Chinese chicken salad

July 2nd, 2014

chinese chicken cabbage saladChinese chicken salads come easy to smart cooks who stock Jade Sichuan Peanut Sauce or JADE Mekong Ginger Sauce in their pantry. With these sauces, you can instantly create salads like this one that feels just right for lunch or a light supper on a hot summer day.

Many versions of Chinese chicken salad exist. This one uses shredded Chinese napa cabbage as the base. Sliced celery contributes a crunchy bite to the chicken mixture.  A flurry of summery fresh vegetable garnishes colorfully brighten and lighten the salad. Finish with a drizzle of JADE Sauce.

Jade Chinese Chicken Cabbage Salad

Fresh raw corn kernels add bits of natural sweetness. Remove husk and silk from one ear raw corn. Stand corn upright with thicker end down. With a sharp knife cut kernels off cob.

Use the steeping technique in this recipe to cook the chicken.  Or use leftover cooked chicken.

Makes 3 or 4 main-dish servings

About 1/2 cup Jade Sichuan Peanut Sauce or Jade Mekong Ginger Sauce, or to taste
3 tablespoons rice vinegar
6 cups thinly shredded napa cabbage
2 to 3 cups coarsely shredded cooked chicken
1 1/2 cups thinly sliced celery
1/2 cup thinly sliced red onion, rinsed and drained
About 1 cup fresh cut raw corn kernels (see above)
1 cup cherry tomatoes, cut in halves
1/3 cup chopped fresh cilantro

 1. In a large bowl, mix 3 tablespoons Jade sauce and vinegar. Add cabbage and lightly mix together. Spread cabbage in a thin layer on a large rimmed platter or wide shallow bowl. Or spread equal portions on 3 or 4 dinner plates or wide shallow bowls.

 2. In the same bowl (no need to wash), combine chicken, celery, onion, and 1/3 cup JADE Sichuan Peanut or Mekong Ginger Sauce. Mix lightly together. Mound the chicken mixture over cabbage in the center and sprinkle with corn, tomatoes, and cilantro. Drizzle with additional JADE Sichuan Peanut or JADE Mekong Ginger Sauce to taste.

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    Greek-Asian sandwich wrap

    June 8th, 2014

    chicken satay sandwich wrapA recent trip to Greece inspires this sandwich wrap merging Asian flavors with JADE sauces, and Greek bread. In Greece, it is hard to resist the aroma of meats grilled on skewers (suvlaki) or huge vertical spits (yiros). The meats can be eaten on a plate, but many Greeks order them wrapped in a warm chewy round of pita bread. Sliced tomatoes, a big dollop of tzadziki (a yogurt and cucumber sauce), and sometimes a handful of fries join the meat. The vendor deftly wraps the pita around this wondrous combination and you have a fun meal to eat out of your hands.

    In this JADE fusion version, wrap the Greek pita bread around satay, Southeast Asian grilled meat skewers and pickled vegetables. Drizzle with JADE Sichuan Peanut Sauce.  The result is a delicious merging of cuisines that is irresistible.

    Chicken Satay Pita Bread Sandwiches

    For an alternative to JADE Mekong Ginger Sauce or JADE Sesame Soy Marinade, mix together 3 tablespoons soy sauce, 1 1/2 teaspoons curry powder, and 3/4 teaspoon sugar.

    For best results use very fresh pita bread. Refrigerated or old pita bread tends to crack when folded.  Or you could cut the breads in half crosswise and gently separate the layers to open the pocket; fill the pocket with the meat and pickles. The thin flat rounds of bread might also be called pocket or peda bread.

    Makes 6 servings

    1 1/4 pounds skinned boned chicken thigh
    1/2 cup JADE Mekong Ginger Sauce or 1/4 cup Jade Sesame Soy Marinade
    1/3 cup rice vinegar
    4 teaspoons sugar
    1/4 teaspoon salt
    1/4 teaspoon dried hot chile flakes
    2 or 3 small thin-skinned cucumbers (such as English or Persian)
    1/2 cup thinly sliced red onion, rinsed and drained
    Vegetable oil
    6 pita breads (6 to 8 in. wide)
    1/2 cup Jade Sichuan Peanut Sauce, or to taste

    1. Trim off and discard excess fat from chicken. Cut chicken into 1-inch chunks. Mix the chunks with JADE Mekong Ginger Sauce or JADE Sesame Soy Marinade. Cover and chill 30 minutes to 4 hours.

    2. Meanwhile, in a small bowl, mix the vinegar, sugar, salt, and chiles. Cut the cucumbers in half lengthwise, then thinly slice enough to make 2 cups.  Mix cucumber and onion with vinegar mixture.

    3. Thread meat on 6 thin skewers. Lightly brush the meat with oil. (If skewers are bamboo, wrap exposed skewer ends with foil so they don’t burn.) Set skewers over high heat on an oiled grill. Turn skewers as needed to brown all sides. Cook until chicken is no longer pink in center of thickest part (cut to test), 8 to 10 minutes. Remove from grill. Place bread on grill and turn just until warm, about 30 seconds a side. Transfer bread to plates.

    4. Place a chicken skewer on each bread. Wrapping bread around meat, pull out skewer. Drizzle with JADE Sichuan Peanut Sauce to taste. With a fork, lift out some pickled cucumber and onion and scatter over meat. Wrap bread around meat and eat.

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      Ginger-glazed wings

      May 3rd, 2014

      ginger-glazed wingsJADE Mekong Ginger Sauce burnishes chicken wings with a sweet-tangy sticky glaze with lively flavor. Some consider the wings of the chicken not worthy of eating. For me, they are the best part of the bird. I love chewing on their bones, gnawing off bits cartilage around their knobby ends. They are especially appealing when they are cloaked in a zesty sauce and baked until their skin takes on a deep rich color.

      Marinate the wings in JADE Mekong Ginger Sauce so the flavor can seep into the flesh, then bake in a hot oven. Finish off with a final coat and bake a little longer to set and brown the glaze. Make a big batch  for a party. Guests will find them irresistible.

      Jade Ginger-Glazed Wings

      Cut the recipe in half for fewer servings. Coating the pan with foil and nonstick spray makes it easy to remove the wings from the pan and clean-up is minimal.

      Makes 8 to 12 appetizer servings

      3 1/2 to 4 pounds meaty chicken wing sections
      About 1 1/4 cups JADE Mekong Ginger Sauce
      2 to 3 tablespoons chopped cilantro or thinly sliced green onions, optional

      1.  In a large bowl or plastic bag, coat the wings in 1/2 cup of JADE Mekong Ginger Sauce. Cover and chill, turning bag over occasionally, at least 2 hours or up to overnight.

      2. Preheat oven to 425° F. Line 2 shallow baking or broiler pans (about 12- by 17-inch) with foil and coat with nonstick cooking spray. Lift the wings out of sauce and place at least 1 inch apart on pans; discard used marinade.

      3. Bake in the preheated 425° oven until lightly browned, about 15 minutes. Remove from oven and brush wings with some of the remaining 3/4 cup JADE Mekong Ginger Sauce. Return to oven, switching pan positions. Bake until browned and glazed on top, 8 to 10 minutes.

      4. Remove the pans from oven and turn wings over. Brush with remaining JADE Mekong Ginger Sauce. Return to oven and bake until wings are nicely glazed and browned, 6 to 8 minutes more. When wings are still hot, loosen from foil with tongs or a wide spatula. (If allowed to cool on pan without loosening first, they will stick. If they do stick, return pans to oven for a few minutes, then remove wings while warm.) Transfer to serving platter and sprinkle with cilantro.

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        A salad show stopper

        April 1st, 2014

        pork and pineapple saladIt’s effortless to turn a simple salad into a show stopper  with JADE sauces.

        Start with lightly dressed crisp chilled salad greens. Mound fresh pineapple chunks on top. Brown ground pork or turkey and season with JADE Sichuan Peanut Sauce or JADE Mekong Ginger Sauce. Spoon the hot spiced meat mixture over the cold, refreshing chunks of fruit for a sunny salad that vibrates with contrasting textures and explosive flavors.

        The inspiration for this salad comes from a Thai appetizer that pairs fresh pineapple with hot spiced pork and peanuts. The flavor marriage is magical. Try it in this salad for lunch or a light supper. It’s surprisingly easy for such a big payoff.

        Hot and Cold Pork and Pineapple Salad

        Use fresh pineapple (not canned) to get the  full effect of the  flavor and textural contrasts. Serve with sesame rolls or bread sticks.

        Makes 2 main-dish servings

        2 tablespoons rice vinegar
        1 teaspoon sugar
        6 cups (about 6 oz.) baby or bite-sized pieces salad greens, rinsed and crisped
        2 cups fresh pineapple chunks (3/4- inch)
        2 tablespoons vegetable oil
        8 ounces ground pork or ground turkey
        1/2 cup chopped water chestnuts or jicama
        1/2 cup thinly sliced green onions
        1/4 cup Jade Sichuan Peanut Sauce or Mekong Ginger Sauce, or to taste

        1. In a large bowl, mix the vinegar and sugar. Add the salad greens and lightly mix together. Place half the salad on each of 2 dinner plates. Mound half of the pineapple in center of each salad.

        2. Set a 12-inch frying pan over high heat. When the pan is hot, add the oil and rotate the pan to spread oil Add the pork and stir-fry until the meat is browned and crumbly, 3 to 4 minutes. Add the water chestnuts and green onions. Stir until hot, about 30 seconds. Stir in Jade Sichuan Peanut Sauce or Mekong Ginger Sauce to taste. Spoon half of the meat mixture over each salad. If desired, drizzle with more JADE sauce to taste.

         

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          Ginger-glazed meatballs

          March 2nd, 2014

          Ginger-glazed meatballs

           

          Jade Mekong Ginger Sauce elevates these meatballs to party fare.

          Form a savory ground pork mixture into small meatballs, then bake in a hot oven for no-mess browning. Brush the bite-sized meatballs with the  sweet-tangy sauce to glaze them with a shiny coat of zesty flavor. These easy party appetizers will please any crowd.

          Reheat leftover meatballs and serve on a bed of salad greens for a satisfying salad. Drizzle with a dressing made with JADE Mekong Ginger Sauce thinned with with rice vinegar to taste.

          Ginger-Glazed Meatballs

          If you prefer to glaze the meatballs more heavily in sauce, place the baked meatballs and about 1/2 cup JADE Mekong Ginger Sauce in a 12-inch frying pan over medium heat. Shake pan often until meatballs are coated with sauce and hot.

          Makes 32 meatballs, 8 to 10 appetizer servings

          1 pound ground pork
          1 large egg
          1/2 cup finely chopped water chestnuts
          1/4 cup finely chopped green onion
          About 2/3 cup Jade Mekong Ginger Sauce
          1 tablespoon soy sauce
          1 tablespoon cornstarch
          Chopped cilantro or green onion

          1. Preheat oven to 450° F.

          2. In a bowl, mix the pork, egg, water chestnuts, onion, 1 tablespoon JADE Mekong Ginger Sauce, soy sauce, and cornstarch. Form the mixture into 1-inch balls and place 1 to 2 inches apart on a shallow baking pan coated with nonstick cooking spray.

          3. Bake in the 450° F oven until the meatballs are firm and lightly browned, 8 to 10 minutes. Remove from the oven and brush generously with about 1/2 cup JADE Mekong Ginger Sauce. Return the pan to oven and bake until meatballs are browned and glazed, 4 to 5 minutes. Transfer to a serving dish. If desired, drizzle with additional JADE Mekong Ginger Sauce to taste. Sprinkle with cilantro for garnish. Serve hot or warm.

           

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            Chinese New Year lettuce cups

            February 4th, 2014

            Sichuan Chicken Lettuce Cup

            Gung Hay Fat Choy! May your year be filled with prosperity and good fortune. The lunar year of the horse began January 31. Over the next two weeks families and friends will gather for festive feasts.

            During this time many foods are eaten because their name sounds like a word that means abundance, good fortune, or prosperity. Other foods are eaten because they resemble a symbol of wealth, longevity, fertility, or unity. Oranges and tangerines, symbols seen widely in stores and homes, are popular because they look like gold coins.

            For your dinner, consider these crisp lettuce cups filled with moist chicken shreds, seasoned with JADE Sichuan Peanut Sauce. The Cantonese word for lettuce is choy which sounds like the word for wealth. These delicious lettuce cups will start your meal in a fortuitous way.

            The chicken is steeped in hot water. It’s a Chinese technique that cooks chicken with the residual heat from boiling water rather than direct heat. This technique produces very moist succulent meat without overcooking. Use this foolproof technique to cook chicken for salads and sandwiches. The steeped chicken recipe is adapted from my book: The Hakka Cookbook: Chinese Soul Food from around the World.

             Jade Sichuan  Chicken in Lettuce Cups

            Rinse, drain, and wrap lettuce in a towel, and slip into a plastic bag. Chill until the lettuce is crisp, at least 30 minutes. Cook and shred chicken up to one day ahead, cover and chill. Shortly before serving, mix with the JADE Sichuan Peanut Sauce and place in lettuce cups.

            Makes 12 to 16 first course servings

            1 boned and skinned chicken breast half (12 to 16 oz.)
            1/2 cup Jade Sichuan Peanut Sauce, or to taste
            12 to 16 iceberg lettuce leaves, rinsed and crisped
            Fresh cilantro leaves and thinly sliced green onions

            1. In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Cut the chicken in half lengthwise. When water boils, add chicken to water, stir to separate, and return water to a boil. Cover tightly and remove from heat. Let stand 14 to 16 minutes or until chicken is white in center of thickest part (cut to test). Drain off hot water and rinse or cover with cold water to cool chicken quickly.

            2. When the chicken is cool, drain, if needed. With your hands tear chicken into coarse shreds. Mix the chicken with JADE Sichuan Peanut Sauce to taste.

            3. Spoon about 1/4 cup of the chicken mixture into lettuce cups. Garnish with cilantro leaves and green onion. Wrap the lettuce around chicken to eat.

             

             

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              Jade sesame soy chicken

              January 5th, 2014

              Braised Sesame Soy Chicken“We are staying for dinner,” announce my two daughters as they arrive with their four young children. With the  increased number at the dinner table, I invented this braised chicken dish that pleases all ages. My sous chef was JADE Sesame Soy Marinade , an all-purpose sauce that instantly infuses all kinds of foods with deep flavors.

              Brown chicken drumsticks, then braise with soaked dried shiitake mushrooms (one of my pantry staples), carrots, and JADE Sesame Soy Marinade. In about 30 minutes, JADE Sesame Soy Marinade magically transforms a few ingredients into a comfort food stew that even young eaters like.

              Braised Sesame Soy Chicken

              Serve with hot cooked Jade Jasmine Rice and stir-fried green beans, spinach or bok choy. Chicken drumsticks are easy for young kids to pick up and eat, but bone-in chicken thighs will also work in this preparation.

              Makes 6 to 8 servings

              16 to 18 dried shiitake mushrooms (2 in. wide)
              4 1/2 pounds (15 or 16) chicken drumsticks
              2 tablespoons vegetable oil, or as needed
              2/3 cup JADE Sesame Soy Marinade
              1 tablespoon sugar
              4 large carrots, cut in 1/2-inch thick slices
              Thinly sliced green onions and/or fresh cilantro sprigs

              1. Rinse the mushrooms. Place the mushrooms in a bowl and soak in about 3 1/2 cups hot water until soft, about 20 minutes. Lift out the mushrooms and squeeze out water into the container with soaking liquid. Trim off and discard the stems and cut the mushroom caps in half. Reserve the soaking liquid.

              2. Set a 14-inch wok or 6- to 8-quart pan over high heat. When the pan is hot, add oil and rotate pan to spread. Add the chicken in a single layer (may not all fit in one batch) and cook until browned on both sides, 7 to 10 minutes. If all the chicken did not fit in the pan, remove the browned pieces and repeat, adding more oil, if needed, and browning remaining chicken.

              3. Return all the chicken to pan. Slowly add 2 1/2 cups of the reserved mushroom soaking liquid, leaving sediment behind. Add the JADE Sesame Soy Marinade, sugar, mushrooms, and carrots. Bring to a boil over high heat.  Cover, reduce heat, and simmer 15 minutes. Turn the chicken over and cover and simmer until chicken is tender when pierced, about 15 minutes. Skim off and discard fat. Transfer the chicken and juices to a wide shallow serving bowl. Garnish with onions and/or cilantro.

               

               

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                3 easy appetizers for holiday parties

                December 4th, 2013

                Need an appetizer for a party? A delicious and stunning appetizer is in high demand during the holidays. It needs more than good looks. I look for ones that can be made ahead, hold up well, and are relatively easy to put together. Of course, they must also be delicious. With JADE sauces, ease and taste are guaranteed. These three appetizers fit my requirements.

                Easy vegetarian appetizer with Jade Peanut SauceEndive Spears with Sichuan Tofu and Vegetables: This is a great make-ahead vegetarian option that even carnivores will appreciate. There’s no cooking, so it is super easy. Mix diced tofu and vegetables with JADE Sichuan Peanut Sauce and fill Belgian endive spears.

                 

                 

                 

                 

                IMG_3417 ginger pork slidersJADE Ginger Pork Sliders: Simply marinate and glaze pork tenderloin with JADE Mekong Ginger Sauce. Slice the pork and tuck slices into small rolls for easy-to-eat mini sandwiches.

                 

                 

                 

                 

                 

                 

                Ginger Chicken in Belgian Endive LeavesChinese Ginger Chicken in Belgian Endive Leaves: Stir-fry ground chicken or turkey with water chestnuts and green onions. Season with JADE Mekong Ginger Sauce and spoon into Belgian endive spears. The endive leaves hold up well on a buffet table.

                Happy Holidays!

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                  Jade Toasted Sesame Sauce gone

                  November 30th, 2013

                  Unfortunately, JADE Toasted Sesame Sauce will no longer be available. Please try our other sauces: JADE Sichuan Peanut Sauce, Mekong Ginger Sauce, or Sesame Soy Marinade.

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                    Roasted Eggplant with Sichuan Pork

                    November 3rd, 2013

                    Roasted eggplant with Sichuan PorkLast week I bought a beautiful big shiny plump eggplant at the farmers market. I decided to roast the eggplant. When roasted, the flesh succumbs to a soft creamy mass that makes a perfect base to absorb the spicy flavors of browned ground pork seasoned with JADE Sichuan Peanut Sauce.

                    Slice the eggplant in half lengthwise and cut a red bell pepper crosswise into thin rings. Roast both with a little oil. Meanwhile, brown ground pork and mix with JADE Sichuan Peanut Sauce. Spoon the luscious meat topping over the soft roasted eggplant, garnish with the colorful roasted red pepper rings and you have a comfort food supper for two. Best of all, it’s so easy to put together.

                    Roasted Eggplant with Sichuan Pork

                    You can easily double the amounts to make four servings. Use two baking pans and a 12-inch frying pan.

                    Makes 2 servings

                    1 large eggplant (1 1/2 lb.)
                    1 red bell pepper (6 to 8 oz.)
                    3 tablespoons vegetable oil
                    8 ounces ground pork
                    1 medium onion (8 oz.) chopped
                    3 to 4 tablespoons JADE Sichuan Peanut Sauce, or to taste
                    2 tablespoons chopped cilantro

                    1. Preheat oven to 400°F. Cut the eggplant in half lengthwise. Cut the bell pepper crosswise into 1/4-inch thick rings, discard stems and seeds. Pour 2 tablespoons oil into a 10-by 15-inch rimmed baking pan, place eggplant, cut-sides down, in oil to coat. Place red pepper rings alongside eggplant and toss the pepper rings to coat with oil. Spread pepper rings out in a single layer. Bake in preheated oven until pepper rings are lightly browned, 15 to 20 minutes. Lift out pepper rings and continue baking until eggplant is soft when pressed, about 20 minutes longer.

                    2. Meanwhile, set a 10- to 12-inch frying pan over medium-high heat. When the pan is hot, add 1 tablespoon oil and rotate pan to spread. Add pork and onion, stir until pork is browned and crumbly, 5 to 7 minutes. Drain off excess fat, if any. Just before serving, reheat pork, if needed, and stir in Jade Sichuan Peanut Sauce to taste.

                    3.When eggplant is done, transfer to dinner plates, cut-side up. Spoon half the pork mixture over each eggplant. Garnish with roasted red pepper rings and cilantro.

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