Thursday, January 01, 2015

Chinese Deep-Fried Chicken Wings with Spicy Salt

Chinese Deep-Fried Chicken Wings with Spicy Salt 1

With how frequently I've dined at Hong Kong cafes through the years, and how often I order Chinese Deep-Fried Chicken Wings with Spicy Salt (*Hint. Almost every time.), I don't know why it took me so long to get around to making them at home. If you like my Chinese Deep-Fried Pork Chops with Spicy Salt recipe, this is even easier.

I simply salted the wings, then lightly coated them in just enough flour so they'll be crispy when fried, and like the pork chops, tossed them with a mixture of sliced chili peppers, scallions, garlic, and Chinese 5-spice powder. The first time I made the wings, I didn't have the fresh aromatics on hand and used dried chili peppers. They were still good, but I wanted them look like in the Hong Kong cafes for the photos.

The second time I made them, my dad was in town and heading out the door to go to my youngest uncle's house. He said they looked so appetizing that he couldn't resist and sat down to eat several wings. Then he mentioned later that evening to my uncles that I made really delicious wings. Which, if you know how picky my dad is about food, is high praise indeed. I saved a few wings for lil' sis, who couldn't stop complimenting them while they were reheating in the toaster oven, while she was eating them, and again afterward.

Considering my dad is notoriously critical, I figured I'd make the wings again for him a few months ago before he returned to Oregon. For non-spicy eaters, you can omit the chile peppers if you wish, like I did for the niece and nephew. The just a touch of Chinese 5-spice powder sprinkled at the end is what elevates these chicken wings up a notch.

Tuesday, December 02, 2014

Taiwanese Minced Pork Rice

Taiwanese Minced Pork Rice 1

On days when I'm too lazy to cook much, but I want something comforting, I often turn to a quick rice bowl for dinner. I almost always have ground pork in the freezer for just such instances. Whenever I go to the Asian grocery store, I buy a pound of ground pork, and if I don't have any plans to cook with it immediately, just stick it in the freezer. Ground pork is a staple in my kitchen since I frequently use it for dumplings, egg rolls, stir-fries, noodles, or as a main dish like this Taiwanese Minced Pork Rice.

Though the preparation is quick and easy, the taste is similar to a braised pork dish because of the caramelized slightly sweet soy sauce flavors. I added just a touch of Chinese 5-spice powder to add some nuance. Instead of just ground pork, you could also use finely diced pork belly or shoulder.

Taiwanese minced pork rice is often serve with a hard-boiled egg and some mustard greens, but I made due with a fried egg for a quick dinner.

Thursday, November 27, 2014

Easiest Moist Turkey Crispy Skin Recipe - Salt Rub and Baking Powder Turkey

Easiest Moist Turkey Crispy Skin Recipe - Salt Rub and Baking Powder Turkey 1

This year, with both siblings out of town, I only had eight guests so I decided to splurge and bought a freshly slaughtered turkey from Chinese American Live Poultry - Rosemead, where my family buys fresh chickens for Hainanese chicken rice. The shop ordered 350 turkeys this year, which came in the Monday before Thanksgiving. By the time I made it to the store on Tuesday afternoon, nearly half the turkeys had been processed and sold. I grabbed the last one of the day. A 20-lber for $50! The most I've ever spent on a turkey so it better be good!

I've made my usual Salt Rub and Butter Turkey every Thanksgiving since 2007. (Well, with the exception of Thanksgiving 2008 when I ordered from the Chinese barbecue place, only for the family to be up in arms because my homemade turkey is much better. I haven't repeated that mistake.) Sometimes I add spices into the turkey salt rub, but otherwise I stick with what's tried and true.

Then this Thanksgiving, while skimming this Serious Eats post about brining, there was mention of adding baking powder to the salt rub for crispier skin. Can my already awesome turkey get even better?!