From my Haumea's Kitchen and others

Tuesday, November 5, 2013

Chicken Long Rice my way
You'll need 3 chicken wings and 3 legs or thighs
1/2 yellow onion
2 cloves garlic, sliced, diced and crushed
1-2 slices of ginger
2 stalks green onion chopped
1 ladle of Fish Sauce I used the Vietnamese one
2 capfuls of Shao Xhing cooking wine
1 chicken boullion cube or 1 quart chicken stock
1-2 reams of Glass Noodles soaked until tender ( I soak all day)
2 springs of fresh thyme
Salt and Pepper to taste
2-3 small sized fresh Patola (Asian store/seasonal)
or 1 Chayote (green) peeled sliced on the mandolin
1/2 green papaya peeled and sliced on mandolin
This version is kind of Filipino kind of Hawaiian.
Only difference is vegetables are added and the chicken meat is not shredded.
With all the Foster Farms chicken issues, I went to Trader Joe's and got some Organic Chicken Wings and Legs.
The morning of, soak in cold water clear/glass noodles sold in most Asian stores.  Ours carries the linguini wide which I like.
I sauté 1/2 of  a yellow onion, 2 cloves garlic crushed and minced 1-2 slices of ginger root. . Then throw in the chicken, sauté and add 1 ladle of fish sauce,  2 capfuls of Xao Xhing Cooking wine, 1 chicken boullion salt and pepper 2 sprigs of thyme. Add 1 quart of water and simmer on medium heat for 30 minutes.
I use a Filipino Chinese vegetable, this one called Patola, when it's dried it's like a loofa sponge so you need these when they are young.  Peel and cut into cubes, or green papaya or Chayote diced and sliced.  Add the vegetables and glass noodles and cook until veggies are tender.
Finish with onion.  Salt and Pepper to taste.
The glass noodles will soak up the broth so add more water as needed.

Pork with Green Beans and Black Bean  Sauce
I haven't cooked this in a while so here goes.
You'll need:
1/2 yellow onion
2-3 cloves garlic, sliced, diced and crushed
1 good size pork steak sliced thin
1 heaping Tablespoon black bean sauce
1 Tablespoon shoyu
1 ladle Fish sauce
2 capfuls of Shao Xhing cooking wine
Salt and Pepper to Taste
2-3 cups chicken stock
cornstarch slurry
Long Chinese Green Beans or Green Beans above or blue lakes
Saute the onion and garlic add the sliced pork salt and pepper  stir fry until all opaque, and add the fish sauce and Shao Xhing cooking wine and black bean sauce sauté and stock until the liquid has evaporated.
This will look like it's starting to fry
add the cornstarch slurry  2 T cornstarch to 1 cup water
if too thick add a little water until you get to a gravy type liquid.
In another pot with salted boiling water cook the beans until tender 2-3 minutes, then shock the beans.  Add to the meat toss/stir and serve.