Yes, I Do Know How to Cook Some Chinese Food (Red Chile Chicken with Peanuts and Grandma’s Cabbage Soup)

2 Feb

Ok, so even though the name of the site is “Donna Cooks,” all my posts have been restaurant reviews lately.  But rest assured, I have been cooking.  This past Sunday was my turn to cook dinner for a group of four friends.  However, I was in Houston and couldn’t get back to Dallas until late Sunday afternoon.  I needed something that didn’t require advance preparation… of course, Chinese food!  The weather was a bit chilly, so I added heat by serving a hot cabbage soup and some very spicy stir fry.

Red Chile Chicken w/ Peanuts Over Steamed Jasmine Rice & Grandma’s Cabbage Soup:


Red Chile Chicken with Peanuts

For the marinated chicken:
1 tbsp soy sauce
1 tbsp chicken broth or white wine
1 lb boneless skinless chicken breasts, cut into small pieces
1 tsp corn starch

For the sauce:
2 tbsp chicken broth
2 tbsp soy sauce
1 tbsp hoisin sauce (or teriyaki)
1 tbsp red wine vinegar
1/2 tbsp chili paste
1 tsp honey (or plum sauce)
1 tsp sesame oil

1 tbsp vegetable oil
2 cloves garlic (or 1 tsp minced garlic)
½ tbsp ginger
8 whole dried red chiles, cut into small pieces
1 green onion, cut into small pieces
½ tsp coarsely ground black pepper
1/3 cup peanuts

In medium bowl, stir together all ingredients of the marinated chicken until blended.

In small bowl, stir together all sauce ingredients.

Heat wok or large skillet over high heat until hot. Add vegetable oil, garlic, and ginger; stir-fry 30 seconds or until garlic turns golden brown. Reduce heat to medium-high, add chicken, stir-fry 5 minutes or until golden brown. Stir in chiles, green onions, and black pepper, stir-fry 2 minutes. Add sauce and peanuts and cook 1 or 2 more minutes or until sauce is hot and chicken is no longer pink.

Serves 4

Grandma’s Cabbage Soup (This simple recipe really has been in my family for generations, it’s just simpler now with canned tomato products)

½ head of cabbage, chopped
1 medium potato, peeled and sliced
1 medium carrot, sliced
½ medium onion, thinly sliced
1 can beef broth
1 can tomato sauce
2 tbsp cooking oil
1 clove garlic, minced
Salt and pepper

Heat cooking oil in pasta pot or large sauce pan (3 quart or larger) and add garlic. When garlic is golden (30 seconds to 1 minute later), add in cabbage, potato, carrot, and onion. Stir-fry on medium heat for 2 to 3 minutes, or until vegetables are soft, adding 1 to 2 tbsp of water if necessary.

Add beef broth and equal volume of water (1 can) to pan and bring to boil on high heat. At boiling point, stir in tomato sauce.

Reduce heat to medium and let simmer for 10 minutes or until potatoes and carrots are tender.

Serves 4 to 6


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