-Style Chicken with Dried Mushrooms

From the kitchen of One Perfect Bite...This is another great recipe to add to your collection of quick and easy meals. While the mushrooms have to soak, once they are softened you can have the dish on the table in 10 minutes. The mushrooms are what give this dish its flavor. Chinese dried mushrooms (also called black mushrooms, dried shiitake mushrooms) have a meaty taste that enhances the flavor of any dish to which they are added. I use them often, and buy a large bag at a warehouse store so I always have them on hand. Most preparations that use dried mushrooms, also use their soaking liquid to add additional flavor. To maximize the flavor of dried mushrooms, it is important to soak them properly. Submerge them in hot water and make sure they soak long enough to really soften. I let mine sit for 30 to 45 minutes. If you plan to use the soaking liquid, remove any impurities by pouring it through a fine sieve, and, if you wish a still stronger stock, it can be boiled to reduce and concentrate its flavor. The rest of this recipe is child's play and you'll have no trouble making a great meal for your family. Here is how this Chinese-style chicken and mushroom dish is made.

Chicken and Shiitake Lo Mein

From the kitchen of One Perfect Bite...I ran out of time tonight and had to rethink what I was going to make for dinner. My pantry usually contains all the ingredients I need to make a quick Mexican or Chinese meal, and I opted for Chinese this evening because I wanted to try a lo mein recipe I had found on BuzzFeed. While I had to use re-hydrated shiitakes and substituted thighs for chicken breasts I was able to make this meal in a bit less than 30 minutes. The next time I prepare this version of lo mein, and there will be a next time, I plan to use pork tenderloin or tofu in place of the chicken that is recommended in the recipe below. I think you'll like this dish. It's quick and delicious and reasonable to prepare. It makes a great week night family meal and I suspect you won't have leftovers to deal with. Here is how the lo mein is made.

Chinese Pimento Rice

From the kitchen of One Perfect Bite...While on our last adventure, there came an evening when I promised the Silver Fox he would not have to eat rice for a month once we returned home. He was trying to negotiate a year, but I have standards and held my ground. The contract was for one rice free month. I want those who witnessed that negotiation to know I'm not reneging on my promise. This recipe was made, photographed and tested long before we left for the mountain kingdoms and I planned to use it while I caught my breath and life here returned to normal. Today was a catch my breath day kind of day and I thought it would be a great time to share this simple flavorful rice with you. While it is Chinese in origin, it is one of those ethnic dishes that go well with almost everything, particularly pork roasts and chops. The recipe needs no set up or explanation and I can unequivocally recommend the rice to you. Try it, you'll like it! Here is how it is made.

Chinese Pimento Rice...from the kitchen of One Perfect Bite courtesy of The Thousand Recipe Chinese Cookbook

Ingredients:
2 cups uncooked rice
2 tablespoons pimento, diced
1 minced scallion
1/2 teaspoon sugar
2 tablespoons vegetable oil
3 tablespoons soy sauce

Directions:
1) Prepare rice per box instructions.
2) Add diced pimento, minced scallion, sugar, oil and soy sauce to rice. Mix well to blend and heat through. Yield: 4 to 6 servings.

                    

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A Quick Noodle Favorite - My Recipe Rotation - Shanghai Mian

From the kitchen of One Perfect Bite...These noodles are to Shanghai what ramen is to Japan or college campuses. They are simple and soothing, but they are not as readily available as ramen in the United States. The noodles are a case of "once bitten." They really are addictive, but not all Chinese restaurants have them on the menu and if you develop a taste for them, chances are you'll have to make them for yourself. Fortunately, they are very easy to make and can be assembled with ingredients that are available in any supermarket. The noodles pack no heat, so they are great for people who do not have adventurous appetites. Here is what I had to say about them and the Chinese earthquake in 2008.

Asian-Style Hot and Sticky Chicken

From the kitchen of One Perfect Bite...The ingredient list makes this recipe seem more difficult than it really is. In essence, it is a fairly simple Chinese-style dish that owes much to Orange Chicken and the famous General Tso. I make this for the Silver Fox when he has a taste for something sweet and sticky and we can both afford the calories that come with batter fried ingredients. I must admit that when I'm pressed for time I use jarred ginger and garlic to make quick work of this simple dish. The caramel sauce, if you are careful not to burn it, masks many sins. It is important to watch the sugar syrup as it cooks because it turns quickly and is prone to burning. You'll also want to be careful when you add the cornstarch mixture to the caramel sauce. It will bubble and foam, so be sure to use a pan large enough to prevent overflow and the burns which can come with it. If you're looking for a quick week night meal, you might want to give this recipe a try. Here is how the sticky chicken is made.

Another Look at Cantonese Fried Noodles

From the kitchen of One Perfect Bite...I was out for most of the day today, so dinner preparation was a last minute affair and had to be rushed. I make these Cantonese noodles when the clock and I are out of sync and I need a meal that comes together quickly. I love these noodles. The Canton region of China has a rich culinary history and serious cooks familiarize themselves with the food of this region. Today's dish is the essence of simplicity. It's nothing more than a bowl of fried noodles, a bit of meat, and some crisp vegetables that are tossed and coated with a shimmering glaze. It's gorgeous to look at, ready in less than 30 minutes and budget friendly. You just can't go wrong with this dish. A word about noodles - I use dried rice sticks that resemble tagliatelle because I find fresh rice noodles difficult to come by. The noodles, called bahn pho, come from Vietnam and are they are available in sizes S thru XL - go for L or XL. They can be found in any Asian market or purchased from online merchants. Pad Thai noodles can be used in a pinch, but follow box instructions for softening rather than using those given in this recipe.  I like this dish well enough to keep the ingredients needed to make it in my pantry at all times. I've never tired of it and I think you will share my enthusiasm once you give the recipe a try. Here is how the noodles are made.

Chinese Steamed Pearl Balls - Zhenzhu Qiu

From the kitchen of One Perfect Bite...Most lovers of Chinese food call these dumplings pearl balls. My family, and the analysts I worked with prior to retirement, call them Chinese porcupines. Louie, a mentally challenged dishwasher, gave them their name. In addition to his work in the kitchen, Louie delivered mid-night snacks and breakfast to the computer room when it was in crisis mode. Our systems were responsible for the capture, processing and transfer of data for an Asian multinational and we often worked late nights that occasionally bled into the morning. Most of the off-hour food prepared in the kitchen was Chinese or Japanese, and Louie, who was inordinately fond of pearl balls, always included them in the selection he brought for us to eat to us. Louie was a corporate fixture and he shared a history with a company director that went back to World War II. Wherever John went, Louie went. John's early career was as a lawyer and he was the JAG assigned to represented Louie at his court martial for desertion. Louie, despite a completely normal appearance, was intellectually slow. That didn't prevent this simple soul from being drafted. He had a hard time in basic training where he was taunted and bullied, and one day, not understanding the concept of AWOL, he walked off base. Here is where corporate legend takes over. Louie, with help from a stranger, dropped his dog tags in an envelop with a note that said "I quit" and mailed them to President Roosevelt. He was, of course, arrested. It took the JAG corp a while to straighten out the mess, but Louie was finally released from prison and John became his benefactor. Louie, with John's help, eventually found his way to a Japanese kitchen where he became an honorary member of the computer team he looked after and ate with. Louie died several years before I retired. An employee collection effort and corporate matching funds saw that he was properly buried with a service, a headstone and friends who came to celebrate his life and say a last goodbye. I'll always associate pearl balls with Louie and John - his champion. These are really good. Children love them. I think you'll enjoy them, too. Here is how they are made.

Leftover Ham Lo Mein

From the kitchen of One Perfect Bite...If you enjoy Chinese food I think you'll like this simple version of lo mein. It is an unusual, but delicious, way to use leftover glazed ham. I use tamari, which is a Japanese soy sauce, when I make, this because I've found it has more flavor than the standard low-sodium variety. Tamari is made as a byproduct of miso paste and contains no wheat. It has a darker color and richer flavor than the common Chinese soy sauce you may be more familiar with. It also tastes more balanced and less salty than soy sauce, which makes it great for dipping. If you do not have tamari in your pantry, feel free use to use standard soy sauce in its place. I hope you'll keep this recipe in your files for the next time you have leftover ham. Here is how this version of lo mein is made.

Asian-Style Braised Chicken - Away A While Recipe Favorites

Asian-Style Braised Chicken with Bok Choy

From the kitchen of One Perfect Bite...If you enjoy food with an Asian flair, you are in for a treat. This week's Frugal Friday feature is for a simple, soy braised chicken that is light, absolutely delicious and as easy on the pocketbook as it is the waistline. The dish can be made with bone-in or boneless legs or thighs. If you use boneless chicken thighs, cooking time can be cut from 25 to 10 minutes and the dish can be on the table in near record time. You will want to avoid overcooking the bok choy. I think you will find it helpful to separate the stalks into piles of white and green. The crunchy portion of the stalks will need to simmer for two or three minutes, but the green and leafy portions need only a dunk and should cook just until they are wilted. I like to cook the rice I serve with this dish before I actually begin to cook the chicken. That way I can get the chicken to the table while the bok choy is still crisp and its leaves are a vibrant green. Do try this chicken. It is hard to argue with a dish that is cheap, easy and delicious. It is one of my favorite weeknight meals and I think your family will enjoy it as much as mine does. The recipe for the chicken can be found here.

                    

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