Chicken Chow Mein

Chow mein is a Chinese term for stir fried noodles, vegetables, and meat. There are many different varieties of  chow mein.  Chow mein can be easily prepared at home.  My family loves chow mein.  This is a very simple dish that you can prepare at home.  Here is how you can make chow mein without any fuss.  I used chicken in this recipe.  You can use any meat you want.

Ingredients:

8 oz chow mein (Chinese noodles)
2 oz chicken (cut into thin slices)
3 garlic cloves (finely chopped)
3 eggs slightly beaten
1/2 cup shredded cabbage
1/4 cup shredded carrot
1 Tbsp corn starch
1 Tsp sesame oil
2 Tbsp soy sauce (1 Tbsp for the chicken and the other 1 Tbsp for the seasoning mixture)
1 Tbsp oyster sauce
1/2 Tsp sugar
1/2 Tsp dark soy sauce
2 Tbsp water
4 Tbsp cooking oil
Salt and pepper to taste

Preparation:

Cut the chicken into thin slices and marinate with 1 Tbsp corn starch, 1 Tbsp soy sauce and 1 Tsp sesame oil.  Let it marinade for at least half an hour.  This way it will give the chicken a smooth texture and great flavor.

Soak the chow mein in cold water for about 5 minutes.  Rinse a few times until the water turns clear and the chow mein is soft.  Drain the excess water and set aside.  (Don't over soak the chow mein or the noodles will get soggy).

In a small mixing bowl, mix all the seasoning ingredients (from soy sauce to water).  Set aside.

Heat up the wok with 2 Tbsp cooking oil.  Add the beaten eggs into the wok and stir it around to make a scramble egg.  Once it is done, dish it out and set a side. 

Add the rest of the 2 Tbsp cooking oil. Add in the chopped garlic and stir fry until light brown or aromatic (not burned).  Add the chicken and stir fry until they are cook.  Add the shredded cabbage and carrot into the wok and do a few quick stirs.  Add the noodles and the seasoning mixture.  Continue to stir until the noodles are well blended with the seasonings and completely cooked through.  Add in the scramble eggs into the noodles and give it a few quick stir until well blended.  Serve and enjoy!

Refreshing Lemon Cupcake with Lemon Buttercream

We are celebrating one of our lawyer's farewell party tomorrow and I decided to make lemon cupcakes.  What a refreshing desert for this hot summer day.  Here is the recipe for you to enjoy!



Ingredients for the cupcakes:

5 egg whites (room temperature)
3/4 cup buttermilk
2 lemons zested
3/4 cup unsalted butter (softened)
1 3/4 cup granulated sugar
2 1/2 cup all purpose flour
1 Tbsp baking powder
1/2 Tsp kosher salt

Ingredients for the lemon buttercream frosting:

1 cup unsalted butter (softened)
4 cup powdered sugar
1 lemon zested and juiced
2 Tbsp heavy cream

Time to make the cupcakes...

Preheat oven to 350 degrees.

In a small bowl, mix egg whites, 1/4 cup buttermilk and lemon zest.  Set aside.  In the mixing bowl, beat the butter and sugar until creamy (about 2-3 minutes).  Add in the dry ingredients and mix until combined.  Slowly add in egg white mixture.  Beat in the remaining buttermilk.

Prepare cupcake tins with paper cupcake liners and fill it half full.  Bake for 15-20 minutes (depending on your oven).  Remove and cool in pan for 5 minutes, then transfer to wire rack to cool completely.

Making the lemon buttercream frosting...

Beat the butter for 3-5 minutes until pale in color.  Add powdered sugar, lemon zest and juice (2-3 Tbsp) and cream.  Beat for 3-5 minutes until fluffy. 

Time to frost your cupcakes and decorate.  I used lemon soft chew candy (cut into half) to decorate.  Enjoy this yummy refreshing cupcakes!

Teo Chew Bak Chang (Zongzi)

 

Zongzi is a Chinese traditional food, made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves.  They are cooked by steaming or boiling.  This is eaten during the Duanwu Festival, which falls on the fifth day of the fifth month of the lunar calendar (approximately late May to mid-June).  This year it fell on June 12, 2013.

Being in United States, and did not have the luxury of having my mom's Zongzi, I learned to make this by watching her since I was a little girl.  I now made this for my husband and kids.  My husband is not too crazy for this but my kids love it.  Yes, my kids have some Chinese genes in them.  Below is my mom's fantastic Teo Chew Bak Chang (Zongzi) recipe that I modified it slightly.  It takes a lot of work but it is all worth while when it is ready!  Enjoy!

Ingredients:

5 lbs glutinous rice (soaked overnight)
4 lbs pork belly (cut into chunks)
10 oz chestnut (soaked)
10 oz dried shrimp (soaked)
10 oz dried mushroom (soaked) and cut into half)
14 oz bamboo leaves (boiled and soaked)
Strings
7 tbsp dark soy sauce
7 tbsp light soy sauce
8 tbsp oyster sauce
2 tbsp corn flour
5 tsp five spice powder
5 tsp salt
5 tsp pepper
1 garlic (used for pork belly and dried shrimp)
5 tbsp oil
Water

Preparation:

Soak the glutinous rice over night.
Soak the dried mushroom, chestnut and dried shrimp.
Boil the leaves and wash it piece by piece.
Wash the pork bell, cut into one inch chunk, marinate the pork belly with 3 tsp salt, 3 tsp pepper, 3 tsp five spice powder, 4 tbsp oyster sauce, 3 tbsp dark soy sauce, 3 tbsp light soy sauce and 2 tbsp corn flour, and leave it over night.

Cooking:

Heat up the wok with oil, sautéed the garlic for couple of minutes and then in goes the marinated pork belly.  Throw in the chestnuts and mushrooms.  Add in some seasonings; 2 tbsp dark soy sauce, 2 tbsp light soy sauce, 2 tbsp oyster sauce, 1 tsp salt, 1 tsp pepper and 1 tsp five spice powder to further enhance the taste.   Stir fry for approximately 15 to 20 minutes.  Remove from heat and set aside for it to cool off.

Now for the glutinuous rice.  Similar cooking process, just the rice and add in the same seasonings and stir fry for 15 minutes.  do add some water if it's too dry.  Set aside.

In a small wok, stir fry garlic and dried shrimp for 2 minutes or until fragrant.

Finally, we are ready to wrap....

Wrapping:

Take two leaves and fold into a cone shape.  Add 1 tbsp of glutinous rice, 2-3 pcs of pork belly, 1/2 pc of mushroom, 1 pc chestnut, 4-5 dried shrimp, and fill up with glutinous rice.  Fold and wrap the leaf to close the gap.  Make sure there's no gap.  Secure with the string tightly.

Cook the Bak Chang (Zongzi) in a large pot of boiling water for about 4 hours.  Enjoy!!!

Make sure you put some in the freezer for later.  You can store the rest in the fridge.  When you want to eat, just unwrapped one or two or more and microwave it.