Tag: chinese home cooking

Megan’s Spicy Chicken

I decided to see what would happen if I added all the ingredients I liked together in a pot with chicken. So, I seriously just added a little bit of this, a little bit of that, tried to think what else would go with what, and went with it. The outcome? A new favorite! I don’t know if any real Sichuan person would nod his/her head in approval, or shake it in dismay, but I used components of what I know to star in Sichuan dishes, like chili peppers and peppercorns. Anyhow, this was my tribute to Sichuan in the form of a chicken dish. I want to name it Lee Family Spicy Chicken, because Tim has upping his spicy game, and can now eat from the same spicy dishes as the big kids (like me :D).

I like this dish a lot, not only because it is spicy and low maintenance ( just like me 😉 ), but because the ingredients are fairly standard ABC kitchen ingredients. For me, I happened to have all of these ingredients in my kitchen. Your mileage may vary, but the good thing is that these ingredients keep well, especially if you take my advice from a previous post and freeze your ginger! For some pictures of ingredients not commonly found at American grocery stores, visit this post on Sichuan spicy cooked fish to see what all these things are.

The third version of this chicken; the plainest looking but the best tasting!

Our dinner comprised of this chicken, in addition to stir-fried cabbage (that I made without the spicy peppers), and lots of rice.
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Twice Cooked Pork (hui2guo1rou4)

Hui guo rou has a literal translation of ‘return-to-the-pot meat,’ which means that the meat is, well, returned to the pot, meaning that it’s cooked with two methods.  First, the pork belly is boiled, then it is thinly sliced and sauteed with leeks and other ingredients. Hui guo rou is not one of the dishes that made it on my mom’s menus, but I remember first eating it (or at least remembering its name) sometime after college, and really enjoying it. When I found out that its roots were in Sichuan, it made sense, because I have not tried a Sichuan dish I don’t love.
When I called my grandma (my mom was in Europe) to ask how to make it, she confirmed that this was a 家常菜(jia1chang2cai4), which I translate as a homey-style dish, or home-cooking type of dish. Another vote for this dish!
Can you go wrong with pork belly? Or doufugan? Or leek? Hmmm. probably not.

Meanwhile, Simba and Pepper love to get in between me and my computer..

Hmm…what else can we do to make her give up on using the computer?

Hui Guo Rou Twice Cooked Pork

We like some pork with our leek in our family- this was 3 cups of leek!

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