Treasure Chest

LC Steamed Salty Chicken 蒸鹽水雞 Ingredients: Chicken Breast 2 slices Green Onion 1 brunch cut into 1" long pieces Ginger 2-3 thinly slices Cabbage (optional) 1 leaf Seasoning : Cooking Wine 1 Tsp Salt 3/4 tsp Methods: Rub seasoning all over the chicken breasts and let it seasons for 30 minutes After 30 minutes, padded dry the chicken and put chicken breasts on top of green onion and ginger slices into LC Add 1/4 cup of water into LC and cook over medium heat until the water boiled Once water is boiled, remove the residue (protein) from surface (if any) Turn to low heat and cover with lid for 7 minutes Turn off heat, do NOT open the lid and let it sit for 5-10 minutes Remove chicken breasts from LC and cut it into bite size Serve over cabbage/vegetable Note:  For chicken tight, skip the 1/4 cup of water.  Instead, add oil slowly to heat and cook.

Fresh Peach Pie Ingredients: 9" Pie Crust (top and bottom)  =) 5 Freestone Peaches or Approximately 3 lbs Notes:   Freestone peach flesh does not stick to the pit, so they are preferred for eating out-of-hand. They tend to be larger and less juicy than clingstone peaches. Sugar 1/2 cup Brown Sugar 1/2 cup Brown Sugar 1 Tsp (Optional for decoration) Salt 1/4 tsp Cinnamon Small pinch Grounded Ginger 1/4 tsp Cayenne Small pinch Lemon juice 1 Tsp or 1/2 lemon juice Flour 1/4 cup  or  1/4 cup of Tapioca Cornstarch 1 Tsp Egg Wash:  Mix Egg Yolk 1 +  Milk 1 tsp Method to cook Tapioca: 1.  Boil a pot of water. 2.  Once boiled, add the mini tapioca pearls in batches and slowly. 3.  Turn heat to medium-low and cook for 20 minutes or until pearls are transparent. 4.  Turn off heat and pour transparent pearls through a fine mesh and run them in cold water. 5.  In a cup of cold water, soak the cooked pearls for 10 minutes and set aside. 6.  Drain and set

Black Bean and Quinoa Salad Prep time:  Approximately 3 hours or night before Ingredients: 1 lb dried Black Beans picked over and rinsedSalt 1 cup Quinoa, rinsed 1 cubed Cucumber 1 Fuji Apple 6 roughly chopped Mint Leaves 1 cup of halves Grapes 6 scallions, thinly sliced 1 small Red Onion, finely diced 1 Yellow Bell Pepper, finely diced 1/4 cup chopped Cilantro 1/2 Lemon Juice Dressing (Optional)- 3 Tsp Sherry Vinegar 1 Tsp Soy Sauce 1 Tsp Fresh Lime juice 1/4 cup plus 2 Tsp EVOO Methods: Clean and rinse the black beans In a taller large pot, cover the beans with cold water and bring it to a boil Turn off heat Remove the pot from the heat and cover with a lid and set aside for 1 hour 1 hour later, drain the dark water from the beans and r eturn them to the pot and cover with 3 inches of water Bring it to a boil again and turn to low heat and simmer until tender or about 1 hour and 30 minutes In the last 10 minutes, add generous salt to the bean

Chicken Legs and Mixed Mushrooms Soup 雞腿雜菇湯 Cooking time:  Approximately 1 hour 20 minutes This is a very simple clear chicken soup. Ingredients: Chicken Drumsticks 2 legs Enoki Mushroom 1 pack Button Mushroom sliced 4 counts Ginger 3 slices Green Onion diced 1 brunch Cilantro 1 branch Cooking Wine 1 tsp Salt some Oil 1 tsp (Optional) Water 3 cups Methods: Bring a pot of cold water and add the two chicken drumsticks on a medium heat Remove chicken drumsticks when the water started to boil and rinse with cold water In a clay pot, place the chicken drumsticks in and add 3 cups of water, 2 slices of ginger to a boil Add 1 tsp of cooking wine and tune heat to low and cook for 1 hour with lid on (Optional to fried the mushrooms)  In a frying pan, add 1 tsp of oil on medium heat and add green onion and ginger to stir fried until fragrant Add all mushroom slices into stir fried and cook until 80% cook and remove from heat Remove mushroom from fry

菠菜豬肉蝦丸湯 Ingredients: Spinach Grinned Pork 70 gram Lightly Chopped Shrimp 10 counts Chopped Cilantro 1 branch Minced Ginger 2 slices for pork; 2 slices for soup Diced Green Onion 1 branch Soy Sauce 1 tsp Pepper Corn Powder 1 gram Tapioca Starch 1 tsp Star Anise 八角 1 count White Pepper 1 dash Salt 1 tsp Methods: Clean and rinse spinach Cook spinach quickly and soak in cold water to stop cooking Rinse spinach and set aside Add diced green onion, minced ginger, 1 tsp soy sauce and pepper corn powder into grinned pork to mix Add chopped shrimps and cilantro into grinned pork mixture with 1 tsp of tapioca starch Mix very well to incorporate the mixture to create stickiness Make meat balls and set aside In a clay pot, add water to a boil Add 2 slices of ginger, star anise, white pepper and salt in the clay pot Taste to adjust Turn heat to low before adding the meat balls in to ensure wholesome structure Once all meat balls are in the clay pot, turn heat to medium

上湯菠菜 Ingredients: Spinach 6 whole brunches Century Egg 1 Wolf berry 枸杞子 20 counts Diced Garlic 2 cloves Julianne Ginger 1 slice Salt  2 tsp Sugar 1 tsp White Pepper A dash Corn Starch 2 tsp Water 2 tsp Oil 1 tsp Chicken Broth 1/2 cup Methods: Clean and rinse spinach Plate cooked spinach on serving plate Soak the wolf berries in warm water for 5 minutes, then rinse and drain and set aside Steam century egg for 8 minutes Once century egg is cool to handle, cut it into small cubes In a pan, add 1 tsp of oil on medium heat Once pan and oil is hot, add ginger and garlic to stir fried until fragrant Add wolf berries and century egg cubes to stir fried lightly Add 1/2 cup of chicken broth, salt and white pepper to cook for about 2 minutes Turn off heat and add the corn starch and water mixture in to incorporate Pour the mixture onto the spinach Serve

Spinach and Wood Ear Appetizer 菠菜木耳開胃菜 Ingredients: Spinach 2 hand full Dried Wood Ear 1/2 hand full Oil 1 tsp Seasoning: Diced Garlic 3 cloves Soy Sauce 1/2 tsp Dark Vinegar 1/2 tsp Salt pinch Sugar pinch Sesame Oil some Methods: Wash, drain spinach Bring a pot of water to boil and add 1 tsp of oil and spinach to cook quickly Turn off heat and remove cooked spinach Soak cooked spinach in ice bath to stop cooking Drain and set spinach aside Soak wood ear in water for approximately 15 minutes Drain wood ear and trim woody parts if any and cut into bite size Mix all seasoning together Plate spinach and wood ear and add seasoning to serve

Beef and Daikon Clear Soup aka Soegogi-muguk or  蘿蔔 牛肉 湯 Ingredients: Beef cubes 1/2 lb Daikon 1/2 lb Green Onion Diced Diagonally Garlic diced 4 cloves Fish Sauce 1 Tsp Salt 1 tsp Water 5 cups Methods: Peel daikon's thick skin (remove the thick ring for stronger flavor) Cut daikon in medium thin slices Bring a pot of water to boil to blanch the daikon Add daikon in Remove when the water re-boil again Rinse daikon in cold water Add 5 cups of cold water in a heavy bottom pot Add the daikon in at medium heat until boiled with lid on Bring another small pot of water to boil Add the beef cubes in and turn off the heat to allow the beef to change from raw red color Drain and rinse beef cubes in cold water to let go of the residual (i.e. yield clear soup) Back to the pot with daikon in it, remove bubbles from top of soup and add the beef cubes and diced garlic in once boiled Turn to medium low heat with lid on to cook for 25 minutes Add green onion, salt an

Matcha Coconut Azuki Yogurt Popsicles  Ingredients: 1 cup of Greek Yogurt Note:  If yogurt is too thick, dilute it because my family likes the popsicles on the crunchy side  Coconut Water or Juice 1/2 cup 1/2 cup Cooked and Sweetened Azuki Beans (Red Beans) 1 Tsp Quality Matcha (Green Tea Powder) Methods: Divide thin yogurt into two containers with pour spout or use a small funnel to pour as easy and as clean as possible In one container, mix thin yogurt, coconut liquid, and azuki beans together and taste In another container, mix think yogurt and matcha powder together and taste Note:  Make sure matcha powder are well incorporated Pour each mixture into its own popsicle mode or layer them but to do stir them together inside the popsicle mode for presentation Top it off without spilling Insert the popsicles cap/stick on/in  Put them in the freezer for at least 4-hour or overnight before enjoying them

Fresh Watermelon Strawberry Popsicles Ingredients: Watermelon cubes 2cups Strawberry 6 medium size Strawberry 2-3 medium size thinly sliced sideway like a heart shape to fit into popsicle mode Kiwi 1 thinly sliced to fit inside popsicle mode Lemon Juice 1/2 of a lemon or 1 Tsp A pinch of Salt Methods: Clean, cut and taste all fruits for sweetness Remember to cut the strawberries and kiwi in think slice to fit inside the popsicle mode to be as pretty as possible Blend 2 cups of watermelon, 6 strawberries, lemon juice and salt in a blender until very smooth Drain the liquid through a fine mesh drainer to create smooth texture Note:  Pour into a container with a pour spout or use a small funnel to make pouring as easy and as clean as possible Place the strawberry and kiwi slices into each pop for fitting and look Pour the liquid into the mode; top it off without spilling Insert the popsicles cap/stick on/in  Put them in the freezer for at least 4-hour or overnight befo

Stir Fried Cucumber and Dried Fungus(Pork) 青瓜炒雲耳 (肉片) Note:  Pork is optional Ingredients: Cucumber 1 Dried Fungus Handful Pork slices (optional) Oil 2 Tsp Ginger 1 slice Diced Garlic 2 cloves Salt 1/2 tsp 1/4 tsp Soy Sauce 1/2Tsp Hot Water 1/3 cup (optional) 1 tsp Corn Starch 1 tsp Basil leaves 4-5 leafs (optional) Green Onion 1 spring (optional) Pork Seasoning: Oil 1 Tsp Sugar 1/2 tsp Corn Starch 1 tsp Soy Sauce 1/2 Tsp Methods: (Optional) Add all seasoning to pork slices and set aside Clean and soak dried fungus in cold water for 10 minutes Drain soaked fungus and tear into bite size if too big Put soaked fungus into a small pot with cold water Turn on high heat and let it boil Once boiled, turn to medium heat for a total of 20 minutes Drain the fungus and rinse with cold water Drain the fungus and set aside Rinse and peel cucumber Cut cucumber into long strip diagonally Add 1 Tsp of oil in frying pan on medium

Men-Tsuyu (Multipurpose sauce) with cold noodles or tempura Serve:  One use with One bundle of buckwheat noodle (Zaru Soba) To Serve: 1 part Men-Tsuyu and 2 parts Water Ingredients: Ratio:  Soy Sauce 2x Mirin 2x Sake 1x Soy Sauce 4tsp Mirin 4tsp Sake 2 tsp Dried Bonito Flakes Handful or 1 package Methods: Mix all ingredients together Bring it to a boil Turn off and remove from heat Cover with lid to cool entirely Once cooled, drained and discard the bonito flakes To serve, use 1 part sauce and add 2 parts water Prepare diced green onion and wasabi on the side to be added to the sauce Serve with cold noodles Note:  Leftover sauce can be stored in a glass container up to 2 weeks.