Stir-fried chicken with pepper and tree fungus

Introduction:
It is an mix of meat and vegetables, and the flavor can diffuse to each other. The fungus becomes tasty with the flavor of chicken, and the chicken becomes fresher with the fragrance of pepper and fungus. The tree fungus is special for its chewer.

Ingredients:
500g chicken thighs
100g bell pepper
50g dry tree fungus
30 ml canola oil
10g bunching onion
10g ginger
10g garlic
5g sugar
5g salt
1g black pepper
1g potato starch

Preparation:
1. Cut chicken thighs into 4 cm x 4 cm pieces, put into cold water in pot, heat to boiling to remove the blood, drain the water and keep aside
2. Cut bell peppers into  4 cm x 4 cm pieces, and hydrate the tree fungus with hot water for 5 minutes
3. Chop the bunching onion, ginger, and garlic into small pieces
4. Heat the canola oil in a fry pan on the stove over high heat for 1 minute
5. Add the ginger, garlic, and bunching onion into the hot oil and stir for 1 minute
6. Add chicken thighs pieces into the pan and stir for 1 minute, then add pepper and tree fungus into the pan and stir for 1 minute
7. Add sugar, salt, and black pepper into the pan, and continue to stir for 5 minutes
8. Thicken with potato starch to finish

Stir-fried chicken heart with pepper

Introduction:
It is an easy-to-prepare dish based on the taste of chicken heart. You can add your favorite spices to adjust the final flavor. The fine texture of the heart makes it just right for chew, and the smooth muscle makes it tasty.

Ingredients:
500g chicken heart
100g bell pepper
30 ml canola oil
10g bunching onion
10g ginger
10g garlic
5g sugar
5g salt
1g black pepper
1g potato starch

Preparation:
1. Cut chicken heart into 0.5 cm thick slices, put into cold water in pot, heat to boiling to remove the blood, drain the water and keep aside
2. Cut bell pepper into 2 cm x 2 cm blocks
3. Chop the bunching onion, ginger, and garlic into small pieces
4. Heat the canola oil in a fry pan on the stove over high heat for 1 minute
5. Add the ginger, garlic, and bunching onion into the hot oil and stir for 1 minute
6. Add chicken heart pieces into the pan and stir for 1 minute, then add pepper blocks into the pan and stir for 1 minute
7. Add sugar, salt, and black pepper into the pan, and continue to stir for 5 minutes
8. Thicken with potato starch to finish

Three-cup chicken

Introduction:

This dish was said to originate from Jianxi in Song dynasty, and be modified in Taiwan to become very popular now in US. The original 3 cups include rice wine, pig fat, and soy sauce; the Taiwanese version includes rice wine, sesame oil, and soy sauce. This recipe is an integration of several popular recipes for three-cup chicken, with a special ratio of rice wine, soy sauce, and sesame oil as 4:2:1.

Ingredients:

500g chicken thighs

20ml sesame oil

10ml olive oil

45ml light soy sauce

15ml concentrated soy sauce

120ml rice wine (Shaoxing 17%)

20g bunching onion

20g Thai basil

20g ginger

20g garlic

5g sugar

1g salt

1g dry hot pepper

Preparation:

1. Cut chicken thighs into 4 cm x 4 cm pieces, put into cold water in pot, heat to boiling to remove the blood, drain the water and keep aside

2.Cut the bunching onion into 5cm long fragments, and ginger and garlic into 0.3 cm thick slices 

3. Heat the mixture of sesame oil and olive oil in a fry pan on the stove over high heat for 1 minute

4. Add the dry hot pepper and ginger into the hot oil and stir for 2 minutes or until they dark and dry, then add garlic and bunching onion, continue stirring for 1 minute

5. Add chicken thighs pieces into the pan and stir for 1 minute, then add the mixture of sugar, light and concentrated soy sauce, and rice wine

6. Heat over high heat until boiling and continue to heat with stir over mild heat for 20 or until the liquid dries

7. Add the thai basil 1 minute before the finish, with the lid covered

Stir-fried shrimp with loofah, tomato, and egg

Introduction:

It is a mixture of four different tastes: flavors of shrimp and egg, sourness of tomato, and fragrance of loofah.

Ingredients:

100g shrimp

200g loofah

100g tomato

2 eggs

60 ml canola oil

10g ginger

10g garlic

5g sugar

5g salt

1g black pepper

1g potato starch

Preparation:

1. Cut tomatoes into 1/8 slices

2. Remove the skin and seeds of loofahs and cut into 2 cm x 2 cm blocks

3. Chop the bunching onion, ginger, and garlic into small pieces

4. Heat 20ml canola oil in a fry pan on the stove over high heat for 1 minute, add two light-beating eggs into the pan, stir and take them out once they are solidified 

5. Heat 20ml canola oil in a fry pan on the stove over high heat for 1 minute, add the shrimps, flap and take them out once they turn pink 

6. Add the ginger, garlic, and bunching onion into the hot oil and stir for 1 minute

7. Add tomato and loofah blocks into the pan and stir for 1 minute

8. Add sugar, salt, and black pepper into the pan, and continue to stir for 3 minutes

9. Add the prepared eggs and shrimps into the pan and stir with the loofah and tomato for 3 minutes
10. Thicken with potato starch to finish

Ratatouille

Stir-fried chicken gizzards with squash

Introduction:
Chicken gizzard is very popular food around the world except in Western countries. Its elastic texture makes bitting fun. The squash adds extra flavors of vegetables. You can add your favorite spices to adjust the taste.

Ingredients:
500g chicken gizzards
250g squash
30 ml canola oil
10g bunching onion
10g ginger
10g garlic
5g sugar
5g salt
1g dry hot pepper
10ml rice wine (Shaoxing 17%)
1g black pepper
1g potato starch

Preparation:
1. Cut chicken gizzards into 0.3 cm thick slices, put into cold water in pot, heat to boiling to remove the blood, drain the water and keep aside
2. Cut squash into 0.3 cm thick round slices
3. Chop the bunching onion, ginger, and garlic into small pieces
4. Heat the canola oil in a fry pan on the stove over high heat for 1 minute
5. Add dry hot pepper powder into the hot oil and stir for 2 minutes, then add the ginger, garlic, and bunching onion into the hot oil and stir for 1 minute
6. Add chicken gizzards pieces into the pan and stir for 1 minute, then add rice wine, and stir for 5 minutes
7. Add squash slices into the pan and stir for 1 minute
7. Add sugar, salt, and black pepper into the pan, and continue to stir for 3 minutes
8. Thicken with potato starch to finish

Kung-Pao Cauliflower

Introduction:
Cauliflower can be cooked alone with its own fragrance. Peanuts and pork meat add extra flavors. Peanuts are usually cooked with chicken (Kung-Pao chicken), which is said to be invented by a governor of Qing dynasty named Baozhen Ding, and Kung-Pao is his official title. The peanuts in this dish makes it special, so I borrow it to use it in the cauliflower.

Ingredients:
500g Cauliflower
10g fried peanuts
10g grinding pork meat
30 ml canola oil
10g bunching onion
10g ginger
10g garlic
5g sugar
5g salt
1g dry hot pepper
1g black pepper
1g potato starch

Preparation:
1. Split cauliflower into 2 cm x 2 cm pieces by hands, and add into boiling water for 3 minutes before taking out and draining the water
2. Prepare fried peanuts
3. Chop the bunching onion, ginger, and garlic into small pieces
4. Heat the canola oil in a fry pan on the stove over high heat for 1 minute
5. Add dry hot pepper powder into the hot oil and stir for 2 minutes, then add the ginger, garlic, and bunching onion into the hot oil and stir for 1 minute
6. Add grinding pork meat into the pan and stir for 2 minutes
7. Add prepared cauliflower into the pan and stir for 1 minute
7. Add sugar, salt, and black pepper into the pan, and continue to stir for 5 minutes
8. Thicken with potato starch to finish