Marry Me Chicken Pasta Ingredients * 4 skin on chicken thighs * Salt and pepper to taste * 2 tbsp olive oil * 2 tbsp unsalted butter * 1 small onion(minced) * 4 cloves garlic(minced) * 3 tbsp tomato paste * 2 tbsp gochujang * 1/4 cup white wine * 1 cup chicken stock * 1+1/4 cup heavy cream * 1/3 cup sun-dried tomatoes with oil(chopped) * 1 tbsp gochugaru * 1 tsp oregano * Zest of 1 lemon+1 tbsptbsp lemon juice * 5 basil leaves(thinly sliced) * 3/4 lbs pasta * 1/4 cup pasta water * 1/2 cup parmesano reggiano(grated) Instructions 1. Season chicken thighs with salt and pepper on both sides. Add the chicken to a cold pan and turn the heat to medium high. Once the chicken skin is golden brown(10-15 minutes), flip it over to cook for a minute on the other side. 2. Remove the chicken and in the same pan add olive oil and butter to saute onions and garlic for a few minutes until translucent. 3. Add tomato paste and gochujang and cook for a few minutes until it turns a deep red color. 4. Deglaze with white wine and once the alcohol has mostly evaporated, go in with chicken stock. 5. Bring to a simmer before adding in heavy cream then add sun-dried tomatoes, gochugaru, oregano, lemon zest and juice, and basil. 6. Once the sauce has thickened, season with salt and pepper and add back the chicken thighs skin side up with the heat turned to low. 7. While thats simmering, boil your favorite pasta in salted boiling water until al dente. 8. Remove the chicken thighs and add the pasta pouring in pasta water as necessary. 9. Grate in parmesan and once the sauce starts to cling to the pasta, plate it up and enjoy. #tablefortwo #tablefor2 #marrymechicken #chickenrecipes #chickenrecipe #marrymechickenpasta #pasta #pastarecipe #pastarecipes #easyrecipe #easyrecipes #datenight #datenighrecipe #datenighrecipes #recipe #cooking #food #recipevideo #cookingvideo #foodvideo #easyrecipe #easyrecipes #recipetutorial #cookingtutorial #foodtutorial

Dong Po Rou Ingredients Blanching * 2lbs pork belly * 1/4 cup Shaoxing wine * 2 scallion(cut into thirds) * 3 slices ginger * water to cover Braise * 4 scallions(cut into thirds) * 4 slices ginger * 60 grams rock sugar * 1 dried jujube * 2 dried hawthorn berries * 4 tbsp dark soy sauce * 1/3 cup light soy sauce * 1/2 tsp yum yum * 3 cups Chinese Yellow Wine * 2 tbsp cornstarch+2 tbsp water Instructions 1. Add pork belly to a wok with scallions, ginger, and Shaoxing wine then add water so it barely covers the pork belly. 2. Bring to a boil and cook for 15 minutes. 3. Remove pork belly and steam for 30 minutes. 4. Cut pork belly into cubes and tie with butchers twine so it stays together. 5. In a wok add scallions, ginger, the pork belly, rock sugar, jujube, hawthorn, light and dark soy sauce, a pinch of yum yum, and Yellow Chinese wine. 6. Let that simmer on low for 2 hours or until the pork belly is super soft. 7. Remove pork belly and strain braising sauce. 8. Thicken sauce with a cornstarch slurry pouring in a little at a time until it’s thickened to your liking. #dongporou #porkbelly #chineserecipe #chinesefood #cooking #recipe #food #comfortfood #recipetutorial #cookingtutorial

Cantonese-Style Steamed Fish Ingredients * 2 7oz white fleshed fish fillets(Chilean Sea Bass is my fav) * Salt * Shaoxing wine * 1 large knob ginger * 5 scallions * 2 tbsp light soy sauce * 1.5 tsp sugar * 1 tsp sesame oil * 3 tbsp warm water * 3 tbsp neutral oil Instructions 1. Season fish with salt and lightly drizzle Chinese cooking wine over the fish. 2. Peel and julienne ginger as thin as possible and slice a few pieces to lay on the bottom of the plate. 3. Cut scallions into 3 inch segments. Save 4-5 segments for the bottom of the plate and thinly slice the rest lengthwise. 4. Add the sliced ginger and scallion segments to the bottom of a plate and place the fish on top. 5. Steam the fish for 10-12 minutes on medium heat while you make the sauce by combining soy sauce, sugar, sesame oil, and water. 6. Remove the fish draining out all of the liquid and add the julienned ginger and scallions on top. 7. Pour the sauce over the fish and heat oil right before it starts to smoke. 8. Pour the hot oil over the aromatics and enjoy with rice. #30minutemeals #recipe #cooking #food #steamedfish #cantonesesteamedfish #lunarnewyear #lunarnewyearrecipe #recipevideo #cookingvideo #recipetutorial #cookingtutorial #easyrecipe #quickrecipes #quickrecipeideas #fastmeals #foodie #fish #asianfood #simplerecipe #cookingathome #comfortfood

Crispy Pork Belly(Siu Yuk) Ingredients * 2 lbs pork belly(skin-on center cut with even ratio of fat to meat) * Kosher Salt * White Vinegar * Neutral Oil Seasoning * 1 tsp kosher salt * 1/2 tsp sugar * 1/2 tsp chicken powder * 1/4 tsp white pepper * 1/4 tsp Chinese 5 spice * 1 tsp Shaoxing wine Instructions 1. Poke holes into the skin of the pork belly making sure to puncture through the fat but not the meat. If you puncture through the meat, moisture will come out preventing the skin from being crispy. Slice slits on the meat side of the pork belly making sure not to cut all the way through. 2. Mix seasoning ingredients to form a paste. Rub all over meat side of the pork belly. 3. Lightly brush vinegar on skin side of the pork belly and generously season with salt to draw out moisture. 4. Dry brine in the fridge for 1-2 days until the skin is dry and has firmed up. 5. Place pork belly on aluminum foil and fold the sides up to cover the meat while exposing the skin. 6. Roast at 315F for 30-35 min then take out the pork belly. Wipe off any moisture on the skin, poke more holes, and brush with a thin layer of oil on top. 7. Raise the heat to 475F and roast for 30-40 min until the skin has puffed up and become golden brown and crispy. 8. Let rest for 15 min then turn over to slice using the slits you made earlier. Cut into bite sized pieces and enjoy. #crispyporkbelly #siuyuk #siuyukrecipe #lunarnewyear #lunarnewyearrecipe #recipe #cooking #food #crispy #roastporkbelly #cantonesefood #recipevideo #cookingvideo #foodvideo #recipetutorial #cookingtutorial #roastporkbelly

Making one of my favorite Taiwanese Street foods, Taiwanese Fried Chicken Steak with the help of @TOOM Garlic Dips which is now available at Costco. Ingredients Fried Chicken Steak * 2 chicken breasts * 3 tbsp shaoxing wine * 2 tbsp soy sauce * 1 tsp 5 spice * 1 tsp white pepper * 1/2 tsp salt * 1 tsp grated ginger * 1 tbsp Toom Garlic Dip * 2 egg whites * 2 cups course sweet potato starch * Neutral oil for frying Seasoning * 1 tsp salt * 1/2 tsp sugar * 1 tsp white pepper * 1 tsp 5 spice * 1 tsp cayenne powder Instructions 1. Butterfly chicken breast and evenly pound it out to about 1/2inch thickness. 2. Season chicken with shaoxing wine, soy sauce, 5 spice, white pepper, salt, grated ginger, and my secret ingredient, Toom Garlic Dip. Let marinade for at least an hour. 3. Add egg whites to the chicken and dredge in sweet potato starch. 4. Deep fry at 350F for 8-10 minutes until golden brown and crispy. 5. Mix together seasonings and sprinkle over chicken. 6. Serve with Toom Garlic Dip and enjoy. #friedchicken #toom #streetfood #recipe #cooking #recipevideo #cookingvideo #easyrecipe #taiwanesefood #taiwanesestreetfood #easyrecipes