Lena on May 27th, 2011

If you love Panda Express Orange Chicken, you love to try this Orange Chicken recipe at home as well. This delicious citrus chicken marinated in orange and tangerine juice with brown sugar, ginger, plum sauce, honey, and dried chilies is tertific to serve with rice. Orange Chicken Recipe: 1 large boneless skinless chicken breast cut [...]

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Sweet and Sour Chicken is a Chinese dish, however, it’s quickly gaining popularity in Vietnamese kitchen. Follow the recipe below for a quick and easy fix for a delicious Sweet and Sour Chicken at home. Sauce: 1/3 cup fresh lemon juice 1/3 cup fresh tangerine (or orange) juice 1 inch ginger, peeled and thinly sliced [...]

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Continue reading about How to Make Sweet and Sour Chicken: Gà Xào Chua Ngọt

Five Spice Powder is commonly used in Vietnamese and Chinese kitchen. It increases the flavor of the final dish. In this ingredient, we marinade twice. First with orange juice, then second with the marinade ingredients. It’s the secret of success: Tenderizing with orange juice. The orange juice has an enzyme that works as a natural [...]

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Continue reading about Five Spice Chicken Wings – Cánh Gà Nướng Ngũ Vị Hương

Gỏi Gà Xé Phay is a form of Vietnamese Chicken Salad tossed with water spinach spirals (rau muống), thinly sliced onion and Vietnamese coriander. You can substitue water spinach spirals with thinly sliced cabbage, but I prefer water spinach spirals in this salad due to its crunchiness and texture of the vegetable. You can buy spinach [...]

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Continue reading about Chicken Tossed with Water Spinach Spirals, Onion and Vietnamese Coriander: Gỏi Gà Xé Phay

Lena on April 29th, 2011

Peking Duck is one of the most Chinese favorite dishes. In Chợ Lớn, the largest Chinese influenced market in Saigon, Vietnam, you can see these ducks hanging from Chinese food-to-go restaurants. The Peking Duck has become a familiarly favorite dish to many Vietnamese. It’s also available at any dimsum restaurant or Chinese Vietnamese restaurant around [...]

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Lena on April 23rd, 2011

Meat paste, Chả Quết is a great ingredient to have in the freezer. You can use it in many dishes, especially meat balls in any soup, from Bún Bò Huế, Hủ Tiếu, Phở to filling for wonton in the Wonton Hoành Thánh soup. I usually make 3 lbs on each batch right after the grocery [...]

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Continue reading about How to Make Vietnamese Meat Paste – Chả Quết

Lena on April 18th, 2011

Lena’s comments: I love this recipe. It’s a great way to pan grill meat, you can do the same with beef as well. High heat oil, with some butter on the top and a kick of lime or lemon juice, the meat turns out to be tender and flavorful. To make it easy for you [...]

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Continue reading about Big Daddy House’s Szechuan Chicken Lettuce Wrap

Lena on April 13th, 2011

Chicken Lomein is probably one of the most popular stir fry noodle dishes in Chinese cuisine. It’s probably the most popular take out food. Easy to make and flavorful, this one is definitely a great dish to try at home. The best part is that you can choose your favorite vegetables for this dish, I [...]

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Continue reading about Chinese Recipe: How to Make Chicken Lomein

Banana flower, which is also called banana blossom, grows on the end of the stem holding a cluster of banana. It’s considered an Asian or tropical vegetable, it consists tightly packed leaves that wrap around rows of thin stemmed flowers. When you slice the banana blossoms, place them in the acidulated water quickly or they [...]

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Continue reading about How to Make Banana Blossom Salad with Chicken – Gỏi Gà Bắp Chuối

At home, I don’t buy premade chicken broth in the cans, but I always make fresh chicken broth every time. Invest 1/2 of hour and let it simmer for 2-3 hours in the stove without your attention, the final soup is so much tastier, flavorful and fresh. I usually use chicken for anything that calls for broth, [...]

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Continue reading about How to Make Vietnamese Chicken Stock – Nước Dùng Gà