Chinese Chicken Salad
I just went on Hallmark Channel’s Home and Family Show and made this delicious, fresh and easy Chinese Chicken Salad recipe from my new cookbook, “Everyday Chinese Cookbook: 101 Delicious Recipes from My Mother’s Kitchen!” It’s the perfect recipe for Mother’s Day and my new cookbook makes a great Mother’s Day gift! It’s available at Barnes & Noble, select Costco stores, other fine booksellers and on Amazon.com. Click here to order the book on Amazon now.
Here I am with the wonderful Home and Family co-hosts Cristina Ferrare and Mark Steines.
During my cooking segment, they showed a clip from my seven year-old daughter’s Youtube channel: Becca’s Yummytown!! She was so excited when she saw and her friend Abby on TV!
I was thrilled that Kyle Richards from The Real Housewives of Beverly Hills was a guest on the show as well. I catered a fundraising event at her clothing store, Kyle by Alene Too, so it was fun to reconnect with her. She even gave me a shout out about my Chinese Chicken Salad on Instagram!
Here’s a fun way to serve Chinese Chicken Salad! I got these Chinese take-out containers at Cost Plus World Market.
- 1/3 cup unseasoned rice wine vinegar
- 1 teaspoon minced garlic
- 1 teaspoon minced fresh ginger
- 2 tablespoons canola oil
- 2 tablespoons brown sugar
- 1 1/2 teaspoons chili garlic sauce or Srircha sauce
- 6 cups romaine lettuce, torn into bite-sized pieces
- 1/4 head red cabbage, shredded (about 2 cups)
- 1 large carrot, shredded (about 2 cups)
- 2 scallions, trimmed and thinly sliced, greens included
- ½ cup sliced almonds plus more for garnish
- 1 (11-ounce) can Mandarin oranges in water, drained
- 2 cups shredded store-bought rotisserie chicken
- ½ cup fried wonton strips plus more for garnish
- 2 tablespoons toasted sesame seeds plus more for garnish
- Make the dressing: Whisk all of the dressing ingredients until combined.
- In a large bowl, combine the romaine lettuce, red cabbage, carrot, scallions, sliced almonds, Mandarin oranges, shredded chicken, wonton strips and sesame seeds. Garnish with more almonds sesame seeds.
Sesame Peanut Noodles
This Chinese Take-out favorite is so delicious and easy to make and because you can serve it room temperature or chilled it’s a great potluck dish or fantastic to make in advance when entertaining. My friend Erika said she used to order it three times a week when she lived in NYC her in 20s. It’s THAT good!! The recipe calls for Chinese sesame paste (you can find it at Asian markets or on-line) but you can substitute with tahini but add about a tablespoon more of sesame oil for richer flavor. I usually use dried or fresh Chinese egg noodles but spaghetti or fettucine also works great! I get premium Asian sesame oil from the gourmet section at World Market.
- 8 ounces dried Chinese egg noodles or dried spaghetti
- 2 tablespoons sesame oil, plus a splash
- 3 ½ tablespoons soy sauce
- 2 tablespoons Chinese rice vinegar
- 2 tablespoons Chinese sesame paste
- 1 tablespoon smooth peanut butter
- 1 tablespoon sugar
- 1 tablespoon finely grated ginger
- 2 teaspoons minced garlic
- 2 teaspoons Srircha sauce
- Half a cucumber, peeled, seeded, and cut into 1/8-inch by 1/8-inch by 2-inch sticks
- ¼ cup chopped roasted peanuts
- toasted sesame seeds
- finely chopped green onions
- Cook noodles according to package directions. Drain, rinse with cold water, drain again and toss with a splash of sesame oil.
- In a medium bowl, whisk together the remaining 2 tablespoons sesame oil, the soy sauce, rice vinegar, sesame paste, peanut butter, sugar, ginger, garlic and Srircha sauce.
- Pour the sauce over the noodles and toss. Transfer to a serving bowl, and garnish with cucumber, peanuts and sesame seeds.
My daughter Becca and I just helped my friend Trish make a gluten-free version of this dish for Path House Homeless Shelter. Trish wanted to make a healthy Chinese dish for the residents and I thought it would be a great opportunity to teach Becca about supporting our community. We swapped out the egg noodles with rice noodles and used Bragg’s Liquid Aminos instead of soy sauce to make it gluten-free. You could also try tamari.
Tofu Quinoa Fried Rice
Although this Tofu Quinoa Fried Rice recipe isn’t really fried “rice” it is prepared just like authentic Chinese fried rice but instead of rice I’m using quinoa (pronounced keen-wah). If you didn’t already know, quinoa is truly a super food. Not only is it low in calories it is a complete protein, meaning it contains all 9 essential amino acids. It’s also rich in lysine, iron, magnesium, vitamin E, potassium, and fiber. Who knew? Although it’s actually a seed it’s prepared like a whole grain and has a slight nutty taste. Quinoa can be quite bland so it’s not the most exciting thing to serve on its own but is simply delicious when it’s paired with the Chinese seasonings in this dish. In this meatless version, I’m using tofu but you could add chopped chicken, beef or shrimp to this dish if you wish. For a vegan version, omit the eggs and for a gluten-free version, use non-gluten soy sauce or Bragg’s amino acids.
- 1 cup uncooked quinoa
- 2 cups water
- 1 tablespoon oil
- 2 eggs, slightly beaten
- 3 tablespoons vegetable oil, divided
- ½ cup sliced white button mushrooms
- 1 cup beansprouts
- 1/4 cup thawed frozen peas
- 1/4 cup finely chopped red bell pepper
- ½ teaspoon salt
- dash white pepper
- 1-2 tablespoons soy sauce
- 1 cup diced firm tofu (patted dry)
- 2 green onions, chopped
- Bring quinoa and water to a boil in a medium saucepan. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork. Transfer to a bowl and set aside.
- Heat wok or skillet until 1 or 2 drops of water bubble and skitter when sprinkled in wok. Add 1 tablespoon oil and rotate to coat. Add 1 tablespoon oil. Add eggs and cook until scrambled. Remove eggs from pan.
- Add 1 tablespoon oil to pan. Add bean sprouts, mushrooms, peas, red pepper, salt and white pepper. Stir-fry for 1 minute. Add the additional 2 tablespoons oil and add the quinoa, soy sauce and tofu cubes and toss until blended. Add the eggs and green onions and stir-fry for 30 seconds.
- Serve immediately.
Growing up in Minnesota I wasn’t exposed to Filipino cuisine until I moved to LA in the late 80s and boy, I was hooked! When I got the chance to do my own live-streaming, interactive cooking show Katie Woks, on the new digital platform NOM I jumped at the chance to make my favorite Filipino Lumpia recipe for this week’s NOM theme: How we Roll.
NOM is brought to you by YouTube co-founder Steve Chen and is backed by Jared Leto (!) and Psy (Gangnam Style). Click here to sign up for my Katie Woks 30 minute cooking show on NOM which live-streams every Wednesday and Friday at 1pmPST. The best part about the show is that you get to type in questions while I cook and I answer you back live to camera. I’ll be making Cantonese-Style Chicken Eggrolls this Friday. Please come join me soon!!
This is my dear friend Ann’s mom, Tess. Tess lives in San Diego where we happen to be right now for Spring Break and she was kind enough to give me her delicious Lumpia recipe. San Diego has the second largest population of Philipino-Americans in the U.S. so we’ve dined on some amazing Filipino cuisine and had a variety of Filipino markets to choose from to buy the ingredients for this recipe. Ann says that lumpia is the ultimate Filipino party food!!
- 1/4 cup canola oil
- 3 garlic cloves, finely chopped
- 1 large onion, chopped
- 1 pound ground lean pork
- 2 cups sweet potato, peeled and grated
- 2 cups red potato, peeled and grated
- 2 cups green beans, julienned
- 2 cups carrots, peeled and grated
- 2 cups cabbage, grated
- 1/4 cup chicken broth
- Salt and pepper to taste
- Lumpia wrappers or spring roll wrappers (thin eggroll wrappers)
- Oil for frying
- Dipping Sauce:
- Crushed garlic
- Heat the oil in a deep skillet over medium high heat. Add the garlic and saute until fragrant, about 30 seconds. Add the pork and onions and saute until pork is tender, about 4 minutes. Season to taste with salt and pepper. Add the sweet and red potatoes and saute for about 3 minutes. Add the green beans, carrots and cabbage and saute for 2 minutes. Add the chicken broth and stir to combine and continue cooking until vegetables are tender. Remove from heat and drain in a colander until cool.
- Prepare lumpia: Separate lumpia wrappers and keep covered with a damp cloth. Place 1/2 cup mixture slightly below center of the lumpia wrapper. Cover remaining skins with a dampened towel to keep them pliable. Fold corner of lumpia wrapper closest to filling over filling, tucking the points under. Fold in and overlap the two opposite corners. Brush fourth corner with egg; roll up enclosed filling to seal. Repeat with remaining lumpia wrappers.
- Heat vegetable or corn oil (2 inches) in wok to 350degrees. Fry 4 or 5 eggrolls at a time until golden brown, turning 2 or 3 times, 2 to 3 minutes. Drain on a cookie sheet lined with paper towel. Serve with dipping sauce and enjoy!
Gochujang Noodle Bowl
Gochu..what?? Gochujang is a Korean red chili paste made from chilis, fermented soy beans, salt and sticky rice. It’s been around for centuries and is taking the culinary world by storm. Experts say it’s going to be the next Srircha. It’s got a sweet smoky heat that adds an earthy richness to almost anything you add it to. I stumbled upon Gochujang when I was experimenting with a Korean Fried Chicken recipe a couple of years ago and I was immediately hooked. It’s great to add to existing sauces like BBQ sauce or ketchup. You can find Gochujang paste at Asian markets and on Amazon.com. I mixed Gochujang paste with soy sauce, sesame oil, ginger, rice vinegar, sugar, scallions and toasted sesame seeds to create this simple, yet flavorful Gochujang Noodle Bowl. You can use fresh Chinese egg noodles or spaghetti or linguini for this dish. I get my premium sesame oil from the gourmet section of Cost Plus World Market. Continue reading “Gochujang Noodle Bowl” »
Sweet and Sour Chicken
Who doesn’t love to bite into a tender, juicy piece chicken coated with a crispy batter and then tossed in a sweet and sour glaze with pineapples, tomatoes and bell pepper? This Sweet and Sour Chicken recipe takes a bit more work than a simple stir-fry but it’s totally worth it. Chinese people tend to create a yin yang menu pairing something deep fried (hot yang energy) with something like stir-fried bok shoy and garlic dish (cool yin energy) to achieve a harmonious balance with your diet. I recommend my recipe for asparagus and wild mushrooms to serve with this delicious Sweet and Sour Chicken. I buy my premium soy sauce in the gourmet section of World Market.
- 1 1/2 pounds boneless skinless chicken breast or thigh, cut into bite-sized chunks
- 1 egg, slightly beaten
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1 teaspoon soy sauce
- 1/4 teaspoon white pepper
- 2 tomatoes
- 1 green bell pepper
- vegetable oil
- 3/4 cup all-purpose flour
- 3/4 cup water
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup plus 2 tablespoons sugar
- 1 cup chicken broth
- 3/4 cup white vinegar
- 1 tablespoon vegetable oil
- 2 teaspoons dark soy sauce
- 1 teaspoon salt
- 1 clove garlic, minced
- 1/4 cup cornstarch
- 1/4 cup cold water
- 1 can (8 oz) pineapple chunks, drained
- Mix the egg, 2 tablespoons cornstarch, 2 tablespoons vegetable oil, 1 teaspoon salt, 1 teaspoon soy sauce and the white pepper in a medium bowl. Add the chicken and stir to combine. Cover and refrigerate for 20 minutes.
- Cut each tomato into 8 wedges. Cut bell pepper into 1-inch pieces.
- Heat vegetable oil (1.5 inches) in a wok or deep skillet to 350 degrees. Mix flour, 3/4 cup water, 2 tablespoons cornstarch, 1 teaspoon salt and the baking soda in a medium bowl. Stir chicken pieces into batter until well coated. Fry about 15 pieces at a time for 4 minutes or until light brown, turning frequently; drain on paper towels. Increase oil temperature to 375 degrees. Fry chicken all at one time 1 minute or until golden brown; drain on paper towels. Place chicken on a heated platter.
- Heat sugar, broth, vinegar, 1 tablespoon vegetable oil, 2 teaspoons soy sauce, 1 teaspoon salt and the garlic to boiling in a sauce pan. Mix 1/4 cup cornstarch and 1/4 cup water; stir into the sauce. Cook and stir about 20 seconds or until thickened. Stir in tomatoes, bell pepper and pineapple. Heat to boiling and pour over chicken. Serve immediately.
Crispy Mango Coconut Chicken
This recipe for Crispy Mango Coconut Chicken is hands down one of my favorites from my cookbook “Everyday Thai Cooking.” Everyone that’s tried this beauty raves about the crispy texture of the tender chicken drizzled with a sweet, tart and creamy sauce made with coconut milk and mango puree. I used my late mother Leeann’s batter recipe for the chicken which is delicate and crispy and surprisingly easy to make. I was inspired by a trip to Thailand my hubby and I took for our honeymoon when I made the sauce. Its perfect blend of coconut milk and mango transports me back to lazy tropical afternoons in our hammock against the gorgeous Phuket sunset. My seven year-old twins Dylan and Becca love this recipe so much especially when I tell them the story of our honeymoon! I get my coconut milk from the gourmet section of Cost Plus World Market. Continue reading “Crispy Mango Coconut Chicken” »
Gung Hay Fat Choy!! Welcome to the Year of the Monkey! I was so lucky to be asked by Cost Plus World Market to create a series of videos and design a fun and festive tablescape for the Lunar New Year. Please take a look at my videos for Potstickers, Long Life Noodles with Chicken and the Mandarin Mule – a gingery and bubbly Lunar New Year cocktail.
Chinese New Year Egg Rolls
Besides Potstickers, Long Life Noodles and delicious cocktails, another great thing to make is Chinese New Year Egg Rolls. Chinese New Year Egg Rolls or Spring Rolls symbolize good fortune because their rectangular shape is similar to that of gold bars. Who doesn’t want to ring in the New Year with some good fortune? This is an easy and fun recipe to make with kids as they can help fill and roll up the egg rolls. I like to get my five spice powder at the gourmet section of World Market. Continue reading “Chinese New Year Egg Rolls” »
Lemongrass Basil Shrimp Recipe
I just made this quick and easy Lemongrass Basil Shrimp recipe during a test shoot for a new digital interactive cooking platform called NOM (coming soon across all your mobile devices)! Thanks to any of you that participated in the test!! This dish is loaded with complex flavors from the fish sauce, lemongrass, kaffir lime leaf and Thai Basil so it’s filled with delicious flavors but won’t weigh you down. You can substitute lemongrass with a bit of lemon rind. I highly suggest finding and using fresh lemongrass if you can because it lends a wonderful lemony and woodsy note to the dish without the acidity or sharpness of a lemon. Frozen lemongrass or lemongrass sold in a tube (you can find it in the produce section of grocery stores) are great options as well. A for the kaffir lime leaves, they are optional because I know they’re not easy to find (many Asian stores do carry them) but if you buy a pack just know that you can freeze the rest and use as needed. I get my premium soy sauce for this dish in the gourmet section of World Market. Substitute the soy sauce with tamari for a gluten-free version of this dish.
- 10 oz. medium-sized shrimp, peeled and deveined
- 1/2 teaspoon dark sesame oil
- 1/2 teaspoon all-purpose cornstarch
- Pinch of white pepper
- 2 Tablespoons high heat cooking oil
- 4 Tablespoons minced lemongrass
- 1 glove garlic, minced
- 1 small shallot, thinly sliced
- 1 fresh hot red or green chili, preferably Thai (deseeded if you prefer less heat), finely sliced
- 2 kaffir lime leaves, finely sliced (optional)
- 1 teaspoon soy sauce
- 1 1/2 teaspoons sugar
- 1 cup fresh Thai or Italian basil
- Toss the shrimp with the sesame oil, all-purpose cornstarch and pepper in a small bowl. Cover and refrigerate for 10 minutes.
- Heat 1/2 of the oil in a wok or skillet over medium-high heat. Add the lemongrass, garlic, shallots and chilies until fragrant, about 30 seconds. Add the shrimp and stir-fry until the shrimp turns pink.
- Add the kaffir lime leaves (if using), soy sauce, fish sauce and sugar and stir-fry for about 2 minutes, or until the shrimp is cooked through. Add the basil leaves and stir-fry for about 30 seconds or until basil is wilted. Dish out and serve immediately with hot jasmine or brown rice.
Stir-Fried Chili Tamarind Veggies
I don’t know about you, but I’m still struggling with the couple of extra pounds I put on over the holidays. I blame it on the Fried Chicken, Fried Green Tomatoes, Chicken Pot Pie and Peach Cobbler we devoured at Mary Mac’s while visiting my sister Jeanie in Atlanta (not to mention the elaborate dinners my siblings and I cooked every night). Since we got back, I’ve been feasting on this clean and delicious Stir-Fried Chili Tamarind Veggie dish from my cookbook “Everyday Thai Cooking” and I’m almost back to my fighting weight. LOL. I love it because it’s loaded with tons of flavor from the ginger, Thai basil, fish sauce, srircha sauce and tamarind but has very little fat. I blanch the snow peas and broccoli so each bite if tender crisp. I get my tamarind concentrate in the gourmet section of World Market. You can substitute tamarind concentrate by using lemon or lime juice with a touch of brown sugar. Add some tofu for a protein boost! Continue reading “Stir-Fried Chili Tamarind Veggies” »