Chinese Ribs and Noodles (One Pot Dinner)
???? BUY MY CLAYPOT -
❤️ SUPPORT THE CHANNEL -
????PRINTABLE RECIPE -
Pai Gu (排骨) and Mian (面) mean ribs and noodles. Men (焖) is the cooking method that I am excited to show you. The ribs are braising at the bottom, which lifts up the noodles so they can be steamed right above that. In the end, we will mix everything together, they will be really flavorful and delicious. This is a super easy dinner meal and serves a whole family.
INGREDIENTS
2 lbs. of pork ribs
1 tbsp of vegetable oil (
5 cloves of garlic
5-6 slices of ginger
1.5 tbsps. of sugar (Amazon Link -
1/4 cups of Chinese cooking wine (Amazon Link -
1/4 cups of soy sauce (Amazon Link -
1 tbsp of dark soy sauce (Amazon Link -
2 cups of hot water
1 star anise (Amazon Link -
1.5 tsps. of Sichuan peppercorn (Amazon Link -
1 cinnamon stick (Amazon Link -
2 bay leaves (Amazon Link -
A few red dried chilies, optional (Amazon Link -
1 lb of fresh noodles
8 oz of yard beans
Fresh red chili and cilantro as garnish
INSTRUCTIONS
Use a paper towel to grab the silver skin on the back of the ribs and rip it off.
Slice the ribs in between the bones into individual pieces.
Pre-heat a heavy-duty cookware until hot (recommend a clay pot or a dutch oven). Add cooking oil and brown the ribs until both sides are golden brown. This will take a few minutes on each side over high heat.
While pan frying the second side of the ribs, you can add garlic, ginger, and sugar. Let them cook with the ribs until fragrant. Mix until the sugar is melted.
Add Chinese cooking wine, soy sauce, and dark soy sauce. Pour in 2 cups of boiling hot water. Adjust the position of the ribs so they stay below the water.
Put the spices (star anise, Sichuan peppercorn, cinnamon stick, bay leaves, and red dry chilies) into a spice bag and add it to the clay pot. Simmer on low heat for 50 minutes or until the ribs are tender.
50 minutes later, check the liquid amount. It should be just a little bit below the ribs. Everybody’s stove and cookware is different. If you have too much liquid, crank up the heat to reduce it. If you have too little, add more hot water. Mine is perfect.
Add the yard beans. Loosen up the noodles and lightly place them into the clay pot. Do not pad it down. You want it to be airy and fluffy, which allows circulation and ensures even cooking. Put on the lid. Switch the heat to medium-low and let it cook for 5 minutes.
This is the “Men 焖” technique that I mentioned in the beginning. The noodles are not touching the braising liquid directly, they are lifted by the ribs and cooked by the steam. The texture is completely different than boiled noodles - pleasantly chewy and firm.
5 minutes later, give it a nice mix to combine the sauce with the noodles. Keep an eye on the sauce amount. When you see there is no more sauce at the bottom, turn off the heat. If you continue to cook, it will start to stick to the bottom. Add some red chilies and cilantro as garnish. Enjoy!
The Mesmerizing Way Steam Rice Rolls Are Made | NYT Cooking
Follow along as Joe Rong, the owner and chef behind Joe’s Steam Rice Roll, shows us the mesmerizing process for making the Cantonese-style cheong fun he serves at his New York restaurants. Joe, who came to New York as a teenager, opened his first stand in 2017, and he’s opened more locations since. Two electric stone mills that Joe brought with him from China grind rice on-site — 50 to 75 pounds are milled every day — which is then added to a batter for the noodles. The batter is then steamed and rolled with other ingredients. The result? A steamy plate with springy noodles at its center and a satisfying meal.
This video was filmed in March of 2020, before the coronavirus shutdown.
Read the Hungry City review here:
------------------------------------------
VISIT NYT COOKING:
SUBSCRIBE to NYT COOKING:
A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box.
SUBSCRIBE:
INSTAGRAM:
FACEBOOK:
TWITTER:
PINTEREST:
About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).
Cooking a Chinese New Year Reunion Dinner: From Prep to Plating (10 dishes included)
Get ready for an amazing Chinese New Year celebration with this special episode of Souped Up Recipes! Join me, Mandy, as I show you how to prepare the perfect reunion dinner, complete with 10 delicious dishes to serve a crowd. From printable recipes to cultural heritage and auspicious meanings, this is a comprehensive guide to an unforgettable feast!
???? BROWSE MY KITCHENWARE -
❤️ SUPPORT ME ON PATREON -
Below are the products that I have used in this video:
????9 Piece Stainless Steel Cookware Set -
????3 Piece Damascus Kitchen Knife Set -
????Carbon Steel Wok -
????Clay Pot 4.8 quarters -
????Ceramic Chopsticks (10 pairs/box)-
????Ceramic Grater -
???? PRINTABLE RECIPES
HK Bubble Milk Tea (港式珍珠奶茶) -
Sweet and Sour Pork Ribs (糖醋排骨) -
Tilapia Dumplings (罗非鱼饺子) -
Jade Chow Sum (翡翠菜心) -
Cucumber and Bean Curd Stick Salad (凉拌腐竹青瓜) -
Lamb Soup with Daikon Radish (萝卜羊肉汤) -
Sesame Roasted Chicken (芝麻烤鸡) -
Stuff Bitter Melon (猪肉酿苦瓜) -
Shrimp and Tofu Soup In Golden Broth (金汤虾仁豆腐羹) -
Oyster Sauce Beef (蚝油牛肉) -
How to Cook Any Fried Rice BETTER THAN TAKEOUT
???? BROWSE KITCHENWARE AND INGREIDENTS -
❤️ SUPPORT THE CHANNEL -
Today's video is not a recipe but better. I will show you how to make any fried rice with whatever ingredients you have, and it will taste better than takeout.
RELATED VIDEOS:
How to Cook Rice -
Vegetable Fried Rice -
10 Minutes Shrimp Fried Rice -
Beef Fried Rice -
Cantonese Fried RIce With Cured Meat -
China's Most Famous Fried Rice Recipe (Yangzhou Chaofan) -
Pineapple Fried RIce -
Bacon Fried Rice -
Chinese Chicken Fried Rice Recipe -
Easy Egg Fried Rice Recipe -
BETTER THAN TAKEOUT - Easy Chicken Lo Mein Recipe
???? BROWSE MY KITCHENWARE -
❤️ SUPPORT THE CHANNEL -
???? PRINTABLE RECIPE -
This is a perfect recipe for when you come home from work and you got hungry kids to feed. Everything can be ready within 20 minutes. Better and faster than take out. You can also take it to work as lunch because it reheats in the microwave really well. The flavor if impeccable, it is nutty, savory. The chicken is tender and soft. The noodles are very filling but well balanced with the veggies.
INGREDIENTS
1 lb of fresh egg noodles
12.3 oz (350 grams) of chicken breast
1/3 tsp of salt
1/3 tsp of baking soda
1/2 tbsp of Chinese cooking wine (Amazon Link -
Black pepper to taste
3 cloves of garlic, sliced thinly
1/2 inch of ginger, julienne
4 oz of carrot, julienne
1/2 of a red bell pepper, julienne
5 mushroom, sliced thinly
4 oz of snap peas
5 scallions
To Make The Sauce
1.5 tbsp of Soy sauce (Amazon Link -
1 tbsp of dark soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1 tbsp Hoisin sauce (Amazon Link -
1 tbsp of Chinese cooking wine (Amazon Link -
1/2 tbsp of pure Peanut butter (Amazon Link -
1/2 cup of water
INSTRUCTIONS
Slice the chicken breast thinly. Marinade with garlic, ginger, salt, Chinese cooking wine, black pepper, and baking soda. Baking soda will break down the meat fibers and tenderize the chicken. It will give you that melt in your mouth texture.
Julienne the carrot, bell pepper. Slice the mushroom. Cut the scallions. To save time, you can buy a bag of pre-cut, mixed vegetables from the supermarket.
In a sauce bowl, combine all the sauce ingredients thoroughly. The peanut butter makes the sauce creamier and thicker, helps the flavor to wrap around the ingredients. You have to break up the peanut butter a little bit first so it doesn't clump up.
Bring a pot of water to a boil and cook the noodles until 80% done. Drain completely. Do not over cooked the noodles otherwise they will turn soggy when you finish them in the wok with that lomein sauce.
Meanwhile, turn the heat to high and heat your wok until smoking hot. Toss in the marinade chicken and stir for 2 minutes or until it just changes color. Add all the vegetables except for the scallions. continue to stir for 1 minute. Add the well-drained noodles along with the lomein sauce. Keep stirring over medium heat until all the sauce is absorbed. As soon as the sauce is gone, you have to turn off the heat. Otherwise the noodles will start sticking to the wok.
Add the scallions and serve.
Videography / Editing by Austin Schargorodski -
Since I Know Rice Can be Made This Way, My Life Changed!
???? BROWSE KITCHENWARE AND INGREIDENTS -
???? CUTE FOX PEPPER MIMLL -
❤️ SUPPORT THE CHANNEL -
???? PRINTABLE RECIPE -
焖饭[mèn fàn] is a type of rice meal in which you cook the rice with abundant ingredients all at once. I call it the lazy recipe. Once you learn, it will change your life because it is easy to make; there are no limitations on the ingredients, and everybody loves it. I normally use an instant pot to make this recipe, but a rice cooker or a regular stock pot will also work.
INGREDIENTS
2 tbsp of oil
1 shallot, minced
3-4 cloves of garlic, minced
1/2 inch of ginger, minced
2 tbsp of soy sauce (Amazon Link -
1.5 tbsp of oyster sauce (Amazon Link -
1.5 tbsp of dark soy sauce (Amazon Link -
1/2 tsp of salt
2 cups of rice, rinsed and drained
1.5 cups of water (if using a regular rice cooker, use 2 cups of water instead.
300 grams of mixed vegetables (I used carrot, peas, and corn)
1 big tomato
100 grams of diced ham
100 grams of sausage slices
150 grams of beef (Marinade with 1/8 tsp of salt, 1/4 tsp of paprika, 1/4 tsp of garlic powder, black pepper to taste, and 1 tsp of dark soy sauce.)
INSTRUCTIONS
Press the saute button on the instant pot, then add oil, minced garlic, ginger, and shallot. Stir for a few minutes or until fragrant. For the rice cooker, please choose a similar setting that allows you to saute the aromatics.
Add soy sauce, oyster sauce, and dark soy sauce. Keep stirring until the sauce is bubbling.
Add the rinsed and drained rice, 1.5 cups of water, and 1/2 tsp of salt, then mix well. The Instant Pot seals well, so you don’t need that much water, but if you are using a rice cooker or cooking this in a stock pot over the stove, please use 2 cups of water.
Cut a cross on the tomato and put it in the middle of the instant pot. Put your favorite vegetables and protein around the tomato. I used carrots, peas, golden corns, sausage, diced ham, and marinaded beef.
Close the instant pot lid. Put the valve in the sealing position. Press the rice button, and the rest is just waiting. If you are cooking this dish in a stock pot over the stove. You have to turn the heat to high and bring the pot to a simmer, then turn the heat to low and let it cook for 20 minutes.
Remove the tomato skin and mix everything thoroughly.