Asian Garlic Fried Chicken

Asian Garlic Fried Chicken

garlic fried chickenHave you ever tried an Asian style fried chicken?  It’s got many names including Korean Fried Chicken, Garlic Fried Chicken, and Mochiko Chicken, just to name a few.

But whatever you call it the taste is very similar and the recipes are pretty much the same.  And of course it’s delicious!  It’s slightly sweet, slightly salty garlicy chicken pieces that are delicately battered and fried to a crisp chicken that’s tender and juicy on the inside.  In short it’s perfect!

Serve it hot over a bed of hot steamed rice or a stack of noodles.   A crisp fresh salad of greens makes a great addition.  Or serve it as a nice lunch on a bed of mixed greens and drizzle with the homemade garlic sauce.

For the tastiest Asian Garlic Fried Chicken make the sauce ahead of time and marinate your chicken pieces in some of the sauce overnight in the fridge.  Also this recipe uses boneless skinless chicken thighs not breasts which tend to be less tasty and dry.

My family loves this delicious chicken dish I’m sure yours will too!

garlic fried chicken
Asian Garlic Fried Chicken
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garlic fried chicken
Asian Garlic Fried Chicken
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Ingredients
Garlic Sauce/Marinade
Fried Chicken
Servings:
Instructions
Sauce/Marinade
  1. Combine sauce/marinade ingredients in a sauce pan remember to reserve 1/2 of the green onions and sesame seeds.
  2. Bring mixture to a boil then reduce heat.
  3. Simmer until sugar is dissolved and sauce thickens slightly, about 15-20 minutes.
  4. Remove from heat and set aside to cool.
Chicken
  1. Marinate cubed chicken in about 1/4 of the cooled marinade/sauce overnight in the fridge.
  2. When ready to cook combine flour, corn starch, salt & pepper.
  3. Shake excess marinade off chicken cubes and dredge in flour mixture.
  4. Deep Fry and drain on paper towel.
  5. Place fried chicken in a bowl and toss in the remaining sauce.
  6. Garnish with remaining chopped green onion and sesame seeds and serve.
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Chicken Long Rice – Hawaiian Chicken Noodle Soup

Chicken Long Rice – Hawaiian Chicken Noodle Soup

Chicken Long Rice is one of my favorite comfort foods.  It’s one of the simple dishes my Filipino grandmothers made when I was growing up, but Filipinos call it Sotanghon.

Living in Hawaii it’s a dish one can easily find on the menu of local restaurants and is a staple at Hawaiian Luaus.  That’s probably why it never occurred to me to make it at home.  So much easier to order it at Zippy’s or some other local eatery.  Besides I didn’t have a recipe for Chicken Long Rice and never actually thought to go look for one.

Well that recently changed after I attended an Alumni Luau at my Alma Mater.  Of course Chicken Long Rice was served, and like my classmates I wasn’t too impressed with it. The version served was pretty bland and tasteless.  That’s when I mentioned that it was one of my favorite dishes but alas didn’t know how to make it.

So the discussions began and for the next couple of days during our class reunion a couple of classmates shared their recipes and tips.  A week or so later I finally made some, tweaked the way I like it of course!

Now before I share my version I should explain what it is. In a nutshell Chicken Long Rice is Hawaii’s version of chicken noodle soup.  But I suspect it’s a dish adapted from the Asian immigrants who came to the islands to work in plantations in the 1800’s.

I’m pretty sure just about every culture on earth has its own version of chicken noodle soup and Asia is no different.  In fact I think every Asian country has a chicken noodle soup version; Udon or Ramen in Japan; Phð Gà in Vietnam; and Sotanghon in the Philippines just to name a few.

Where ever it originated Chicken Long Rice is simple chicken stock with clear bean thread noodles aka glass or cellophane noodles, seasoned with fresh ginger and topped with chopped green onions. I like it soupy and eat it with steamed white rice mixed in.  So here’s my version of Chicken Long Rice, it tastes almost the same as the Sontaghon my grandmas used to make!

*Bean Thread noodles can be found at any Asian Market and sometimes in the Ethnic Food section of your local grocery store.  Or you can order it from Amazon.

*I prefer to use Aloha Brand Soy Sauce as it’s milder than most brands available on the US Market (like Kikkoman and La Choy), but it’s not easily found unless you are in Hawaii or order it from Amazon.  If you can’t find Aloha Brand Soy Sauce an alternative brand is Silver Swan Soy Sauce.  It  too has a milder taste and it can be found in most Asian Markets anywhere.  But you can use any brand or your favorite brand of soy sauce.

*Use fresh ginger.  Fresh ginger root can be found at most Asian Markets.  Ginger can be frozen in a sealed ziplock bag for a long time.  Just break of pieces as you need them. You can adjust the amount of ginger root in this recipe to suit your taste.  I love the strong ginger taste and usually add a bit more to my broth.

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Chicken Long Rice

Ingredients:

4 Bone in chicken thighs. Be sure the skin is on too!

Water

1 Tbs. fresh ginger, sliced into small slivers

4 cups chicken broth

2 packages clear bean thread noodles

Salt to taste

Soy Sauce to taste

1-2 stalks green onions, chopped

Directions:

Place thighs in large pot and add enough water to almost cover chicken.

Add chicken broth and ginger.  Make sure liquids fully cover the chicken.

Bring to a boil, then reduce heat to simmer.

Cook for about 45-60 minutes or until chicken starts to fall off the bone.

Debone Chicken, remove skin,  and return to pot.

Stir in salt and soy sauce to taste.

Add noodles and cook until noodles are soft.

Garnish with green onions and serve with or without steamed rice.


chicken long rice
Chicken Long Rice - Hawaiian Chicken Noodle Soup
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chicken long rice
Chicken Long Rice - Hawaiian Chicken Noodle Soup
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Ingredients
Servings:
Instructions
  1. Place thighs in large pot and add enough water to almost cover chicken.
  2. Add chicken broth and ginger.  Make sure liquids fully cover the chicken.
  3. Bring to a boil, then reduce heat to simmer.
  4. Cook for about 45-60 minutes or until chicken starts to fall off the bone.
  5. Debone Chicken, remove skin,  and return to pot.
  6. Stir in salt and soy sauce to taste.
  7. Add noodles and cook until noodles are soft.
  8. Top with chopped green onions.
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Instant Pot Mongolian Beef

Instant Pot Mongolian Beef

As many of you know one of my daughter’s gave me an Instant Pot for Christmas last year.  It took a few weeks of staring at the box before I actually opened it; all those buttons were a bit intimidating!  But once I made my first recipe, Instant Pot Beef Stew, it was instant love!  Now I don’t know what I’d do without it!  So I’ve been exploring possibilities and one of my new favorites in this Instant Pot Mongolian Beef.

Mongolian Beef is a family favorite and we always order it when we dine at Chinese Restaurants, we love the tender morsels of beef in its delicious sauce.  I’ve tried to make it at home, after all it’s just a basic sitr fry, but I could never get the meat to be so tender.  I’d tried all sorts of cuts except filet mignon, I mean seriously who’d use filet in a stir fry?  Whatever I did I could never get it as tender as the restaurants do; that is until now!  It never occurred to me that the secret was in the cooking method.  I mean all the recipes said fry the meat in a wok or a pan, I’m guessing you’d get very tender meat if you stir fired filet mignon, but at over $15 a pound that wasn’t going to happen anytime soon!

Well it seems to me the secret to tender beef is to pressure cook it!  Enter the new love of my life, the Instant Pot!  When I adapted my Mongolian Beef stir fry recipe to the Instant Pot the whole dish changed!  It transformed from a pretty good stir fry to a tender delicious restaurant worthy dish!  This Instant Pot Mongolian Beef is seriously delicious!

But it’s not only yummy, Instant Pot Mongolian Beef is easier than stir fry!  What?  Easier than stir fry?  How is that possible?  First of all my original recipe has me marinating the meat for at least an hour; no need to marinate Instant Pot Mongolian Beef so that cuts kitchen time down a bit.  And stir fry requires you to, um, well, stir what you’re frying; with the Instant Pot Mongolian Beef stirring  is kept to just a few minutes to brown the meat.  And best of all from start to finish you could get Instant Pot Mongolian Beef on the table in about 30 minutes!

I serve it over steamed white rice which I make in my  Zojirushi Rice Cooker.  You can even make bowls and bentos with this recipe!

So here’s the recipe for Instant Pot Mongolian Beef!

Ingredients:

2 Lbs. Flank  or Sirloin Steak cut into small thin slices

1 Tbs. Sesame Oil or vegetable oil will work if you’re allergic to sesame seeds or don’t have sesame oil on hand

2 Tbs. Minced Garlic

1/2 Cup Soy Sauce

1/2 Cup Water

2 Tbs. Worcestershire Sauce

1/2 Cup Coconut Sugar

1 Tbs. Molasses (or you can skip the coconut sugar and Molasses and use 2/3 cup dark brown sugar instead)

1 Tsp fresh minced ginger

3 Tbs. Cornstarch dissolved in 1/3 cup water

3-4 stalks green onions cut to small pieces

1 Tsp Sesame seeds (optional)

Directions:

Turn Instant Pot to Sauté and place oil inside inner pot

Heat oil about 1 minute

Place small amounts of beef in pot and brown both sides – about 2 minutes

Remove browned meat from pot and brown remaining meat in small batches until all meat is browned

Add garlic to pot and cook about 1 minute

Add soy sauce, water, worcestershire sauce, sugar, molasses, and ginger into the pot and mix well

Turn pot to manual and adjust time to 12 Minutes

Return meat and any juices that seeped out to the pot

Place lid on making sure the valve is set to Sealing

When timer goes off move valve to venting to quick release the pressure

Remove lid and stir in cornstarch mixture until the sauce is thickened

Sprinkle with green onions and sesame seeds before serving.


Instant Pot Mongolian Beef
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Instant Pot Mongolian Beef
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Ingredients
Servings:
Instructions
  1. Turn Instant Pot to Sauté and place oil inside inner pot
  2. Heat oil about 1 minute
  3. Place small amounts of beef in pot and brown both sides - about 2 minutes
  4. Remove browned meat from pot and brown remaining meat in small batches until all meat is browned
  5. Add garlic to pot and cook about 1 minute
  6. Add soy sauce, water, worcestershire sauce, sugar, molasses, and ginger into the pot and mix well
  7. Turn pot to manual and adjust time to 12 Minutes
  8. Return meat and any juices that seeped out to the pot
  9. Place lid on making sure the valve is set to Sealing
  10. When timer goes off move valve to venting to quick release the pressure
  11. Remove lid and stir in cornstarch mixture until the sauce is thickened
  12. Sprinkle with green onions and sesame seeds before serving.
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Instant Pot Shredded Beef Flautas

Instant Pot Shredded Beef Flautas

I’ve recently jumped on to the Instant Pot bandwagon and my life has never been the same!  Instant Pots are basically crockpots on steroids, at least that’s how I’d describe them.  The can do just about everything a crockpot can do only they do it faster!  Because Instant Pot uses pressure to cook food instead of constant slow heat like a crockpot meals can be made not only faster but better tasting because they get tender but don’t get mushy like veggies do when cooked in a crockpot.  That’s why making this Instant Pot Shredded Beef is the perfect way to make fillings for tacos, chimichangas, burritos, and more.

Today I’m going to share with you my recipe for Instant Pot Shredded Beef Flautas.  Actually it’s basic shredded beef with Mexican spices which I’m using to fill flour tortillas which I then deep fry.  That’s what a Flauta is a rolled and fried four tortilla, some folks call them taquitos, but what ever you call them they’re yummy just the same.

Instant pot shredded beef

You can use this Instant Pot Shredded Beef to fill just about anything you need to fill with shredded beef; like burritos, chimichangas, enchaladas, empanadas, and more.

Instant pot shredded beefI’ve always used skirt or flank steaks to make shredded beef, they turn out pretty tender making them pretty easy to shred.  But once I started making this Instant Pot Shredded Beef the shredding is even easier, the meat literally just falls apart!

I’m sure you’ll love this recipe so make plenty.  I usually freeze extras so that I can use them later for burritos, chimichangas or whatever.  If you’re going to freeze it be sure you use freeze safe containers and label them.  Because it’s shredded the beef will last in the freezer for about a month so be sure you use it soon!

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Instant Pot Shredded Beef Flautas

Ingredients:

2-3 Lbs. Flank or skirt Steak

2 Tbs Lawry’s Carne Asada Seasoning

1 Tbs Garlic Powder

1 Tsp Salt

1 Tsp Black Pepper

1/4 Cup Olive Oil

1 Cup Water

1 Package Fajita size Flour Tortilla

1 Package Shredded Monteray Jack/Cheddar Cheese blend

1 Bunch Fresh Cilantro chopped

Oil for frying

Toppings of your choice – Salsa, Pico de Gallo, Cheese, Sour Cream, Guacamoli

Directions:

Combine spices in a small bowl then add olive oil, stir very well

Rub oil mixture to both sides of steak

Let sit in fridge for at least 1 hour

Place trivet in Instant Pot

Pour 1 cup water into pot

Place steak on to trivet

Set on Manual and adjust time to 30 minutes

Secure lid and make sure valve is in sealing position

When pot beeps allow to depressurize naturally it takes about 30 minutes

Once pot is completely depressurized remove lid carefully and take out steak

Place steak onto chopping board and shred using 2 forks

instant pot shredded beef

Place shredded beef in a bowl ready to fill your tortillas

Fill flour tortillas with 2 tbs shredded beef, about 1 tbs shredded cheese, 1 tsp chopped cilantro

Roll up and fry in hot oil

Drain on paper towels and serve with desired garnishes

 

 


Instant Pot Beef Stew
Instant Pot Shredded Beef Flautas
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Instant Pot Beef Stew
Instant Pot Shredded Beef Flautas
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Ingredients
Servings:
Instructions
  1. Combine spices in a small bowl then add olive oil, stir very well
  2. Rub oil mixture to both sides of steak
  3. Let sit in fridge for at least 1 hour
  4. Place trivet in Instant Pot
  5. Pour 1 cup water into pot
  6. Place steak on to trivet
  7. Set on Manual and adjust time to 30 minutes
  8. Secure lid and make sure valve is in sealing position
  9. When pot beeps allow to depressurize naturally it takes about 30 minutes
  10. Once pot is completely depressurized remove lid carefully and take out steak
  11. Place steak onto chopping board and shred using 2 forks
  12. Place shredded beef in a bowl ready to fill your tortillas
  13. Fill flour tortillas with 2 tbs shredded beef, about 1 tbs shredded cheese, 1 tsp chopped cilantro
  14. Roll up and fry in hot oil Drain on paper towels and serve with desired garnishes
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Mungo Guisado – Filipino Mung Bean Stew

Mungo Guisado – Filipino Mung Bean Stew

Mungo Guisado Mungo Guisado or Filipino Mung Bean Stew is a classic comfort dish, it’s one of my favorites.  Mung beans in case you didn’t know are the beans that produce bean sprouts.  That crunchy sprout commonly used in many types of Asian Cuisine.

In many Mungo Guisado recipes including the one my grandmothers used they would soak the dried mung beans, in Tagalog its called Mungo beans, in water for hours.  My recipe doesn’t call for soaking the beans; skipping the soaking step in my opinion makes my recipe much easier as you don’t have to plan on making the dish hours ahead.

I love mungo guisado on cold rainy days.  Eaten with freshly steamed white rice makes it a filling and comforting meal. I use bok choi, Chinese cabbage, in my recipe; but you can use any type of leafy greens such as spinach, bitter melon leaves, kale, or mustard greens.

Here’s my recipe, hope you love it as much as I do!

Ingredients:

2 Cups Dried Mung Beans – available in the Asian markets

2 Tbs. Vegetable oil

1 Large onion chopped

1 Tbs minced garlic

1 Cup tomatoes diced

6+ Cups Water

2 – 3 Tbs Patis – Fish Sauce – adjust to suit your taste

1 Lb. Shrimp shelled and deveined

1 Large Bunch of Bok Choi or other leafy greens roughly chopped

Directions:

Heat oil in large pot

Sauté onions until they start to turn translucent

Add Garlic until it starts to brown

Add Tomatoes and cook until they start to soften

Add dried mungo beans

Add at least 6 cups water and stir well

Bring to a boil then reduce heat and cover pot

Cook for at least an hour or until the beans are softened to your liking – you may have to add more water if the mixture is too thick – add water 1 cup at a time until you get the desired consistency

Stir in Patis and shrimp -you can adjust amount of fish sauce to your liking  or leave it at 2-3 tbs and let everyone add more later if they prefer

Cook another 8 minutes or so until shrimp is cooked, they are pink

Add bok choi or leafy greens

Stir in and cook until leaves are wilted

Mungo Guisado Serve hot

 

 

 

 

 

Mungo Guisado
Mungo Guisado - Filipino Mung Bean Stew
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Mungo Guisado
Mungo Guisado - Filipino Mung Bean Stew
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Ingredients
Servings:
Instructions
  1. Heat oil in large pot
  2. Sauté onions until they start to turn translucent
  3. Add Garlic until it starts to brown
  4. Add Tomatoes and cook until they start to soften
  5. Add dried mungo beans
  6. Add at least 6 cups water and stir well
  7. Bring to a boil then reduce heat and cover pot
  8. Cook for at least an hour or until the beans are softened to your liking - you may have to add more water if the mixture is too thick - add water 1 cup at a time until you get the desired consistency
  9. Stir in Patis and shrimp -you can adjust amount of fish sauce to your liking  or leave it at 2-3 tbs and let everyone add more later if they prefer
  10. Cook another 8 minutes or so until shrimp is cooked, they are pink
  11. Add bok choi or leafy greens
  12. Stir in and cook until leaves are wilted Serve hot
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