How to Make Egg Drop Soup @TheArtOfCooking

The Art Of Cooking Ingredients:
Low or No Sodium Chicken Broth: 2 cup or 470 mL
Salt: 1/2 tsp
Sugar: 1/4 tsp
White Pepper: A little bit
Wine/Sake/Sherry Wine: 1/2 tbsp
Egg: 1 beaten
Potato Starch: 1 tbsp
Water: 1 tbsp
Sesame Oil: 1 tsp
Green Onion: For Garnish

Where to buy: Amazon
Potato Starch: http://amzn.to/1PXeIP4
Chicken Stock: http://amzn.to/1WQQTxC
Wine: http://amzn.to/23x9d3I

Music by: Lino Rise
Title: "Evenshade"
Source: www.free-intro-music.com

updated 12 years ago

How to Make Egg Drop Soup

The Art Of Cooking 2013-12-24 | Ingredients:
Low or No Sodium Chicken Broth: 2 cup or 470 mL
Salt: 1/2 tsp
Sugar: 1/4 tsp
White Pepper: A little bit
Wine/Sake/Sherry Wine: 1/2 tbsp
Egg: 1 beaten
Potato Starch: 1 tbsp
Water: 1 tbsp
Sesame Oil: 1 tsp
Green Onion: For Garnish

Where to buy: Amazon
Potato Starch: http://amzn.to/1PXeIP4
Chicken Stock: http://amzn.to/1WQQTxC
Wine: http://amzn.to/23x9d3I

Music by: Lino Rise
Title: "Evenshade"
Source: www.free-intro-music.com

The Art Of Cooking Live Stream

The Art Of Cooking 2016-01-05 | ...

How to Make Pork Shogayaki 豚肉の生姜焼き

The Art Of Cooking 2015-12-31 | Ingredients: (serving size: 2)

Pork Chop: 2 (300g or 10.5oz loin) 1/2 in. or 1.27 cm thickness
Onion: 1 tbsp (grated)
Ginger: 1/2 tbsp (grated)
Garlic: 1/4 tsp (grated)
Apple Juice or Apple: 2 tbsp
Mirin: 2 tbsp
Soy Sauce: 2 tbsp
Sugar: 1/2 tsp
Potato Starch: 1/6 tsp
Flour: For dusting
Oil: 1 tbsp
Cabbage: 200 g or 7 oz as salad
Cherry Tomato: 2 (garnish)

Where to buy (Amazon):
Mirin: http://amzn.to/1NXReJs
Potato Starch: http://amzn.to/1NXRok2

Sponser: (Use coupon code "AOCTONGS" for 15% off)
Tongs: http://amztk.com/tongs

You can help this video by adding subtitles to other languages:
http://www.youtube.com/timedtext_video?v=TU2aNgRhRUY

How to Make Spicy Cucumber Salad

The Art Of Cooking 2015-12-16 | Ingredients (serving size 2-3)

Cucumber(s): 450 g or 16 oz
Salt: 1/2 tsp
Sugar: 2 tsp
Soy Sauce: 1 tsp
Rice Vinegar: 2 1/2 to 3 tbsp
Sesame Oil: 1 tsp
Chili Oil: 1 tsp + garnish
Thai Chili Pepper or Bird's Eye Chili: 1
Sesame Seeds: 1/2 tsp + garnish

Chinese Red Chili Oil: youtu.be/jFgpMaMnxys

How to Make Chinese Red Hot Chili Oil （红油）

The Art Of Cooking 2015-09-24 | Ingredients:
Oil: 1 1/4 cup or 300 mL (Rapeseed, Canola, Peanut etc)
Dried Chilies: 2-3 oz
Five Spice Powder: 1- 1 1/2 tsp
Ginger: 2-4 slices
Green Onion: 3-4 sprigs (root only)
Sesame Seeds: 1 1/2 tbsp
Sichuan Peppercorn: 1 tbsp
Oil: 1 tbsp for stir frying chilies
Bay Leaves: 1-2 (optional)
Star Anise: 1 (optional)

If store in a mason jar in the fridge, it will store up to 1/2 year or more.

You can also add in Garlic to maximize the spicy hot oil. In Japan it's very popular, they call it "Taberu Rayu".

Music provided by audio network.com
Title: Eternal

Simple and Healthy Chicken Soup with Lots of Fresh Veggies.

The Art Of Cooking 2015-06-09 | The Pressure Cooker I'm using: http://pressurecookerdeal7.com
Get 10% off of the pressure cooker, use the code: POWER7

Ingredients: (Serving Size: 3-4)
Ch wings/small chicken/beef: 400-500 g or 14-17 oz
Carrot: 150 g or 5.3 oz
Celery: 85-100 g or 3-3.5 oz
Onion: 150 g or 5.3 oz
Cabbage: 250 g or 8.8 oz
Corn: 300 g or 10.5 oz
Potatoes: 350 g or 12 oz
Tomatoes: 300 g or 10 oz
Water: 8 cups or 1.9 L
Salt: Approx. 1/2 tsp
Cilantro: A handful
Lemon: 2 wedges (optional)
Cayenne Pepper: A Sprinkle (optional)

*You can also use other vegetables such as: Zucchini, Chayote, Wintermelon, Figleaf Gourd (aka Shark Fin Melon) Gourd and Squash etc.

How to Make Green Onion Pancake (Scallion Pancake) 蔥油餅

The Art Of Cooking 2015-04-19 | Ingredients: Serving Size (4 large pancakes)

All Purpose Flour: 4 cups (480 g) + 1 cup (125 g) for dusting
Warm Water: 2 cups or 470 mL (120 F or 50 C)
Salt: 1/2 tsp per pancake or 2 tsp total
Spring Onion: Approx. 7-8 sprigs
Oil or lard: 1-1/2 tbsp per pancake
Oil for cooking: 1 tsp per pancake

*Ratio of flour to water is 2:1

Music provided by
www.audionetwork.com
Days of Spring

How to Make Eggplants with Garlic Sauce （鱼香茄子) Semi-Authentic

The Art Of Cooking 2015-03-12 | Ingredients: Serving Size (2-3)
Eggplants: 450 g or 16 oz
Ground Pork: 100 g or 3.5 oz
Ginger: 1 1/2 tbsp (mince)
Garlic: 1 1/2 tbsp (mince)
Green Onion: 4 sprigs (white part) and for garnishing (green parts)
PiXian Dou Ban Jiang: 1 tbsp
Whole Dried Chilies: 5
Veg. Oil: 2 tbsp

Sauce:
Sugar: 2 tsp
Soy Sauce: 2 tbsp
Shao Xing Rice Wine: 1 tbsp
Unsalted Chicken Stock/Water: 1 cup or 237 mL
Sesame Oil: 1/2 tsp
Black Vinegar: 2 tbsp
Potato Starch: 1 tsp
Water: 1 tsp

Water: 6 cup or 1.4 L
Salt: 2 tbsp
Oil: For frying

Where to buy:
PiXian DouBanJIang: http://goo.gl/REShGM
ChinKiang Vinegar: http://goo.gl/1GH01H
Dried Whole Chilies: http://goo.gl/JV7zL0

Music by audio network:
At Peace

How to Make Sichuan Kung Bao Chicken 宫保雞丁 (Kung Pao Chicken)

The Art Of Cooking 2015-02-21 | Ingredients: (Serving Size: 1)

Chicken Thigh: 400 g or 14 oz
Salt: 1/4 tsp
Soy Sauce: 1 tbsp
Shao Xing Rice Wine: 1 tbsp
Corn Starch: 1 tbsp
OIl: 1/2 tbsp

Dried Chilies: 12-15
Sichuan Peppercorn: 1/4-1/3 tsp
Garlic: 3 cloves or 1 tbsp
Ginger: 1 tbsp (minced)
Green Onion: 3 sprigs
Oil: 2 tbsp
Potato Starch: 1 tsp
Water: 1 tsp

Sauce:
Sugar: 2 tbsp + 1 tsp
Shao Xing Rice Wine: 1 tbsp
Hot Pepper Powder/Chili Pepper: 1 tsp (optional)
Chili Oil: 2 tsp
Soy Sauce: 1 1/2 tbsp
Salt: 1/4 tsp (optional)
Unsalted Chicken Stock/Water: 1/4 cup or 60 mL
Black Vinegar: 2 tbsp

Where to buy (Amazon grocery):
Shao Xing Rice Wine: http://goo.gl/fJHYNg
Sichuan Peppercorn: http://goo.gl/JsmBpx
Dried Chilies: http://goo.gl/v3uMwI
Black Vinegar: http://goo.gl/pfqTBZ
Chili Oil: http://goo.gl/C0DRp4
Potato Starch: http://goo.gl/4eYIMC

Music provided by: www.audionetwork.com
Title: Catch the Sun

How to Make Sichuan Ma Po Tofu (Authentic) 麻婆豆腐

The Art Of Cooking 2015-01-16 | Ingredients: (Serving size 2-3)

Silken Tofu: 1 lb 4 oz or 567 g
Pork: 100 g or 3.5 oz
Chili Oil: 2 tsp
Fermented Black Beans: 2 tbsp
Dou Ban Jiang: 2 1/2 tbsp
Sichuan Peppercorn Oil: 1 tsp
Sichuan Pepper Corn: 1 tsp (crushed)
Red Pepper Powder/Chili Powder: 1 tbsp
Ginger: 1 1/2 tsp
Garlic: 4 to 5 cloves or 1 1/2 tbsp
Spring Onion: 3 sprigs
Soy Sauce: 1 tsp
Sugar: 2 tsp
Sesame Oil: 1 tsp
Chicken/Vegetable Stock or Water: 1 cup or 237 mL
Salt for boiling water: 1 tsp
Potato Starch: 1 tsp
Water: 1 tsp

Link to the ingredients:
Pixian Dou Ban Jiang: http://goo.gl/Y9cWR8
Fermented Black Beans: http://goo.gl/8bFlzm
Sichuan Peppercorn: http://goo.gl/ag98V5
Chili Oil: http://goo.gl/5C2frH
Red Pepper Powder: http://goo.gl/nFaW4g
OR
Chili Powder: http://goo.gl/5KcFJ3

How to Make Stir Fry Vegetables (Yasai Itame)

The Art Of Cooking 2014-12-06 | Ingredients: (serving size: 3-4)
Nappa: 400 g or 14.1 oz
Onion: 100 g or 3.5 oz
Green Pepper: 50 g or 1.76 oz
Carrot: 100 g or 3.5 oz
Snow Peas: 10-12 pieces or 50 g
Bean Sprouts: 125 g or 4.4 oz
Garlic: 2 cloves or 1 tsp
Vegetable Oil: 1 tbsp
Salt: 1 tsp
Sugar: 1 tsp
Instant Dashi: 1 tsp
Mirin: 1 tbsp

Music by:
Days of Spring
www.audionetwork.co

How to Make Yellow Fried Rice (Pork Fried Rice)

The Art Of Cooking 2014-10-31 | Ingredients: (Serving Size: 1)

-Fried Rice:
Long Grain Rice: 2 cups or 400 g
Water: 600 mL or 2.54 cups
Sugar: 1 tsp
Salt: 1 tsp
Chicken Powder: 1 1/2 tsp
White Pepper: 1/6 tsp
Oil: 2 tbsp
Yellow Egg Shade: 1/4 tsp (optional)

Fried Rice: Any meats, seafood and or vegetables:
Roast Pork: 100 g or 3.5 oz
Spanish Onion: 50-100 g or 1.76-3.5 oz
Green Onion: 1-2 tbsp or 1 sprig (green part)
Water: 2 tbsp
Oil: 2 tbsp

How to Make Duck Sauce

The Art Of Cooking 2014-10-20 | Ingredients:
Peach: 250-300 g or 9-11 oz
Water: 1 cup or 235 mL
Sugar: 1/2 cup or 100 g
Salt: 1/2 tsp
Vinegar: 2 tbsp
Garlic: 1 cloves or 5 g or 0.18 oz
Onion: 10 g or 0.35 oz
Red Chili Pepper: 1/4 tsp
Cayenne Pepper: 1/8 tsp (optional)

Slurry:
Potato Starch: 1 tbsp
Water: 1 1/2 tbsp

Music by:
Eternal
www.audionetwork.com

FREE GIVEAWAY! (Amazon Gift Card) (Closed) Winner is (ARodriguez8t4)

The Art Of Cooking 2014-10-01 | The winner is (ARodriguez8t4). The names are inputed in Google spreadsheet. Each name is assign a number and it's randomly selected using the random number generator.

Thank you all for participating.

Hi everyone! I'm doing a free giveaway because its been 2 years since I started this channel and I would like to thank you guys for your constant support.

Check out my channel: http://www.theartofcooking.org

Also Check Out:
http://youtu.be/hfxledIyK6I
AND
http://youtu.be/RWNnVRsigK0

How to Make Siu Mai

The Art Of Cooking 2014-09-26 | Please visit my website to place your votes on the next video recipe. http://www.theartofcooking.org

You can also print out the recipe as well.

Please visit Dave's Channel: The Cook n' Share
youtube.com/user/TheCooknShare/featured

Ingredients: Serving Size: (25-30 depending on the size)

Shiitake Mushrooms 3-4 pieces or 2 oz or 57 g

Shrimp: 12 oz or 340 g (40/50 ct)
Corn Starch/Potato Starch: 3 tsp
Water: 2 tsp
Salt: 3/4 tsp

Lean Pork: 10 oz or 284 g
Pork Fat: 5 oz or 142 g
Salt: 1 tsp
White Pepper: 1/4 tsp
Potato Starch: 2 1/2 tsp
Sugar: 3 tsp
Chicken Powder: 1/2 tsp
Soy Sauce: 1 tbsp
Sesame Oil: 1tsp

Crab Roe/Fish Roe or Minced Carrots/Peas for decoration

Thin Wonton Wrappers

Music by:
Changing the World 2
http://www.audionetwork.com

How to Make Honey Chicken

The Art Of Cooking 2014-08-21 | Visit the www.theartofcooking.org to vote or for more information.

Ingredients:

Chicken Breast: 1 lb or 454 g
Salt: 1/2 tsp
Garlic Powder: 1/4 tsp
White Pepper: 1/6-1/8 tsp
Water: 3 tbsp

Honey Sauce:
Ketchup: 5 tbsp
Sugar: 4 tbsp
Water: 3 tbsp
Honey: 2 tbsp

Batter:
Egg: 1Large
Salt: 1/4 tsp
Garlic Powder: 1/6 tsp
Cold Water: 10 tbsp (1/2 cup +2 tbsp) or 147 mL
Baking Powder: 2 tsp
Corn Starch: 1/2 cup or 65 g
Flour: 3/4 cup or 105 g
Veg. Oil: 2 tbsp

Oil for frying

Where to buy: Amazon
Ketchup: http://amzn.to/1OTEExf
Honey: http://amzn.to/1WQPLKD
Corn Starch: http://amzn.to/1OTEHJx
Baking Powder: http://amzn.to/1OTELJa
Garlic Powder: http://amzn.to/1PXdgfv

Music by:
Changing the World 2
http://www.audionetwork.com

How to Make Walnut Shrimp

The Art Of Cooking 2014-08-08 | Check out my website at: http://www.theartofcooking.org

Ingredients: (serving size 1-2)

Shrimps: 150 g or 5.3 oz (71/90 ct)

Breading:
-Egg White: 1
-Salt: A pinch (1/8 tsp)
-Corn Starch: 1/4 cup or 30 g
-Water: 2 tbsp
-Flour: 2 tbsp
-Baking Powder: 1 tsp
-Vegetable Oil: 1 tbsp

Walnuts: 50-60 g or 2-3oz
Water: 1/3 cup or 80 mL
Sugar: 1/4 cup or 95 g

Sauce:
-Mayonnaise: 1 cup or 240 g
-Sugar: 2 tbsp
-Milk: 2 tbsp
-Sweetened Condensed Milk: 1 1/4 tbsp
-Coconut Milk: 1 3/4 tbsp

Lettuce
Cherry Tomatoes

Oil: For frying

Music by
Lino Rise: What does the Fox Say

How to Make Spring Roll (with Shrimp and Pork)

The Art Of Cooking 2014-06-23 | Please visit my website at www.theartofcooking.org for more detailed information regarding tools and ingredients.

Ingredients: 6 servings
Spring Roll Wrapper: 9
Pork: 350 g or 12.35 oz
Shrimp: 18 shrimps (70/90 ct or 60/70 ct)
Bean Sprouts: 225 g or 8 oz
Celery: 50 g or 1.76 oz
Nappa: 50 g or 1.76 oz
Carrots: 25 g or .88 oz
Bamboo Shoots:
Shiitake Mushrooms: 5 g or .17 oz (Dried) http://amzn.to/1OTE8Q5
Mushrooms: 50 g or 1.76 oz
Ginger: 1 tbsp (minced)
Garlic: 3-4 cloves (1 tbsp minced)
Snow Peas: 15 g or .53 oz

Seasoning for Vegetables:
Salt: 1/2 tsp
Sugar: 1/4 tsp
White Pepper: 1/8 tsp
Fish Sauce: 2 tsp (http://amzn.to/1PXccbx)
Rice Wine: 1 tbsp
Sesame Oil: 2 tsp

Seasoning for pork:
Salt: 1/2 tsp
White Pepper: 1/8 tsp (http://amzn.to/1OTE0jl)
Rice Wine: 2 tsp
Garlic Powder: 1/6 tsp
Water: 1 tbsp
Corn Starch: 2 tsp
Oil: 1 tsp

Paste:
Flour: 1 tbsp
Water: 2 tbsp

Music from Audionetwork.com
Title: Magnetar

How to Make Teriyaki Chicken on a Stick

The Art Of Cooking 2014-05-16 | Ingredients: (approx. 17 servings)

Chicken Thighs: 1 kg or 2.2 lb
Sugar: 1/4 cup/55 g/4 tbsp
Pineapple Juice: 2 tbsp
White Wine/Sherry Wine: 2 tsp
Curry Powder: 1/2 tsp
Garlic Powder: 1/4 tsp
Soy Sauce: 2 tsp
Chinese Five Spice Powder: 1/6 tsp
Salt: 1/8 tsp
White Pepper: 1/8 tsp
Oyster Sauce: 2 tsp
Hoisin Sauce: 2 tsp
Sesame Oil: 1 tsp
Bull Head BBQ Sauce: 2 1/2 tbsp
Beets Juice for color: 2 tbsp (optional)
Oil: For frying this is optional

Where to buy: Amazon
Bull Head BBQ Sauce link: http://amzn.to/1WQPYgP
Oyster Sauce: http://amzn.to/23x8MX5
Hoisin Sauce: http://amzn.to/1PXdIKU
Five Spice Powder: http://amzn.to/1WQQ8EZ
Sesame Oil: http://amzn.to/23x8QWQ

Music from Audionetwork.com
Title: Magnetar

How to Make Pork Mei Fun (Rice Noodles)

The Art Of Cooking 2014-04-15 | Ingredients: (2-3 servings)
Mei Fun (Thin Rice Noodles): 150 g or 5.3 oz
Eggs: 2 Large
Cabbage: 100 g or 3.5 oz
Nappa: 50 g or 1.76 oz
Carrot: 50 g or 1.76
Celery: 50 g or 1.76 oz
Onion: 50 g or 1.76 oz
Spring Onion: 1
Bean Sprouts: 30 g or 1 oz
Bamboo Shoot Strips: 15 g or .5 oz
Garlic: 1 tbsp (minced)
Sesame Oil: 1 1/2 tsp
Shao Xing Wine: 1 tbsp
Salt: 3/4 tsp
Sugar: 3/4 tsp
White Pepper: 1/6 tsp
Fish Sauce: 2 tsp
Oyster Sauce: 1/2 tsp
Veg. Oil: 3 1/2 tbsp

Seasoning for pork
Lean Pork: 350 g or 12.35 oz
Salt: 1/2 tsp
White Pepper: 1/8 tsp or a sprinkle
Garlic Powder: 1/6 tsp or a couple of sprinkle
Shao Xing Wine: 2 tsp
Water: 1 tbsp
Corn Starch: 2 tsp
Veg. Oil: 1 tsp

Music by: Lino Rise
Title: "Evenshade"
Source: www.free-intro-music.com

How to Make Vegetable Egg Foo Young

The Art Of Cooking 2014-03-22 | Ingredients: (1 serving)
-Fillings
Eggs: 2 Large
Onions: 20 g or .7 oz (diced)
Peas and Carrots: 20 g or .7 oz
Bean Sprouts: 20 g or .7 oz
Nappa: 20 g or .7 oz

Sauce/Gravy:

Ginger: 1-2 slices
Onion: 15 g or .5 oz
Unsalted Chicken Stock: 1 1/2 cup or 355 mL
Neutral Oil: 1/4 cup or 60 mL
Flour: 1/4 cup or 30 g
Soy Sauce: 1 1/2 tbsp
Sugar: 1/2 tsp
Chicken Powder: 1/4 tsp (optional)
Salt: 1/4 tsp
Sherry Wine: 1 tbsp (optional)
Oyster Sauce: 1 tbsp
White Pepper: A sprinkle (1/12 tsp)
Dark Soy Sauce: 1/2 tsp
Sesame Oil: 1/4 tsp

Music by: Lino Rise
Title: "Evenshade"
Source: www.free-intro-music.com

How to Make Chicken with Broccoli

The Art Of Cooking 2014-03-04 | Ingredients: (1-2 servings)

Chicken Breast: 270 g or 9.5 oz
Broccoli: 250 g or 8.8 oz
Carrot: 28 g or 1 oz
Brown Sauce: 3/4 cup or 177 mL
Oil: 2 tbsp + 1/2 tbsp
Sesame Oil: 1/2 tsp
Salt: 1/4 tsp
White Pepper: 1/10 tsp
Garlic Powder: 2 pinch or 1/8 tsp
Water: 2 tbsp + 1 tbsp
Corn Starch: 1 tbsp
Potato Starch: 1 tbsp

*Brown Sauce: http://youtu.be/zsHAix_kBrg

Music by: Lino Rise
Title: "Evenshade"
Source: www.free-intro-music.com

How to Make Seaweed Salad (Wakame Salad)

The Art Of Cooking 2014-02-17 | Ingredients: (Servings: 1-2)
*Wakame: 20 g or .7 oz (dried)
Agar Strips (Kanten): 5 g or .18 oz (dried)
Wood Ear Mushroom: 4 g or .14 oz (dried)
Soy Sauce: 1 1/2 tbsp
Sugar: 1 1/2 tbsp
Vinegar: 1 tbsp
Sesame Seeds: 1/2 tbsp to 1 tbsp
Sesame Oil: 1 tsp
Red Pepper Powder: 1/4 tsp
Carrots: 10 g (optional: for color)
Cherry Tomato: 1 (for garnish)

*Wakame Stems is also an important ingredient in this recipes. Unfortunately, I cannot get my hands on them. If I find it, I will make a new seaweed salad video. If you can find Wakame Stems, add it into this recipe, replace a portion of the Wakame leaves with the stems. The Wakame Stems is thicker and crunchy than Wakame.

Music by: Lino Rise
Title: "What does the Fox say"
Source: www.free-intro-music.com

How to Make Buddhas Delight (Mixed Vegetables Delight)

The Art Of Cooking 2014-01-30 | Ingredients: (1-2 servings)
Broccoli: 3 oz or 85 g
Carrot: 1 oz or 28 g
Wood Ear/Tree Ear: 1.6 oz or 45 g
Shiitake Mushroom: 1.41 oz or 40 g
Firm Tofu: 6.5 oz or 185 g
Bamboo Shoots: 1 oz or 28 g
Baby Corn: 2.18 oz or 62 g
Water Chestnuts: 1 oz or 28 g
Snow Peas: .7 oz or 20 g
Nappa: 2.3 oz or 65.32 g
Brown Sauce: 1 cup or 254 mL
Water: 1 tbsp + 1/2 cup or 125 mL
Potato Starch: 1 tbsp
Sesame Oil: 1 tsp

Brown Sauce link: http://www.youtube.com/watch?v=zsHAix_kBrg

Music By: Lino Rise
Title: "What does the Fox say"
Source: www.free-intro-music.com

The work by Lino Rise Media is licensed under a Creative Commons Attribution 3.0 Unported License.
Based on a work at www.linorise.com.

Vegetables and Tofu in Brown Sauce

The Art Of Cooking 2014-01-22 | Ingredients:
Silken Tofu: 1.25 lb or 567 g
Tomato: 9 oz or 256 g
Cucumber: 3.9 oz or 110 g
Spanish Onion: 2.6 oz or 73.48 g
Green Pepper: 3.2 oz or 90.7 g
Brown Sauce: 3/4 cup or 178 mL
Green Onion: For Garnish
Potato Starch: 1 tbsp
Water: 1 tbsp

Link to Brown Sauce: http://www.youtube.com/watch?v=zsHAix_kBrg

Music By:
Fast Forward (Instrumental) by: Monkey Majik

How to Make Moo Goo Gai Pan (Chicken w/ Mushrooms), 2 methods: stir-fry and boiled.

The Art Of Cooking 2014-01-12 | Ingredients:
Chicken Breast: 420 g or .92 lb
Low Sodium Chicken Stock: 1 cup or 237 mL
Mushrooms: 6 oz or 170 g or more
Nappas: 100 g or 3.5 oz
Carrots: 28 g or 1 oz
Snow Peas: 40 g or 1.4 oz
Bamboo Shoots: 28 g or 1 oz (optional)
Waterchestnuts: 28 g or 1 oz (optional)
Garlic: 1 tbsp
Green Onion Roots: 1 tbsp (cut)
Salt: 1/2 tsp + 3/4 tsp
Sugar: 1/2 tsp
White Pepper: 1/8 tsp + 1/8 tsp
Garlic Powder: 1/4 tsp
Corn Starch: 2 tbsp
Oil: 1 tbsp + 3 tbsp for stir fry or 1 tbsp for boil
Water: 1/4 cup + 1 tbsp (slurry)
Sesame Oil: 1 tsp
Shao Xing Wine/Sake: 1 tbsp
Potato Starch: 1 tbsp
Chicken Powder: 1/4 tsp (optional)

Where to buy:
Chicken Powder: http://amzn.to/1PXdZ0r
Shao Xing Wine: http://amzn.to/1OTFev7
Bamboo Shoots: http://amzn.to/1OTFkTy
Corn Starch: http://amzn.to/1OTFlXw
Potato Starch: http://amzn.to/1PXeg3s
White Pepper: http://amzn.to/23x8Yp5

Music By:
Zola's Theme, 植松伸夫
Blue Dragon Piano

How to Make Orange Chicken

The Art Of Cooking 2013-12-16 | Ingredients:
Chicken Breast/Thigh: 1 breast or approx. 1 lb or 450 g.
Salt: 1/2 tsp
White Pepper: A little bit
Garlic Powder: 1/8 tsp
White Wine/Sake or Water: 1/8 cup or 30 mL
Green Onions: Chopped, for garnishing
Egg White: 1
Garlic: 1 minced
Corn Starch: 1/4 cup or 60 g
Veg. Oil: 2 tbsp + frying
Sesame Oil: 1 tsp
Orange Zest: Garnish
Potato Starch: 1 tsp
Water: 2 tsp

Where to buy: Amazon
Potato Starch: http://amzn.to/1WQQMSY

Sauce:
Base Sauce/Brown Sauce: 1/2 cup
Sugar: 1/4 cup or 50 g
Vinegar: 2 tbsp
Chili Garlic Sauce/Sriracha: 1 tsp
Orange Juice: 1 cup or 236 mL

OR

Orange Juice: 1/2 cup or 118 mL
General Tso's Sauce: 1/2 cup or 118 mL

Brown Sauce video: http://youtu.be/zsHAix_kBrg

Music by:
Jacky Cheung - 1000 Reasons to be Sad

How to Make Pan-Fried Dumplings with Wing (鍋貼, Yaki Gyoza) 焼き餃子

The Art Of Cooking 2013-11-01 | Ingredients:
Dumpling Wrapper: 45 dumplings
Ground Pork: 375 g or 13.23 oz (60/40 or 70/30 =Meat/Fat)
Cabbage: 200g or 7 oz
Nappa: 200g or 7 oz
Chinese Chives: 100g or 3.5 oz
Garlic: 1 tbsp (Grated)
Ginger: 1 1/2 tbsp (Grated)
Soy Sauce: 2 tbsp
Sugar: 1 tbsp
Sesame Oil: 1 tbsp
Wine/Sake: 2 tbsp
Oyster Sauce: 1 tbsp
Chicken Stock: 1 tbsp
White Pepper: A little bit (1/8 tsp)
Potato Starch to prevent the dumplings from sticking.
Water: 150-200 mL or .63-.85
Veg. Oil; 1 tbsp

Ingredients: For Sauce

Brown Sauce/Base Sauce: 1/3 cup or 80 mL
Hoisin Sauce: 1/2 tbsp
Chili Garlic Sauce/Sirracha: 1/2 tbsp
Sugar: 1 1/2 tbsp
Vinegar: 2 tbsp
Sesame Oil: 1 tsp
Green Onion: 1 tbsp (Minced)
Ginger: 1 tsp (Grated)

Fujian Bian Rou 福州扁肉 (Fujianese-style Wonton Soup)

The Art Of Cooking 2013-10-16 | Ingredients:
Nappa: 1 Leaf (chopped)
Green Onions: 2 chopped
Ginger: 2 slices (minced)
Ground Pork: 400 g or 0.88 lb
White Pepper: 1/8 tsp + 1/8 tsp
Soy Sauce: 4 tbsp or 2 tbsp of lite soy sauce
Egg: 1 Large
Oyster Sauce: 1 1/2 tbsp
Sake (Wine) or Mirin: 1 tbsp + 1 tsp
Sugar: 2 tsp + 3/4 tsp
Sesame Oil: 1 tsp + 1/2 tsp
Water: 4 cup or 0.95 L
Veg. Oil: 1 tsp
Chicken Powder: 1 1/2 tsp
Salt: 1/2 tsp
White or Rice Vinegar: 2 tsp
Thin Wonton Wrappers:

Music by:
Invisible Song
Dan-o

Crispy Roasted Pork Belly (Siu Yuk) 脆皮燒肉

The Art Of Cooking 2013-09-21 | For more detail information please visit: http://www.theartofcooking.org/chinese-recipes/crispy-roasted-pork-belly-siu-yuk/?preview=true&preview_id=567&preview_nonce=03d682b1e6

Ingredients:
Pork Belly: 2.9 lb or 1320 g
Ginger: 2-3 slices
Green Onion Roots: 2
Salt: 1 tbsp
Sugar: 1/2 tbsp of Sugar
Five Spice Powder: 1 1/2 tsp
Garlic Powder: 1/2 tsp
Ginger Powder: 1/4 tsp
White Pepper: 1/4 tsp
Rose Wine/Rice Wine: 1 tsp (optional)
Baking Soda: 3/4 tsp
Vinegar: 1 tbsp
Sweetened Condensed Milk: 1 1/2 tbsp
Water: 3 cup or 710 ml and just enough to cover the Pork Belly
Ice water: To cool down the Pork Belly

Music By:
"Sunshine" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0

How to Make Hot and Sour Soup

The Art Of Cooking 2013-09-10 | Ingredients (serving size: 3-4)
Pork: 2.4 oz or 68 g
Firm Tofu: Whole or half
Wood Ears/Shiitake: 3-5
Carrots:julienne strips
Celery: julienne strips
Bamboo Shoots: julienne strips
Button Mushrooms: slices
Mustard Stems: handful
Garlic powder: sprinkle
Oil: 1 tsp
Corn Starch: 1 tbsp

Soup:
Chicken Stock: 6 cups or 1.42L
Potato Starch: 3 tbsp
Dark Soy Sauce/soy sauce: 1 tsp
Egg: 1
Chicken Powder: 1 tsp
White Pepper: 1/3 tsp
Chili Garlic Sauce/Sriracha: 2/3 tsp
Vinegar: 1/4 cup or 60 mL
Sugar: 1 tbsp & 1 tsp or 4 tsp
Salt: 1 tsp
Sesame Oil: 1 tsp
Water: 3 tbsp

*Note if you are serving this noodle, I recommend you to reduce the amount of chicken stock to 1.25 qt or 1.18 L that way the soup has a much stronger flavor.

Music by:
The World at Large

How to Make Shrimp with Lobster Sauce

The Art Of Cooking 2013-09-07 | Ingredients: (1 serving)
26/30 Shrimps: 6 or 7 pieces
Peas and carrots: 1/4 cup or 60 g
Baking soda: 1/8 tsp
Water: 1/2 cup
Salt: a pinch and 3/4 tsp for sauce
Garlic powder: sprinkle
White pepper: sprinkle
Sugar: 3/4 tsp
Chicken powder: 1/2 tsp
Egg: 1 (white only)
Unsalted chicken stock or water: 1 cup
Corn starch: 1 tbsp
Veg. Oil: 2 tsp
Green onion: a little bit (optional)
Potato starch: 1 tbsp
Wine: 1 tbsp (optional)
Sesame Oil: 1/8 tsp

Music by:
Wallpaper Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0

How to Make Kong Xin Cai 空心菜 (Water Spinach)

The Art Of Cooking 2013-08-29 | For more details please visit my website: http://www.theartofcooking.org/chinese-recipes/kong-xin-cai-空心菜-water-spinach

Ingredients: (2-4 serving)
Water Spinach: 1 lb
Rice Wine (Sake or some kind of wine fermented from rice): 1 tbsp
Vegetable Oil: 3 tbsp
Sugar: 1 tsp
Water or Chicken stock: 2 tbsp
Sesame Oil: 1 tsp
Fish Sauce: 1 1/2 tbsp
OR
Substitute for Fish Sauce:
Salt
Oyster Sauce
Red Bean Curd
Soy Sauce
Chicken Powder
Lard or Pork fat

Music by:
"Sunshine" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0

How to Make Salt and Pepper Shrimp

The Art Of Cooking 2013-07-31 | Ingredients:
Shrimps: 60/70 or 70/90 count .5lb or 227 g
Salt: 2 tsp
White Pepper: A sprinkle
Black Pepper: 1 tsp
Garlic Powder: 1 tsp
Corn Starch: 2-3 tbsp
Spanish Onions: 1/2 of an Onion (chopped)
Garlic: 1-2 cloves (minced)
Butter: 1 tbsp
Green Onion: For garnish (optional)
Veg. Oil: For frying

Music by:
Easy Lemon Kevin Macleod (incomptech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0

How to process top round into individual pieces like your supermarket.

The Art Of Cooking 2013-07-05 | ...

How to Make Beef with Broccoli

The Art Of Cooking 2013-07-05 | For more detailed information visit my website:
http://www.theartofcooking.org/chinese-american-recipes/beef-with-broccoli

Ingredients: (serving 1-2)
Top Round: 1 lb or 452 g (sliced)
Salt: 1 tsp
Garlic Powder: 1 tsp
Baking Soda: 1/8 tsp (sodium bicarbonate)
White Pepper: A pinch
Water: 1/3 cup or 79 mL
Corn Starch: 1/4 cup or 59 g
Veg. Oil: 2 tbsp
Broccoli: 1 head
Carrots: 1/4 of a carrot (sliced)
Brown Sauce: 1 cup or 237 mL or more
Sesame Oil: 1 tsp
Potato Starch: about 1 tbsp
Water: 1 tbsp
Veg. Oil for frying

Brown Sauce: http://youtu.be/zsHAix_kBrg

Music by:
Sunshine Kevin Macleod (incomptech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0
http://incompetech.com/music/royalty-free/index.html?keywords=sunshine&Search=Search

How to Make Chinese Brown Sauce, Base Sauce, Mother Sauce.

The Art Of Cooking 2013-06-04 | Ingredients: (2.2 cups or 517 mL)

Unsalted Stocks: 1.5 cup or 355 mL (Unsalted Heated Chicken or Veg. Stocks)
Kikkoman Soy Sauce: 3 tbsp or 45 mL
Sugar: 2.5 tbsp or 30 g
Wine: 2 tbsp or 30 mL
LKK Oyster Sauce: 2 tbsp or 30 mL
Koon Chun Hoisin Sauce:1 tbsp or 15 mL
Pearl River Dark Mushroom Flavored Soy Sauce: 1 tbsp or 15 mL
Sesame Oil: 1 tsp or 5 mL
Green Onions Roots: 1 root or 2 tsp (cut)
Ginger: 1-2 tsp (minced)
Garlic: 1-2 tsp (minced)
White Pepper: A sprinkle

Instruction:
Step 1: Combine all the ingredients together and let the sauce cool down (usually about 1 hour to cool). This allow the flavor to come together.

Step 2: Drain and discard the roots after about an hour of cooling. You can prepare this sauce ahead of time.

Step 3: Store the sauce in the fridge or freeze the sauce.
Note: If you do not mix in the stock you can keep the sauce in the fridge for about 1 month.

Step 4: Setup traps and fight off anybody that tried to steal your (this) recipe.

How to Make Vegetable Lo Mein

The Art Of Cooking 2013-05-12 | Ingredients: (3-4 servings)
Lo Mein: 1 lb or .45 kg (uncooked); 2.2 lb or 1 kg (cooked)
Vegetables: (Your choice)
Carrot
Bamboo Shoots
Bean Sprouts
Celery
Nappa
Broccoli
Snow Peas
Soy Sauce: 8-9 tsp / .167 cup / 40 mL
Sugar: 5-6 tsp or .100 cup -.125 cup / 20g-25 g
Cooking Wine: 6 tsp / .125 cup / 30 mL
Dark Soy Sauce: 1 tsp / 5 mL
Oyster Sauce: 5 tsp / .10 cup / 25 mL (Vegetarian: replace with vegetarian oyster sauce from oyster mushroom or shiitake mushroom.)
White Pepper: a little bit ( a couple sprinkle)
Garlic: 1-2 cloves of garlic (minced)
Ginger: 1tbsp (minced)
Green Onions: 1 tbsp (minced)
Sesame Oil: 1 tsb

For 250 g of Lo mien use only 2 tbsp of the sauce. Drizzle a little bit at a time until you reach your desire taste.

Music by:
Zola's Theme :植松伸夫 :Blue Dragon Piano
http://www.last.fm/music/%E6%A4%8D%E6%9D%BE%E4%BC%B8%E5%A4%AB/_/Zola's+Theme

How to Make Char Siu (Cantonese BBQ Pork) 叉燒

The Art Of Cooking 2013-03-14 | Visit: http://www.theartofcooking.org/chinese-recipes/char-siu
for more detail information.

Ingredients:
Pork Shoulder Butt: 2.25 lb or 1 kg
Soy Sauce: 3/8 cup (6 tbsp) or 90 mL
Sugar: 3/5 cup sugar or 130 g
Mei Kuei Lu Chew: 1/6 cup or 40 mL
Oyster Sauce: 1 tbsp
Hoisin Sauce: 1 tbsp
Ground Bean Sauce: 1 tbsp
Shallot: 1/5 cup or 47 g minced
Salt: 1 tsp
White Pepper: 1 tsp
Five Spice: 1.5 tsp
Ginger Powder: 1 tbsp
Garlic Powder: 1 tbsp
Dark Soy Sauce: 1 tsp
Sesame Oil: 1 tbsp

Glaze:
Maltose: 350g
Brown Sugar: 1/2 cup
Water: 1/2 cup

Music by:
Let's Go To Neverland
Artist: Yuki Murata
http://www.last.fm/music/Yuki+Murata

How to Make Sweet and Sour Chicken (酸甜鸡, 酢鳥の作り方)

The Art Of Cooking 2013-02-28 | Ingredients:

Marinade:
Chicken Breast: 1 (approx. 1 lb or 450 g)
Salt: 1 tsp
Garlic Powder: 1 tsp
White Pepper: A little bit
Water: 1/4 cup or 60 mL
Cooking Wine: 1 tbsp (optional)

Breading:
Salt: 1 tsp
Garlic Powder: 1 tsp
Egg: 1
Water: 1 cup or 250 mL
White Pepper: A little bit
Baking Powder: 1 tbsp
Corn Starch: 1/4 cup or 31 g
Veg. Oil: 3 tbsp
Flour: 1 1/4 cup or 157 g
(You can also use self-rising flour as well, decrease the amount of baking powder by 1/2.)

Sauce:
Water: 10 cups or 2.3 L (boiled down to) 8-9 cups or 1.9 L or 2.2 L
Valencia Orange: 2 oranges
Lemon: 1 lemon
Ginger: 2-3 slices
Vinegar: 1 cup or 236.6 mL
Sugar: 2 cup or 473 g
Ketchup: 1 1/4 cup or 300 mL

or

(single servings)
Water: 1.25 cup or 300 mL (boiled down to) 1 cup or 236.6 mL
Sugar: 4 tbsp 1/4 cup or 60 g
Vinegar: 2 tbsp or 1/8 cup or 30 mL
Ketchup: 2.5 tbsp or 1/5 cup or 35 mL
Lemon: 1/4 of a Lemon
Valencia Orange: 1/2 of Orange
Ginger: 1 slice

Music by:
Monkey Majik: Fast Forward (instrument)
http://mp3juices.com/search/monkey-majik-instrumental

How to make Chicken Teriyaki Sushi 鶏寿司

The Art Of Cooking 2013-02-08 | Ingredients: (serving:2)
Chicken Thighs with skin on: 1
Sushi Rice: 400g or 2 cup
Gari (Japanese Ginger): A little bit
Green Onion: A little bit
Ginger: 1 slice
Soy Sauce: 2 tbsp
Mirin: 2 tbsp
Sake: 2 tbsp
Sugar: 1/2 tbsp
Vinegar: 1 tbsp

Music by:
"Eastern Thought" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0

How to Make Sushi Rice

The Art Of Cooking 2013-02-08 | Ingredients:
Short Grain Rice: 2 cups or 473 g
Water: 2 cups or 473 mL

Su (Sushi Vinegar)
Vinegar: 1/4 cup or 60 mL
Sugar: 2 tbsp
Salt: 1 tsp

Directions:
1) Wash the rice 3-5 times or until the water is clear.
2) Add in the same amount of water to rice. 1:1 ratio
3) Mix the vinegar, sugar and salt together. Mix until everything dissolves.
4) Remove the rice from the rice cooker and into a NON-metal container.
5) Pour over the SU over the rice and use a paddle to break up any clumps.
6) Gather all the rice into one area.
7) Use a fan or flat object to cool the rice to room temperature.
8) EAT!

Music by:
Easy Lemon
Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0

How to Make Japanese Teriyaki Sauce

The Art Of Cooking 2013-02-08 | Ingredients:
Soy Sauce: 2 tbsp
Sake/White Wine/Sherry Wine : 2 tbsp
Mirin: 2 tbsp
Sugar: 1 tbsp
Garlic: 1 cloves minced (optional)
Ginger: 1 tsp minced (optional)

Music by:
Nu Flute
Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0

How to Make Cream Cheese Wontons & Crab Rangoon

The Art Of Cooking 2013-01-26 | Ingredients:
Cream Cheese: 3 lb or 1361g
Sugar: 2 tbsp
Sweet or Spanish Onion: 1
Wonton Wrappers: About 25 and above
Crab Meat: 1 cup for Crab Rangoon
Water: 1 tbsp
Egg: 1

Music by: Kevin MacLeod
Title: Easy Lemon
http://incompetech.com/music/royalty-free/index.html?feels%5B%5D=Calming&Search=Search+by+Feel

How to Make Taiwanese-style Soy Sauce Chicken Thighs 台湾油雞

The Art Of Cooking 2013-01-22 | You can reuse this sauce continuously, just add a little bit of green onion and ginger for every batch as well as water. Freeze it if your not using it. The more you use this sauce the tastier it get so please don't discard this sauce.

Ingredients:
Chicken Thighs: 2-4
Soy Sauce: 4 cups/ 946ml
Sugar: 2 cups/610 g (Rock Sugar preferably)
Water: 4 cups-7 cups / 946 ml - 1660 ml
Dark Soy Sauce: 3/4 cup/ 177ml
Sake or Cooking Wine: 1/4 cup/ 59ml
Green Onion: 4
Ginger: 5 slices
Bay Leaves: 5
Licorice: Small handful
Star Anise: Handful
Cinnamon: 2 short or 1 long
Sesame Oil: a little bit

Music by:
Dan-O at DanoSongs.com
Title: Kira Fled the District

How to Make Japanese-style Fried Chicken Wing 名古屋の手羽先(Nagoya no Tebasaki)

The Art Of Cooking 2012-12-12 | Ingredients:
Chicken Wings: Middle Section
Soy Sauce: 2 tbsp
Mirin: 2 tbsp
Sake or Cooking Wine: 2 tbsp
Sugar: 1 tbsp
Salt: a little bit
Black Pepper: a little bit
Cayenne Pepper: a little bit
Garlic Powder: a little bit
Vegetable Oil: For frying

Music by:Monkey Majik
Sunshine (instrumental)
http://mp3juices.com/search/monkey-majik-instrumental

How to Make General Tsos Chicken

The Art Of Cooking 2012-11-28 | Ingredients
Base Sauce:
Chicken Stock "Heated"= 3 1/2 cup or 828 mL
Oyster Sauce=1/3 cup or 78 ml
Rice Wine= 1/2 cup or 118 ml
Hoisin Sauce=2 tbsp or 30 ml
Soy Sauce= 1 cup or 250 ml
Dark Soy Sauce= 1 tbsp or 14 ml
Sugar=1/3 cup or 40 g
Ginger= A small piece (minced)
Green Onion= Roots only (3 or 4)
Garlic= 2-3 cloves

General Tso's Sauce:
Sugar=2 cup or 610 g
Vinegar=1 cup or 264 ml
Chili Garlic Sauce or Sriracha=1/5 cup or 3 tbsp/ 48 ml
Sesame Oil=1/2 tbsp
Green Onion=A few
Garlic=2 cloves
Vegetable Oil
Sesame Seed (optional)

Sauce thicker:
Corn Starch/Potato Starch=1 tbsp
Water=2 tbsp

Breading:
Chicken thigh=1 lb or 454 gl
Salt=1/2 tbsp
White Pepper=1 tsp
Garlic Powder=1/2 tbsp
White Wine=1/8 cup or 30 ml
Egg= 1
Baking Soda= 1 tsp (optional)
Corn Starch=1/3 cup or 43g
Vegetable Oil=2 tbsp or 30 ml

Vegetable Oil: For frying

*For single serving sauce:*
Base Sauce/Brown Sauce: 1/2 cup
Sugar: 1/4 cup or 50 g
Vinegar: 2 tbsp
Chili Garlic Sauce/Sriracha: 1 tsp

Brown sauce/Base sauce video can be found here:http://youtu.be/zsHAix_kBrg

Step 1: Base sauce
In a bowl, combine the ingredients for the base sauce together and set it aside for 15-20 min. The heated Chicken stock will extract the flavor from the ginger, garlic and green onions. After 15-20 min. strain the Base sauce and set it aside.

Step 3: General tsp's sauce
In a separate bowl, combine the sugar, vinegar, and chili garlic sauce. Pour in 3 1/2 cup or 828 mL of the base sauce
into the general tso's sauce.

Step 3: Batter
Cut the thigh or breast to about 1 inch or 2.5 cm in length and width. In a bowl combine the salt, garlic powder, white pepper, wine, and egg together and mix. Set it aside for about 20-30 min. in the fridge. After 20-30 min. add in 1/2 cup of corn starch and mix until you do not see the white corn starch powder. Once you do not see the white corn starch powder add in 2 tbsp of oil.

Step 4: Frying
In a pot or wok, heat the oil to 350F and add in the coated chicken one at a time using a fork. Fry for about 4-5 min or until golden brown. If you want crispier skin, fry for about another min. or so. Remove the chicken from the oil and drain on a paper towel or rack.

Step 5: Bring everything together.
In a wok or pan, add in 2 tbsp of veg, minced garlic and chopped green onions. Cook until fragrant, then add in 1 1/2 cup of general tso's sauce. Add in the thickener, 1 tbsp of potato starch/corn starch with 2 tbsp of water. Once the sauce thicken, add in the breaded fried chicken and mix. Lastly add in 1/2 tbsp of sesame oil for add fragrant.

Step 6: Plating
Plate your General tso's chicken with broccoli or other vegetables. Garnish with chopped green onions and/or sesame seeds. Served with rice or noodles.

Song by:
Monkey Majik: Sunshine (instrument)
http://mp3juices.com/search/monkey-majik-instrumental

How to Make Fujian-style Ban Mian (Noodle) (福建拌面 or 福建麺)

The Art Of Cooking 2012-10-29 | For more detail information visit my website:
http://www.theartofcooking.org/chinese-recipes/fujian-ban-mian

Ingredients:

Instant Ramen (1)
Peanut Butter-2 tbsp
Soy Sauce- 2 tbsp (adjust to your own taste)
Sesame Oil- a little bit
Sugar- 1 tbsp (adjust to your own taste)
Oyster sauce: 1 tsp (optional)
Green Onion for garnishing
Egg (optional)

Music By http://instrumentalsfree.com

How to Make Bourbon Chicken

The Art Of Cooking 2012-10-14 | Serving size: 3-4
Level: Easy

Ingredients:
Chicken Thighs 3-4

Sauce for Miranating:
Five Spice 1/2 tsp
Bourbon Whisky 1-2 tbsp
Soy Sauce 1/4 cup / 59 ml
Hoisin Sauce 1 tbsp
Sugar 1/4 cup / 59 gm

Sauce for glazing:
Water 1 cup/ 236 ml
Five Spice 1/2 tsp
Bourbon Whisky 1-2 tbsp
Soy Sauce 1/4 cup / 59 ml
Hoisin Sauce 1 tbsp
Sugar 1/4 cup / 59 gm
Brown sugar 1/4 cup / 59 gm

Music by: Dan-O at DanoSongs.com
The Living Physicist

How to Make Pork Belly (Kakuni/ かくに )

The Art Of Cooking 2012-10-06 | Kakuni is made of thick cubes of pork belly simmered in Soy sauce, mirin, sugar and sake/wine. By cooking it for a long time over a low temperature the collagen breaks-down into gelatin keeping the meat moist while becoming extremely tender allowing it to be consumed with chopsticks or fork easily. The dish is often served with scallions, daikon and karashi

Level: Easy-medium
Time: 2 hours

Ingredients:
Pork Belly
Sugar 2 tbsp
Mirin 1/4 cup
Soy Sauce 1/4 cup
Wine/Sake 1/2 cup
Apple Juice 1/2 cup (optional)
Water 1 - 1 1/2 cup
Ginger a few slices
Garlic 2 cloves
Green Onion

Music by:
Zola's Theme :植松伸夫 :Blue Dragon Piano