Treasure Chest

Roasted Chicken Tips Preheat  oven  to 450 degrees F (230 degrees C) Bake  whole  (thawed)  chicken for  10-15 minutes Then, reduce the temperature to 350 degrees F (175 degrees C) R oast for  20 minutes per  pound Stuffed: 1/5 hrs to 2 hrs Unstuffed:  1.5 hrs to 1.75 hrs Internal Temperature 165F+

Ground Bean Sauce Steam Pink Grouper with Tofu  磨豉醬豆腐蒸野生墨西哥紅石斑 Ingredients: Grouper Tail 1 1/4lbs Green Onion 2 brunch cut into 2 1/2" section Ginger 8 slices Soft Tofu 1 pack Preserved Radish 1 pack Salt 1tsp Water 1 cup Seasoning: For fish: Salt 1tsp, White Pepper, Chicken Essence 1/4tsp For tofu: Corn Starch 1Tsp + Water 1Tsp Ground Bean Sauce 2 Tsp Mix well together Left:  Ground Bean Sauce Right: (Optional) Soy Bean Sauce with whole bean in it Before plating: Warm Seasoned Soy Sauce for Seafood 1/4 cup Hot Cooking Oil 3 Tsp Methods: Soak preserved radish with 1tsp of salt and water before setting it aside. Rinse grouper and padded very dry with disposable kitchen towels. For thicker grouper tail, make 3 slits on each side of the tail.  Then, filet the tail but keep the bone on one side or cut the tail into fish steaks for easy cooking through. Clean and Cut green onion into 2 1/2" sections.

Winter Apple and Pear Clear Soup 燉蘋果雪梨乾無花果水 Serves 4 This soup moisturizes inside and outside of the body. Ingredients: Apples  蘋果  2 Pear  雪梨  1 Dried Figs  無花果 6 南杏 1/2 Tsp 北杏 1/2 Tsp Hot Water  熱水  9 cups Methods: Preheat oven to 350F Bring the 9 cups of water to a boil in a large LC Wash and Peel the apples and pear Remove the core and cut into uniform big pieces, set aside RInse the  Dried Figs,  無花果,  南杏 and  北杏 and set aside Turn off the heat and add all ingredients to the large LC carefully Cover with lid and put the large LC into the oven for 1.5 hours Soup should be clear and deliciously sweet Ready to serve hot or cold

Grilled Lamb Chops with Charmoula 孜然烤羊架 Ingredients: 1 Lamb Rack (8pc) already frenched and cut into double rib portion Marinate/Rub: 2 tsp Kosher Salt 2 tsp Ground Coriander 2 tsp Ground Cumin 1 tsp Smoked Paprika 1/2 Lemon Zest 2 cloves minced Garlic 2 Tsp Olive Oil (add last to seal the flavor) Charmoula Ingredients: 1 tsp Kosher Salt 1 tsp Ground Coriander 1 tsp Ground Cumin 1/2 tsp Smoked Paprika 1/2 Lemon Zest & Juice 2 cloves minced Garlic 1 chopped shallots 1 bunch chopped fresh mint 1 handful fresh chopped parsley 2 dashes of Crushed Red Pepper Flakes Kosher salt and freshly Ground Black Pepper (taste before adding oil) 1/4 cup Olive Oil Method: Padded dry the lamb racks In a small bowl, combine all marinate Add marinate to both side of lamb rack and set aside Prepare charmoula by mixing all ingredients together and set aside Preheated grill/cast iron pan over medium-high heat Grill the lamb rack for approximately 2-3 minutes

Beef Marinate for 1/2 lb: Soy Sauce 1 Tsp Cooking Wine 1 Tsp White Pepper 1 dash Baking Soda 1/4 tsp Mix well before adding the following Corn Starch 1 tsp and Water 1 tsp Mix well before adding the following Egg White 1 Set aside for 20 minutes before cooking Note: Beef Skirt Steak is great for stir-fried 炒

Stir Fried Beef and Tomatoes Ingredients: Beef Skirt Steak 3/4lb Tomatoes 2 Yellow Onion 1 small Green Onion 1 spring Cooking Oil 3-4 Tsp Beef Marinate: Soy Sauce 1 Tsp Cooking Wine 1 Tsp White Pepper 1 dash Baking Soda 1/4 tsp Mix well before adding the following Corn Starch 1 tsp and Water 1 tsp Mix well before adding the following Egg White 1 Seasoning: Soy Sauce 1 Tsp Dark Soy Sauce 2 Tsp Oyster Sauce 1 Tsp Cooking Wine 1 Tsp Sugar 1 Tsp White Pepper 1 dash Sesame Oil 1/2 tsp Methods: Cut onion and tomatoes (skin off is optional) into bite-size, clean and diced green onion Cut beef into bite-size across the grain Add and mix all seasoning for beef and set aside for 20 minutes Mix seasoning for stir fired use Add 3 Tsp of oil into a frying pan over medium-high heat Add beef into seared both sides for approximately 1 minute and remove from pan and set aside Add onion in the pan to stir-fried for 1 minutes and add tomatoes into

Chinese Steam Fish Ingredients: Gutted Fish ~1lb Green Onion 3 springs Ginger 4 slices julienne Ginger 4 slices Sea Salt 1/2 tsp on each side White Pepper 1/2 tsp Cooking Oil 1 Tsp Cooking Oil 3 Tsp Homemade Fish Sauce or Use bottle Fish Sauce: Soy Sauce 2 Tsp Sugar 1 Tsp Chicken stock/broth 2 Tsp Note:  Pre-made fish sauce can be purchased at any Asian grocery store.  It usually stocks with the oyster sauce aisle. Methods: Padded dry the gutted fish from the market inside and out Slit open the fish body in the center area for easy cooking (I keep my 1lb fish without any slit because it is not a big fish and the center part should be cooked easily) Julienne slices of ginger and green onion Cut 1 1/2 spring of green onion (green and white parts) into 2-3" section Add water into steamer and turn on the heat until steaming Put sections of green onion into the steaming dish/plate Sprinkle 1/2 tsp of sea salt on each side of the fi