CHINESE WINE CUP RECIPES

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BASIC CHINESE CONGEE RECIPE - TODD PORTER AND DIANE CU ...



Basic Chinese Congee Recipe - Todd Porter and Diane Cu ... image

Dress up this classic white rice porridge with your favorite savory toppings like bacon, chinese sausage or onions. Slideshow:  One-Bowl Rice Recipes 

Provided by Todd Porter and Diane Cu

Categories     Porridge

Yield 4

Number Of Ingredients 6

1 cup raw long-grain white rice, rinsed
7 cups chicken or vegetable stock
1/2 teaspoon kosher or sea salt, plus more for seasoning
One-inch knob of ginger, peeled and sliced thin
Sliced green onion, for garnish
Sesame seed oil or soy sauce (optional)

Steps:

  • In large pot add stock, rice, salt and ginger. Bring the mixture to a boil, then reduce the heat to a low simmer. Stir occasionally so that the rice doesn't clump or stick at the bottom.
  • Simmer the congee for about 1 hour or until the congee is thickened and creamy. Add salt to taste. Serve the congee hot.

CHICKEN LETTUCE CUPS RECIPE RECIPE | EPICURIOUS



Chicken Lettuce Cups Recipe Recipe | Epicurious image

Chinese cooks don't use a lot of raw vegetables, but instead prefer to stir-fry or braise them. There are a few exceptions, however, and in Hong Kong cooks fill crisp iceberg lettuce leaves with savory minced pigeon meat. Since we have no intention of domesticating the pigeons outside my New York City apartment window (pigeon meat is hard to find in the United States), we've substituted chicken in this recipe, which tastes equally as delicious. Chuck all the filling ingredients in a food processor if you're in a hurry, but larger chunks of mushrooms and water chestnuts add texture. Don't forget the fresh cilantro leaves heaped on top.

Provided by Mary Kate Tate

Yield Serves 4 to 6

Number Of Ingredients 15

2 tablespoons light soy sauce
1 tablespoon hoisin sauce
2 tablespoons clear rice vinegar
1/2 teaspoon salt
1/2 teaspoon sugar
3 tablespoons vegetable oil
2 cloves garlic, minced
2 teaspoons minced fresh ginger
1/3 cup minced red onion
1 cup chopped canned button mushrooms
1/2 cup water chestnuts, minced
1 pound boneless, skinless chicken breasts, minced
8 to 10 inner leaves iceberg lettuce, edges trimmed and chilled
Handful of fresh cilantro leaves, coarsely chopped
1/4 cup unsalted roasted cashews, coarsely chopped

Steps:

  • Combine the soy sauce, hoisin sauce, rice vinegar, salt, and sugar in a small bowl and mix together until the sugar dissolves.
  • Heat 1 tablespoon of the oil in a wok over high heat. Stir-fry the garlic and ginger for 10 seconds. Add the onion, mushrooms, and water chestnuts and stir-fry for 2 minutes. Remove the contents of the wok.
  • Heat the remaining 2 tablespoons of oil in the wok. Swish the oil around, add the chicken, and brown for 1 minute, or until no longer pink. Add the cooked vegetable mixture back to the wok, decrease the heat, and stir in the sauce mixture. Stir for 1 minute, or until the sauce is heated and the chicken is cooked through.
  • Spoon the filling in equal amounts into the lettuce cups. Top each lettuce cup with cilantro and sprinkle with chopped cashews. Serve warm.

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